Oh, these Dairy Free Blueberry Almond Scones are just *everything*! Seriously, if you think you have to miss out on gorgeous, tender scones just because you’re skipping the dairy, think again. My absolute favorite thing about this recipe is how you get that perfect, slightly crumbly texture and those juicy bursts of blueberry, all laced with a hint of almond – and not a drop of butter or milk in sight! I remember the first time I made these; I was convinced they wouldn’t turn out right without my usual dairy, but wow, was I wrong. They’re incredibly easy to whip up, making them perfect for a lazy weekend brunch or a quick afternoon pick-me-up. Trust me, these Dairy Free Blueberry Almond Scones are about to become your new best friend.
Why You’ll Love These Dairy Free Blueberry Almond Scones
Honestly, there are so many reasons to adore these scones, but here are my top ones:
- Super Easy Prep: Trust me, these come together in a snap. No complicated steps, just pure scone joy!
- Incredible Flavor Combo: You get that sweet, tart pop of blueberries perfectly balanced with the subtle, nutty aroma of almonds. It’s divine!
- Totally Dairy-Free & Vegan: Perfect for anyone skipping the dairy or living the vegan life. You won’t even miss it, I promise!
- Perfectly Tender Crumb: They’re wonderfully moist and tender, not dry or crumbly at all. That vegan butter really works its magic here.
- So Versatile: Amazing for breakfast, a delightful afternoon tea treat, or even a light dessert. They’re always a good idea!
- Quick Baking Time: They bake up beautifully golden in under 20 minutes, so you can satisfy those scone cravings pretty fast.
Gather Your Ingredients for Dairy Free Blueberry Almond Scones
Okay, let’s get our mise en place ready! Having everything measured and prepped makes this so much easier. For these delightful Dairy Free Blueberry Almond Scones, here’s what you’ll need:
First up, we have our dry basics: 2 cups of all-purpose flour, which gives us that lovely scone structure. Then, 1/2 cup of granulated sugar for just the right amount of sweetness. Next, 2 teaspoons of baking powder to help them puff up nicely, and 1/2 teaspoon of salt to round out all those flavors. Now for the stars of the show: 1 cup of fresh or frozen blueberries. If you’re using frozen, don’t even worry about thawing them – pop ’em in straight from the freezer! And for that tasty crunch and flavor, we need 1/4 cup of slivered almonds. You can toast them lightly beforehand if you want an extra nutty punch, but it’s totally optional!
For our wet ingredients: The key to flaky dairy-free scones is 1/2 cup of *cold* vegan butter, cut into small little pieces. Seriously, keep it cold – it makes all the difference! Then, we’ll use 1/2 cup of unsweetened almond milk – any unsweetened plant-based milk will work if you prefer, but almond here really complements the other flavors. And for that lovely aroma and taste, 1 teaspoon of vanilla extract. Oh, and if you *really* love that almond depth, you can add 1 tablespoon of almond extract too, but make sure you put this as optional because quite a lot of people find it quite potent!
Essential Equipment for Perfect Dairy Free Blueberry Almond Scones
Alright, let’s chat about what you’ll need to make these amazing Dairy Free Blueberry Almond Scones. Don’t worry, it’s all pretty standard stuff you probably already have in your kitchen!
You’ll want a couple of mixing bowls – a big one for your dry stuff and a smaller one for the wet. A good set of measuring cups and spoons is a must, of course. To get that lovely coarse crumb texture from the vegan butter, a pastry blender is super handy, or you can just use your fingertips – just make sure your hands are cool! A handy spatula or a large spoon for mixing is essential too. For baking, grab a trusty baking sheet and some parchment paper; it makes cleanup a breeze and stops any sticking.
Step-by-Step Guide to Making Dairy Free Blueberry Almond Scones
Alright, let’s get down to business and actually MAKE these amazing Dairy Free Blueberry Almond Scones! Honestly, it’s a pretty straightforward process, and the results are so, so worth it. Just follow along here, and you’ll be enjoying warm, incredible scones in no time. You can even grab a link to another fun recipe like this strawberry lemonade to enjoy later!
