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: