But when I'm home, with a bucket of blueberries, a baking pan, and an oven, there is nothing in my way from making a decent vegan blueberry scone! So, in preparation for tomorrow (..operation workplace sugar coma) and because I was selling dairy-laden scones all morning, baking my own version made the list of Sunday afternoon cooking adventures. I think they turned out pretty well!
Classic Blueberry Scone (makes 8; vg)
2 1/4 cup all-purpose or white whole wheat flour
1/4-1/3 cup sugar
2 tsp baking powder
1/2 tsp salt
1/2 cup oil (can also use melted coconut oil)
1/2-2/3 cup full-fat almond milk (can also use coconut milk)
1 tsp almond or vanilla extract (or 1/2 vanilla bean)
2/3 cup blueberries
1. Combine flour, baking powder, salt, and sugar in a bowl. Set aside.
2. Use a fork to combine oil, milk, and extract (start with the smaller amount of milk). Add to dry ingredients and continue to incorporate using the fork.
3. About halfway through, switch to a spoon and throw in the blubes (this was a vocab w0rd I learned today ;) DO NOT OVERMIX!!! The dough may be slightly sticky, but it should be really delicately soft. You don't want to work the gluten too much.
4. Plop dough on a floured surface. Form a flattish log and divide into eight triangles. Place on a large lined/greased baking sheet and refrigerate while oven preheats.
5. Bake at 375F for 25-30 minutes until just starting to brown on the edges. Some like it browner, so keep going if you want! Allow to cool or eat while warm. Yum!