This vegan blueberry scones recipe is also gluten-free.
A scone is a single-serving cake or quickbread originating from the United Kingdom that is best paired with a cup of tea. It does not include yeast, which is why it retains a dense texture. It makes for a convenient breakfast and a scrumptious snack.
One scone has about 220 calories, 6 grams of fat, 600 milligrams of sodium, and 15 grams of sugar. Its ingredients include eggs, butter, sugar, milk and white flour. It’s more dense than your average fluffy cake or bread, so the calories are condensed into a few small bites. Looking at these stats, it’s no wonder scones are considered fattening pastries. But, that doesn’t mean you can’t enjoy them, especially when they make such a great complement to tea or coffee.
Luckily, there is always space for a vegan alternative. The following blueberry scones recipe is made with not only vegan ingredients but also light and healthy ingredients. Instead of white flour, I swap in oat flour and keep the sugar content controlled. Earth Balance replaces regular butter and flax meal replaces the effects of eggs. The result is a delicious, full-of-fiber snack that will keep you satiated and animal friendly.
Blueberry Scones Recipe
- 2½ cups gluten-free oat flour
- 1/3 cup brown sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/2 cup Earth Balance, cut into 1/2-inch cubes
- 3/4 cup fresh blueberries
- 2 teaspoons flax meal
- 3/4 cup coconut milk
- Extra Earth Balance for brushing
- Coarse sugar for sprinkling on top
Preheat the oven to 400 degrees Fahrenheit. In a large bowl, add 2 1/4 cups flour with the brown sugar, baking powder,baking soda, salt and cinnamon. Mix. Use the flat bottom edge of a fork to press the Earth Balance butter into the flour, continuing to break up the butter until it resembles a coarse mixture. Add the blueberries. Fold them into the mixture delicately. In a separate small bowl, whisk the flax meal into the coconut milk until evenly combined. Add the coconut milk to the flour and butter mixture and fold until evenly combined. If sticky, add up to 1/4 cup more of the flour.
Place the dough onto a floured surface and cut in half. Make a circle out of each half that is about 1/2 foot in diameter. Cut each circle like a pizza, creating 6 slices. Place each wedge on a parchment-paper lined baking sheet and brush each with melted Earth Balance. Sprinkle with coarse sugar and bake for 20 minutes or until golden brown. Let cool on a rack before enjoying. Serve with jam and tea.
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Photo Credit: Vegan Feast Catering