If you think you don’t like scones, this Vegan Blueberry Almond Scones With Almond Glaze will change your mind. Juicy blueberries, toasted almonds, and sweet almond glaze come together to make the perfect treat!

Scones are underrated. You see them at coffee shops and maybe enjoy one with your afternoon tea if you’re British, but for the most part, they’re just not popular. I used to agree with the general consensus that scones are boring until, one day, I tried one. Panera was out of my go-to cherry danishes and I had a coupon for a free pastry. So, I went for the blueberry scone, figuring it was better than nothing. That was the day I became a fan of scones.

Since then, I actually haven’t eaten very many scones. Even though I’ve discovered that they’re delicious (and severely underrated), they’re also pretty hard to find. Like I said, you really only see them in coffee shops (or in the UK). And obviously, since I’ve been vegan for 3 1/2 years, that Starbucks pastry case is off-limits.

A few weeks ago, I had a bag of frozen blueberries, and a lot of time on my hands thanks to quarantine. I wanted to bake something a little more creative than pie or muffins, so, remembering that day at Panera, I decided on scones. To add a little extra pizazz, I toasted some almond slices and threw those in the mix too. My spur-of-the-moment baking experiment resulted in these amazing – I repeat, amazing – blueberry almond scones. One bite and I fell in love all over again.

Whether you’re an avid scone fan (do those exist?), a vegan who misses scones, or just someone looking to try something new, these blueberry almond scones are just what you need!

How to Make Vegan Blueberry Almond Scones

Ingredients

For the Toasted Almonds:

• 1/2 cup raw sliced almonds

For the Scones:

• 2 1/2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1 tbsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 cup cold vegan butter cut into small chunks
• 1 cup unsweetened almond milk
• 1 tsp pure vanilla extract
• 3/4 cup fresh or frozen blueberries

For the Glaze:

• 1 cup powdered sugar
• 1/4 tsp almond extract
• 1/4 tsp pure vanilla extract
• 1-2 tbsp unsweetened almond milk

Instructions

For the Toasted Almonds:

1. Preheat oven to 350°F.
2. Spread almond slices in a single layer on a baking sheet. Bake for 3-4 minutes, checking each minute and shaking the pan to stir the almonds.
3. Once almonds appear toasted and golden brown, remove from the oven and immediately transfer to a plate in a single layer (to prevent almonds from continuing to cook). Set aside to cool.

For the Scones:

1. Increase oven temperature to 375°. Line a large baking sheet with parchment paper or a silicone baking mat.
2. In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Using a pastry cutter (or two forks), cut the butter chunks into the flour mixture until crumbly.
3. Pour almond milk and vanilla extract into the bowl and stir to combine. Gently stir in blueberries and toasted almonds, saving 1 tbsp almond slices for topping.
4. Transfer the mixture to a clean floured surface and sprinkle with more flour. Shape into a flat circle with a 10″ diameter. Cut into 8 triangular slices (like a pizza) and place onto a prepared baking sheet, leaving adequate space between scones.
5. Bake until scones are lightly browned on top, about 17-20 minutes. Remove from oven and allow to cool for 5-10 minutes before glazing.

For the Glaze:

1. In a bowl, use a rubber spatula to stir together the powdered sugar, almond and vanilla extracts, and 1 tbsp almond milk. Add additional almond milk, 1 tsp at a time, until consistency is thick but pourable.
2. Drizzle glaze over scones and top with extra almond slices.

Looking for more blueberry recipes? Try out these blueberry banana pancakes with homemade blueberry sauce!

Tips for Perfect Vegan Blueberry Almond Scones

• Keep Ingredients Cold: Ensure your vegan butter is cold when incorporating it into the flour mixture. This helps create a flaky and tender scone texture.
• Gentle Mixing: When adding blueberries and toasted almonds to the dough, mix gently to avoid crushing the berries and maintain a marbled appearance.
• Proper Glazing Technique: Allow the scones to cool for a few minutes before drizzling the glaze to prevent it from melting too quickly. The glaze should be thick but pourable for the perfect finish.

FAQ

How do I store leftover scones?

• Store the leftover scones in an airtight container at room temperature for up to 2 days or in the refrigerator for an extended shelf life.

Can I freeze these scones?

• Yes, these scones freeze well. Ensure they are completely cooled, then store them in a freezer-safe container with parchment paper between layers. Thaw at room temperature before enjoying.

Can I skip the almond extract in the glaze?

• If you prefer, you can skip the almond extract in the glaze for a more subtle almond flavor. Adjust the vanilla extract to your liking.

Vegan Blueberry Almond Scones With Almond Glaze

Recipe by Food by AyakaCourse: Breakfast, Brunch, DessertCuisine: American, Dairy Free, VeganDifficulty: Medium

Servings

8

scones

Prep time

25

minutes

Cooking time

20

minutes

Calories

404.1

kcal

If you think you don’t like scones, this recipe will change your mind. Juicy blueberries, toasted almonds, and sweet almond glaze come together to make the perfect treat!

Ingredients

• For the Toasted Almonds

• 1/2 cup raw sliced almonds

• For the Scones

• 2 1/2 cups all-purpose flour

• 1/2 cup granulated sugar

• 1 tbsp baking powder

• 1/2 tsp baking soda

• 1/2 tsp salt

• 1/2 cup cold vegan butter cut into small chunks

• 1 cup unsweetened almond milk

• 1 tsp pure vanilla extract

• 3/4 cup fresh or frozen blueberries

• For the Glaze

• 1 cup powdered sugar

• 1/4 tsp almond extract

• 1/4 tsp pure vanilla extract

• 1-2 tbsp unsweetened almond milk

Directions

• For the Toasted Almonds
• Preheat oven to 350°F.
• Spread almond slices in a single layer on a baking sheet. Bake for 3-4 minutes, checking each minute and shaking the pan to stir the almonds.
• Once almonds appear toasted and golden brown, remove from the oven and immediately transfer them to a plate in a single layer (to prevent almonds from continuing to cook). Set aside to cool.
• For the Scones
• Increase oven temperature to 375°. Line a large baking sheet with parchment paper or a silicone baking mat.
• In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Using a pastry cutter (or two forks), cut the butter chunks into the flour mixture until crumbly.
• Pour almond milk and vanilla extract into the bowl and stir to combine. Gently stir in blueberries and toasted almonds, saving 1 tbsp almond slices for topping.
• Transfer the mixture to a clean floured surface and sprinkle with more flour. Shape into a flat circle with a 10″ diameter. Cut into 8 triangular slices (like a pizza) and place onto a prepared baking sheet, leaving adequate space between scones.
• Bake until scones are lightly browned on top, about 17-20 minutes. Remove from oven and allow to cool for 5-10 minutes before glazing.
• For the Glaze
• In a bowl, use a rubber spatula to stir together the powdered sugar, almond and vanilla extracts, and 1 tbsp almond milk. Add additional almond milk, 1 tsp at a time, until consistency is thick but pourable.
• Drizzle glaze over scones and top with extra almond slices.