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I’m a huge blueberry scone lover!! Soft and tender in one bite.
Delicious Blueberry Scones
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
IF YOU TRY These blueberry scones, LET US KNOW! LEAVE A COMMENT, RATE IT, AND DON’T FORGET TO TAG A PHOTO #KLARASLIFE ON INSTAGRAM. WE’D LOVE TO SEE WHAT YOU COME UP WITH. THANK YOU!
Vegan Blueberry Scones - Soft and fluffy.
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.
8 comments
What is the criteria for the “prepared pan”? Greased? Parchment paper? Also, how hot hsould the oven be? i AM USING 375 f AND CROSSING MY FINGERS. How thick should the flat ball be? Thank you!
Hi Mindy,
oh yes thank you so much for the missed infos.
Prepare a baking pan with parchment paper and bake with 180 degree, I think it´s 356 F.
I think so 6 cm.
Have it worked?
Best Kathrin
Are you sure the recipe isn’t 2 teaspoons of baking soda?? The scones taste very much of baking soda…
Hi Brenna,
oh yes it´s baking powder, not baking soda. Thank your you feedback.
Looks like you refer to baking soda in the ingredients and baking powder in the instructions. I made these with soda and they came out rather bitter. Guessing you meant powder?
Also, is the butter you used salted or unsalted?
Hi dear Justin,
so so sorry. It´s was a mistake. It´s baking powder not baking soda.
And I use unsalted butter.
Best Kathrin
Is there ANY way to make scones without any oil or vegan butter? I avoid both at all cost.😉
Hi LouAnn,
oh that’s tricky 🙂 scones lives from butter. You can try nut butter, but without guarantee 😉