Vegan Blueberry Scones - Nora Cooks

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 400 degrees F and line a large baking sheet with parchment paper.

Step 2

In a large bowl, whisk together the flour, baking powder, ground flaxseeds, salt and sugar.

Step 3

Add the cold vegan butter, and use a pastry cutter or your hands to work the butter into the dry . It should resemble coarse crumbs.

Step 4

Pour in the milk and vanilla, and stir until just combined. If the dough seems too dry and crumbly, add up to another 1/4 cup of milk. Fold in the blueberries.

Step 5

On a lightly floured surface, knead the dough a few times until it comes together. Flatten the dough with your hands (lightly flour your hands if sticky). Flatten it into a circle, about 1 inch thick.

Step 6

Using a pizza cutter or large knife, cut it like you would a pizza, into 8 pieces.

Step 7

Place the scones onto the prepared baking sheet and bake for 22-26 minutes, until lightly golden brown on top.

Step 8

Combine the powdered sugar, milk and vanilla in a small bowl and whisk until smooth. If the glaze is too thick, add more milk. If too thin, add more powdered sugar.

Step 9

Let the scones cool for at least 15 minutes, then drizzle some of the glaze onto each scone. Let the glaze set before serving.

Step 10

Notes

Step 11

You can sub the vegan butter with coconut oil that is hard. Cut it into the dry the same way.

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