Vegan Blueberry Scones
These Vegan Blueberry Scones are full of fruit and light and fluffy. They are perfect served with whipped coconut cream and vegan lemon curd.
Servings: 10 scones
Calories: 234.93kcal
Ingredients
- 350 grams self-raising flour extra for dusting
- 50 grams caster sugar
- 0.5 teaspoon 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
Instructions
- Sift the flour, sugar and bicarbonate of soda into a mixing bowl.
- Cut the vegan block butter into cubes and add to the bowl. Rub the butter into the flour until it resembles fine breadcrumbs.
- Add the blueberries to the bowl and stir to distribute amongst the scone mix.
- Pour in the milk and stir until it is just coming together into a crumbly dough.
- Tip the dough out onto a lightly floured surface and push it together gently until you have a flat dough roughly 2-3cm deep.
- Using a 7cm cutter, cut out the scones. Transfer to an oven tray that has been lined with baking paper.
- Cover loosely with cling film and place in the fridge for 30 minutes to chill.
- In the meantime pre-heat the oven to 220 C / 392 F /gas 7.
- Place into the pre-heated oven for 15-20 minutes or until they have risen and are golden on top.
- Leave to cool slightly on a wire rack.
- Serve with vegan cream and/or lemon curd.
Nutrition
Calories: 234.93kcal | Carbohydrates: 33.62g | Protein: 4.75g | Fat: 8.99g | Saturated Fat: 1.65g | Polyunsaturated Fat: 2.79g | Monounsaturated Fat: 3.98g | Trans Fat: 1.49g | Sodium: 125.7mg | Potassium: 58.92mg | Fiber: 1.26g | Sugar: 7.19g | Vitamin A: 38.27IU | Vitamin C: 2.99mg | Calcium: 26.85mg | Iron: 0.41mg