We went relatively light-handed on the blueberry front after a batch that turned out a little more monster looking that we might have liked. Note, frozen blueberries will turn your dough a funny colour!
Preparation Time - 10 minutes
Cooking Time - 12 - 15 minutes
Servings - 8
- 350g plain white spelt flour
- 2 tsp baking powder
- 80g vegan butter at room temperature diced
- ¼ tsp salt
- 190g plain natural dairy-free coconut yogurt
- 3 tbsp dairy-free milk
- 2 tbsp maple syrup
- 2 handfuls of fresh blueberries
- Dairy-free milk to brush before baking
- Raw cane sugar for topping, optional
- Preheat your oven to 180C (350F).
- Mix together flour, baking powder, vegan butter, and salt in a bowl.
- Rub the vegan butter into the flour to combine. It doesn’t matter if there are some chunks in the mix!
- Whisk together yogurt, maple syrup, and milk in a bowl or jug. Add the wet ingredients to the dry and mix together to form a soft slightly sticky dough. Place onto a floured surface and bring the dough together to form a ball. Try not to over-knead it! Fold in the blueberries and then roll the scone dough out between two pieces of parchment paper so that it’s about 2 inches thick. Use a cutter to create 8 scones; you will have to bring the scrapes back together to create the last few scones.
- Place on a baking paper-lined tray, brush with dairy-free milk and sprinkle with sugar if using; it adds a nice bit of crunch!
- Bake for 12 - 15 minutes; until nicely risen and golden!
- Allow to cool on a wire rack; best eaten on the day of baking, but you can revive them the next day by heating for 30 seconds in the microwave or giving them a little toasting!