Vegan Gluten-Free Blueberry Scones are your new go-to for a delightful, plant-based treat that doesn’t compromise on texture or flavor. This recipe is perfect for anyone seeking a delicious breakfast or dessert option that caters to specific dietary needs without sacrificing the joy of a perfectly baked scone.
Key Ingredients for Vegan Gluten-Free Blueberry Scones:
- 1 ½ cups gluten-free all-purpose flour blend (ensure it contains xanthan gum)
- ½ cup almond flour
- ¼ cup granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ cup cold vegan butter, cut into ½-inch cubes
- ¾ cup fresh or frozen blueberries
- ½ cup unsweetened plant-based milk (almond, soy, or oat work well), plus extra for brushing
- 1 tablespoon apple cider vinegar
- 1 teaspoon vanilla extract
- Optional: 2 tablespoons coarse sugar for topping
How to Make Vegan Gluten-Free Blueberry Scones:
Whip up these incredibly easy and satisfying Vegan Gluten-Free Blueberry Scones in no time! This recipe perfectly balances delicate crumb with bursts of juicy blueberries, making for a delightful breakfast or a special afternoon treat. With a preparation time of just 15 minutes and a bake time of 20-25 minutes, you’ll be enjoying homemade goodness without the fuss.
Step-by-Step Instructions:
- Preheat and Prepare: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Combine Dry Ingredients: In a large mixing bowl, whisk together the gluten-free all-purpose flour, almond flour, granulated sugar, baking powder, and salt. Ensure everything is well combined.
- Cut in the Vegan Butter: Add the cold, cubed vegan butter to the dry ingredients. Use a pastry blender, a fork, or your fingertips to cut the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces of butter remaining. This step is crucial for achieving a flaky scone texture.
- Add the Blueberries: Gently stir in the fresh or frozen blueberries. If using frozen blueberries, do not thaw them before adding; this helps prevent them from bleeding too much color into the dough.
- Mix Wet Ingredients: In a separate small bowl or measuring cup, whisk together the plant-based milk, apple cider vinegar, and vanilla extract. Let this mixture sit for a minute or two; the vinegar will slightly curdle the milk, acting like buttermilk to help activate the baking powder.
- Combine Wet and Dry: Pour the wet ingredients into the bowl with the dry ingredients and blueberries. Stir with a wooden spoon or spatula until just combined. Be careful not to overmix, as this can lead to tough scones. The dough will be shaggy and slightly sticky.
- Shape the Dough: Turn the dough out onto a lightly floured surface (using a little extra gluten-free flour). Gently pat the dough into a disc about ¾-inch thick.
- Cut the Scones: Use a sharp knife or a bench scraper to cut the disc into 6 or 8 wedges, like cutting a pizza. You can also use a round biscuit cutter for individual scones if you prefer.
- Arrange and Brush: Carefully transfer the scones to the prepared baking sheet, leaving some space between them. Brush the tops of the scones with a little extra plant-based milk.
- Add Topping (Optional): If desired, sprinkle the tops of the scones with coarse sugar for a delightful sparkle and crunch.
- Bake: Bake for 20-25 minutes, or until the scones are golden brown and a toothpick inserted into the center comes out clean.
- Cool: Let the scones cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Why You’ll Love This Vegan Gluten-Free Blueberry Scones:
You’ll absolutely adore these Vegan Gluten-Free Blueberry Scones for their incredibly tender crumb and delightful bursts of sweet, juicy blueberries that practically sing with every bite. Unlike some gluten-free baked goods that can be dry or crumbly, these scones achieve a rich, satisfying texture that rivals their traditional counterparts, all while being completely plant-based. The best part? You can recreate this bakery-quality treat in your own kitchen for a fraction of the cost, saving you money without skimping on delightful flavor.
The convenience of whipping up these scones for a leisurely brunch or a delightful afternoon pick-me-up is unparalleled, especially when you compare them to the time and expense of buying similar gluten-free options. They offer a wonderful balance of sweetness and a slight tang from the apple cider vinegar, making them perfectly complemented by a swirl of vegan cream or a dusting of powdered sugar. Don’t just dream about perfect breakfast pastries; grab your ingredients and experience the magic of homemade Vegan Gluten-Free Blueberry Scones today!
Storing and Reheating Tips:
Properly storing your Vegan Gluten-Free Blueberry Scones is key to enjoying them at their best. Once completely cooled, store any leftover scones in an airtight container at room temperature for up to 2 days. For longer storage, you can refrigerate them for up to 4 days; however, the texture might become slightly firmer. To reheat, place the scones on a baking sheet and warm them in a preheated oven at 300°F (150°C) for 5-10 minutes, or until heated through and slightly crisp. You can also gently warm them in a toaster oven or microwave for a quicker option, though be mindful of over-softening in the microwave. If you wish to freeze them for future enjoyment, allow them to cool completely, then wrap each scone individually in plastic wrap, followed by a layer of aluminum foil or place them in a freezer-safe bag. They will keep well in the freezer for up to 2-3 months. Thaw frozen scones overnight in the refrigerator before reheating.
Final Thoughts:
These Vegan Gluten-Free Blueberry Scones are a true testament to delicious, accessible baking for everyone. Give them a try for a delightful treat that’s both wholesome and wonderfully satisfying. You might just find your new favorite go-to recipe!
Vegan Gluten-Free Blueberry Scones
Ingredients
Equipment
Method
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large mixing bowl, whisk together the gluten-free all-purpose flour, almond flour, granulated sugar, baking powder, and salt. Ensure everything is well combined.1 ½ cups gluten-free all-purpose flour blend (ensure it contains xanthan gum), ½ cup almond flour, ¼ cup granulated sugar, 2 teaspoons baking powder, ½ teaspoon salt
- Add the cold, cubed vegan butter to the dry ingredients. Use a pastry blender, a fork, or your fingertips to cut the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces of butter remaining. This step is crucial for achieving a flaky scone texture.½ cup cold vegan butter, cut into ½-inch cubes
- Gently stir in the fresh or frozen blueberries. If using frozen blueberries, do not thaw them before adding; this helps prevent them from bleeding too much color into the dough.¾ cup fresh or frozen blueberries
- In a separate small bowl or measuring cup, whisk together the plant-based milk, apple cider vinegar, and vanilla extract. Let this mixture sit for a minute or two; the vinegar will slightly curdle the milk, acting like buttermilk to help activate the baking powder.½ cup unsweetened plant-based milk (almond, soy, or oat work well), 1 tablespoon apple cider vinegar, 1 teaspoon vanilla extract
- Pour the wet ingredients into the bowl with the dry ingredients and blueberries. Stir with a wooden spoon or spatula until *just* combined. Be careful not to overmix, as this can lead to tough scones. The dough will be shaggy and slightly sticky.
- Turn the dough out onto a lightly floured surface (using a little extra gluten-free flour). Gently pat the dough into a disc about ¾-inch thick.extra for dusting gluten-free flour
- Use a sharp knife or a bench scraper to cut the disc into 6 or 8 wedges, like cutting a pizza. You can also use a round biscuit cutter for individual scones if you prefer.
- Carefully transfer the scones to the prepared baking sheet, leaving some space between them. Brush the tops of the scones with a little extra plant-based milk.extra for brushing plant-based milk
- If desired, sprinkle the tops of the scones with coarse sugar for a delightful sparkle and crunch.2 tablespoons coarse sugar
- Bake for 20-25 minutes, or until the scones are golden brown and a toothpick inserted into the center comes out clean.
- Let the scones cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.