Vegan Blueberry Scones Recipe

Vegan Blueberry Scones Sugar Free

Butter-Free, Sugar-Free, Vegan Blueberry Scones Recipe

I love making scones because they are fairly simple, once you have made them a couple times it only takes a few minutes to prepare before popping them in the oven. They can also be made ahead and frozen, so you can prepare the dough when you have a few extra minutes, and then pull them out of the freezer to bake fresh scones anytime. 




Ingredients in Vegan Blueberry Scones:


I highly recommend using fresh blueberries when you are baking scones, not only because the flavour is better, but because the color will be less likely to bleed into the batter. If you do use frozen berries, you can toss them in flour first, or let them defrost, and dry them off with a paper towel if you don’t want your scones to turn purple. If you don’t mind purple scones, go ahead and use the frozen blueberries right out of the freezer. Either way, these vegan blueberry scones are delicious!

I use Apple cider vinegar in this recipe, to make a vegan ‘buttermilk’ with the cashew milk. This thickens up the cashew milk and the vinegar acts with the baking soda to help the rise. 

In this scone recipe, I use coconut oil, but you can also use vegan butter. In fact, I typically opt for vegan butter in my scones if I’m being perfectly honest, however, the coconut oil is much less processed and is a great, healthier, and soy-free alternative that makes delicious scones as well. 

The banana in this recipe is used for sweetness and adds a bit of flavour. If you don’t want to use a banana, you can add 1/4 Cup of Apple sauce instead. 


The Home Baked Vegan’s recipe for Vegan Blueberry Scones is:


Vegan
Dairy Free
Egg Free
Refined Sugar Free
Soy Free 




Ingredients: 
2 1/2 Cups All Purpose Flour 
1 tsp Baking Soda 
1 tsp Baking Powder 
1/3 Cup Coconut Oil 
3/4 Cup Blueberries 
1 Cup Unsweetened Cashew Milk (or Soy Milk) 
1 tsp Apple Cider Vinegar 
1 Banana 


Method: 

Preheat the oven to 350° F 

Blend together the cashew milk and banana until smooth. Then stir in the apple cider vinegar and set aside. 

In a large bowl, sift together flour, baking soda, and baking powder. 

Using a pastry cutter or fork, cut in the coconut oil until it becomes the size of large crumbs. 

Pour the banana and cashew milk into the dry ingredients and stir until combined. 

Fold in the blueberries. 

On a lightly floured surface, press or roll the dough into a circle approximately 1" thick. 

Cut the dough into 8-12 triangles and place them on a parchment or silicone lined baking sheet. 

Bake for 20-25 minutes or just until the scones become light golden brown. 






scones, vegan scones, blueberry scones, sugar free
breakfast, dessert, sugar free, vegan
Yield: 12
Author: Alexandra Tugade | The Home Baked Vegan
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Sugar Free Vegan Blueberry Scones

Sugar Free Vegan Blueberry Scones

Prep time: 10 MCook time: 25 MTotal time: 35 M
Vegan Blueberry Scones are made without processed vegan butter and with no processed sugar.

Ingredients:

  • 2 1/2 Cups All Purpose Flour
  • 1 tsp Baking Soda
  • 1 tsp Baking Powder
  • 1/3 Cup Coconut Oil
  • 3/4 Cup Blueberries
  • 1 Cup Unsweetened Cashew Milk (or Soy Milk)
  • 1 tsp Apple Cider Vinegar
  • 1 Banana

Instructions:

  1. Preheat the oven to 350° F
  2. Blend together the cashew milk and banana until smooth. Then stir in the apple cider vinegar and set aside.
  3. In a large bowl, sift together flour, baking soda, and baking powder.
  4. Using a pastry cutter or fork, cut in the coconut oil until it becomes the size of large crumbs.
  5. Pour the banana and cashew milk into the dry ingredients and stir until combined.
  6. Fold in the blueberries.
  7. On a lightly floured surface, press or roll the dough into a circle approximately 1" thick.
  8. Cut the dough into 8-12 triangles and place them on a parchment or silicone lined baking sheet.
  9. Bake for 20-25 minutes or just until the scones become light golden brown.

Calories

167.33

Fat (grams)

6.47

Sat. Fat (grams)

5.01

Carbs (grams)

24.24

Fiber (grams)

1.24

Net carbs

23.01

Sugar (grams)

2.80

Protein (grams)

2.96

Sodium (milligrams)

146.45

Cholesterol (grams)

0.00
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