The easiest vegan blueberry scones, made in one bowl with a few simple ingredients.

If you’re looking for a really simple vegan blueberry scones recipe then look no further.  Scones aren’t difficult to make and get right – and by right I mean not too crumbly nor too cakey. They generally don’t require complicated ingredients but do require minimal handling.  Because that’s one of two secrets to really good scones. The other is the ‘wetness’ of the dough.  You want it to be on the side of slightly sticky as you’re rolling it out.  This gives your scones the perfect tender crumb inside.  And I’ve used the most basic topping here – demerara sugar – to give THE BEST crunchy caramel crust.

I also don’t want you to be put off by the thought of making your own jam.  It’s all cooked in one pan, takes 10-15 minutes and tastes of the actual fruit while using so much less sugar than commercial jam.  Because isn’t that a little slice of heaven – a warm fresh scone, with homemade jam and whipped vegan cream?

How to make homemade blueberry jam

Start with the blueberry jam, so that it can cool while you make the scones.  Put the blueberries (fresh or frozen) into a saucepan along with the syrup and lemon zest and juice and bubble over a medium high heat for 10 minutes, stirring from time time time, until the blueberries are very soft and mushy. You can squish some of them with the spoon against the side of the pan.

Stir in the chia seeds and cook for a further minute.  Turn off the heat and set aside to cool.

How to make vegan scones

To make the blueberry scones, put the flour and butter into a large bowl.  Use block butter (I love Flora Plant Butter) for this rather than margarine.  Rub the butter into the flour with your fingertips until no lumps of butter remain and the texture is sandy.  Stir in the sugar and blueberries then add enough of the milk to form a soft, slightly sticky dough.  Knead only until the dough just starts to come together – this is where you don’t want to over-handle it.

Shaping your blueberry scones

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.  While you’re rolling, keep turning the dough so you roll evenly and use your hands to keep it in a round wheel shape.  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.

Brush all over the top of the dough with your choice of plant milk (I use whatever I’ve got be it almond, oat or soya) then sprinkle generously with demerara sugar. If you don’t have demerara sugar you can use regular granulated or caster sugar but the demerara does give it a lovely extra golden colour and caramel crunch!

Bake the scones for 15 minutes until lightly puffed and golden.  Allow to cool for a few minutes before cutting all the way through the scored segments.

Serve the scones split and buttered then topped with the cooled blueberry jam and a dollop of whipped vegan cream for a truly decadent (but utterly delicious) vegan afternoon tea treat!

Looking for even more vegan scone recipes?  Try these:

Traditional English Scones

Double Chocolate Scones with Blackberry Jam

White Chocolate, Berry and Orange Scones

Savoury Scones – gluten free too!

Smoked Applewood Cheese and Herb Scones

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