Description
Enjoy these tender and flavorful dairy-free blueberry almond scones, perfect for breakfast or a snack.
Ingredients
Scale
- 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