Vegan Blueberry Scones
Vegan or not, this is now my go-to recipe for scones. It's so flavorful, flaky, and moist. What more can you ask for from a scone?! Try out this easy recipe ASAP!
Instructions
-
Preheat the oven to 400°F and line a baking sheet with a reusable baking mat.
-
In a large bowl, whisk together the flour, baking powder, ground flaxseeds, salt, and sugar.
- Add the cold butter, and use a pastry cutter or butter knife and hands to work the butter into the dry ingredients. The butter should end up in small pieces like coarse crumbs.
-
Pour the milk, vanilla, and lemon juice (optional) into the flour and butter bowl, and stir until just combined. Fold in the blueberries and lemon zest. Try not to squish them too much.
- On a lightly floured surface, knead the dough a few times until it comes together and the blueberries are distributed evenly. Flatten the dough with your hands into a 1-inch thick circle.
-
Using a knife cut into 8 triangle pieces. (Just like you would a pizza!)
-
Place the scones onto the lined baking sheet and bake for 22-25 minutes, until lightly golden brown on top. (Light golden brown, not brown)
-
To make the glaze (optional for extra sweetness): Combine the powdered sugar, milk, vanilla, and lemon juice (optional) in a bowl and whisk until smooth. Depending might need more milk or powdered sugar until you reach a drizzle consistency.
-
Let the scones cool for at least 15 minutes, then drizzle on the glaze. As it cools, the glaze will set.
- Enjoy!!
Ingredients for 8 people
Total Time
Suggested Equipment
