These delicate, flaky, and delicious vegan scones are easy to make and a perfect breakfast or snack! Add a little vanilla drizzle for even more flavorful fun!
Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 30 minutes
Servings 8 servings
- 1/2 cup vegan creamer (plus 1 tablespoon for topping)
- 1 tablespoon ground flaxseed
- 2 tablespoons vodka (see note)
- 1 teaspoon apple cider vinegar
- 2 teaspoons vanilla extract
- 2 cups all purpose flour
- 1/2 cup granulated sugar
- 1/2 teaspoon salt
- 3 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 cup vegan butter (frozen - see notes)
- 1 cup fresh blueberries
- Drizzle: Vanilla Icing
In a small bowl whisk together the vegan creamer, ground flax, vodka, vinegar, and vanilla. Set aside.
Food Processor Method
Pour into the bowl of a food processor the flour, sugar, salt, baking powder, and baking soda. Give it a few short bursts to combine.
Cut the frozen butter into cubes and add it to the food processor. Pulse in short bursts until the mixture resembles crumbs approximately the size of peas. See photo above for an example of the texture.
Transfer the butter/flour mixture to a large bowl. Drizzle it with the cream/flax mixture and gently stir until just combined. You don't want to overmix the batter. Add the blueberries and gently stir them into the batter.
In a large mixing bowl, whisk together the flour, sugar, salt, baking powder, and baking soda. Give it a few short bursts to combine.
Use a box grater to grate frozen butter into the flour mixture. Use either a pastry knife or two knives in a scissor motion and cut the butter into the flour mix. Continue this process until the mix creates crumbs about the size of peas. See photo above for an examle.
Drizzle the flour mix with the cream/flax mixture and gently stir until just combined. You don't want to overmix the batter. Add the blueberries and gently stir them into the batter.
Making Triange Scones
Place a sheet of waxed paper on a tray or cookie sheet. Pour the batter onto the waxed paper. Gently work dough and pat the dough into a dome shape. If the dough is too sticky, add a ltablespoon or so of flour. If it's too dry, add a tablespoon vegan creamer. Shape the dome into a 7-inch disk with a flattened top. Use a knife and cut the disk in half. Then turn the sheet and cut it in half again. Then cut each of the pieces in half to create 8 slices.
Using a tablespoon of vegan creamer, brush the tops of each scone. Place the tray of scones in the fridge to allow them to chill for 10 - 15 minutes.
When you're ready to bake, preheat oven to 400F. Line a baking sheet with parchment paper or silpat.
Arrange chilled scones on prepared baking sheet, about 2 inches apart.
Place in the center rack and bake for 22 - 25 minutes, until the edges of the scones turn golden brown. When done, remove from the oven and allow to cool on the baking sheet for 3 - 5 minutes. Transfer to a wire rack and drizzle with frosting.
These scones are fabulous when eaten right away. However, any uneaten scones can be stored in an airtight container. They will keep at room temperature up to 2 - 3 days or in the fridge up to 5 - 6 days.
Notes: Vodka is used in this recipe because - like most pastries - minimizing liquids helps create a flakier crust. Vodka mostly bakes out of the recipe, allow you a dough that's workable, and a flaky crust.
Freezing butter helps distribute it more equally throughout the dough. I place it in the freezer approximately 30 minutes prior to making the scones.
The estimated nutrition information is for the scones without the frosting drizzle.
Calories: 293kcal | Carbohydrates: 42g | Protein: 4g | Fat: 11g | Saturated Fat: 3g | Sodium: 388mg | Potassium: 235mg | Fiber: 2g | Sugar: 16g | Vitamin A: 549IU | Vitamin C: 2mg | Calcium: 73mg | Iron: 2mg