vegan blueberry scones

Tender, moist Vegan Blueberry Scones with simple glaze are a wonderful addition to any breakfast or brunch! Better than Starbucks! 

Vegan Blueberry Scones

all purpose flour

baking powder

flaxseeds

salt

sugar

vegan butter ((or solid coconut oil))

almond milk ((soy or coconut milk fine))

vanilla extract

blueberries ((may use frozen as well))

OPTIONAL: lemon zest lemon

almond milk

Preheat the oven to 400 degrees F and line a large baking sheet with parchment paper.

In a large bowl, whisk together the flour, baking powder, ground flaxseeds, salt and sugar.

Add the cold vegan butter, and use a pastry cutter or your hands to work the butter into the dry ingredients. It should resemble coarse crumbs.

Pour in the milk and vanilla, and stir until just combined. Fold in the blueberries.

On a lightly floured surface, knead the dough a few times until it comes together. Flatten the dough with your hands (lightly flour your hands if sticky). Flatten it into a circle, about 1 inch thick.

Using a pizza cutter or large knife, cut it like you would a pizza, into 8 pieces.

Place the scones onto the prepared baking sheet and bake for 22-26 minutes, until lightly golden brown on top.

Combine the powdered sugar, milk and vanilla in a small bowl and whisk until smooth. If the glaze is too thick, add more milk. If too thin, add more powdered sugar.

Let the scones cool for at least 15 minutes, then drizzle some of the glaze onto each scone. Let the glaze set before serving.

Make the optional glaze:

https://mediavine-res.cloudinary.com/video/upload/t_original/v1673299739/iab7exjq5.mp4

Tender, moist Vegan Blueberry Scones with simple glaze are a wonderful addition to any breakfast or brunch! Better than Starbucks!

These Gluten-Free Scones are moist and fluffy, sweet and fruity and rich and &quot;buttery&quot;! They&#039;re packed with juicy blueberries and lemon flavour, and great for dessert, breakfast or a snack. 

Gluten-Free Lemon Blueberry Scones (Vegan)

60 g coconut oil ((or sub olive or vegetable oil))

lemon juice

lemon zest

maple syrup ((or sub any other sweetener))

150 g ground almonds (almond meal) (*)

g blueberries

flour

baking powder ((ensure gluten-free if necessary))

bicarbonate of soda (baking soda)

80 ml unsweetened almond milk

Preheat oven to 180 degrees Celsius (350 degrees Fahrenheit).

Place the coconut oil in a large bowl and melt over a saucepan of boiling water or in the microwave (skip this step if using any other oil).

Once melted, add the lemon juice to the same bowl along with the lemon zest, maple syrup, vanilla, salt, ground almonds and blueberries.

Sift in the flour, baking powder and bicarbonate of soda.

Mix well until a dough forms, adding the milk a little bit at a time to ensure you don’t add too much - it should be soft, but firm enough to mould easily. You can add a tiny splash more milk if it’s looking too dry.

Line a baking tray with greased baking paper.

Use your hands to shape the dough into a slightly elongated circular shape about 2 cm (1 inch) thick - you can also use a floured rolling pin for this, but I prefer to do it with my hands because it’s easier. There’s no need to use a floured surface as the baking paper works to stop the dough from sticking.

Keeping the dough in that shape, use a knife to carve the surface of the dough into eight - cut in half first, then each half into half, and each quarter into half again until you end up with eight even triangles. It&#039;s a bit like cutting up a pizza, but make sure not to cut all the way down through the dough - this is because they come out fluffier when baked pressed together!

Bake in the oven for 15-20 minutes until browned and an inserted skewer comes out clean.

Leave to cool slightly then slice them into separate pieces.

Tastes best when fresh, but keeps covered in the fridge for up to a few days - delicious reheated in the toaster!

These are so good, I have made them many times and no one knows they are gluten-free. I was wondering if there is a way to make them nut-free?

I’m shocked how good these are, especially being vegan and gluten free. My batter was a bit soft and this the scones were too soft. Next time I’ll use less almond milk. So pleased with the taste and can’t believe how healthy they are! Thank you Rhian x

I just finished baking these , they are super good , they didn’t rise a whole lot , I baked them for 20 minutes . I would have used whole wheat flour but I was out . I used regular white flour I may have used 1 table spoon of milk I washed my blueberries so maybe they weren’t all drained , 4 table spoon of maple syrup it was just the right amount for me I don’t like sweet and scones shouldn’t be too sweet anyway . But the edge was crispy they are so freaking good . I also substituted lemon extract for vanilla . Very good thanks for a great recipe without butter .

https://www.youtube.com/watch?v=icOXhhLbU1A

These Gluten-Free Vegan Lemon Blueberry Scones are moist and fluffy, sweet and fruity and rich and “buttery”! They’re packed with juicy blueberries and lemon flavour, and are refined sugar free too! 
Full recipe: https://www.rhiansrecipes.com/gluten-free-vegan-lemon-blueberry-scones/

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