Preheating and Preparing Your Baking Station
First things first, let’s get that oven all fired up! We need it to be nice and hot at 400°F (200°C). While that’s warming up, grab your trusty baking sheet and line it with parchment paper. This is super important, folks. Not only is it a great idea for this recipe, but it also makes cleanup an absolute dream. Nobody likes scrubbing sticky bottoms, right?
Mixing the Dry Ingredients for Dairy Free Blueberry Almond Scones
Now, grab your biggest mixing bowl. We’re going to dump in our flour, sugar, baking powder, and salt. Give it all a good whisk together. You want to make sure everything is evenly distributed, especially the baking powder and salt. This means every single part of your scone gets that perfect lift and balanced flavor. No dry pockets here, promise!
Incorporating the Cold Vegan Butter
This is where the magic for flaky scones happens! Add your cold, cubed vegan butter to the dry ingredients. Now, you can use a pastry blender, which works like a charm, or you can just get in there with your fingertips. You’re going to work the butter into the flour mixture until it looks like coarse crumbs, maybe with a few pea-sized bits of butter still hanging around. Those little bits are gold – they’ll melt during baking and create those lovely flaky layers we all adore. Make sure your butter stays cold while you’re doing this!
Combining Wet and Dry Ingredients for Dairy Free Blueberry Almond Scones
In a separate, smaller bowl, whisk together your almond milk, vanilla extract, and that optional almond extract if you’re using it. Pour these wet ingredients right into the bowl with your crumbly butter-flour mixture. Start mixing everything together gently. Stop as soon as it *just* comes together. Seriously, don’t go crazy here! Overmixing is the enemy of tender scones; it makes them tough. A few streaks of flour are totally fine at this stage.
Folding in the Blueberries and Almonds
Now for the fun part! Gently fold in your fresh or frozen blueberries and the slivered almonds. Be real gentle here, okay? You don’t want to mash those beautiful blueberries into a purple mess or overwork the dough any further. Just a few light folds until they’re evenly distributed throughout the scone dough.
Shaping and Cutting the Dairy Free Blueberry Almond Scones
Lightly flour your work surface. Turn that shaggy dough out onto it. Pat it down gently with your hands until it forms a round shape that’s about an inch thick. Think of it like a plump little disc. Then, take a sharp knife or a bench scraper and cut that disc into 8 equal wedges, just like you’re slicing a pizza. Easy peasy!
Baking and Cooling Your Delicious Scones
Carefully place your scone wedges onto that prepared baking sheet. Make sure they have a little space between them so they can bake evenly. Pop them into your preheated oven and bake for about 15 to 20 minutes. You’re looking for them to be beautifully golden brown on top and cooked all the way through. Once they’re done, let them cool on a wire rack for a bit. They are SO good when they’re still a little warm!
Tips for Baking the Best Dairy Free Blueberry Almond Scones
Alright, my friends, let’s talk about taking these Dairy Free Blueberry Almond Scones from good to absolutely *spectacular*! It’s all in the little details, you know? First off, keep everything cold! I mean that vegan butter, and even your almond milk should be chilly. Cold butter is the secret to those flaky layers we are aiming for. If your butter starts to get warm while you’re cutting it in, just pop it back in the fridge for a few minutes. And remember what I said about not overmixing? Seriously, just mix until it *just* comes together. Overworking the dough is what makes scones tough, and nobody wants a tough scone, right? It’s also totally fine to use frozen blueberries; in fact, I sometimes prefer it because they hold their shape a bit better. You can even toss them with a tiny bit of extra flour before adding them to help stop them from bleeding too much. Oh, and if you’re craving a little extra sweetness on top, just brush the tops with a little extra almond milk and sprinkle on some coarse sugar *before* baking. It gives them a lovely little crunch and shine! For another tasty treat you might like, check out this strawberry lemonade recipe, or even a refreshing blueberry almond milkshake!
Ingredient Notes and Substitutions for Dairy Free Blueberry Almond Scones
Let’s chat about the stars of our Dairy Free Blueberry Almond Scones! The vegan butter is really important here – make sure it’s a good quality one meant for baking, as they tend to firm up better than some tub margarines. If you can’t find one, just use a solid vegetable shortening, but it might change the texture just a tiny bit. For the almond milk, any unsweetened plant-based milk like soy or oat will work just fine if almonds aren’t your favorite. And for the blueberries, fresh is lovely, but frozen ones are honestly just as good, and sometimes even better because they don’t burst as much during mixing!
