Name: Flaky Vegan Scones
Prep time: 11 min
Cook time: 25 min
Total time: 37 min
Yield: 8 servings
Ingredients: 0.5 tablespoon apple cider vinegar (regular or apple cider vinegar); 0.75 cup cold thick vegan milk ((180mL) - such as full fat coconut milk, full soy milk or cashew); 2 teaspoons vanilla extract; 2 cups white all purpose flour ((240g)); 0.5 cup cane sugar ((100g) (I use cane sugar)); 1 tablespoon baking powder; 0.5 teaspoon baking soda; 0.5 teaspoon sea salt; 0.5 cup very cold plant butter ((112g)); 0.33 cup extra flour for rolling and folding (Up to ⅓ cup); 1 cup fresh blueberries (tossed in about a tablespoon of flour); null null coarse sugar (for topping if desired); 0.5 cup powdered sugar (sifted); null Pinch salt; 0.25 teaspoon vanilla extract; 0.5 tablespoon vegan milk; 0.5 tablespoon lemon juice

Instructions

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1

Place the [plant butter] in the freezer for at least 30 minutes.
2

Line a baking sheet with a silicone baking mat or greased parchment paper.
3

In a small bowl or jar, combine the apple cider vinegar (0.5 tbsp), vegan milk (0.75 cup), and vanilla extract (2 tsp) to create vegan buttermilk. Set aside.
4

In a separate bowl, whisk together the white all purpose flour (2 cups), cane sugar (0.5 cup), baking powder (1 tbsp), baking soda (0.5 tsp), and sea salt (0.5 tsp) until thoroughly combined.
5

Cut or grate the cold plant butter (0.5 cup) into the flour mixture. Using a pastry cutter, fork, or your hands, mix until it resembles coarse crumbs or sand.
6

Make a well and add the [vegan buttermilk] mixture and the fresh blueberries (1 cup) (tossed in about flour (1 tbsp)). Gently fold and stir with a wooden spoon until a shaggy, slightly sticky dough forms.
7

Flour a surface, dust your hands, and turn out the dough. Form the dough into an 8-inch flat circle or disc. Using a knife or a bench scraper, cut the circle into wedges (8). Place the wedges (8) at least 2 inches apart on the lined baking sheet. Sprinkle with some [coarse sugar] on top if desired.
8

Preheat the oven to 425°F/220°C. Place the scones in your fridge (still on your lined baking sheet) while the oven preheats to ensure the dough is very cold.
9

Once preheated, place the scones into the oven. Bake for [15-17 mins] until golden and fluffy.
10

Remove from the oven. Allow to cool for at least mins (5) on the baking sheet, then move to a wire rack.
11

For the lemon glaze, add all of the ingredients - the powdered sugar (0.5 cup), [pinch salt], vanilla extract (0.25 tsp), vegan milk (0.5 tbsp), and lemon juice (0.5 tbsp) - in a bowl and stir together until fully combined. Adjust thickness with more powdered sugar or thin out with more milk or lemon juice as desired. Store in the fridge for up to 2 days.
12

Drizzle the [lemon glaze] over the warm scones. Allow to cool completely and enjoy, or sneak one still warm!