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.

Serves 8

Ingredients:

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  • 10 tablespoons vegan butter, frozen, finely chopped or grated, divided
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  • 1/2 cup plain soy creamer
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  • 1/2 cup vanilla flavored soy or coconut yogurt
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  • 1 vanilla bean, split, seeds scraped
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  • 2 cups all-purpose flour
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  • 1/2 cup granulated sugar
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  • 2 teaspoons baking powder
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  • 1/4 teaspoon baking soda
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  • 1/2 teaspoon salt
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  • Grated zest of a lemon
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  • 1-1/2 cups fresh blueberries
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  • 1/3 cup vegan white chocolate chips

Directions:

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  1. Heat oven to 425 degrees F. and line baking sheet with parchment paper.
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  3. Melt 2 tablespoons of the vegan butter and set aside.
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  5. 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.)
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  7. In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, and lemon zest.
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  9. Add frozen grated vegan butter to the flour mixture and toss with your fingers until thoroughly coated.
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  11. Add creamer mixture to the flour mixture and fold with a spatula until just combined.
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  13. Dump dough onto a floured work surface and knead a few times.
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  15. Add the blueberries and white chocolate and gently knead them into the dough, forming the dough into a flat, round disk.
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  17. Use a sharp knife or bench scraper to cut disk into 8 evenly sized wedges.
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  19. Place wedges onto the prepared baking sheet and brush with melted butter. Sprinkle with sugar, if desired.
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  21. Bake for 18 minutes or until scones are golden brown. Transfer to a wire rack to cool slightly. Serve warm.

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