Blueberry Scones – |vegan | Soft | tender

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This post is also available in german/deutschI’m a huge blueberry scone lover!! Soft and tender in one bite.

Delicious Blueberry Scones

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NOTE:  It’s important to use cold butter in this scone recipe because this makes the scones a little airy on the inside while remaining flaky and crisp on the outside.

Ingredients for Blueberry Scones

375 g of flour
2 tbsp of baking powder
160 g vegan unsalted butter, cold 
240 ml oat or almond milk
2 tbsp sugar
190 g fresh blueberries

METHOD

Pre heat the oven to 180 degree. In a large bowl, whisk the flour, sugar and baking powder. Cut the cold butter in cubes.  Toss the butter into the flour mixture and combine it with a pastry cutter, your fingers, or two knives until the mixture resembles coarse meal. Set aside. Prepare a baking pan with parchment paper.
Add Milk and toss the mixture together with a rubber spatula until everything appears moistened. Slowly and gently fold in the blueberries. Dough will be a little wet. Work the dough into a ball with floured hands as best you can and transfer to the prepared baking pan and press the dough ball flat. Cut into 8 equal wedges with a very sharp knife.
Sprinkle with a bit of sugar and bake for 20 minutes until golden.
While still warm, replace the interfaces and let cool completely.
Enjoy with vegetable cream cheese and orange jam.

Sweet greetings from the kitchen, Kathrin
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Vegan Blueberry Scones - Soft and fluffy.

Delicious vegan Blueberry Scones . Soft and fluffy. They’re super moist and tender in every bite.

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Course: Cake

Cuisine: sweet

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Author: Kathrin Klaraslife

Ingredients

• 375 g of flour
• 2 tbsp of baking powder
• 160 g vegan unsalted butter cold
• 240 ml oat or almond milk
• 2 tbsp sugar
• 190 g fresh blueberries

Instructions

• Pre heat the oven to 180 degree.
• In a large bowl, whisk the flour, sugar and baking powder. Cut the cold butter in cubes. Toss the butter into the flour mixture and combine it with a pastry cutter, your fingers, or two knives until the mixture resembles coarse meal. Set aside. Prepare a baking pan with parchment paper.
• Add Milk and toss the mixture together with a rubber spatula until everything appears moistened. Slowly and gently fold in the blueberries. Dough will be a little wet. Work the dough into a ball with floured hands as best you can and transfer to the prepared baking pan and press the dough ball flat. Cut into 8 equal wedges with a very sharp knife.
• Sprinkle with a bit of sugar and bake for 20 minutes until golden.
• While still warm, replace the interfaces and let cool completely.
• Enjoy with vegetable cream cheese and orange jam.

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