Emulsifier Free Vegan Blueberry Scones
Total time57 min
Prep time20 min
Cook time22 min
5.0(7)
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Learn more →Ingredients
8 servings
For the scones
- 2 cups all-purpose flour
- ¼ cup granulated sugar
- 1 tbsp baking powder
- ½ tsp salt
- ½ cup vegan butter, frozen
- ¾ cup oat milk, cold
- 1 tsp vanilla extract
- 1 cup fresh blueberries
For brushing
- 1 tbsp oat milk, for brushing
- 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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