Description
These deliciously tender and soft vegan blueberry scones are easy, made in just one bowl and taste like they came from a bakery! And with a dreamy fragrant floral lavender buttermilk, you won’t be able to stop at one. These scones take less than 30 minutes to make, and can easily be made gluten free too!
Ingredients
Scale
- 2 1/3 cups (300 g) all purpose flour or gluten free 1:1 baking flour
- 1 tbsp cornstarch*
- 2 tsp baking powder
- 1 tsp baking soda
- 1/4 tsp sea salt
- 1/2 cup (100 g) granulated sugar
- 10 tbsp vegan butter, cubed and frozen
- 2/3 cup (170 g) vegan dairy free milk, steeped in 1 tsp dried culinary lavender, then chilled cold
- 1 tsp apple cider vinegar
- 2 tsp vanilla extract + 1 tsp vanilla bean paste
- 1 cup blueberries
- Vegan egg wash (2 tbsp dairy free milk + 1 tsp apple cider vinegar)
- 3 tbsp granulated sugar
- Optional: 1 cup powdered sugar + 2 tbsp vegan heavy cream, for glaze
Instructions
- Lavender buttermilk notes: If you plan on using the lavender buttermilk, make sure that’s prep at least a few hours ahead of time, preferably the day before. To make the lavender buttermilk, start by heating the dairy-free milk until it boils. Remove from heat, then steep the culinary lavender in the milk for 2-3 minutes. Strain the milk into a heat-safe container and store in the fridge until cold again. When ready to make the scones, add in the apple cider vinegar to create the vegan buttermilk. If you just want to do vegan buttermilk, simply omit the lavender and heating steps, and right before making the scones, whisk in the apple cider vinegar, and let it sit.
- Prep: Preheat the oven to 415F, and line a baking sheet with parchment paper. Measure out all ingredients. Make sure the butter has been frozen for at least 10 minutes.
- Whisk: In a large bowl, whisk together the flour, baking powder, baking soda, sea salt, and sugar.
- Make the dough: Use a box grater to grate in the vegan butter to the dry ingredients mixture. Alternatively, you can finely cube the vegan butter. Cut the butter into the flour mixture using a pastry cutter or a fork until a sandy texture appears (see photos in the blog post). Add in the vegan buttermilk or lavender buttermilk, along with the vanilla extract, and begin to mix just until the flour is moistened. It’ll take a few turns of the dough, and it’s okay (it’s actually good!) if you see some small clumps of vegan butter.
- Add in the blueberries: Stir in the blueberries until evenly distributed. The dough will be very thick.
- Shape the scones: Lightly flour a clean surface, and turn the scone dough onto the surface. Form the dough into a large dough ball, then divide it into four pieces with a bench scraper or large knife. Stack the pieces one on top of the other and press down. This creates the flaky-tall rise in the scones. Then flatten the dough into a large circle, about 10″ in diameter. Slice the scones into 8 even triangles.
- Brush: Place the vegan blueberry scones onto the baking sheet. Whisk together the vegan egg wash ingredients, and brush on top of each scones, followed by a sprinkle of extra sugar.
- Bake: Place the baking sheet into the oven to bake for 22-25 minutes, or until golden brown on top. Remove from the oven and allow the scones to cool for 10 minutes to set on the baking sheet.
- Serve and enjoy! Whisk together the optional glaze and drizzle on top. Alternatively, you can spread some vegan lemon curd on top as well! Serve and enjoy. Store any leftovers in an airtight container and in the fridge for up to 5 days.
Notes
Gluten free: Swap in gluten-free 1:1 baking flour, such as King Arthur Measure for Measure gluten-free flour blend. I also add in a tablespoon of cornstarch to help with the texture.
