Delicious vegan Blueberry Scones . Soft and fluffy. They’re super moist and tender in every bite.
Prep Time 10minutes
Cook Time 20minutes
Total Time 30minutes
Author Kathrin Klaraslife
2tbspof baking powder
160gvegan unsalted buttercold
240mloat or almond milk
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.