Dairy-Free Blueberry Almond Scones

5 from 3 votes

Dairy-Free Blueberry Almond Scones

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 Time10

Cook Time15

Total Time25

Course: Breakfast, Brunch

Keyword: almond, baked, blueberry, breakfast, brunch, classic, dairy-free, easy, flaky, food, healthy, homemade, indulge, plant-based, recipe, scones, soft, southern, sweet, tart, vegetarian

Servings: servings

Calories: 323kcal

Author: Shanika

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
Pinch of ground nutmeg
½ cup vegan butter, VERY cold
¾ cup Dairy-free "Buttermilk", VERY COLD + 2Tbsps (Almond milk + 1 teaspoon lemon juice; You can also use dairy buttermilk!)
1 large egg
1 cup blueberries, fresh or frozen (See Notes!)
⅓ 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

US Customary - Metric

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, nutmeg, 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 and/or fresh blueberries, if desired.
Bon Appetit!

Notes

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 dairy-free 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.
EQUIPMENT: Here, I’ve curated a list of cooking + baking essentials that I use to achieve my favorite baked goods or cooked meals, especially with these Dairy-Free Scones. Everything from my fave baking sheet, parchment paper, pastry brushes, mixing bowls, and more. SEE THEM HERE!

Nutrition