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There is just nothing better than a buttery, flaky scone with your morning coffee if you ask me. I love the smell of them baking in the oven as well. It's like walking into a corner bakery, except it's your kitchen! These Vegan Blueberry Scones deliver on all the tender, flaky goodness you expect from a delicious scone - plus some added protein thanks to the addition of vgan protein powder!
I was intimidated by vegan baking for the longest as I thought it had to be extremely hard to make baked goods taste great without real butter. But I am happy to say that I was completely wrong! Vegan substitutions have come a long way and there are several incredible vegan butters on the market now that impart delicious flavor to your vegan baked goods.
Making Vegan Blueberry Scones
Preheat oven to 400 degrees F and line a large baking sheet with parchment paper.
In a large bowl, whisk together flour, baking powder, ground flaxseeds, salt, stevia and vegan protein powder until combined.
Add vegan butter to flour mixture and toss to coat. Press each piece of butter between thumb and index finger until butter resembles coarse crumbs. Add milk and blueberries and stir with a rubber spatula until dough is moistened.
Turn dough out onto lightly floured surface and knead a few times with hands. Form into a flat circle about 1 inch thick.
With a pizza cutter or large knife, cut dough into eight triangles like you would a pizza. Place scones onto the prepared baking sheet and bake in preheated oven for 20-25 minutes, until lightly golden on top. Allow scones to cool for 10-15 minutes.
If desired, whisk glaze ingredients together in a small bowl and drizzle over top of cooled scones and enjoy!
Vegan Blueberry Scones can be stored in an airtight container in the fridge for up to five days.
You Will Also Love This Vegan Peanut Butter Cheesecake Recipe!
Vegan Blueberry Scones
Ingredients
- 2 cups white whole wheat flour
- 1 tablespoon baking powder
- 1 tablespoon ground flaxseeds
- ½ teaspoon salt
- ¼ stevia baking blend
- 2 scoops vegan blueberry protein powder
- 8 tablespoons cold vegan butter cubed
- 1 cup unsweetened almond milk
- 1 cup fresh blueberries
Optional Glaze
- ¼ cup vegan powdered sugar
- 1-2 tablespoons almond milk
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 400 degrees F and line a large baking sheet with parchment paper.
- In a large bowl, whisk together flour, baking powder, ground flaxseeds, salt, stevia and protein powder until combined.
- Add vegan butter to flour mixture and toss to coat. Press each piece of butter between thumb and index finger until butter resembles coarse crumbs. Add milk and blueberries and stir with a rubber spatula until dough is moistened.
- Turn dough out onto lightly floured surface and knead a few times with hands. Form into a flat circle about 1 inch thick.
- With a pizza cutter or large knife, cut dough into eight triangles like you would a pizza. Place scones onto the prepared baking sheet and bake in preheated oven for 20-25 minutes, until lightly golden on top. Allow scones to cool for 10-15 minutes.
- If desired, whisk glaze ingredients together in a small bowl and drizzle over top of cooled scones and enjoy!
Nutrition
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