360
Light and Soft Blueberry Scones
Vegan Blueberry Scones
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Serves: 8-10
Prep Time:
Cooking Time:
Nutrition facts:
200 calories
20 grams fat
Rating: 5.0/5
( 1 voted )
Ingredients
Dry Ingredients:
Pastry Flour- 366g
Powder Sugar- 54g
Baking Powder- 8g
Baking Soda- ½ tsp
Fat:
Vegan Unsalted Butter (low moisture)- 141g
Wet Ingredients:
Plant-Based Yogurt (plain)- 130g
Plant-Based Cream Cheese- 100g
Flaky Sea Salt- ½ tsp
Granulated Sugar- 129g
Just egg or Egg replacement- 38g
Flavorings:
Pure Vanilla Extract- 1½ tsp
Fiori di Sicilia- ½ tsp (very fragrant)
BlueBerries- 276g
Orange Zest- from one medium orange
Egg Wash
Plant-Based Milk- 12g
Just Egg- 8g
Turbinado sugar, enough to sprinkle over the top of your scones (optional)
Instructions
Trust the Process!! This will be more of wet dough but the end result is a beautiful scone that is heaven in your mouth. The key is to keep everything very cold just before baking!!
1.) Sift the dry ingredients thoroughly twice into a large mixing bowl. Only that which is listed in the Dry Ingredients section above.
2.) Cut vegan butter into large dice cubes. Add half the butter straight to the flour (no mixing yet) and place your mixing bowl of flour and butter along with the other half of butter (not in flour) in the freezer for ten min.
3.) While your flour and butter are in the freezer, place all your wet ingredients including the flavoring into a blender and blend for 20 seconds. Now place your blended wet ingredients into the freezer while you blend your butter.
Blend the Butter:
4.) I use both a little bit of mechanical work and some elbow grease for this part. In a food processor dump your bowl of cold sifted dry ingredients and butter (keep the other half of butter in the freezer till you finish this part) blend butter and flour together with several long pulses. Now empty everything out of your food processor back into the large mixing bowl. Grab a pastry blender, or two steak knives, and your remaining butter from the freezer and cut the remaining butter into the flour mixture until small bits are visible throughout.
5.) Now remove your cold blended wet ingredients from the freezer and pour everything into the mixing bowl containing your flour and butter gently mix everything together including the orange zest, using a rubber spatula or large spoon, wooden or otherwise. Be careful not to over mix, don't worry it will look really wet and sticky, as I stated before this scone recipe is a wet one. Now cover bowl with plastic wrap and place bowl in freezer for 15 min.
6.) On a baking pan sprinkle a ¼ cup of pastry flour. Remove scone dough from the freezer and turn it out onto your floured baking pan. Now sprinkle another ¼ cup of flour on top of the dough and gently press dough flat. Add all 276g of fresh blueberries across the top of your dough. Now using a plastic dough scraper fold the sides of the dough onto itself into the center (like a letter) into a rectangle. Place pan of dough into the freezer for 15 min.
After 15 min remove pan from freezer, now used the plastic dough scraper to help you fold the other end into the center. You should now have a thick square.
Generously flour the surface of your counter. Using your plastic scraper, scrape and remove your dough from the pan or flip pan upside-down and remove the dough that way. Now sprinkle a little flour on the top of the dough and gently press down. Now using floured hands round the sides out till you have a round disc of dough roughly ½ thick. Cut your dough straight down from 12 o'clock to 6 o'clock then again from 9 o'clock to 3 o'clock. 
You will not have 4 quarter pieces to cut in half.
You will not have 4 quarter pieces to cut in half.On a parchment lined cookie sheet arrange scones so that there is two inches of space between each scone and one inch away from the sides of the pan (may need two parchment lined cookie sheets If one isn't large enough). Now place in freezer for 20 min. In that time frame preheat your oven. If using a fan oven preheat to 400°F or 204.4°C, if using conventional oven preheat to 425°F or 218.3°C.
Bake
Remove scone from freezer and brush with the “egg wash” listed above and and sprinkle with turbinado or granulated sugar. Bake for 28-35 min. It's going to be nice and golden deep in color, remove from oven and place each scone on a cooling rack to cool slightly or wait to enjoy when completely cool.
These scones are light and soft and not dense or hard.
Note: This recipe is the blueprint to make your own in whatever flavor you choose. Instead of blueberries you can add chocolate chips, cherries, raisins and currents, blackberries, raspberries, caramelized peaches, lemon zest and poppy seeds
Did You Make This Recipe?
I would love to see how it turned out! Tag me on Instagram @veganphoodie
