This easy vegan blueberry scones recipe is as buttery, soft and moist with crispy edges as traditional British scones but made healthy with gluten-free oats and only little natural sugar. So they not only make a simple afternoon dessert but also a perfect treat for breakfast!
½cupvegan buttervery cold and grated 115 g (or solid refined coconut oil)
1 ½cupsfresh blueberriesor frozen (* see note 150 g
Note:For the best results, I recommend measuring the ingredients in grams. Simply click on the word "metric" right above the ingredient list. Also, make sure to check the step-by-step pictures above!
Preheat the oven to 446°F (230°C) and line a baking sheet with baking paper.
Mix the flour, oats, baking powder, salt and sugar in a large bowl.
In a measuring cup, mix the apple sauce, plant milk, lemon juice, and vanilla extract. Then pour it into the flour mixture along with the cold grated vegan butter and just mix until it comes together. (Please do not overwork! The dough should be on the soft, almost sticky side for the best result).
Rinse the fresh blueberries, pat dry and toss with 1 tablespoon of flour to coat. Then carefully fold them into the sticky dough.
Transfer the dough to the prepared baking pan, dust with a little flour and gently shape into a circle with a diameter of approx. 8-inch (20cm), using your hands. Cut into 8 equal pieces with a sharp knife and sprinkle with some oats and coconut sugar as desired. Then put into the preheated oven and bake for about 15-20 minutes until golden brown and crisp on the outside.
Use cold ingredients: Make sure your vegan butter and dairy-free milk are very cold, not room temperature. I recommend putting the butter into the freezer for 30 minutes, then it can be grated easier. Alternatively, simply cut the butter into small pieces. If using coconut oil, it should be solid, not soft.
Apple Sauce: If you don't have apple sauce on hand, you can also use banana purée, pumpkin purée, soy yogurt or 1 flax egg (mix 1 tbsp of ground flaxseeds with 3 tbsp of hot water, then set aside for 5 minutes). Non-Vegans could also sub 1 regular egg.
Blueberries: Instead of fresh blueberries, you can also use frozen ones. However, these should not be thawed. Use them straight from the freezer, dust with flour and fold in the dough. Feel free to substitute other fruits, such as raspberries, blackberries, currants, chopped apples, etc.!
Please read my blog post for further helpful information about this recipe (e.g. how to store, freeze and reheat scones).