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Blueberry White Chocolate Scones

Celebrate the start of a new day by sinking your teeth into these blueberry white chocolate vegan scones.

Celebrate the start of a new day by sinking your teeth into these blueberry white chocolate vegan scones.
Celebrate the start of a new day by sinking your teeth into these blueberry white chocolate vegan scones.

Serves 8

Ingredients:

  • 10 tablespoons vegan butter, frozen, finely chopped or grated, divided

  • 1/2 cup plain soy creamer

  • 1/2 cup vanilla flavored soy or coconut yogurt

  • 1 vanilla bean, split, seeds scraped

  • 2 cups all-purpose flour

  • 1/2 cup granulated sugar

  • 2 teaspoons baking powder

  • 1/4 teaspoon baking soda

  • 1/2 teaspoon salt

  • Grated zest of a lemon

  • 1-1/2 cups fresh blueberries

  • 1/3 cup vegan white chocolate chips


Directions:



  1. Heat oven to 425 degrees F. and line baking sheet with parchment paper.

  2. Melt 2 tablespoons of the vegan butter and set aside.

  3. In a medium bowl, whisk together creamer, yogurt, and vanilla seeds. (Tuck the used vanilla bean in a bowl of sugar to make vanilla sugar.)

  4. In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, and lemon zest.

  5. Add frozen grated vegan butter to the flour mixture and toss with your fingers until thoroughly coated.

  6. Add creamer mixture to the flour mixture and fold with a spatula until just combined.

  7. Dump dough onto a floured work surface and knead a few times.

  8. Add the blueberries and white chocolate and gently knead them into the dough, forming the dough into a flat, round disk.

  9. Use a sharp knife or bench scraper to cut disk into 8 evenly sized wedges.

  10. Place wedges onto the prepared baking sheet and brush with melted butter. Sprinkle with sugar, if desired.

  11. Bake for 18 minutes or until scones are golden brown. Transfer to a wire rack to cool slightly. Serve warm.



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