Lemon Blueberry Scones are so easy to make
They will be ready by the time your coffee is done brewing!
My 30 year old scone recipe has always been egg free and sugar free
Blueberry is an all time favorite
But I also love making them with dates and walnuts too!
Basically this is an all purpose base recipe for biscuits
That can take on any and all mix in’s you can think of!
Chocolate Chips ~ Cranberry ~ Strawberry Lemon ~ Even Cheddar Dill!
Notes for Success:
Cream of tartar and baking soda act in tandem with the acid in the plant milk otherwise known as “mock buttermilk”
If you cannot get cream of tartar use 3 teaspoons of baking powder in place of both the baking soda & cream of tartar listed in the recipe below
Speaking of mock buttermilk soy milk is the only plant milk that will thicken like buttermilk from our past lives
But of course if you want to stay away form soy you can use any plant milk of your choice just know that it will not thicken up
Cold butter is the key to a successful biscuit or scone recipe as well as my pro trick for using a box grater
Cut into the dry ingredients rather than spend time tediously chopping the butter into small pea sized pieces
Vegan Scones Recipe
Ingredients
For the Scones
- 2 cups All Purpose Flour 250g
- 1 teaspoon Cream of Tartar
- 1 teaspoon Baking Soda
- ¼ teaspoon Salt
- 5 Tbs Cold Vegan Butter 70g
- ¾ cup Plant milk 177ml
- 2 teaspoon Lemon Juice 10ml
- 1 cup Fresh or Frozen Blueberries 125g
- 1 Tbs Lemon Zest
Instructions
- Preheat the oven to 375°F
- First combine the plant milk with the lemon juice ~ let stand for 5 minutes to thicken
- In a large mixing bowl combine the flour, baking soda, cream of tartar & salt and mix well.
- Add the grated vegan butter (or small diced if you do not have a box grater) then mix by hand incorporating the butter throughout the flour until it resembles course meal. *see video
- Add the lemon zest & blueberries & toss by hand to distribute evenly throughout
- Add the plant milk & mix gently by hand just until it is all absorbed & forms a sticky dough
- Turn out onto a lightly floured surface & gently fold it over a couple times so it is no longer a super sticky dough then press it out to a disc approximately 8" in diameter & cut it into 6 equal pieces like a pizza (or for smaller biscuits just scoop the dough straight out of the bowl with a 2 ounce scoop, no need to roll out!)
- Place on a parchment paper lined sheet pan spaced 2" apart & brush with aquafaba or plant milk or a light sprinkling of cinnamon sugar
- Bake immediately in a preheated 375°F oven for approximately 25-30 minutes for the larger ones & 20-25 minutes for the smaller scooped biscuits or until golden brown & baked through.
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