These Dairy-Free Blueberry Almond Breakfast Scones are absolutely the most scrumptious easy to make scones that you’ll ever taste! This recipe boasts a super flaky, buttery crust and a deliciously nutty , sweet, + tart filling bursting with almond and blueberry flavors. The perfect breakfast or brunch recipe for the entire family and ready in under 30 minutes.

Blueberry Almond Breakfast Scones [Vegan]

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Serves

8

Cooking Time

15

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Ingredients

For the Scones:

  • 1 1/4 cups organic All-purpose flour (I use Bob's Red Mill)
  • 1 cup organic pastry flour (I use Bob's Red Mill; can also use All-purpose flour))
  • 1/2 cup organic pure cane sugar (I use Wholesome Sweets)
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 1 tablespoon cinnamon
  • 1/2 cup Vegan buttery sticks, VERY cold + cubed
  • 3/4 cup Dairy-free 'Buttermilk' + 1 tablespoon if needed! (See Notes!)
  • 1 large flax egg
  • 1 cup blueberries, fresh or frozen  (See Notes!)
  • 1/3 cup sliced almonds (I use Diamonds Nuts)

For the Vanilla Glaze:

  • 1 1/2 cups powdered sugar
  • 2-3 tablespoons Almond milk
  • 1 teaspoon vanilla extract
  • pinch of cinnamon
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Preparation

For the Scones:

  1. Preheat oven to 425°F and prepare two baking sheets with parchment paper.
  2. In a large bowl, add both flours, baking powder, baking soda, cinnamon, pure cane sugar, sea salt and whisk until well blended together.
  3. Add butter into the dry ingredients and using a pastry blender, blend it until it resembles “peas”. Once done, create a medium-sized well into the middle of the dry ingredients.
  4. In separate bowl, whisk together the dairy-free ‘buttermilk’ and egg, until well combined. Pour wet ingredients into the well of the dry ingredients and mix everything together using a spatula.
  5. Fold in almonds and blueberries until well incorporated.
  6. Now, using your hand, knead the dough a few times before placing it onto a floured surface.
  7. Once on the floured surface, pat and shape dough into an 8-inch round circle. Using a very sharp knife (or pastry cutter), slice into 8 equal wedges (triangular shaped), dusting knife or pastry cutter with flour incase dough is on the stickier side.
  8. Place sliced scones onto the prepped baking sheets and brush tops with a little of the dairy-free “buttermilk.’ Bake for 13-15 minutes until tops are golden brown and the center comes out clean after inserting a toothpick.
  9. Remove from the oven and let cool for 2-3 minutes before serving.

For the Vanilla Glaze:

  1. Whisk together the powdered sugar, pinch of cinnamon, almond milk, and vanilla extract.  If the glaze seems too thin, add in another 1/2 cup of powdered sugar. However, If it seems too thick, add in 1 additional tablespoon of milk.
  2. Drizzle the glaze over the scones, and allow to set (about 5-10 minutes).
  3. Garnish with sliced almonds or fresh blueberries, if desired.
  4. Bon Appetit!

Notes

STORAGE: Leftovers can be stored in an air-tight container and refrigerated for 1-2 days for best taste. Reheat when to eat again. Dairy-Free BUTTERMILK: Add 1/4 cup of your favorite non-dairy milk + 1 tablespoon lemon juice, stir and let sit for 10-15 minutes. BLUEBERRIES: If using frozen blueberries, be sure to toss them in 1 tablespoon of arrowroot starch or flour before folding them into the scone batter.

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