Serving and Storing Your Dairy Free Blueberry Almond Scones
These Dairy Free Blueberry Almond Scones are absolutely divine when they’re still a little warm from the oven. I love serving them just as they are, but you can totally jazz them up! A dollop of your favorite vegan butter or some sweet berry jam is always a winner. If you have some vegan whipped cream or even a drizzle of almond milk glaze, that’s amazing too! Now, if you happen to have any leftovers (which is rare in my house!), just store them in an airtight container at room temperature for up to 2-3 days. You can even pop them in the fridge if your kitchen is warm. To reheat, just give them a quick 10-second zap in the microwave or a few minutes in a toaster oven – perfection again!
Frequently Asked Questions about Dairy Free Blueberry Almond Scones
Got questions about these scrumptious Dairy Free Blueberry Almond Scones? I’ve got answers! For another fun recipe, you should totally check out this strawberry lemonade sometime!
Can I use frozen blueberries?
Absolutely! In fact, I often prefer using frozen blueberries for these scones. Pop them in straight from the freezer – no need to thaw! They tend to hold their shape a little better during baking, giving you lovely little bursts of flavor without turning your dough into a purple mess. Just be gentle when you fold them in!
Can I make these gluten-free?
While this recipe is designed for all-purpose flour, you can try making them gluten-free. You’ll want to use a good quality 1-to-1 gluten-free baking flour blend. Keep in mind that gluten-free flours can sometimes absorb moisture differently, so you might need to adjust the liquid slightly. Also, they might be a little less tender, but still delicious!
What’s the best vegan butter to use?
For the best results, especially for flaky scones, look for a vegan butter that’s specifically made for baking or has a firmer consistency, often sold in blocks. Brands like Miyoko’s Kitchen, Melt Organic, or some of the sticks from Earth Balance usually work wonderfully. Tub margarines tend to have more water and might make your scones a bit less crisp.
Can I add other fruits or nuts?
Oh, for sure! Feel free to get creative! You could swap the blueberries for raspberries or chopped strawberries. For nuts, pecans would be a fantastic substitute for almonds, or you could even leave them out entirely if you prefer. Just be sure to gently fold them in similar to the blueberries!
Nutritional Information (Estimated)
Just a friendly heads-up, these numbers are estimates, folks! The actual nutritional values for your Dairy Free Blueberry Almond Scones can vary a bit depending on exactly what brands of vegan butter and almond milk you use, and even the size of your berries. But this gives you a good ballpark idea!
Serving Size: 1 scone
- Calories: 280
- Sugar: 15g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg
Pretty good for a delicious treat, don’t you think?
Print
Dairy Free Blueberry Almond Scones
- Total Time: 35 min
- Yield: 8 scones 1x
- Diet: Vegan
Description
Enjoy these tender and flavorful dairy-free blueberry almond scones, perfect for breakfast or a snack.
Ingredients
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup cold vegan butter, cut into small pieces
- 1/2 cup unsweetened almond milk
- 1 teaspoon vanilla extract
- 1 cup fresh or frozen blueberries
- 1/4 cup slivered almonds
- 1 tablespoon almond extract (optional)
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- Cut in the cold vegan butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
- In a small bowl, whisk together the almond milk, vanilla extract, and almond extract (if using).
- Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
- Gently fold in the blueberries and slivered almonds.
- Turn the dough out onto a lightly floured surface and pat it into a 1-inch thick round.
- Cut the round into 8 wedges.
- Place the wedges on the prepared baking sheet.
- Bake for 15-20 minutes, or until golden brown and cooked through.
- Let cool on a wire rack before serving.
Notes
- For best results, use cold vegan butter.
- If using frozen blueberries, do not thaw them before adding to the dough.
- You can brush the tops with a little extra almond milk and sprinkle with sugar before baking for a sweeter crust.
- Prep Time: 15 min
- Cook Time: 20 min
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 scone
- Calories: 280
- Sugar: 15g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg
Keywords: dairy free scones, vegan scones, blueberry scones, almond scones, breakfast pastries, dairy free baking