The other day, I bought a vegan date & oatmeal scone from Whole Foods, and it was amazing. I used to think that you HAD to bake with butter to achieve that desired texture, and I never was into those baked goods that used applesauce in lieu of the fat. But seriously, this was so good, and since it is a snow day this morning, I set out to make my own vegan scone, with some frozen wild blueberries studded in the dough.
While my husband and kid were playing (sort of shoveling) in the snow, I was inside my warm kitchen, happy as can be. I made the scone dough (kind of like a biscuit dough) with Earth Balance vegan butter, and cut it into the flour mixture with a pastry cutter. After I made the dough, I gently pressed the dough into an 8-inch cake pan, and put it in the freezer for about 15 minutes, to firm up the dough and prevent it from spreading too much in the oven. Instead of freezing it in the cake pan, you can also scoop out 1/4 cup amounts of dough and immediately bake them (I just wanted pie-shaped pieces that day, but I have done them both ways, and they are equally good). After the scones were done baking, I drizzled a lemon drizzle on top.
Let me tell you – the scone was buttery and flaky, tender, and just SO SO GOOD. Perfect with coffee, and watching my loved ones laugh and fall in the snow outside!
Vegan Lemon-Blueberry Scones
makes 8 scones
2 cups all-purpose flour
3/4 cup rolled oats
1 tablespoon ground flaxseed
1 teaspoon kosher salt
4 teaspoons baking powder
1/2 cup cold Earth Balance vegan butter, cut in tablespoon – sized pieces
1/2 cup granulated sugar
3/4 cup almond milk, original flavor
2 teaspoons vanilla extract
zest from 1 lemon
3/4 cup frozen wild blueberries (pea-sized; you don’t want huge blueberries here)
canola oil spray
1 teaspoon flour
for the glaze:
1 cup confectioner’s sugar
juice from 1 lemon
In a large bowl, mix together the flour, oats, ground flaxseed, kosher salt, and baking powder. Use a pastry cutter to cut in the vegan butter, until the butter resembles pea-sized pieces with the flour mixture. In a small bowl, mix the sugar, almond milk, vanilla extract, and zest. Pour the wet ingredients into the dry, and fold with a spatula, until dough just comes together. Add frozen wild blueberries, and continue folding until incorporated. It’s okay for the dough to be lumpy; you WANT those pockets of butter to make a tender, flaky dough when it bakes.
In an 8-inch cake pan sprayed with canola oil spray and sprinkled with flour, gently pat down the dough (not too hard!) so that it conforms to the cake pan. Stick it in the freezer for 15 minutes to firm up a bit; in the meanwhile, preheat oven to 350 degrees F. Take the scone dough out of the freezer, and cut 8 pieces (like pie slices).
Note: Instead of freezing in the cake pan, you can also scoop out 1/4-cup amounts and drop them immediately on to a parchment-lined baking sheet. I like them both ways, but this is more time-efficient.
Place the individual scones onto a baking sheet lined with parchment paper. You might have to re-form some of the scone dough when you place it on the baking sheet; that’s okay, because it means that since your scone dough isn’t too hard, it’ll turn out flaky and yummy!
Bake for about 26 minutes, until golden brown on top. Take them out when done, and let cool for 10 minutes. Place on a cooling rack. In a small bowl, whisk together the confectioner’s sugar and lemon juice until smooth. Drizzle the lemon drizzle on top of the scones. Enjoy!