Vegan Blueberry Almond Scones

by Rachel Piercey

Yields 4 large scones

2 cups flour
2 tbsp granulated sugar
1/2 tbsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/4 cup cold cubed vegan butter
2/3 cup soy milk
1/2 tsp almond extract
1/3 cup sliced almonds
1/2 cup fresh or frozen blueberries
Glaze:
3/4 cups icing sugar
2 tbsp soy milk

  1. Preheat oven to 425F and line a sheet pan with parchment paper.
  2. In a medium mixing bowl combine the dry ingredients and then cut in the cubed butter with two knives or a pastry cutter.
  3. Add the soy milk and almond extract and mix with a fork until the mixture starts to come together.
  4. Mix in the almonds and blue berries and gently fold together.
  5. Empty the mixture onto the counter and knead the dough a couple times, flattening it out into a rectangle, about 1 inch thick.
  6. Cut scones out in desired shape and place on the prepared sheetpan, about 1 1/2 inches apart. Top with sliced almonds if desired!
  7. Bake for around 15-17 minutes, until they are golden browned and when lifted don't feel heavy and wet.
  8. Stir the ingredients for the glaze in a small bowl and set aside while the scones cool.
  9. When the scones are about room temperature drizzle with the glaze and serve!