Alright, be honest! Do you enjoy scones or hate them? Personally, I love scones. There is, without any doubt, a better way to enjoy a cup of coffee with a great-tasting-flaky scone. While I do enjoy these flaky, buttery goodness, there’s often one issue I cannot stand. Scones can be awfully dry – especially if they’ve been sitting on shelves or display for a long time. Let alone, scones sitting in popular coffee shops come off with less flavor but more sugar. So with that being said, I find that freshly baked scones (from home) are superior!

These vegan blueberry scones are flaky, bursting with flavors, crisp on the outside and light in the inside.

Blueberries are my favorite berries. Not only are they such great, energizing superfoods rich in antioxidants – they make such great treats for baked goodies. I don’t know why, but I love blueberry on cakes, muffins, and scones. My favorite kind of breakfast often have blueberries and cinnamon – whether that is on muffins, oats, cereal, or smoothies. I haven’t made scones in a hot minute and thought it would be fun to create my version of a blueberry and cinnamon scone. While the idea is nothing new, I added some special touches to the scone to make it stand out.

KEY INGREDIENTS OF THE SCONE

Majority of the ingredients are pretty simple, and you may already have most at home. Scones, are generally, easy to make and often have minimal ingredients. Here are some you may need to pick up:

Fresh blueberries – as the key ingredient that makes this pastry. You can use frozen blueberries, though, I recommend you’d not defrost them to avoid excess liquids; which would result in a chewy, less flaky dough.
Cinnamon – warming spice to compliment the flavors of the blueberry.
Vegan buttermilk (non-dairy milk + apple cider vinegar) – thicker liquid often works best for pastries and I do recommend using soy milk, above all. I like the texture of buttermilk on my scones as it makes the scone less dense and moist on the inside, yet still flaky. P.S. keep your liquid ingredients cold.
Almond & Vanilla Extract – Yep, for this recipe, you’ll need both. Almond extract gives it a special distinct flavor, a tiny drop goes a long way. Paired with vanilla, it gives a comforting taste that will just make you want to eat it with a good cup of hot coffee or tea.
All Purpose Flour – as the standard ingredient for all things baking.
Cold Butter – Not melted. Not softened. Cold. I repeat, COLD. If you have to, frozen butter will work best.
Baking Powder & Soda – as your leavening agent to expand the scones.
Other baking ingredients – such as sugar & kosher salt for the flavor. This scone is on the sweeter side, so it will require just a bit more sugar. You can always lessen it, however, it may compromise the texture of the goods.

USING FROZEN GRATED BUTTER

The key to making any flaky scones, biscuits, or even pie crusts is using cold butter. Cold butter, when mixed into flour, will give pockets of flaky centers as it melts during the baking process. Using soft or melted butter will not work in this recipes as it will just make the scone dense and chewy. Grating the butter with a box grater, or even using a pastry cutter, will work best in my opinion. While, yes, you can use a food processor for an easier method – it has the tendency of over mixing the dough, which is not what we want.

ALMOND EXTRACT

Almond extract is, essentially, the extracted bitters of an almond. It is nutty, and has a distinct taste. It has a cherry-like, sweet, slightly bitter flavor profile. Overall, I recommend you do not pass on using this extract when making this scone. A little bit of the extract will go a long way. This flavor is best paired with coffee, tea, vanilla, chocolate, etc. Mixing the flavors of cinnamon, blueberries, and vanilla will give this scone stand out.

TIPS BEFORE GETTING STARTED

Make sure your butter is cold – I like to place my butter in the freezer an hour before baking (or overnight). Throughout the process of making this scone, your job is to make sure the butter stays cold and it does not melt. Should your dough start softening and you feel the butter melting, pause, and place it in the freezer for 10-15 minutes.
Work fast! No time for dilly-dallies! The warmth of your hands can easily soften the dough. Make sure all ingredients are prepped before hand to make the process much efficient.
You’ll need a clean work surface – to shape the pastry dough.

Give this recipe a try and if you like what you see, please help me by liking this recipe or adding a comment in the comment box down below. Subscribe to my mailing list for exclusive newsletters. Follow me on Instagram and don’t forget to tag me when you create the recipes.

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