Indulge in the Ultimate Plant-Based Delight: Vegan Blueberry Scones
As a seasoned yoga instructor, attuned to both the vitality of the body and serenity of the mind, I’ve learned that nourishment is not just about satiating hunger—it’s about celebrating life. That’s why today, I’m elated to share with you a recipe that not only harmonizes with a compassionate lifestyle but is a burst of pure joy for the taste buds: Vegan Blueberry Scones.
Imagine the aroma of freshly baked pastries filling your kitchen, tender bites of dough interspersed with juicy, ripe blueberries, all while knowing no animal products have been used—it’s an experience that’s both uplifting and guilt-free. These scones are a passport to delight, a travel adventure for your palate, no matter where you are in the southeastern U.S. or beyond. So, preheat your oven and get ready for a journey of flavors!
What You Need to Create Your Vegan Blueberry Scones
Ingredients
- 2 cups all-purpose flour (plus more for dusting)
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 cup organic cane sugar
- 1/4 cup coconut oil (solid state)
- 3/4 cup almond milk (or any plant-based milk)
- 1 teaspoon apple cider vinegar
- 1 teaspoon pure vanilla extract
- 1 cup fresh blueberries
- Zest of one lemon (for a zesty kick)
Instructions
Preheat your oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper.
In a small bowl, whisk together almond milk and apple cider vinegar, and then set aside to curdle, creating a vegan buttermilk. In a large bowl, sift the flour, baking powder, and salt. Add the sugar and lemon zest, whisking to incorporate.
Work the solid coconut oil into the dry ingredients using a pastry cutter or your fingertips, until the mixture resembles coarse crumbs. Pour in the vanilla-infused almond milk, gently mixing until just combined. Avoid overworking the dough to maintain the scones’ characteristic flakiness.
Fold in the blueberries carefully, being mindful not to crush them. The goal is to have whole blueberries studded throughout your scones for bursts of flavor.
On a lightly floured surface, turn out the dough and shape it into a round disk about one inch thick. Cut the disk into eight even wedges and transfer to the prepared baking sheet.
Bake for 15-17 minutes or until the scones are golden and a toothpick inserted into the center comes out clean. Allow the scones to cool slightly on the baking sheet before transferring them to a wire rack.
Extra Tips for the Perfect Vegan Blueberry Scones
To ensure the most tender and flaky scones, keep all your ingredients as cold as possible. Chilling the mixed dough for 15 minutes before baking can also enhance texture and flavor.
If you’re not a fan of coconut oil, try cold vegan margarine instead. And if blueberries aren’t your berry of choice, feel free to substitute with raspberries, blackberries, or even vegan chocolate chips.
For those with a sweet tooth, a simple glaze made from powdered sugar and lemon juice drizzled over the top can transform these scones into an irresistible dessert.
Embark on a Flavorful Journey
Whether you’re a dedicated vegan, or simply looking to incorporate more plant-based options into your diet, these Vegan Blueberry Scones will become a staple in your culinary repertoire. Perfect for a peaceful morning, an afternoon pick-me-up, or as a companion to your travel adventures—because who said you can’t have your scone and eat it too?
Go ahead, preheat that oven, and take the first step on a delicious journey. After all, food is not just sustenance—it’s a celebration, an act of love, and a bridge to new experiences. Turn each bite into a moment of tranquility and joy, much like a calming yoga session beneath the southern sun.