Vegan Blueberry Scones
Bakery-worthy vegan blueberry scones with a hint of zesty lemon and a cloud of coconut cream.
- Prep time
- 15 min
- Cook time
- 30 min
- Yield
- 8 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 100 g dairy-free butter
- 1 tsp baking powder
- ¼ tsp salt
- 350 g self-raising flour
- 40 g sugar
- 190 ml soy milk
- 1 tsp lemon juice
- 1 tbsp flaxseed (ground)
- 2 tsp lemon zest
- 150 g blueberries (frozen)
- 1 tbsp maple syrup
- 1 tbsp plant milk (any plant milk will do, glaze)
- 1 can full-fat coconut milk (chilled in fridge overnight)
Instructions
- 1
Preheat the oven to 200°C / 392°F.
- 2
In a large bowl mix together flour, salt, sugar, and baking powder.
- 3
Add the butter to the flour mixture and mix together until you get a bread crumb structure.
- 4
In a second bowl mix soy milk, lemon zest, lemon juice, and flax seeds and whisk.
- 5
Pour the milk mixture into your flour and butter and fold together until just combined
- 6
Add the frozen blueberries and fold them in, try and handle your dough minimally to avoid a dense scone.
- 7
Coat your work surface liberally with flour and turn out your dough on top
- 8
Roughly shape the dough into a circle measuring about 2 to 2 ½ cm thick (0.78 to 0.9 inch thick).
- 9
Cut your dough circle into 8 equal slices and place them on a lined baking tray.
- 10
Mix together the maple syrup and milk to make your glaze.
- 11
Brush the top of each scone with the glaze.
- 12
Bake at 200°C / 392°F for 30 minutes or until golden brown in colour and firm in the middle.
- 13
Skim the solid part of chilled coconut milk. Do not use any of the liquid coconut milk - simply just the solid bit that has formed on top when chilled overnight.
- 14
Whip the solid coconut cream with an electric whisker or by hand to create whipped coconut cream. Serve with scones.