Print
The easiest blueberry scones, made in one bowl with a few simple ingredients. They have a wonderful sugary, crunchy top and are served with an easy homemade blueberry jam and whipped vegan cream for the perfect afternoon tea treat! #veganscones #blueberryscones #eggfree #blueberryjam

Blueberry Scones with Blueberry Jam

Prep: 30 mins | Cook: 30 mins | Total: 60 mins | Quantity: 8 large scones

Ingredients

Blueberry Jam:

  • 1 cup (250g) blueberries
  • 1 + 1/2 tablespoons agave syrup (see note)
  • 1/2 lemon – grated zest and juice
  • 1/2 tablespoon chia seeds

Blueberry Scones:

  • 2 + 1/3 cups (350g) self raising flour
  • 1 teaspoon baking powder
  • 6 tablespoons (95g) vegan butter (the block kind not the spread)
  • 1/4 cup (45g / 3 tablespoons) caster sugar
  • 1 + 1/4 cups (150g) blueberries – fresh or frozen
  • 2/3 cup (150ml) plant milk

Topping:

  • 1 tablespoon plant milk
  • 1 tablespoon demerara sugar (sub with granulated or caster sugar)

To serve:

  • Whipped vegan cream

Instructions

  1. Start with the jam: Put the blueberries into a saucepan. Grate the zest from half a lemon then squeeze the juice and add that to the saucepan with the agave syrup
  2. Bubble over a medium heat for 10 minutes stirring from time to time until the blueberries are soft and mushy. You can squish some of the blueberries against the side of the pan with the back of the spoon if you wish.
  3. Stir in the chia seeds and cook for a further minute.  Turn off the heat and set aside to cool
  4. To make the blueberry scones, put the flour, baking powder and butter into a large bowl. Rub the butter into the flour with your fingertips until no lumps of butter remain and the texture is sandy
  5. Stir in the sugar and blueberries then add enough of the milk to form a soft, slightly sticky dough
  6. Knead only until the dough just starts to come together - you don't want to over-handle the dough
  7. Tip the dough out onto a lightly floured surface then use a rolling pin to roll the dough out until it's roughly 1 inch (2.5cm) thick. Turn the dough in between rolls and use your hands to keep the shape round by patting the sides
  8. Lift the dough onto a baking tray lined with parchment (or a silicon mat) then use a sharp knife to score roughly half way through the dough into 8 equal segments
  9. Brush all over the top of the dough with your choice of plant milk then sprinkle generously with demerara sugar
  10. Bake the scones for 15 minutes until lightly puffed and golden
  11. Allow to cool for a few minutes before cutting all the way through the scored segments
  12. Serve the scones split and buttered then topped with the cooled blueberry jam and a dollop of whipped vegan cream
  13. Store any leftover scones in an airtight container at room temperature. They will stay fresh for a day or two, after that you can warm in the oven or microwave for that fresh baked taste!

Notes

  • Sub the agave for maple syrup or caster sugar - if using sugar you may need to add a little more as agave is sweeter than sugar
  • If making the jam well in advance, store in a sterilised jar with a tight fitting lid. Keep in the fridge until using

Recipe by The Cook & Him at https://thecookandhim.com/recipes/blueberry-scones-with-blueberry-jam/