Vegan Blueberry Scones
This recipe comes to us from Megan of Short Girl Tall Order!
Ever since we partnered with Homegrown Organic Farms to source their under-sized blueberries, we’ve been obsessed with finding new and delicious ways to enjoy fresh berries. Baked goods are an excellent way to show off the flavor of seasonal fruit like blueberries. These vegan scones are the ultimate way to start the day or perk up your afternoon!
1/2 c frozen coconut oil
2 c cake or pastry flour
1/2 c sugar
1 tsp lemon zest*
1 tsp salt
2.5 tsp baking powder
1/2 c almond milk*
2 tsp vanilla extract
3/4 c blueberries* (3 containers worth)
1/2 c powdered sugar
1 tsp vanilla extract
1-2 Tbsp almond milk*
*Ingredient available to add to your Imperfect box
Begin by placing the coconut oil in a small bowl. Put the coconut oil into the freezer for at least 10 minutes to freeze and harden.
Next, add the dry ingredients to a large mixing bowl including the flour, sugar, lemon zest, salt, and baking powder. Sift together until evenly mixed.
Take the frozen coconut oil out of the freezer and use a cheese grater to grate it into the mixing bowl of dry ingredients. Use a pastry cutter or fork to "cut" any large chunks of coconut oil into the dough. This will make the scones super flaky.
Next, add in the milk and vanilla extract. Use a pastry cutter or your hands to combine into a shaggy dough. If your dough is too wet add more flour and if it is too dry add in a 1-2 Tbsp more milk. Finally, add the blueberries and use your hands to gently mix them into the dough.
Turn the dough out onto a baking sheet covered in parchment paper and form into a large circle that is 2 inches in height. Use a circular cookie cutter or a cup that is about 3 inches wide to cut out the scones. Continue to form any scraps into a circle that is 2 inches in height and cut out scones until all the dough has been used.
Place the tray of scones into the freezer & preheat your oven to 350 F. Once the oven is preheated, remove the scones from the freezer and bake for 27-30 minutes until beginning to brown on top and completely cooked through. (*Please note, if you make shorter or smaller scones cooking time will vary*)
Remove the scones from the oven and transfer to a wire rack to cool. While the scones are cooling, make your glaze by adding the powdered sugar, vanilla bean paste/extract, and milk to a small bowl and whisking until a smooth glaze has formed.
Pour the vanilla glaze over the cooled blueberry scones and enjoy!
Recipe Notes and Variations
We recommend using fresh berries for the best results. You can replace blueberries in this recipe with any other berry including raspberries, blackberries, or strawberries. Coconut oil can be replaced with vegan butter in this recipe, but make sure the butter is cold and still follow the directions to grate it into the dough. Your scones can be stored in the freezer up to 2 months or in the fridge up to 1 week. Wait to put the glaze onto any scones you plan to store in the fridge as it doesn't reheat as well as the actual scones.