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The nuttiness of almonds combined with juicy blueberries make these vegan blueberry almond scones absolutely delicious, and not to mention, EASY!


Servings

8 Scones

Total time

40 minutes

Cuisines

Courses

Breakfast, Dessert


Ingredients

  • scones:
  • 1.5 cup all-purpose flour
  • 0.25 tbsp brown sugar
  • 1.5 tsp baking powder
  • 0.25 tsp cinnamon
  • 0.25 tsp salt
  • 0.25 cup coconut oil, cold
  • 0.5 cup non dairy milk
  • 0.5 cup blueberries
  • glaze:
  • 0.5 cup powdered sugar
  • 0.5 tbs non dairy milk
  • 0.5 tsp almond extract
  • sliced almonds for garnishing

Method

  1. Preheat oven to 400 °F
  2. In a medium bowl, combine flour, sugar, baking powder, cinnamon and salt. Stir to combine
  3. Using a pastry cutter, fork, or your fingers cut cold coconut oil into flour mixture. If you use your fingers, take care that your hands aren't too warm as to melt the coconut oil
  4. Once the mixture resembles a course meal, add non dairy milk and gently stir to form a dough
  5. Fold in blueberries
  6. Turn dough out onto a well floured surface and knead a few times (careful not to overwork the dough)
  7. Form dough into a round disc, approximately 3/4"-1" thick
  8. Using a sharp knife, cut the dough into 8 triangles
  9. Place onto parchment lined baking sheet, leaving some space between each scone
  10. Bake for 20-25 minutes, or until the tops begin to turn golden brown
  11. Remove from oven and allow to slightly cool
  12. To prepare the glaze, whisk together the powdered sugar, dairy free milk and almond extract
  13. Garnish with sliced almonds while glaze is still wet
  14. Enjoy!