Blueberry Vanilla Scones
Delicious, easy, and the undisputed perfect pairing with a cup of coffee or tea.
NOTE: This recipe contains instructions for how to use up sourdough discard!
Instructions
Preheat oven to 400°F and make sure you have a rack in the center of the oven. Prepare baking sheet with parchment paper or silicone mat.
In a small bowl or ramekin, mix together flax and water and set in the fridge to thicken for at least ten minutes
While flax mixture is thickening: In a large bowl, sift or whisk together dry ingredients (flour through cinnamon). Cut in butter using a pastry cutter or pair of butter knives until the majority of the mixture is clump-able like wet sand, and some larger pieces of butter remain but are thin and coated in dry mix. Add blueberries and gently toss mixture with a flexible spatula, wooden spoon, or fingers to distribute.
In a medium bowl, whisk together milk (or sourdough discard), flax mixture, and vanilla. Working gently and quickly, use a flexible spatula to fold wet mixture into dry mixture until mostly combined. Do not overmix. If some dry ingredients don’t want to incorporate, turn out cohesive dough onto floured work surface and add additional milk 1 tsp at a time until remaining dough comes together.
On floured work surface, gently form dough into a compacted disk approximately one and a half inches thick. Using a floured knife or pizza wheel, cut disk into six or eight wedges. Use stiff spatula to transfer to baking sheet, making sure to leave at least an inch between scones for puffing.
Brush the top of each scone with some plant milk and sprinkle with granulated sugar for a glittery and crunchy finish after baking.
Bake for 25-35 mins depending on scone size, until edges are golden. Let cool on baking sheet for 10 minutes, then transfer to wire rack.
Enjoy fresh for best texture.
Ingredients
1 T ground flaxseed
2 T water
1 C (135 g) all-purpose flour
1 C (143 g) whole wheat flour, or another cup of all-purpose
1.5 t baking powder *
¼ C (60 g) cane sugar
½ t salt (reduce to ¼ t if using Earth Balance butter or Morton’s salt)
Optional: ¼ t cinnamon
1 C blueberries (Fresh or frozen can be used. Do not thaw.)
10 T vegan butter, very cold
½ C high-protein plant milk, such as soy *
1 T vanilla extract
* If using sourdough discard in this recipe, approximately 1 C of 100% hydration discard is recommended. Reduce baking powder to ¾ t.
