Vegan Blueberry Scones
Vegan Blueberry Scones
Cook Time: 25 mins
Ingredients
US Customary
6 tbsp aquafaba (see instructions)Sparkling sugar (for topping)
Instructions
1. Preheat oven to 400 degrees F (204 degrees C) and line a baking sheet with parchment paper.
2. With a stand mixer or a handheld mixer whip the brine from a can of chickpeas until its firm and forms peaks (see pictures). You can also add a touch of cream of tartar to help thicken it.
3. In a separate mixing bowl mix all purpose flour, baking powder, organic cane sugar, and salt. Whisk to combine.
4. Add room temperature vegan butter or coconut oil and use a pastry cutter to cut it into the mixture until only small bits remain.
5. Add the aquafaba and milk to the dry ingredients a little at a time while stirring with a wooden spoon. Add blueberries and gently stir once more to incorporate.
6. Transfer to a floured surface and use your hands to form it into a disc about 1 inch in height. Use a knife to cut the circle into 8 equal wedges. Sprinkle the tops with sparkling sugar.
7. Bake for 22-25 min or until fluffy and light golden brown on the edges. Let cool slightly before enjoying. Enjoy with fresh jam or melted butter!
