Wednesday, 16 May 2018

Vegan Blueberry Scones

Scones are the perfect afternoon-tea treat, perfect warm with some vegan butter and a generous helping of jam! These vegan blueberry scones are fluffy and delicious, perfectly paired with some strawberry jam!

Vegan Blueberry Scones
The recipe for these blueberry scones is based on my Vegan Fruit Scones recipe, just substituting the sultanas for frozen blueberries, and shaping the scones a little differently!

This was the first time I didn't use a cookie-cutter to shape my scones, instead cutting them into triangles and baking them. The mixture did spread a little as they baked but overall they successfully held their shape and came out the oven okay!

Vegan Blueberry Scones

Vegan Blueberry Scones

One thing you should make sure you do in this recipe (and pretty much any recipe that calls for fruit) is to use frozen blueberries. This makes it soo much easier to handle the dough whilst kneading the blueberries in, if they were unfrozen blueberries they would crush as you kneaded them but using frozen ones you avoid that issue!

If you do try out this recipe for Vegan Blueberry Scones, be sure to tag me on Instagram or use #susiechef so I can see!

Vegan Blueberry Scones

Total time: 40 Minutes

Yield: 8 Portions
Ingredients
  • 475g Self-Raising Flour
  • 75g Caster Sugar
  • 75g Dairy Free Butter
  • Pinch of Salt
  • 250ml Dairy Free Milk
  • 150g Frozen Blueberries
Cooking Directions
  1. Preheat your oven to 180 degrees celsius, and line a baking tray with baking paper.
  2. Sift together the flour, sugar and salt in a large mixing bowl.
  3. Break the butter into little pieces and rub these into the flour mixture using your fingers until the mixture resembles bread crumbs.
  4. Stir in the dairy free milk gradually, then knead the dough slightly in the bowl to bring it together.
  5. On a clean floured surface, knead the dough gently, mixing in the blueberries gently as you go. Do this until the dough is smooth and the blueberries fully mixed in.
  6. Roll the dough into a large ball and flatten it into a circle.
  7. Cut the dough into triangles and transfer to the baking tray, leaving good space between each scone to allow for them to spread.
  8. Brush the tops of each of the scones with a little dairy free milk, then bake for 12-15 minutes until the scones are golden brown.



©Susiechef. All images & content are copyright protected. I am the legal copyright holder of all material on this blog and you may not reprint or republish any images or content without my written permission. All information on this blog is for entertainment purposes only.

Disclosure: This post may contain affiliate links, from which I earn a small percentage of commission at no extra cost to you if you choose to purchase the items.
SHARE:

No comments

Post a comment

Blog Design Created by pipdig