Vegan Blueberry Scones with Maple Drizzle
 
Cook time
Total time
 
Author:
Recipe type: Breakfast Pastry
Serves: 8
Ingredients
  • ¼ cup non-dairy milk
  • 1 teaspoon apple cider vinegar
  • 1 tablespoon golden flax meal
  • 1 ½ cups all-purpose flour, plus 1 tablespoon (divided)
  • ½ cup whole wheat flour
  • ⅓ cup sugar
  • ¾ teaspoon salt
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ cup vegan butter (use the stick, not the tub)
  • ¾ cup frozen wild blueberries
  • ½ cup non-dairy blueberry yogurt
  • 1 teaspoon vanilla extract
  • 2 teaspoons maple syrup for drizzling, plus more for serving
Instructions
  1. Preheat your oven to 400F. In a small bowl whisk together the non-dairy milk, apple cider vinegar and flax meal. Set aside for about 10 minutes so the non-dairy milk curdles.
  2. In a medium mixing bowl or stand of an electric mixer, mix the 1 and ½ cups flour, whole wheat flour, sugar, salt, baking powder and baking soda.
  3. Place the vegan butter on a cutting board and cut it into about ½ inch size cubes. Using your hands, a fork, or an electric mixer on its lowest setting, gently cut the vegan butter into the flour mixture until it resembles coarse pea-sized crumbs. Take extra caution that you don't over mix.
  4. Rinse and drain the blueberries. In a small bowl, mix the blueberries with the one tablespoon flour. Stir the blueberries into the flour mixture.
  5. In a small bowl, whisk together the non-dairy yogurt and the now curdled non-dairy milk mixture. Add one teaspoon vanilla extract.
  6. Using a spoon, stir the yogurt-milk mixture into the flour mixture until large dough clumps form. Use your hands to press the dough against the bowl into a ball. The dough will be sticky in places and there may not seem to be enough liquid at first, but as you press, the dough will come together.
  7. Place your ball of dough on a lightly floured surface and pat into a 7 to 8 inch disc about one inch thick. Use a knife coated with flour to cut the dough crosswise into 8 triangles and place on a cookie sheet lined with parchment paper about one inch apart.
  8. Drizzle the scones with maple syrup. Bake until golden, about 15 to 17 minutes. Cool for 5 minutes and serve warm or at room temperature with additional maple syrup if desired.
  9. NOTE: Store in an airtight container at room temperature for up to 4 days. To serve the leftovers, broil on low for a few minutes to warm.
Recipe by Healthy Recipe Ecstasy at https://www.healthyrecipeecstasy.com/vegan-blueberry-scones-with-maple-drizzle-trial-1/