I remember the first time I made scones. I was 9 or 10 years old and blindly followed a recipe with the help of my mother. I guess having no prior knowledge about scones or what to expect, it made sense that I was quite disappointed with what came out of the oven. They weren’t that sweet, they weren’t very soft, and I just didn’t understand how someone would go out of their way to eat a scone.
Fortunately, for many reasons, I have since evolved from my younger self. That includes now considering scones one of my favorite baked treats. There is something so lovely about drinking a cup of tea or coffee accompanied by a good scone.
I specify “good scone” because it is still possible to find some that are bland and hard enough to break a tooth. For this reason, I made it my priority to create something that could turn any scone skeptic. These have a beautiful depth of flavor with blueberries, almond extract, cinnamon, lemon zest, and brown sugar. Paired with a delicious shortbread texture, I plan to keep this as my go-to recipe for years to come.
Blueberry Almond Scones
- 2 cups flour
- 1/3 cup suger
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/2 tsp cinnamon
- 1/4 cup cold vegan butter or coconut oil
- 9 tbsp nondairy milk + extra for brushing on top
- 1/2 tbsp almond extract
- 1/2 tbsp vanilla extract
- zest from one lemon
- 3/4 cup blueberries
- sliced almonds and brown sugar for sprinkling on top
- Preheat oven to 400 degrees Fahrenheit. Line a large baking sheet with parchment paper.
- In a food processor, pulse flour, sugar, baking powder, salt, and cinnamon until fully mixed. Add cold vegan butter or coconut oil, pulse until mixture is crumbly. Add the 9 tablespoons of nondairy milk, almond extract, vanilla extract, and lemon zest. Process until dough just comes together. It will be a sticky and wet mixture. Do not over mix.
- Transfer to a large, clean bowl. Fold in blueberries.
- Transfer the dough to a lightly floured surface and generously flour the top of the dough. Pat down the dough into a circle that is about 1 inch thick.
- Use a sharp knife to cut the dough in 8 triangular pieces, like you’re cutting a pizza. Transfer each slice to the parchment paper-lined baking sheet, leaving 2 inches of space between each triangle.
- Brush the tops of each slice with non dairy milk, sprinkle the slice almonds, then sprinkle the brown sugar on top. Bake for 15 minutes.
- Remove from the oven, brush each scone with more nondairy milk. Place in the broiler at 550 degrees, watching closely. Turn off heat when brown sugar begins to bubble, about 1-2 minutes.
- Let cool and serve. Store in the refrigerator.