Vegan Blueberry Breakfast Scones
Vegan Blueberry Breakfast Scones are my go-to morning treat whenever I crave something delightful yet simple to make. With their moist, tender crumb and bursts of juicy blueberries, these scones quickly became a favorite in my kitchen. As I mix the ingredients, the anticipation builds—there’s something magical about combining flour, vegan butter, and fresh blueberries. Vegan Blueberry Breakfast Scones are not only easy to prepare but also taste even better than those from a fancy coffee shop. It’s a recipe that brings joy to any breakfast or brunch spread.
Making the Magic
I start by preheating the oven to 400°F, preparing a large baking sheet with parchment paper. The process of making Vegan Blueberry Breakfast Scones is both satisfying and straightforward. I whisk together the dry ingredients—flour, baking powder, flaxseeds, salt, and sugar. Then, I incorporate the cold vegan butter, blending it into the mixture until it resembles coarse crumbs. Adding almond milk and vanilla extract turns the crumbly mixture into a soft dough. I fold in the blueberries and a touch of lemon zest, which adds a refreshing twist.
Shaping and Baking
Once the dough is ready, I knead it gently on a floured surface, flatten it into a circle, and cut it into wedges. The scones go into the oven, where they bake to a perfect golden brown. As they bake, the kitchen fills with a delightful aroma that promises a delicious breakfast. After baking, I let them cool for a bit before drizzling a simple glaze made from powdered sugar, almond milk, and vanilla extract. The glaze adds a touch of sweetness that makes the Vegan Blueberry Breakfast Scones irresistible.
Enjoying the Scones
The Vegan Blueberry Breakfast Scones are best enjoyed warm, with a cup of coffee or tea. They are moist, tender, and packed with blueberries that burst with every bite. This recipe is perfect for those who want a healthy, vegan treat that doesn’t skimp on flavor. Whether you’re hosting a brunch or just treating yourself, these scones are sure to impress. They bring a bit of sweetness and joy to the start of any day, and they’re always a hit with friends and family alike.
Table of Contents
Chef’s Notes- Vegan Blueberry Breakfast Scones
- Cold Butter: Ensure your vegan butter is very cold. This helps create a flakier texture in the scones. If using coconut oil, chill it until solid.
- Handling the Dough: Avoid overworking the dough. Mix just until combined to keep the scones tender and light.
- Consistency Check: If the dough seems too dry and crumbly, add almond milk a little at a time until it just comes together. The dough should be slightly sticky but manageable.
- Blueberry Tips: If using frozen blueberries, don’t thaw them before adding. This prevents them from bleeding into the dough and turning it purple.
- Glaze Variations: For a flavored glaze, consider adding a touch of lemon juice or a splash of almond extract to the glaze mixture.
Vegan Blueberry Breakfast Scones
These Vegan Blueberry Breakfast Scones are a delightful addition to any morning meal! Moist, tender, and bursting with juicy blueberries, they are perfect for breakfast or brunch. The simple glaze adds a touch of sweetness that makes them irresistible. You won’t believe how easy they are to make, and they’re even better than your favorite coffee shop’s scones!
8
scones10
minutes26
minutes322
kcal15
minutes51
minutesKeep the screen of your device on
Ingredients
- Dry Ingredients
2 cups all-purpose flour
1 tbsp baking powder
1 tbsp ground flaxseeds
1/2 tsp salt
1/2 cup granulated sugar
- Wet Ingredients
8 tbsp cold plant-based butter (or solid coconut oil)
1/2 cup almond milk (plus more if needed)
1 tsp pure vanilla extract
- Add-ins
3/4 to 1 cup fresh or frozen blueberries
zest from one lemon
- Glaze (Optional)
1 cup powdered sugar
2 tbsp almond milk
1/2 tsp pure vanilla extract
Directions
- Mix Dry Ingredients – In a large mixing bowl, whisk together the flour, baking powder, ground flaxseeds, salt, and sugar until well combined.
- Incorporate Butter – Add the cold plant-based butter to the dry mixture. Use a pastry cutter or your hands to blend until the mixture resembles coarse crumbs. Pour in the almond milk and vanilla extract. Stir gently until just combined. If the dough is too dry and crumbly, add up to an additional 1/4 cup of almond milk.
- Add Blueberries – Gently fold in the blueberries and optional lemon zest.
- Shape Dough – On a lightly floured surface, knead the dough a few times until it comes together. Flatten it into a circle about 1 inch thick.
- Cut Scones – Using a pizza cutter or large knife, slice the dough into 8 wedges as you would a pizza.
- Bake Scones – Place the scones on the prepared baking sheet and bake for 22-26 minutes until the tops are lightly golden brown.
- Cool and Glaze – In a small bowl, whisk together powdered sugar, almond milk, and vanilla extract until smooth. Adjust consistency by adding more milk or powdered sugar as needed Allow the scones to cool for at least 15 minutes before drizzling with the glaze. Let the glaze set before serving.
Equipment
- chef’s knife
- cutting board
- mixing bowls
- measuring cups and spoons
- baking sheet
Nutrition Facts
- Calories: 322kcal
- Fat: 10g
- Saturated Fat: 2g
- Cholesterol: 0mg
- Sodium: 274mg
- Potassium: 203mg
- Carbohydrates: 55g
- Fiber: 2g
- Sugar: 29g
- Protein: 4g
- Vitamin A: 542IU
- Vitamin C: 1mg
- Calcium: 105mg
- Iron: 2mg
FAQs- Vegan Blueberry Breakfast Scones
Can I use a different type of plant-based milk?
Yes, you can substitute almond milk with any other plant-based milk like soy milk, oat milk, or cashew milk. Each will slightly alter the flavor, but all will work well.
What can I use instead of ground flaxseeds?
Ground chia seeds or a tablespoon of cornstarch can be used in place of ground flaxseeds. Both will help bind the ingredients together similarly.
How can I make these scones gluten-free?
Substitute all-purpose flour with a gluten-free flour mix. Ensure the mix includes a binding agent like xanthan gum or guar gum if it’s not already included in the blend.
Can I freeze the scones before baking?
Yes, you can freeze the shaped scones before baking. Place them on a baking sheet and freeze until solid. Then transfer them to a freezer bag. Bake from frozen, adding a few extra minutes to the baking time.
How should I store leftover scones?
Store leftover scones in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator for up to a week or freeze them for up to a month. Reheat in a toaster oven or microwave to restore their freshness.
