Vegan Blueberry Scones
Although making scones might seem intimidating, I promise this recipe is simple and straight forward!
- 2 cups all-purpose flour or gluten-free flour blend, plus more for sprinkling
- 1 cup gluten-free oats , plus more for sprinkling
- 1/3 cup cane sugar , plus more for sprinkling
- 1 tbsp ground chia or ground flax
- 2 tbsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp sea salt finely ground
- 1/4 tsp ground cardamom optional
- 3/4 cup plain Coconut Yoghurt
- 1/2 cup almond milk
- 1 tsp vanilla extract
- 1/2 cup vegan butter chilled
- 1 cup frozen wild blueberries or fresh
- 2 tbsp almond milk
- 1 tbsp neutral oil
- 1/4 cup coconut yogurt
- 2 tsp lemon juice
- 1 1/2 tsp agave
- Preheat oven to 375F/190C. Sift all-purpose flour through a fine mesh sieve into a large mixing bowl. (Optional to sift twice for extra light scones).
- Pulse oats in a blender, until finely ground, and add to bowl along with cane sugar, ground chia, baking powder, baking soda, sea salt and cardamom. Mix lightly to combine.
- In a separate bowl combine coconut yogurt, almond milk and vanilla extract. Mix well.
- Cut cold vegan butter into small cubes and add to dry ingredients. Massage with fingertips to combine the dough and butter, turning into a shaggy dough. Don’t overwork the dough here, it should be shaggy and loosely combined. It’s okay if it looks a little dry.
- Slowly pour in liquid ingredients, while gently stirring to combine. Again, don’t over mix. It’s okay to be dry in places. Next add blueberries and mix gently to just combine.
- Turn dough onto clean work surface and form together to make a round disk, about 1-inch thick. Optional to sprinkle the top with more flour if there are sticky spots while forming.
- In a small bowl, whisk together almond milk and neutral oil. Paint the surface with liquid mixture to cover, and sprinkle with oats and cane sugar.
- Line a baking tray with parchment paper. Using a spatula gently transfer scones to baking tray. Leave space between to allow them to grow. Bake for 20-25 minutes, or until golden.
- For the glaze (optional): combine yogurt, lemon juice and agave. Drizzle scones with glaze and serve.
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My name is Hannah and I started this blog to bring you plant-based recipes worth sharing. My recipes are intended for everyone to enjoy; whether you’re vegan, or simply trying to incorporate more plants into your diet. See all recipes by Hannah