If there is one baked good that I will never get enough of, it is definitely scones. There is something about the slightly sweet, super tender and soft scone that I just can never get over. Any flavor combination works for me but blueberry scones are one of my favorites. What makes these baked treats so delicious is the fact that they are jam packed with wild blueberries and have a deliciously slightly sweet taste to them.
I mentioned these blueberries in my last post, where I told you that I had picked them at my cottage and they tasted super delicious. I did leave out the part that I insisted on going back to the blueberry fields to take pictures and smashed my phone in the process (and when I say smashed, I’m really quite serious). It was upsetting, but oh well, life goes on!
Before I jump into this Ricardo inspired recipe of blueberry scones (also mentioned him in my last post!), I will include a little more pictures from our blueberry expedition, in homage to my poor phone who worked so hard to take these pictures and almost died in the process.
I inspired myself from Ricardo’s recipe and decided to veganize it in order for all the vegans out there to enjoy it as well! I substituted the buttermilk with homemade vegan buttermilk and the butter for vegan butter. Those who aren’t vegan can just make the original recipe! I also added in a lemon glaze option, for those who want a little more sweetness and an awesome flavor combo!
The pictures below are meant to help with the preparation of the scones. At one point, the directions get a little tough to follow, so I inserted some pictures to help with the process!
- 2 3/4 cups flour
- 1/2 cup granulated sugar
- 1 tbsp baking powder
- 1 tsp baking soda
- 3/4 cold salted butter (vegan butter or stick of margarine (not tub!) can be used)
- 1 1/4 cup vegan buttermilk (See directions)
- 2 cups unfrozen/fresh blueberries
- 1 cup icing sugar
- 1 tbsp lemon juice
- Preheat oven to 425F and place parchment paper on a cooking sheet.
- In a stand mixer, add flour, sugar, baking powder and baking soda. (If you are using an unsalted butter, add 1/2 tsp salt).
- Measure the butter, cut into small cubes and add to the dry ingredients. Mix until the mixture resembles small pea-sized crumbs.
- Make the buttermilk. In a cup, add 1 tbsp lemon juice (vinegar or apple cider vinegar works too) and fill the rest with your favorite dairy or non-dairy milk. Do the same for the 1/4 cup, adding approximately 1/4 tbsp of lemon juice and filling the rest with milk. Let stand for 5 minutes.
- Add 1 cup of the buttermilk to the butter mixture and blend until just incorporated*.
- On a floured surface, place the dough. Press down the dough with your hands in order to achieve a square of about 45 cm or 16 inches. Add the blueberries and evenly place them along the dough. Once the blueberries have been added, roll the dough into a cylinder in order to trap the blueberries within the dough. Once it is rolled, gently press down in order to achieve a rectangle that is roughly 3cm or 1 1/3 inch of height, while maintaining a 45 cm length (refer to the above 3 pictures for guidance).
- Once the dough is ready, cut it in 7 rectangles. These can then be cut in half diagonally to make two triangles per rectangle (see above pictures for reference!)
- Brush remaining buttermilk on the scones and place 7 scones on the prepared baking sheet.
- Place in the oven and cook for 18 minutes or until the edges are golden brown. The second batch can be cooked afterwards or frozen (frozen scones will take about 23 minutes to cook)**.
- Optional: In a small bowl, mix the icing sugar and lemon juice and drizzle onto the scones once they are completely cooled.
- * It is very important not to overmix as it will produce too much gluten, making for a coarse texture.
- ** Oddly enough, I found the frozen batch to taste even better when I cooked them. I definitely recommend freezing them and popping them in the oven as you are getting ready in the morning for an awesome breakfast.