These Vegan Scones are the perfect scone texture! They are delicious, flaky and moist with a sweet taste. They’re great for all occasions from tea to parties to brunch and so much more. They’re so easy, and use regular everyday ingredients!
¾cupcold thick vegan milk(180mL) - such as full fat coconut milk, full soy milk or cashew
2cupsBob’s Red Mill Unbleached White All Purpose Flour(240g)
½cupsugar(100g) (I use cane sugar)
½cupvery cold vegan butter(112g)
Up to ⅓ cup extra flour for rolling and folding
1cupfresh blueberriestossed in about a tablespoon of flour
Coarse sugar for topping if desired
Place the butter in the freezer for at least 30 minutes.
Line a baking sheet with a silicone baking mat or a well greased parchment paper (highly recommend a silicone mat for this).
In a small bowl or jar, add the apple cider vinegar, milk and vanilla extract together and stir to combine. It will curdle (to make your vegan buttermilk). Set aside.
In a separate bowl, whisk the Bob’s Red Mill Unbleached White All Purpose Flour, sugar, baking powder, baking soda and sea salt until thoroughly combined.
Add in the cold vegan butter by cutting into chunks, or by grating the butter into the flour mixture. Using a pastry cutter, fork or just your hands, mix everything together until it resembles coarse crumbs/sand.
Make a well and add in the buttermilk mixture and the blueberries, folding gently and stirring gently with a wooden spoon. You want a dough that looks shaggy; it should not be dry, and should not be very wet but it might be slightly sticky.
Flour a surface, dust your hands with flour, and turn out the dough onto the surface. Form the dough into an 8 inch flat circle or disc. Using a knife or a bench scraper, cut the circle into 8 even wedges. Place the wedges at least 2 inches apart, evenly spaced out on parchment paper on the baking sheet. Sprinkle with some extra coarse sugar on top if desired
Preheat the oven to 425°F/220°C. Place the scones in your fridge (still on your lined parchment paper on the baking sheet) while the oven preheats or even longer. You want to ensure that your dough is very cold.
Once preheated, place the scones into the oven. Bake for 15 to 17 minutes until golden and fluffy.
Remove from the oven. Allow to cool for at least 5 minutes on the baking sheet, then move to a wire rack. Drizzle with the lemon glaze over the warm scones. Allow to cool completely and enjoy, or sneak one still warm (my favourite!). Enjoy!
Add all of the ingredients for the lemon glaze - the powdered sugar, salt, vanilla extract, milk and lemon juice in a bowl and stir together until fully combined. Feel free to thicken if desired with more powdered sugar or thin out with more milk or lemon juice depending on which flavour you prefer. You can store this in your fridge for 2 days.