Vegan Blueberry Scones
PREP TIME:
10
MINUTES
COOK TIME:
20
MINUTES
TOTAL TIME:
15-30 MINUTES
YIELD:
8 scones
About this recipe
These scones are super simple to make just chuck everything into a bowl and cut and bake. Delicious when paired with fresh cream and blueberry jam!
Ingredients
- 75ml vegan buttermilk (75ml dairy free milk + 1 lemon, juiced)
- 450g self raising flour
- 1 tsp baking powder
- 1/2 tsp salt
- 100g cold unsalted butter. cubed
- 180g dairy free yogurt
- 100g caster sugar
- 125g blueberries
- 50g demerara sugar
Ingredients
Instructions
- Preheat your oven to 220°C (200°C for fan ovens) or 425°F.
- Make vegan buttermilk by combining 75ml of dairy-free milk with the juice of 1 lemon. Let it sit for a few minutes until it thickens slightly.
- In a large mixing bowl, combine the self-raising flour,caster sugar, baking powder, and salt.
- Add the cold cubed vegan butter to the flour mixture. Use your fingertips to rub the butter into the flour you do not want it to resemble breadcrumbs you should be able to see chunks of butter.
- Gently fold in the dairy-free yogurt and vegan buttermilk mixture and blueberries until just combined. Be careful not to overmix; the dough should be crumbly but hold together.
- Turn the dough out onto a floured surface and gently knead it a couple of times to bring it together.
- Pat the dough into a disc with a to a thickness of about 2.5cm (1 inch).
- Use a sharp knife to cut it into eight triangles.
- Place them on a baking tray lined with parchment paper.
- Brush on milk and sprinkle the tops of the scones with demerara sugar for a nice crunch.
- Bake in the preheated oven for about 12-15 minutes or until the scones are golden brown.
- Allow the scones to cool on a wire rack before serving.
Hi, I'm Remi
I have a huge passion for the world of baking and cooking. While on my food journey, I've crafted recipes that are not only delicious but also incredibly satisfying. Join me as we explore flavors and create meals that are an absolute delight to make and eat.
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