Glad weekend everybody! As summer season is unfortunately (for these of us who haven’t skilled a lot summer season within the UK this yr) coming to an finish, I’ve had a hankering for one thing baked with blueberries. I have already got a bunch of blueberry themed desserts on the web site (together with these Polish blueberry buns, this scrumptious blueberry & lemon loaf and a blueberry studded cheesecake), however I’ve not but made vegan blueberry scones so right here they’re.
They’re actually fairly simple and fast to make and equally fast to eat (sadly). We’ve loved all of the trial variations this week, which I made in between my driving classes (Duncan has kindly change into my teacher within the absence of my precise teacher and due to him, I made a lot progress!) and fixing my partitions up after our rewire – who knew that I can function a trowel 😉 . Vegan blueberry scones are somewhat totally different to common vegan scones because of the presence of blueberries, which other than contributing scrumptious flavour, additionally contribute loads of undesirable moisture and which is why they are going to by no means rise as tall as they blueberry-free cousins, however the trade-off is value it for my part. I hope you’ll agree 🙂
Sift flour, xanthan gum (if utilizing GF flour combine), baking powder and salt in a big bowl. Add sugar, lemon zest and cardamom. Combine effectively. Grate chilly butter into the bowl with dry components. Utilizing a pastry cutter or two knives, minimize the butter into the flour till there are not any giant items of butter left.
Combine in blueberries and steadily trickle in plant milk whereas mixing every part – begin off utilizing a knife after which simply use your fingers. Gently carry the dough collectively till it simply holds collectively – don’t worry about it being clean.
Place the dough on a frivolously floured floor, flatten it gently with a rolling pin till 2 cm / ¾” thick. Utilizing a 5 cm / 2″ diameter cutter dipped in flour, minimize the dough into rounds. Prepare on a baking tray and refrigerate for 15-20 minutes, then bake till golden.
- 250 g / 2 cups all function white wheat flour or GF plain flour (I exploit this one)
- ¾ tsp xantham gum (for GF model solely)
- 9 g / 1 tbsp baking powder
- ¼ tsp wonderful salt
- 100 g / ½ cup caster sugar or coconut sugar
- ½ tsp freshly floor cardamom (elective)
- zest of 1 lemon
- 60 g / 2.1 oz vegan butter
- 140 g / 1 cup blueberries, contemporary (or frozen)
- 135 ml / ½ cup + 1 tbsp plant milk
GLAZE
METHOD
- Place vegan butter within the freezer for half-hour or so.
- Sift flour, xanthan gum (if utilizing GF flour combine), baking powder and salt in a big bowl. Add sugar, lemon zest and cardamom (if utilizing). Combine effectively.
- Grate chilly butter into the bowl with dry components. Utilizing a pastry cutter or two knives, minimize the butter into the flour till there are not any giant items of butter left.
- Combine in blueberries and steadily trickle in plant milk whereas mixing every part – begin off utilizing a knife after which simply use your fingers. Gently carry the dough collectively till it simply holds collectively – don’t worry about it being clean.
- Set the oven temperature to 200° C / 390° F (no fan) and line a baking tray with a bit of baking paper.
- Place the dough on a frivolously floured floor, flatten it gently with a rolling pin till 2 cm / ¾” thick. Utilizing a 5 cm / 2″ diameter cutter dipped in flour, minimize the dough into rounds. Prepare on a baking tray and refrigerate for 15-20 minutes.
- Combine all of the glaze components collectively in a small bowl, use a pastry brush to use the glaze to the scones, sprinkle every scone with a pinch of brown sugar.
- Bake in a pre-heated oven for 23-25 minutes, till the tops are golden brown and the bottoms are cooked. Eat on the day.
NOTES
