Eggless, dairy-free Vegan Blueberry Scones that everyone will love! These tender, flaky scones are easy to make and dare we say, better than Starbucks!
Prep Time 15 minutesminutes
Cook Time 20 minutesminutes
Total Time 35 minutesminutes
Servings 8scones
Author Two Market Girls
Ingredients
175g(1½ cups) frozen blueberries
240mL(1 cup) soy milk
15mL(1 tbsp) apple cider vinegar
7g(1 tbsp) ground flax seeds
170g(3/4 cup) cold vegan butter
360g(3 cups) all-purpose flour
12g(1 tbsp) baking powder
3g(½ tsp)baking soda
pinchsalt
30mL(2 tbsp) maple syrup
5mL(1 tsp) vanilla extract
6g(1 tbsp) lemon zest
Instructions
Preheat oven to 400F.
To a bowl combine non-dairy milk, apple cider vinegar and ground flax seed. Mix and set in the fridge until needed.
In a large bowl combine flour, lemon zest, baking powder, baking soda and salt. Mix until combined.
Using a food processor or cheese grater, grate cold vegan butter and add to flour mixture. Using a wooden spoon mix until all the butter is coated in flour and evenly distributed throughout the flour. You want chunks of butter still in there as this is what will form the flaky layers of the scone. Place this mixture in the fridge whenever not using. It's important to keep the butter as cold as possible.
To the flour/butter mixture, add milk mixture, maple syrup and vanilla extract. Mix until all the flour is incorporated into a dough. You may need to use your hands to gently fold, but don't handle it too much or your body heat will melt the butter.
Add in the blueberries and mix until just combined.
On a floured surface turn out the dough and gently press it into a disk about 1 inch thick. Using a sharp knife cut the disk into pie slices - we opted for 8 total. Place scones on a lined baking sheet.
Bake for 18-20 minutes or until golden brown.
Allow scones to cool about 10 minutes before serving.