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.
Notes
Store in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4 days. Reheat in a 300°F oven for 5-10 minutes. Freeze for 2-3 months.
