It’s blueberry season again! Time to treat yourself and your family or friends to some fresh Blueberry Crumble Scones! These are made with applesauce for an extra dash of goodness and a sweet crumble in the mix for a sweet surprise! Great fresh from the oven or split and toasted later, these are a quick and easy summer treat!
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| Prep Time | 10 minutes |
| Cook Time | 15 minutes |
| Servings |
scones
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Ingredients
- 2 cups all purpose flour unbleached, if possible.
- 3 teaspoons baking powder
- 1/2 teaspoon salt
- 1 Tablespoon sugar
- 1/3 cup vegan butter
- 1 egg replacer I used Bob's Red Mill and it makes a fluffy biscuit.
- 1/4 cup unsweetened applesauce
- 1/2 cup plant mik I used oat.
- 1 1/2 cups blueberries Fresh is best, as the colour doesn't bleed as much! If you use frozen, don't let them defrost completely.
Crumble
- 1/4 cup cold vegan butter
- 1/4 cup oatmeal
- 1/4 cup flour
- 1/4 cup brown sugar
Topping
- a little coarse sugar I use the organic sugar from Costco.
- a little plant milk for brushing on the scones
Ingredients
Crumble
Topping
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Instructions
- Heat oven to 400 degrees F.
- In a cup, mix the egg replacer with the water, as instructed on package and let sit until it gels.
- In a small bowl, make the crumble by combining all the ingredients and rubbing the mixture until combined.
- Sift together the flour, baking powder, salt, and sugar in a large bowl.
- Rub your butter into your flour mixture until well-combined.
- Now toss your crumble lightly into the dry ingredients to distribute small chunks throughout.
- Gently toss blueberries into the dry mixture.
- In a separate bowl, mix together the milk and applesauce. Stir in the egg replacer.
- Make a well in the middle and add your liquid ingredients. Stir gently to combine.
- Mix by hand just until the dough comes together or your scones will not be as tender. Add a little more milk if it seems too dry. This should be a soft dough.
- Turn out your dough onto a lightly floured surface. Parchment paper is great. Divide your dough into two and shape each half into a circle about six inches in diameter.
- Now you can cut each circle into four or six evenly-sized triangles. Place the triangles on a baking sheet lined with parchment paper or a silpad. The larger scones work well for toasting up later!
- Brush the tops of scones with a little plant milk and then sprinkle on the coarse sugar. You could also rub some lemon rind into the sugar before you sprinkle it on, to add a pretty and tasty touch!
- Bake for about 10-15 minutes or until golden brown. Larger scones will take a little longer. The bottoms should be lightly browned.
- Remove from oven and let cool on a rack for a few moments. These are wonderful while warm! Enjoy!
Recipe Notes
