Light, buttery Vegan Blueberry Scones with crisp edges. The recipe is a healthy remake with no sugar. Juicy blueberries, lemon zest, sweet dates, and vanilla.
Preheat oven to 375 degrees. Line a large cookie sheet with parchment paper.
Measure butter onto a separate piece of parchment paper. Fold parchment to cover the butter and flatten it to a square ¼ inch high. Wrap up and place in the freezer.
Zest and squeeze lemon. Chop dates into ¼-inch pieces.
Mix wet ingredients
Stir nut milk, lemon juice, and vanilla together. Sprinkle in powdered egg replacer while whisking. Stir until well mixed. Let sit for 10 minutes. Stir in lemon zest.
Sift dry ingredients
Sift all-purpose flour, almond flour, and baking powder into a large, shallow bowl. Sift a second time to fully mix and fluff the dry ingredients.
Make dough
Sprinkle chopped dates evenly over the top of the flour. Rub the dates into the flour to separate the pieces. Sprinkle blueberries evenly over top.
Take vegan butter from the freezer. Chop it into ¼-inch pieces and distribute them evenly over the top of the blueberries and flour mixture.
Pour the liquid mixture over the top of the dry ingredients. Fold wet and dry together lightly with a spatula. Take care not to overmix. There will be some dry parts. Gather the entire batch of dough into a ball with your hands and gently fold and pat until the ball holds together and most of the dough is moist.
Shape
Lift the ball of dough onto the center of the parchment-lined cookie sheet. Gently pat and even edges to an 8-inch circle, about 11/2-inch tall. The dough will be soft and sticky.
Flour a large straight-edged knife. Score the dough as if you were going to cut a pie into six pieces. Cut through the markings and wiggle the knife between the sections to separate the scones slightly.
Bake
Bake the vegan scones for 25 minutes or until puffed and starting to brown at the edges. Take the cookie sheet out of the oven and run the knife between the scones. Push scones apart. Leave an inch at least between the scones.
Put the blueberry scones back into the oven and bake for another 10 minutes or until nicely golden.
Serve
Scones are at their best served while still hot and freshly baked. Pop scones in the toaster for 3-5 minutes to reheat them.
Store
Vegan blueberry scones will keep at room temperature in a covered container for 2 days. Freeze any leftover scones for up to 3 months in a covered container or well-wrapped individually.
Notes
Make homemade egg replacer powderYou can make your own vegan egg substitute by sifting these dry ingredients together. It's gluten-free and works like magic in cake, muffin, and scone recipes. It stores in a dry cupboard for 6 months or longer. One tablespoon of this powder mixed into 2 tablespoons of water is roughly equivalent to one egg.½ cup + 2 TB potato starch6 TB tapioca starch3 TB baking powder1 ½ TB baking soda½ cup psyllium husk powder (not whole husk)Recipe tipsCold ingredients make the best scone dough. Chill blueberries and dates ahead of time.Chop lemon zest into ⅛-inch pieces before measuring.Whisk nut milk while sprinkling in egg replacer to prevent lumps.Freeze butter overnight or at least 1 hour before making scones. Flatten it ¼-inch high before wrapping and freezing.Double-sift flour with the other dry ingredients.Blueberries that are smaller in size distribute well in the dough.Rub chopped dates with flour before adding blueberries and frozen butter bits.Handle dough lightly and pat it together without overworking it.