Vegan Blueberry Scones

The easiest recipe for making Vegan Blueberry scones from scratch! You'll love the pops of fresh blueberries in this simple vanilla and cinnamon scone dough

Course Breakfast

Cuisine American

Keyword Vegan blueberry scones

Prep Time 15

Cook Time 25

Chilling Time 30

Total Time 1 10

Servings large scones

Calories 296kcal

Author Alysen Heil

Equipment

Food processor
Stand mixer with dough hook attachment
Large mixing bowl
Baking sheet
Parchment paper or silicone baking mat

Ingredients

2 cups gluten free all-purpose flour plus extra for handling the dough
⅓ cup almond meal or almond flour
1 teaspoon xanthan gum ONLY if your AP flour doesn't have a gum
1 Tablespoon baking powder
1 teaspoon cinnamon
¼ teaspoon salt
⅓ cup granulated sugar
¼ cup vegan butter cold and cut into cubes
¾ cup fresh blueberries
¾ cup soy milk (or other nondairy milk) plus extra for brushing tops of scones
1 ½ teaspoons pure vanilla extract

Instructions

In a large mixing bowl, whisk together the flour, almond meal, xanthan gum, baking powder, cinnamon, salt and sugar until well combined.
Transfer the flour mixture to the bowl of a food processor and add the cubed butter. Blitz until the butter is fully incorporated. You can also do this by hand, rubbing the butter into the flour mixture between your fingers.
Transfer the mixture to the bowl of an electric stand mixer with a dough hook attachment.
Pour the vanilla extract into the milk and gradually add this to the bowl while mixing on low speed.
Once combined into a sticky dough, add the blueberries and mix again to evenly distribute them through the dough.
Put the bowl of dough into the freezer for 20 minutes. While it chills, line a baking sheet with parchment paper.
On a generously floured surface, turn out the dough and shape into a disk with your hands.
Transfer the disk to your lined baking sheet and slice into 6 wedges, then spread them apart.
Preheat the oven to 390F/200C and put the baking sheet back into the freezer for another 10 minutes.
Brush the tops of the scones with a little soy milk and bake for 20-25 minutes or until risen and golden.

Video

Notes

Store any leftover scones in an airtight container for up to three days.
For best results, eat them warm and fresh from the oven or reheat them in the oven, air fryer, or microwave.
Be sure to chill the dough both times as instructed in the recipe. This gives the best texture to the scones and will help them to keep their shape.

Nutrition