The perfect breakfast always involves a silver tray, and on that tray you'll always find vegan blueberry scones. Serve with coffee or your favorite tea for a sweet morning or afternoon at home.
1tablespoonplant-based milk of choice(almond, soy, or coconut)
Instructions
Preheat your oven to 400° F (204° C). In a medium mixing bowl, stir together the dry ingredients (flour, baking powder, salt, sugar). Add in butter, and using a fork, "cut the butter" into the flour. This can be done by mashing down the butter with your fork to work through the flour; the mixture should look like crumbs.
Next, add in the full fat coconut milk and vanilla extract. I like to use coconut milk that has separated, with the cream at the top of the can-- you'll know if it's separated by shaking the can before opening. If you hear the coconut milk sloshing around inside, it has not separated. If using separated coconut milk, scoop out as much of the cream at the top and add to your cup, pouring a little bit of the liquid from the can to equal your cup. Pour into the batter. NOTE: you can still use the "sloshy" coconut milk for your one cup, it will not break the recipe! I've found that using the cream just adds a little extra flavor + moistness to the scones. Either way, mix your batter and combine well. Gently fold in blueberries, being careful not to break open the berries.
Grab a large baking sheet and cover with parchment paper. Turn your dough out onto the baking sheet, and using your hands, press dough into a 12 x 8 inch rectangle.
Next, using a pizza cutter, cut your dough into triangles. Listen, this doesn't have to be perfect AT ALL. I like to cut my dough in half lengthwise, then down the middle width wise (giving you 4 mini rectangles). Cut those on the diagonal to give you 3 triangles within each rectangle-- you following me? In total you "should" end up with 12 scones. OR you can just go crazy cutting them into whichever directions you want-- these are your scones! Just remember to gently pull them apart a little bit so they don't bake back together again. They only need a little space in between each piece.
Pop in the oven for 15-18 minutes, until golden brown on the top. Let cool while you make the glaze.
Make the glaze: In a small bowl, whisk together the powdered sugar, vanilla, and plant-based milk. You want this to be a little runny. Once the scones have cooled for 5-10 minutes, drizzle the glaze on top (I like to run my hand back and forth with a spoon to give it a cool effect). Now for the BEST part: EAT THEM!!!!!
Notes
While I have not experimented with this recipe to make a gluten-free version, you can always try using Bob’s Red Mill 1 to 1 gluten-free baking flour. If you try this, I’d love to hear your results in the comments below!
Don’t want to use coconut milk? Try using 1 cup of another milk of your choice (such as almond or soy) OR 1 cup dairy free yogurt. You can also use 1 cup water + 1 ½ teaspoon dairy free butter.
Don’t want to use any butter? Swap it out for unrefined coconut oil instead. Just remember that this will give it more of a coconut flavor. You'll also need to be sure that all your ingredients are room temperature, so the coconut oil doesn't set and clump.
Wondering if you can use frozen blueberries? Just keep in mind that if you’re using frozen to add last and don’t over mix; this could cause them to melt/break open and turn your dough purple. Also, I don’t recommend it if you’re using coconut oil, since the frozen blueberries will harden the oil, and harden the dough!
I like using blueberries here, but this recipe is the perfect base for other swaps, such as raisins, blackberries, raspberries, or even a pinch of cinnamon.
For a little lemon flavor, use a tablespoon of lemon juice instead of plant-based milk in your glaze.