I love scones. Warm, crumbly, moist, buttery scones. However, I used to think every scone was dry and hard. Thankfully, I quickly learned that I had a preconceived idea that was very wrong. If made right, scones are absolutely delicious. And these blueberry scones are no exception!
I’ve been wanting to develop a blueberry scone recipe for some time. So when we picked 10 pounds of blueberries last week (it’s hard work, you guys), I knew the time had come.
These scones are perfect for berry season, and are SO easy and delicious. They are a great addition to breakfast, or any meal for that matter. I’ll be amazed if you can eat just one!
One key to making scones is to work quickly so your butter stays cold, but not to over mix the dough so it stays light and fluffy. Also, do not use a rolling pin, as it will squish your dough down and keep your scones from being fluffy!
I prefer to use Earth Balance Baking Sticks when I am making baked goods, since it very closely resembles real butter. Also, most spreadable margarines add water to make them softer, which doesn’t affect the flavor, but makes them react differently when baking. You can use the spreadable Earth Balance (or other vegan butter), but your scones will spread out more and not rise quite as tall.
I was privileged to be able to teach a dear friend of mine to make scones a few months ago, and they became one of her ultimate comfort foods. Rarely would a week pass that she didn’t make them at least once. She became a pro, especially after making enough for 60 people for her sister’s wedding weekend. This sweet friend was not only an expert scone-maker, but she was my biggest supporter when it came to this blog. She gave endless encouragement when I was bogged down and tired, so much support with sharing on social media, and said many prayers for me as I worked to make my dream a reality…
Sadly, this precious friend passed away just a few days ago due to unexpected health complications. This scone recipe was scheduled to go live that day, and somehow I don’t think it was a coincidence.
I was so looking forward to sharing this recipe with her, but sadly I’ll never be able to. Instead, I hope you enjoy these scones as much as she would have. So when you make them, think of my friend Vera…they just may become your favorite too! <3
- 1 Flax egg*
- 1 Tbsp lemon juice
- ½ cup soy milk
- ½ tsp vanilla
- 2 cup flour
- 3 Tbsp sugar
- 2 tsp baking powder
- ¼ tsp baking soda
- ½ tsp salt
- ⅓ cup cold Earth Balance
- 1 cup fresh blueberries
- ½ cup powdered sugar (for glaze)
- 1 T soy milk (for glaze)
- Preheat oven to 375º.
- Mix dry ingredients together in a medium bowl.
- Mix lemon juice and soy milk together. Set aside.
- Prepare flax egg, and set aside to thicken.
- Using a pastry cutter or a fork, cut cold vegan butter into flour mixture until it resembles wet, course sand.
- Combine wet and dry ingredients and mix until well combined. Mixture will resemble a thick dough.
- Gently fold in blueberries.
- Form dough into a ¼-1/2 inch thick circle on a greased cookie sheet
- Using a sharp knife or pizza cutter, cut dough into triangles.
- Bake at 375º for 20 minutes, or until golden brown. Do NOT over bake.
- Remove from oven, and drizzle with glaze.
Find the flax egg recipe here.