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Dairy-Free Blueberry Almond Scones

June 6, 2020
Recipes - Breakfast - Dairy-Free
These Dairy-Free Blueberry Almond Scones are moist and buttery, with crisp, crumbly edges and soft, flaky centers filled with juicy blueberries! Delightful for a delicious breakfast treat!

Dairy-Free Blueberry Almond Scones

These Dairy-Free Blueberry Almond Scones are absolutely the most scrumptious, easy-to-make scones that you'll ever taste! Scones often come out dry, but these are anything but. These blueberry scones are the softest, most delicious scones you'll ever eat. A thousand times better than the ones at Starbucks, and they are Dairy-free!

This scones 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

Scones. Either you adore them, or you despise them. Previously, I belonged to the latter group and would avoid them in favor of cupcakes or quick breads. Scones sometimes taste very dry, like bland triangles of cardboard.

Not at all what I was looking for... But since then, I have mastered the fine art of the scone, with recipes like Best Banana Carrot Cake Scones, Perfect Strawberry Oatmeal Scones, or these Blackberry White Chocolate Oatmeal Scones.  The scone is in a realm of pastry perfection, especially these Dairy-Free Blueberry Almond Scones!

Dairy-Free Blueberry Almond Breakfast Scones

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 them, and neither should you. That’s why pastries are my fave when it comes to desserts or sweet treats in general. 

What Should Scones Taste Like?

A soft, tender, buttery texture, dry flakey crispy edges, and a mild sweetness. (I'm drooling already.)

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 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!
  • And they are completely Dairy-free!

TIPS FOR MAKING THE BEST FLAKIEST SCONES!

Ok, ok, so there are a few tricks to perfecting this Dairy-free Blueberry Almond Scones recipe! Listen up!

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 tablespoon 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!

Can I make these Dairy-free Scones with other berries?

Yes! Using any berry 1:1 works also. Blackberries, Raspberries, or strawberries are all great substitutions to try if you don't want to use blueberries!

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 ½ cup of powdered sugar. However, If it seems too thick, add in 1 additional tablespoon 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!

TOPPING IDEAS

  • Coconut yogurt
  • Peanut butter or cashew butter or almond butter
  • Vegan cream cheese
  • A scoop of ice cream (if you're feeling naughty!)
  • Fresh berries

HOW TO REFRIGERATE AND FREEZE SCONES

After thoroughly cooling, store any leftover scones in an airtight container. They'll be fine kept in the refrigerator for up to a week or on your kitchen counter for around two days.

These scones are extremely simple to freeze. If you want to freeze them, wait until they are defrosted and ready to eat before adding the glaze. Store up to two months in the freezer in an airtight freezer-safe container.

MADE OUR RECIPE(S)?

If you choose to make this Dairy-Free Blueberry Almond 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 Scones

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These Dairy-Free Blueberry Almond Scones are moist and buttery, with crisp, crumbly edges and soft, flaky centers filled with juicy blueberries! Delightful for a delicious breakfast treat!
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Serves: 8 servings

Ingredients

SCONES:

  • 2 ¼ cups organic All-purpose flour
  • ½ cup organic cane sugar
  • 2 tsps baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon sea salt
  • 1 teaspoon ground cinnamon
  • ½ cup vegan butter, VERY cold
  • ¾ cup Dairy-free "Buttermilk", VERY COLD (Almond milk + 1 teaspoon lemon juice; You can also use dairy buttermilk!)
  • 1 large  egg 
  • 1 cup blueberries, fresh or frozen  (See Notes!)
  • cup sliced almonds

VANILLA GLAZE:

  • 1 ½ cups powdered sugar, sifted
  • 2-3 Tbsps Almond milk (You can use your fave plant-based milk)
  • 1 teaspoon vanilla extract
  • pinch of ground cinnamon

Instructions

MAKE THE SCONES:

  • Preheat oven to 425 degrees Fahrenheit and prepare a baking sheet with parchment paper.
  • In a large bowl, add flour, baking powder, baking soda, sugar, cinnamon, and salt and whisk together until combined.
  • Add the cold butter pieces into the dry ingredients and using a fork, mix together until it resembles “peas”.
  • In separate bowl, whisk together the dairy-free ‘buttermilk’ and egg, until combined and smooth. Pour wet ingredients into the dry ingredients and mix everything together using a spatula or your hands (working it together with one hand) until the dry ingredients are moistened and a ball can be created. NOTE: No need to create a ball just yet. You have to now add remaining ingredients.
  • Fold in almonds and blueberries and gently press them into the dough.
  • Add the dough unto a 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 each scone onto the prepped baking sheet and brush tops with a little 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 completely before adding glaze.

TO MAKE THE VANILLA GLAZE:

  • Whisk together the powdered sugar, vanilla, and almond milk, until combined and smooth. NOTE: If the glaze seems too thin, add in another ½ cup of powdered sugar. However, If it seems too thick, add an additional 1 tablespoon of milk.
  • Once cooled, drizzle the glaze atop each scone, and allow it to set for about 3-4 minutes so that it hardens.
  • 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 in the oven or microwave when ready to serve.
  • GRATED BUTTERY STICKS: If you choose to use buttery sticks instead of regular vegan butter---add the stick to a freezer for 15 minutes. Remove from freezer and using a grater, grate into pieces.
  • BLUEBERRIES: If using frozen blueberries, be sure to toss them in 1 tablespoon 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 Scones.

ORCHIDS + SWEET TEA

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