Vegan Blueberry Cinnamon Scone (Better Than Coffee Shop)
Servings 8 pieces
Equipment
- Mixing bowls
- box grater or pastry blender
- Spatula
- parchment paper
- bench scraper or sharp knife
- baking tray
- sieve / sifter
- Rolling Pin
- pastry brush
Ingredients
FRUIT
- 170 g (1 cup) fresh blueberries
DRY INGREDIENTS
- 309 g (2 cups) all purpose flour sifted + more for handling the dough
- 1-2 tsp ground cinnamon
- 2 tsp baking powder sifted
- ½ tsp baking soda
- 1 tsp kosher salt (or substitute ½ tsp for fine salt)
- 205 g (¾ cup) granulated sugar
- 1 stick (8 tbsp or ½ cup) vegan butter extra cold or frozen (see notes)
LIQUID INGREDIENTS
- 95 g (½ cup) plain unsweetened non-dairy milk cold + more for brushing
- 2 tsp apple cider vinegar or lemon juice
- 2 tsp vanilla extract
- 1 tsp almond extract
Instructions
- Freeze your stick of butter into the freezer an hour in advance (or overnight). When you are ready to prep the ingredients for baking, using a box grater, grate the stick of butter into shreds. Stick it back into the freezer or refrigerator to keep the butter cold.
- In a large mixing bowl, sift the dry ingredients and mix until well combined. In a separate bowl, whisk all liquid ingredients. Set the liquid ingredients aside.
- First, drop the shredded butter into the dry ingredients. Using your clean hands, massage the butter into the mix. Massage into the dry ingredients until all the butter is incorporated – it should have a resemblence to a "damp sand" consistency. then add the blueberries into to the dry ingredients. Be sure to work fast, as the warmth of your hands will affect the temperature of the butter.If you feel, in any way, that your butter is softening – place your mix into the freezer for 15-20 minutes to let it cool down.
- Pour the liquid ingredients into the dry butter mixture and fold (using a spatula or your hands) until it forms into a dry looking dough. The dough might look dry (or fall apart) which is completely normal. As you press the dough with your hands, it should be able to combine. Massage through until all the dough pieces are hydrated. Do not overwork.
- Once your dough has combined, cover and place your dough back into the fridge for 25 minutes covered to let the butter set and stay cold. Preheat your oven to 425°F as you wait for the dough to set.
- Line a parchment paper on top of your baking sheet.
- On a clean work surface, dust flour on the counter and your rolling pin. Roll out your dough into about one (1) inch thick into a shape of an even circle. Be sure to roll out in one direction and gently. If you find your dough slightly cracking, press it together with your hands.
- Using a sharp knife or bench scraper, divide into 8 equal pieces. Line on a baking tray widely spaced apart (they will spread and expand). Brush a thin layer of milk on top of each piece gently.
- Bake in the oven for 25-30 minutes or when the scones turn golden brown on the exterior.
- Best eaten fresh. Store in an airtight container for storage.
Notes
Dough & butter method alternative – If you are not comfortable using a box grater for handling the cold butter, you may use a pastry cutter (or fork) to mash with the dry ingredients. Be sure to work fast as the warmth of your hands will affect the texture of the butter.
Always keep your butter and dough cold – Why? This is what will give the scone the “flaky” and crumbly texture. If your dough or butter is too soft, it may yield into a different result.