Dairy-Free Blueberry Almond Breakfast Scones

June 6, 2020

These Dairy-Free Blueberry Almond Breakfast Scones are absolutely the most scrumptious easy to make scones that you’ll ever taste! This recipe boasts a super flaky, buttery crust and a deliciously nutty , sweet, + tart filling bursting with almond and blueberry flavors. The perfect breakfast or brunch recipe for the entire family. Made in under 30 minutes.

Dairy-Free Blueberry Almond Breakfast Scones

It’s been such a crazy year thus far. It’s definitely one for the history books.

We faced a crazy Pandemic followed by an entire #BlackLivesMatter movement due to the unjust killings happening within the Black community.

Regardless, it’s been tough for many of us. It’s been draining in some ways and I completely understand.

Specifically within the Black Community, we’ve grown tired of the constant injustices that have happened since history began and I do hope that this time is different.

I put my trust in God and I know that He has a greater plan than we could ever imagine.

Already, I am beginning to see the good that is being birthed from the tragedies and I’m leaning on the hope that more is yet to come.

If you’re looking to donate or educate yourself about the entirety of #BlackLivesMatter, you can! I definitely recommend stopping, listening, + learning in this moment.

Dairy-Free Blueberry Almond Breakfast Scones

OK, so on a lighter note, I’m truly excited to be back in the routine of things when it comes to sharing recipes. I’ve been posting a few recipes scarcely, however, I plan on kicking things into full gear.

To start, I’m sharing these delicious dairy-free scones. They are bursting with Almond + Blueberry flavor and I’m truly hoping that you are obsessed with these as much as I am. Haha.

Of course, if you’ve been an avid follower of Orchids + Sweet Tea, then you know that I’m a huge fan of flaky crusts. I can’t live without it.

That’s why pastries are my fave when it comes to desserts or sweet treats in general.

I actually didn’t know that much about how great scones were until my Husband introduced them to me a few years ago. He would eat the ones at Starbucks and rave about how great they were, but I never got into the idea of trying them.

In true baker fashion, I chose to try making them for the first time and they didn’t turn out as perfectly as I would’ve wanted, but they WERE GOOD.

Need More Delicious Scone Options? Try These!

These Cranberry Orange Breakfast Scones will surely bring forth some sort of brightness to the start of your day for everyone involved. This recipe boasts a super flaky, buttery crust and a delicious sweet + tart filling bursting with orange and cranberry flavors.

These Bacon, Cheddar, + Veggie ‘Sunrise’ Scones will surely bring forth some sort of brightness to the start of your day. This recipe boasts a loaded bacon, cheddar, spinach, and arugula filling that is wrapped together well by a flaky, buttery crust that will have you licking your fingers for more.

These Strawberry Cream Cheese Breakfast Scones will surely bring forth some sort of brightness to your day. This recipe boasts a fresh strawberry and cream cheese filling that is wrapped together well by a flaky, buttery crust and a vanilla cinnamon glaze. It’s a sweet treat that you can get away with, without any excuses this morning. 

These Cinnamon Raisin Banana Vegan Scones are phenomenal. Hard crusted outside, soft melt in your mouth inside, spiced up with cinnamon and generous sprinkles of raisins. These scones make for a healthy snack, kickstart to your day for breakfast, or a nice sweet treat after dinner.

Dairy-Free Blueberry Almond Breakfast Scones

WHAT YOU’LL LOVE MOST ABOUT THESE SCONES?

They are SUPER EASY to make.

Just ONE bowl required.

A completely flaky and buttery crust.

Awesome balance of nutty, sweet, + tart flavors.

Great healthy option for breakfast or brunch.

Uses all organic ingredients.

Just too delicious not to try!

TIPS TO MAKING THE BEST FLAKIEST SCONES!

Always, Always use VERY COLD Butter.

Much like with other pastries, ensuring that you use VERY COLD butter is super important in creating a flaky scone. If you aren’t ready to use your butter right away, be sure to keep it in the refrigerator or freeze it in the meantime while you get the remaining ingredients together.

Adding Bread or Pastry Flour Helps!

After testing scones in various variations, I’ve realized that adding half bread flour (or pastry flour) along with all-purpose flour made for an airy, flakier scone than just using all-purpose flour. Of course, if you only have all-purpose flour, that’s fine too.

NEVER Skip The Step with Cutting Your Butter Into Cubes!

For a truly flaky scone, cutting your butter into cubes and them cutting it together with the flour is SUPER IMPORTANT! It definitely ensures that your scone is flaky and soft in the middle.

Always Use Buttermilk, Even if it’s a Dairy-Free Version.

If you aren’t aware, Buttermilk not only brings a nice ‘tangy’ taste to breads and baked goods, but it also works to tenderize gluten, which gives your baked goods more of a softer texture and body. If you want a dairy-free version, simply use your favorite plant-based milk and add 1 Tbsp of lemon juice and let is sit for 15 minutes. Also, Yogurt and Sour Cream make great substitutes.

Never Over-Mix The Batter, Just Enough to Well Incorporate Ingredients.

Always Add Dough to a Floured Surface Before Cutting into Shape.

NEVER Use a Rolling Pin to Flatten Dough. Only Pat it Around into a Circle.

ALWAYS Use a Very Sharp Knife or Pastry Cutter to Cut Scones into Triangular Shape. This Avoids ‘Drooping’ of the Sides!

Don’t Forget to Brush the Tops!

Before placing your scones into the oven, always brush the tops of them with melted butter, buttermilk, or egg wash. Trust me—-they won’t brown much without it!

Dairy-Free Blueberry Almond Breakfast Scones

OK, now let’s dig into this recipe, shall we?

