Always Amazing Scones

February 4, 2018

 I have a treat for you guys today!  The one request I get from on a regular basis is for my scones.  I don't make them very often because I like to save them for only the specialist of occasions. However, one of my girlfriends came over for breakfast this morning with her new gentleman friend so I decided to make them. The scones I made today are blueberry, sometimes I use chocolate chips instead of the blueberries as per my family's request but today I made my favourite blueberry scones because I'm selfish that way. Muahahaha. Okay, let's get started.

Here's what you'll need:


1/2 cup vegan vanilla yogurt
1/2 cup nut milk (i used almond)
1/2 cup vegan butter in stick form 
2 cups flour plus more as needed
1/2 cup sugar
2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt

1 cup fresh or frozen blueberries

 

 Start by mixing 1/2 cup vegan yogurt with 1/2 cup nut milk. Store in fridge for later.

Using a cheese grater, grate the butter. Put in the freezer until needed.

Mix the Flour, sugar, baking powder, baking soda and salt in a bowl. 

Add your butter to the dry ingredients and toss with your fingers. The heat from your hands will defrost the butter a bit and help with the mixing.  Add the yogurt/nut milk mixture and stir with a fork.

 

 Empty the mixture out onto a floured surface and form into a ball.

Roll dough into a square (about 12 in squared). Start placing your fruit or chocolate chips on the dough in rows.

 

 When you're done laying out your fruit, start to roll the dough towards you into a log.

Roll the dough out with a rolling pin, stretching the dough out to around 18-20 inches in length.

cut the dough into four sections and then each section into two triangles.

 

 

Place the scones onto parchment paper or onto a greased foil lined cookie sheet. Bake at 425 for 15-17 mins.

Remove from oven and let cool for 5 mins before eating.

Serve warm with butter, yum! 
 

 

 

 

 

 

 

**These scones also freeze really well. Just pop them into the freezer on a baking sheet pre-baking. Flash freeze them for 20 mins and then store in a plastic bag until ready to bake.

 

 Enjoy!

 

 

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©2018 BY SIMPLY SHELLY