Low Sodium Vegan Blueberry Scones

Total time57 min

Prep time20 min

Cook time22 min

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Ingredients

8 servings

For the scones

2 cups all-purpose flour
King Arthur Baking Company Unbleached All-Purpose Flour Gold Medal Flour All-Purpose Unbleached - 5 Lb Bob's Red Mill Organic All Purpose Unbleached White Flour - 5 Lb Bob's Red Mill All Purpose Unbleached White Flour - 5 Lb Pillsbury Best Flour All Purpose - 5 Lb
See all
¼ cup granulated sugar
1 tbsp baking powder
½ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
½ cup vegan butter, frozen
¾ cup oat milk, cold
Chef's tip
Use the same amount of plain, unsweetened soy milk.
1 tsp vanilla extract
1 cup fresh blueberries

For brushing

1 tbsp oat milk, for brushing
Chef's tip
Use the same amount of plain, unsweetened soy milk.
1 tbsp coarse sugar, for sprinkling (optional)

Instructions

1
Place the frozen vegan butter in the freezer for at least 15 minutes before starting if not already frozen solid. Line a baking sheet with parchment paper and preheat the oven to 400°F (205°C).
2
Whisk together the flour, granulated sugar, baking powder, and salt in a large mixing bowl until evenly combined.

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