Description
Fluffy, golden blueberry scones made with dairy-free ingredients and perfect for breakfast, brunch, or anytime treat.
Ingredients
2 cups all-purpose flour
1 tbsp baking powder
1/4 cup granulated sugar
1/4 tsp salt
1/2 cup cold plant-based butter
2/3 cup almond or oat milk
1 tsp non-alcoholic vanilla extract
1 cup frozen or fresh blueberries
Extra almond milk for brushing tops
Instructions
Preheat oven to 400°F and line baking tray with parchment paper.
Whisk together flour, baking powder, sugar, and salt in a large bowl.
Cut in the cold butter until the mix resembles small crumbs.
Add milk and vanilla, stirring gently to form dough.
Fold in blueberries lightly to prevent overmixing.
Turn dough onto a floured surface and shape into a round disc.
Cut into 8 wedges or use a round biscuit cutter.
Place on baking sheet and brush tops with milk.
Bake for 18–20 minutes or until golden brown.
Cool on wire rack before serving or storing.
Notes
Chill dough before baking for fluffier rise.
Use frozen blueberries straight from freezer.
Store fully cooled scones in airtight container or freeze up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baked
- Cuisine: American
Nutrition
- Calories: 210
- Fat: 9g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg
Keywords: blueberry scones, vegan blueberry scones, easy scone recipe, dairy-free baking