Okay, let’s get one thing straight. I am no baker. I’m not claiming these to be the most authentic British scones or the most elaborate. But they are freaking delicious and SO easy to make. No kneading, no rolling, no special equipment needed. Just simple, easy vegan blueberry scones, made with whole wheat flour, coconut sugar, and unsweetened almondmilk. I’ll be making these for Mother’s Day brunch this year, but they are perfect for any brunch, breakfast, or even as a healthy dessert. They are sweet enough to enjoy on their own, but not too sweet to pair with a savory tofu scramble.
These scones are also so moist that they are almost cake-like when eaten fresh. I know that scones are not traditionally moist, but I love to make a big batch that will last a few days, and since scones generally dry out with time, starting off with an extra moist batter is a no-brainer for me! You can definitely adjust the recipe to your preference, but I personally love the extra moistness that the almondmilk and blueberries bring.
In order to create a vegan “buttermilk,” we have to add some type of acid to the almondmilk to curdle it. Here I’m using apple cider vinegar, but you could also substitute with lemon juice or white vinegar. Simply combine and let sit at room temperature for about 10-15 minutes. I always keep apple cider vinegar in the house for dressings and marinades, so it tends to be my go-to choice. Although I haven’t tested it myself, I think that the lemon juice would work well in this recipe too. (Can’t go wrong with a blueberry-lemon combo!)
If you’re wondering why we would ever want curdled almondmilk in our delicious whole wheat blueberry scones, the answer is two-fold! A curdled almondmilk or vegan “buttermilk” helps add a little tangy flavor. But more importantly, the acidity helps the baking powder do its job and also tenderizes the flour’s gluten, making the scones end up fuller and softer. Who knew?! (Full disclosure: not me! I had to do a little research when writing this post because I had no idea why the acidity made a difference.)
I’ve also learned by trial and error that it really does matter what brands I use in my baked goods. I ONLY use New Barn’s almondmilks in my baked goods (and in anything, really) because they are made with actual almonds (and lots of ’em). If you’re using a run-of-the-mill commodity brand almondmilk, you’re basically using almond-flavored water. That’s not going to do a darn thing for your baked goods. Using a real almondmilk means you’re adding real nutrients, real substance, and real food to your meals. Plus, since it’s made with real almonds, the creamy factor is REAL. Whenever I use New Barn almondmilk in my scones or muffins, the texture is seriously unbeatable. I may not know the science behind this one, but I can tell you honestly that I’ve noticed a huge difference.
I also use quality organic flours, organic coconut oil, organic coconut sugar, and local blueberries from an organic farm nearby (the ones I used today are ones I froze last summer!). I’m not trying to sound like a food snob but using real organic food is just a priority for me! I’d rather spend an extra few dollars on quality food than to go out and buy new shoes or get my nails done. (I work on a farm so I’d be crazy to spend my money getting my nails done haha.) But in all seriousness, I encourage you to look at your spending habits and try to focus on what’s truly important to you. Last year I quit coffee and started making matcha lattes at home. With that one simple change, I’ve saved enough to put a little more money towards my grocery budget each month. I’m not saying you have to sacrifice your coffee, but consider sacrificing a few cocktails, a nail appointment, or that pair of shoes, and instead put that money towards good food to nourish the most important thing you own, your body!
With that being said, I hope you enjoy these healthful, delicious scones. As always, let me know if you try this recipe by tagging me @hashtagvegan and using #hashtagvegan on Instagram so I can see your creations!
For the animals,
A big thank you to New Barn for sponsoring this post! Recipe and opinions are 100% my own, and I only work with companies whose products I genuinely use, love, and recommend. For more info, check out my full disclosure here.
- 1/2 C New Barn Organic Unsweetened Almondmilk, (vanilla or original)
- 1 T apple cider vinegar
- 3/4 C all-purpose flour
- 3/4 C whole wheat flour
- 1/4 C coconut sugar
- 1 T baking powder
- 1/2 tsp salt
- 1/4 C coconut oil, (cold)
- 1/2 C blueberries, (frozen or fresh)
- Preheat oven to 375 degrees F.
- Combine almondmilk and apple cider vinegar in a small bowl; stir and set aside.
- Combine both flours, coconut sugar, baking powder, and salt in a large bowl. Mix well.
- Using your hands, crumble the coconut oil and break it up into your flour mixture, until you have just tiny pieces of the oil dispersed throughout. Be careful not to overmix; you don't want to warm the oil up and melt it.
- Add your almondmilk mixture to the flour mixture and mix only gently.
- Carefully fold in your blueberries and mix gently once again. Do not overmix; it's okay if there are still some dry spots!
- Bake for 15-20 minutes, remove when you see a golden brown color developing on the top of the scones.
- Let cool and then enjoy!