The nuttiness of almonds combined with the bursting flavour of juicy blueberries make these vegan blueberry almond scones absolutely delicious, and not to mention, EASY!
I’m gonna be honest with you here – until this very point in time, I’ve really had no clear definition of what a “scone” actually is.
I’ve seen square scones, round scones, triangle scones, sweet scones, savoury scones, plain scones.. you get the picture. And despite the fact that I have eaten many cinnamon scones in my day, I didn’t actually know what the hell constitutes a scone!? I feel like I can’t be the only one.
Is it a biscuit? Bread? Some sort of dense cake thingamajig? Though I didn’t know what the damn things actually were, I did know that I enjoyed the sweet variations of them. Sweet, no surprise there.
So, I decided to try my hand at creating my own rustic looking biscuit triangle things. And so, these vegan blueberry almond scones were born! I went down the blueberry route cause well, who the hell doesn’t like blueberries, but mainly because something about fresh berries makes me think of spring! And with Easter coming up this weekend, I thought this would make for a perfect spring snack. Plus, I was able to get my hands on some nice bloobs, I mean, just look at that color!
I am glad to report that if you, like me, are a scone fan, they are actually pretty damn simple to make. One bowl – mix, shape, cut, and bake! That’s all it takes. Yay for minimalistic recipes! Then in a matter of 20 minutes you have warm, yummy, poofy (yes, poofy) almond scones that are literally exploding with blueberries. Mmmm.
I topped these with a simple almond flavoured glaze and some sliced almonds. And lets just say, the contrast between the blueberry explosions and the crunch of the almonds is pretty much amazing. Although you could skip adding the almonds on top, don’t do it. Trust.
These are perfectly sweetened, and aren’t crumbly or overly dense like some scones I have tried. And at 200 calories a pop, you can’t go wrong. You just can’t. These make for a perfect light snack or dessert that you don’t have to feel guilty about. Give ’em a try!
Until next week, Happy Easter!
- 1 ½ cup all-purpose flour
- ¼ cup brown sugar
- 1 ½ tsp baking powder
- ¼ tsp cinnamon
- ¼ tsp salt
- ¼ cup coconut oil, cold
- ½ cup non dairy milk
- ½ cup blueberries
- ½ cup powdered sugar
- ½ tbs non dairy milk
- ½ tsp almond extract
- sliced almonds for garnishing
- Preheat oven to 400 °F
- In a medium bowl, combine flour, sugar, baking powder, cinnamon and salt. Stir to combine
- Using a pastry cutter, fork, or your fingers cut cold coconut oil into flour mixture. If you use your fingers, take care that your hands aren't too warm as to melt the coconut oil
- Once the mixture resembles a course meal, add non dairy milk and gently stir to form a dough
- Fold in blueberries
- Turn dough out onto a well floured surface and knead a few times (careful not to overwork the dough)
- Form dough into a round disc, approximately 3/4"-1" thick
- Using a sharp knife, cut the dough into 8 triangles
- Place onto parchment lined baking sheet, leaving some space between each scone
- Bake for 20-25 minutes, or until the tops begin to turn golden brown
- Remove from oven and allow to slightly cool
- To prepare the glaze, whisk together the powdered sugar, dairy free milk and almond extract
- Garnish with sliced almonds while glaze is still wet
If you make this recipe, snap a pic and use the hashtag #sweetlikecocoa on Instagram, I love seeing what you guys come up with!