Hey there, fellow food adventurers!
It’s Bella, and I'm absolutely buzzing to share my latest baking obsession with you: Vegan Blueberry Scones! Yes, you heard right – those crumbly, fruity delights that usually rely on dairy are now totally plant-powered, and trust me, they're just as scrumptious (if not more!).
Now, I know what you might be thinking – vegan scones? Can they really be as good as the 'real' thing? Well, let me tell you, after many test batches (and some very happy taste testers), these scones are not just good, they are spectacular!
The beauty of these vegan blueberry scones is that they’re delightfully straightforward to make, perfect for those mornings when you crave something special but don't have all day to spend in the kitchen. Whether you're a seasoned baker or just starting out, you'll find this recipe easy to follow and the results incredibly rewarding.
A Little Scone Science
Now, let's get real. These aren't your typical towering scones – the juicy blueberries bring a little extra moisture to the party, meaning they might not rise quite as high as their plain counterparts. But hey, who needs height when you've got that burst of sweet blueberry flavor in every bite? It’s a delicious trade-off, and one I’m more than happy to make!
Here’s what you’ll need:
- 250g (2 cups) All-purpose white wheat flour (or gluten-free blend)
- ½ tsp xanthan gum (for GF version)
- 9g (1 tbsp) baking powder
- ¼ tsp fine salt
- 100g (½ cup) caster sugar or coconut sugar
- ½ tsp ground cardamom (optional, but highly recommended!)
- Zest of 1 lemon
- 60g (2.1 oz) vegan butter, cold and grated
- 140g (1 cup) fresh or frozen blueberries
- 135ml (½ cup + 1 tbsp) plant milk
For that gorgeous glaze:
- 15ml (1 tbsp) plant milk
- 15ml (1 tbsp) maple syrup
- Demerara or coconut sugar, for sprinkling (optional, but adds a lovely crunch)
Let’s get baking!
- Prep the Butter: Pop that vegan butter in the freezer for about 30 minutes to get it super cold. This makes grating it easier and helps create those lovely flaky layers.
- Mix the Dry Ingredients: In a large bowl, sift the flour, xanthan gum (if using), baking powder, and salt. Add the sugar, lemon zest, and cardamom. Give it a good mix.
- Incorporate the Butter: Grate the cold butter into the bowl. Use a pastry cutter or two knives to cut the butter into the flour until there are no large chunks left.
- Add the Wet and Fruity: Mix in those gorgeous blueberries, then gradually add the plant milk, mixing as you go. Start with a knife, then switch to your hands. Gently bring the dough together until it just holds – don't worry about making it smooth.
- Shape the Scones: Place the dough on a lightly floured surface, and gently flatten it to about ¾ inch thickness. Use a 2-inch round cutter dipped in flour to cut out the scones. Arrange them on a baking tray lined with paper and chill for 15-20 mins.
- Glaze and Bake: Mix the glaze ingredients together and brush it over the scones. Sprinkle with a pinch of brown sugar if you like. Bake in a preheated oven at 200°C (390°F) for 23-25 minutes, until they’re golden brown.
Tips for Scone Success
- Cold Ingredients are Key: Keep your butter and plant milk as cold as possible to get that perfect texture.
- Don’t Overmix: Overmixing the dough will result in tough scones. Handle it gently!
- Chill Out: Chilling the scones before baking will help them hold their shape.
These vegan blueberry scones are best enjoyed fresh, maybe with a dollop of your favorite vegan cream and a cup of tea. They’re perfect for a relaxed weekend brunch, a special treat, or just because you deserve something delicious!
If you try this recipe, don't forget to share your creations using the #BellaBakes tag on Instagram – I can’t wait to see what you all whip up!
Happy Baking!
With love,
Bella