Vegan Blueberry Scones
Delight in the warm, flaky goodness of these vegan blueberry scones, a plant-based twist on a classic favorite. Bursting with fresh, juicy blueberries and a hint of vanilla, these scones strike the perfect balance between sweet and tart. Made with solid coconut oil for a buttery texture and a homemade almond milk "buttermilk" for moisture, they bake up golden brown with a tender crumb. With just 15 minutes of prep time, these dairy-free, egg-free scones are easy to make and perfect for breakfast, brunch, or an afternoon treat. Serve them warm with a spread of vegan butter or a drizzle of maple glaze for a truly irresistible experience. Whether you're vegan or simply looking for a delicious, plant-based baked good, these blueberry scones will quickly become a favorite in your kitchen!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 0.5 teaspoon salt
- 0.5 cup granulated sugar
- 0.5 cup coconut oil, solid
- 0.75 cup unsweetened almond milk
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a large mixing bowl, whisk together the all-purpose flour, baking powder, salt, and granulated sugar until combined.
Add the solid coconut oil to the dry mixture. Using a pastry cutter or your fingers, cut the coconut oil into the flour mixture until it resembles a coarse crumb texture.
In a small bowl or measuring cup, mix together the almond milk, lemon juice, and vanilla extract. Let it sit for a minute to curdle slightly and become buttermilk-like.
Pour the liquid mixture into the dry ingredients and gently stir until just combined. Be careful not to overmix.
Gently fold in the fresh blueberries into the dough, being cautious to avoid smashing them.
Transfer the dough onto a lightly floured surface and knead it gently a few times to bring it together. Then, pat it into a roughly 1-inch thick circle.
Using a sharp knife, cut the dough into 8 wedges and transfer them to the prepared baking sheet.
Bake in the preheated oven for about 18-20 minutes, or until the scones are golden brown on the edges.
Remove the scones from the oven and allow them to cool on a wire rack for a few minutes before serving.
Nutrition Facts
Calories |
2423 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 124.5 g | 160% | |
| Saturated Fat | 99.0 g | 495% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2642 mg | 115% | |
| Total Carbohydrate | 313.0 g | 114% | |
| Dietary Fiber | 10.4 g | 37% | |
| Total Sugars | 116.4 g | ||
| Protein | 27.0 g | 54% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 360 mg | 28% | |
| Iron | 12.2 mg | 68% | |
| Potassium | 460 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
