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Vegan Blueberry Scones

These Vegan Blueberry Scones are a delicious breakfast treat with flaky layers and bursting blueberries, perfect for pairing with tea or coffee.
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Prep Time 20 minutes
Cook Time 21 minutes
Total Time 41 minutes
Servings: 8 scones
Course: Breakfast, Snack
Cuisine: Baked Goods, Vegan
Calories: 200
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 6 Tbsp Non-Dairy Milk Creamy and rich, enhances the scone’s texture.
  • 2 tsp Lemon Juice Brightens flavor profile.
  • 1 tsp Vanilla Extract Adds aromatic sweetness.
Dry Ingredients
  • 1/2 Cup Granulated Sugar Balances the tanginess of lemon.
  • Zest of 1/2 Lemon Lemon Zest Enhances flavor.
  • 2 Cups All-Purpose Flour Foundation of scone's structure.
  • 2 tsp Baking Powder Leavening agent.
  • 1/4 tsp Baking Soda Contributes to lightness.
  • 1/4 tsp Salt Enhances flavors.
Butter and Berries
  • 8 Tbsp Non-Dairy Butter (cold, cut into 1/4" pieces) Keeps it cold for tender texture.
  • 1 Cup Fresh Blueberries Adds a delightful burst of flavor.
  • Turbinado Sugar to taste Turbinado Sugar for Sprinkling (optional) Gives a crispy, caramelized top.

Method
 

Preparation
  1. Preheat your oven to 400°F. Line a baking sheet with parchment paper.
  2. In a small bowl, mix the non-dairy milk, lemon juice, and vanilla extract, then refrigerate.
Mixing Dry Ingredients
  1. In a large bowl, rub the lemon zest into the sugar, then mix in flour, baking powder, baking soda, and salt.
Incorporate Butter
  1. Add cold cubed vegan butter and work it into the flour mixture until it resembles coarse meal.
Combine Mixtures
  1. Gently add the chilled wet mixture to the dry ingredients and fold until combined.
Shape Dough
  1. Turn the dough onto a clean floured surface and fold it until uniform, then pat into a rectangle.
  2. Scatter blueberries over the dough and roll it up like a cinnamon roll.
  3. Press dough back into a rectangle and cut into eight scones.
Baking
  1. Place scones on the baking sheet and sprinkle with turbinado sugar (optional). Bake for 19-21 minutes until golden.
  2. Let them cool for a few minutes before serving warm.

Notes

Keep the vegan butter cold for flakiness. Avoid overworking the dough to prevent toughness. Variations include using different fruits or nuts.