This is not a typical post you’d expect from me. My husband sums up my cooking skills with “she can burn water” and he is 100% correct. Buuuuuut baking is totally different. It’s a form of therapy for me. Always has been. I love following a recipe and know I can’t deviate. Baking is usually very specific and I like that.
Making scones from scratch has been one consistent thing for me since we started living on the road. I crave consistency, things that don’t change and something I can control. So creating and perfecting this recipe has been a form of therapy for me. I look forward to baking day, which is usually twice a week. We have one of these scones for breakfast every day. Sometimes an afternoon snack.
I posted a picture on Insta Stories of a batch just out of the oven & some of y’all asked for the recipe. So today I’m sharing it with you, but you should know this is the only recipe I have ever created. It took months to perfect and it’s approved by Mike. So don’t expect more recipes from me anytime soon.
Or probably ever.🙃
I find it super annoying when I click on a recipe and have to scroll forever just to get to the dang thing. I won’t do that to you, so here’s the darn recipe. I hope you enjoy them as much and Mike and I do.
Triple Vanilla Blueberry Scones – Vegan
2 Cups Bread Flour (I use Organic King Arthur)
1/2 Cup Coconut sugar
1 Tablespoon Baking Powder
1/2 Teaspoon Salt
1 Tablespoon ground flax seed
3 Tablespoons Cold water
3 Teaspoons Vanilla (I use Trader Joe’s Bourbon Vanilla)
5 Tablespoons Vegan butter (I use Miyoko’s)
1/2 Cup plus a splash or two Plant based milk (I use Almond)
1/2 Cup Dried blueberries (I use wild blues from Trader Joe’s)
Preheat oven to 425 degrees.
In a small bowl, mix 1 Tablespoon ground flax seed with 3 T cold water to make a flax egg. Place in freezer.
In a medium bowl, add bread flour, coconut sugar, baking powder and salt. Mix gently with your hands or spoon.
Add 5 T cold vegan butter. It’s very important to use cold butter and use your hands to break it up. The idea is to create a very crumbly texture.
Add 3 teaspoons vanilla, flax egg (from the freezer) and 1/2 cup plant based milk. Mix gently with a spoon, but do not over mix. You want your mixture to have the consistency of pizza dough – so on the dry side, not like a muffin or pancake batter. You may need to add a splash or two of plant based milk to achieve that.
Add dried blueberries and gently mix. I handmix to be sure not to overdo it.
Place the dough onto a floured surface and gently make a ball. Then flatten it out just a bit. About 9 or 10 inches wide. It doesn’t have to be perfect.
With a long, sharp knife cut it in half. Then quarters and so on into 8 scones.
Place on a parchment lined baking sheet and bake at 425 degrees for 20 minutes, turning the baking sheet around halfway through.
Tips + substitutions:
I store them in an airtight container at room temperature up to 5 days.
1 regular egg works great in place of the flax egg. (I made both and Mike couldn’t tell the difference)
You can sub other fruit for dried blueberries. I have tried chopped green apples + 1 heaping teaspoon cinnamon and it was great as well. We also used dried apricots which was fine. Feel free to play around with different fruit.
Add a little coconut sugar to the top just before cutting for a little extra sweetness.
I prefer bread flour because it has a higher gluten & protein content and that makes for a more dense chewy texture. I have never used all purpose flour, but I can imagine it would work. If you do use it, please let me know how it goes.
I tried Bob’s Red Mill 1 to 1 gluten free baking flour and it works well, but I noticed a more grainy texture.
Highly recommend popping them in the microwave for 20 seconds before enjoying. I promise it will make them extra delicious.
Let me know if you get them a try. I’d love to hear if you try substitutions.