These easy vegan lemon blueberry scones (other berries welcome!) are 'buttery', tender, and moist in the middle with crispy, flaky edges and bursting with juicy berries in every bite!
½cupof fresh or frozen blueberries(or berry of your choice)
½cupof plant-based milk(I use almond, coconut is also good)
Extra sugar and non-dairy milk for top of scones
Instructions
Preheat the oven to 400 degrees F (200 degrees C). Line a cookie sheet with a silicone mat or parchment paper. In a large bowl, combine the flour, baking soda, baking powder, and salt. Mix well to distribute ingredients evenly. Add sugar, margarine, zest, blueberries, and plant-based milk and stir until everything is mixed. (If you use blackberries or raspberries - fresh are best. You can choose to use frozen, but they tend to break up and turn the scone red/purple.)
Flour a large dry surface and flatten out the dough. Work the dough into a ½ inch circle. Cut the dough like a pizza - that will give you a nice “coffee house” style cut for your scones.
Brush plant-based milk on tops of scones and sprinkle with sugar. Bake for about 13 to 15 minutes or until scones are a little brown on top.
Video
Notes
Don’t over-mix the dough: Otherwise, you can overwork the gluten in the flour, and the vegan blueberry scones may become dense and chewy.
To avoid crumbly scones: Allow them to cool before slicing. You can reheat them after slicing if preferred.
To avoid spreading in the oven: Unless you’re baking them immediately, pop the scones into the fridge to chill. Likewise, if you live in a warm climate or think the dough has gotten overly warm, a quick 20-30 minutes in the fridge before baking can reduce spreading.