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!

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!

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!

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.
   
   

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