Home Vegan Baking Vegan blueberry scones – Lazy Cat Kitchen

Vegan blueberry scones – Lazy Cat Kitchen

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Vegan blueberry scones – Lazy Cat Kitchen

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vegan blueberry scones stack

Joyful 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 straightforward 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 turn into my teacher within the absence of my precise teacher and because of 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 slightly totally different to common vegan scones as a result of presence of blueberries, which aside from contributing scrumptious flavour, additionally contribute quite a lot of undesirable moisture and which is why they may by no means rise as tall as they blueberry-free cousins, however the trade-off is price it in my view. I hope you’ll agree 🙂

vegan blueberry scones tray

Sift flour, xanthan gum (if utilizing GF flour combine), baking powder and salt in a big bowl. Add sugar, lemon zest and cardamom. Combine properly. Grate chilly butter into the bowl with dry substances. Utilizing a pastry cutter or two knives, minimize the butter into the flour till there are not any massive items of butter left.

vegan blueberry scones blueberries

Combine in blueberries and steadily trickle in plant milk whereas mixing all the pieces – begin off utilizing a knife after which simply use your palms. Gently convey the dough collectively till it simply holds collectively – don’t worry about it being clean.

vegan blueberry scones dough

Place the dough on a calmly 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. Organize on a baking tray and refrigerate for 15-20 minutes, then bake till golden.

vegan blueberry scones cutting

vegan blueberry scones close

vegan blueberry scones tray backlit

vegan blueberry scones tray

BLUEBERRY SCONES

  • 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 fantastic salt
  • 100 g / ½ cup caster sugar or coconut sugar
  • ½ tsp freshly floor cardamom (optionally available)
  • 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

  1. Place vegan butter within the freezer for half-hour or so.
  2. 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 properly.
  3. Grate chilly butter into the bowl with dry substances. Utilizing a pastry cutter or two knives, minimize the butter into the flour till there are not any massive items of butter left.
  4. Combine in blueberries and steadily trickle in plant milk whereas mixing all the pieces – begin off utilizing a knife after which simply use your palms. Gently convey the dough collectively till it simply holds collectively – don’t worry about it being clean.
  5. Set the oven temperature to 200° C / 390° F (no fan) and line a baking tray with a chunk of baking paper.
  6. Place the dough on a calmly 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. Organize on a baking tray and refrigerate for 15-20 minutes.
  7. Combine all of the glaze substances 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.
  8. Bake in a pre-heated oven for 23-25 minutes, till the tops are golden brown and the bottoms are cooked. Devour on the day.

NOTES

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