Preheat oven to 425 degrees Fahrenheit and prepare two baking sheets with parchment paper.

In a large bowl, add both flours, baking powder, baking soda, cinnamon, pure cane sugar, sea salt and whisk until well blended together.

Add butter into the dry ingredients and using a pastry blender, blend it until it resembles “peas”. Once done, create a medium-sized well into the middle of the dry ingredients.

In separate bowl, whisk together the dairy-free ‘buttermilk’ and egg, until well combined. Pour wet ingredients into the well of the dry ingredients and mix everything together using a spatula.

Fold in almonds and blueberries until well incorporated.

Now, using your hand, knead the dough a few times before placing it onto a floured surface.

Once on the floured surface, pat and shape dough into an 8-inch round circle. Using a very sharp knife (or pastry cutter), slice into 8 equal wedges (triangular shaped), dusting knife or pastry cutter with flour incase dough is on the stickier side.

Place sliced scones onto the prepped baking sheets and brush tops with a little of the dairy-free “buttermilk’ or egg wash. Bake for 13-15 minutes until tops are golden brown and the center comes out clean after inserting a toothpick.

Remove from the oven and let cool for 2-3 minutes before serving.

To Make Vanilla Glaze:

Whisk together the powdered sugar, pinch of cinnamon, almond milk, and vanilla extract. **NOTE: If the glaze seems too thin, add in another 1/2 cup of powdered sugar. However, If it seems too thick, add in 1 additional Tbsp of milk.**

Drizzle the glaze over the scones, and allow to set (about 5-10 minutes).

Garnish with sliced almonds or fresh blueberries, if desired.

Bon Appetit!

MADE OUR RECIPE(S)?

If you choose to make this Dairy-Free Blueberry Almond Breakfast Scones recipe or any other recipe from us, be sure to tag us on Instagram at #Orchidsandsweettea so that we can share the love!

Dairy-Free Blueberry Almond Breakfast Scones
Dairy-Free Blueberry Almond Breakfast Scones

 Dairy-Free Blueberry Almond Breakfast Scones

Prep Time: 15 mins
Cook Time: 15 mins
Total Time: 30 mins
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Ingredients

  • 1 1/4 cups organic All-purpose flour (I use Bob's Red Mill)
  • 1 cup organic pastry flour (I use Bob's Red Mill; can also use All-purpose flour))
  • 1/2 cup organic pure cane sugar (I use Wholesome Sweets)
  • 2 tsps baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp sea salt
  • 1 Tbsp  cinnamon
  • 1/2 cup Vegan buttery sticks, VERY cold + cubed (I use Earth's Balance)
  • 3/4 cup Dairy-free 'Buttermilk' + 1 Tbsp if needed! (See Notes!)
  • 1 large  egg  (I use Organic Valley)
  • 1 cup blueberries, fresh or frozen  (See Notes!)
  • 1/3 cup sliced almonds (I use Diamonds Nuts)

Vanilla Glaze:

  • 1 1/2 cups  powdered sugar
  • 2-3 Tbsps Almond milk (I use Califia Farms)
  • 1 tsp vanilla extract
  • pinch of cinnamon

Instructions

  • Preheat oven to 425 degrees Fahrenheit and prepare two baking sheets with parchment paper.
  • In a large bowl, add both flours, baking powder, baking soda, cinnamon, pure cane sugar, sea salt and whisk until well blended together.
  • Add butter into the dry ingredients and using a pastry blender, blend it until it resembles “peas”. Once done, create a medium-sized well into the middle of the dry ingredients.
  • In separate bowl, whisk together the dairy-free ‘buttermilk’ and egg, until well combined. Pour wet ingredients into the well of the dry ingredients and mix everything together using a spatula.
  • Fold in almonds and blueberries until well incorporated.
  • Now, using your hand, knead the dough a few times before placing it onto a floured surface.
  • Once on the floured surface, pat and shape dough into an 8-inch round circle. Using a very sharp knife (or pastry cutter), slice into 8 equal wedges (triangular shaped), dusting knife or pastry cutter with flour incase dough is on the stickier side.
  • Place sliced scones onto the prepped baking sheets and brush tops with a little of the dairy-free “buttermilk’ or egg wash. Bake for 13-15 minutes until tops are golden brown and the center comes out clean after inserting a toothpick.
  • Remove from the oven and let cool for 2-3 minutes before serving.

To Make Vanilla Glaze:

  • Whisk together the powdered sugar, pinch of cinnamon, almond milk, and vanilla extract. **NOTE: If the glaze seems too thin, add in another 1/2 cup of powdered sugar. However, If it seems too thick, add in 1 additional Tbsp of milk.**
  • Drizzle the glaze over the scones, and allow to set (about 5-10 minutes).
  • Garnish with sliced almonds or fresh blueberries, if desired.
  • Bon Appetit!

Tips & Tricks

STORAGE: Leftovers can be stored in an air-tight container and refrigerated for 1-2 days for best taste. Reheat when to eat again.
DF BUTTERMILK: Add 1/4 cup of your favorite non-dairy milk (I use Almond milk) + 1 Tbsps lemon juice, stir and let sit for 10-15 minutes. 
BLUEBERRIES: If using frozen blueberries, be sure to toss them in 1 Tbsp of arrowroot starch or flour before folding them into the scone batter.
TIPS FOR MAKING FLAKY SCONES: See above details in the post above recipe.

DID YOU MAKE THIS recipe?

Tag @orchidsnsweettea_ on Instagram and hashtag it #orchidsandsweettea

Dairy-Free Blueberry Almond Breakfast Scones.

ORCHIDS + SWEET TEA

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