Vegan White Blueberry Scones
The last scone recipe you'll ever need, because they will be the favorite scones that everyone asks for! Buttery and moist, each bite is packed with juicy blueberries and a sweet glaze.
1 h 8Ingredients
- TEA:
- 2 teaspoons Adagio White Blueberry tea, steeped in 6 oz water. Reserve 1-2 tablespoons for glaze.
- DRY INGREDIENTS:
- 1 cup all-purpose flour, sifted
- 1 cup white whole wheat flour, sifted
- 1/3 cup cane sugar
- 1 tablespoon corn starch
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 4 tablespoons Earth Balance vegan butter, frozen
- WET INGREDIENTS:
- 1/4 cup non-dairy vanilla yogurt
- 1 ½ teaspoon vanilla extract
- 1/4 cup tea
- 1 cup fresh blueberries (can substitute frozen unthawed berries)
- GLAZE:
- 1 cup powdered sugar
- 1-2 tablespoons reserved Adagio White Blueberry tea
Directions
1. Steep tea, strain, and set aside
2. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
3. In a medium bowl, mix together dry ingredients--flours, sugar, corn starch, baking powder, and salt.
4. Grate frozen butter into dry ingredients, then mix until it resembles coarse crumbs.
5. In a liquid measuring cup, mix together wet ingredients--yogurt, vanilla, and 1/4 cup of the tea. Add to dry ingredients, mixing with a spoon until a rough dough forms. The dough will be sticky. If it's too sticky, add a little more flour. If it seems too dry, add 1-2 more tablespoons of tea.
6. Add frozen or fresh blueberries and gently knead in the dough.
7. Pour the dough onto a floured kitchen counter and use floured hands to shape into an 8-inch disk. With a sharp knife or dough scraper, divide into 8 wedges. Place each wedge on the prepared baking sheet, spacing 2-3 inches apart.
8. Place baking sheet in refrigerator for 15 minutes. (TIP: The scones can also be frozen at this point for baking later.)
9. Bake for 20-30 minutes or until golden brown. Remove from oven and cool for a few minutes on the baking sheet before transfer to the cooling rack.
10. In a small bowl, stir together powdered sugar and vanilla. Add tea until desired consistency is reached. Drizzle over cooled scones. The glaze will harden in 20 to 30 minutes.
