Vegan Blueberry Scones

Name: Vegan Blueberry Scones
Prep time: 25 min
Cook time: 20 min
Total time: 75 min
Ingredients: 350 grams self-raising flour (extra for dusting); 50 grams caster sugar; 0.5 tsp bicarbonate of soda; 100 grams vegan block butter (or margarine); 150 grams blueberries; 75 grams dairy free yogurt; 75 millilitres soy milk (plus extra to glaze)

These Vegan Blueberry Scones are full of fruit and light and fluffy. They are perfect served with whipped coconut cream and vegan lemon curd.

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What is a scone?

The word scone can mean different things to different people. In the US they are triangular in shape, often topped with icing and eaten as they are. In the UK they are round, usually split in half and served with clotted cream and jam.

Despite their differences, Both are cakes that are fluffy inside and made from flour, fat, and milk. Sometimes you also get added fruit (like blueberries…)

When I talk about scones I mean the British version.

How to make vegan bluberry scones

To make these vegan blueberry scones there are 7 key stages. But don’t worry they aren’t complicated. Simply follow these steps and, using my top tips, you will have delicious flaky scones in no time at all.

Rubbing together the fat and flour

Rubbing together the fat and flour is my favourite step in this recipe. It’s a technique that most people associate with pastry but it’s essential here too.

To rub fat with flour means To ‘gently run the fat and flour between your finger tips and thumbs until it resembles coarse breadcrumbs. Some people say if you’re rubbing properly only your finger tips should get messy. There should be no fat or flour on the palm of your hands when you’re done.

In this recipe don’t worry too much about getting the breadcrumb texture really fine. A few flaky bits is absolutely fine.

Adding the fruit

To make sure the fruit is evenly distributed throughout the dough it’s important to add the fruit before the wet ingredients. This means you will have fruit in every bite of these tasty vegan blueberry scones.

Making the dough

Once the fruit is in the bowl it’s time to add the wet ingredients. I use a mix of yogurt and milk to get extra tender, fluffy scones.

When adding the wet ingredients to the dry you don’t want to mix too thoroughly. Much like you do when making muffins, you only want to mix until the dough is just coming together.

You then tip it out on to a lightly floured surface and gently bring the dough together with your hands.

Resting time

Once you have your rough block of dough it’s important to chill the dough. This helps it to firm up and makes it easier to cut into rounds. It also means they keep their shape better when cooked. I recommend a minimum of 30 minutes in the fridge but you could leave it longer if you want to make these ahead of time and cook just before serving.

Cutting out the scones

To cut out the scones into the traditional shape you will want a scalloped pastry cutter. This means it won’t be perfectly round, rather it will have a scalloped pattern around the edge.

The secret to making sure each scone comes out perfectly and doesn’t stick to the cutter is to dip the cutter in a little flour between each scone.

Glazing

If we weren’t making these blueberry scones vegan we would give them an egg wash. This would give them a lovely colour and a little shine. The vegan alternative is to brush them with a little milk. I find soy milk works best for this but you can use any plant milk you have to hand.

Baking

Last but not least they need to go in the oven. This is probably the easiest step of all. start by placing them a baking sheet then pop this into the centre of a pre-heated oven. Cook them for 15-20 minutes. They will rise and end up a lovely shade of golden brown.

The recipe