The Cascade Kitchen: Vegan Blueberry Scones

The Cascade Kitchen is a student-run food column that brings you budget-friendly recipes and cooking tips. Check back bi-weekly for something new to try in the kitchen, or if you want to see your own recipe featured next, get started by reaching out to culture@ufvcascade.ca

Sometimes, all it takes is a fresh pastry and a hot cup of coffee to set your day up for success. This week, I baked some blueberry scones. The recipe is inspired by Jillian Harris’ vanilla cherry scone recipe, but I swapped out the cherries for frozen blueberries and adjusted the recipe to make it vegan and nut-free. I prefer to use frozen berries over fresh or dehydrated ones because they hold together better when they are baked and really burst in your mouth when you bite into them. If you don’t have blueberries, you can swap them out for whatever other berry you have on hand.

Cook time: 30 minutes
Makes: 8 scones

Ingredients:

•  3/4 cup oat milk
• 1 tsp vanilla extract
• 2 cups all-purpose flour
• 1/4 cup sugar
• 4 tsp baking powder
• 1/4 tsp salt
• 1/3 cup cold vegan butter (I used the Becel plant-based baking sticks)
• 1 cup frozen blueberries
• 2 tbsp oat milk
• 2 tbsp coarse sugar

Method: 

1. Preheat the oven to 450°F. Line baking sheets with parchment paper or silicone baking mats.
2. In a small bowl, combine the ¾ cup oat milk with the vanilla.
3. In a separate bowl, whisk together the flour, sugar, baking powder, and salt.
4. Cut the butter into the flour mixture using a pastry blender or your fingers, breaking up the butter into small pea-sized pieces.
5. Add the milk mixture and the berries to the flour mixture and gently mix them together with a plastic spatula. Do not overmix. The dough will look rough and uneven.
6. Empty dough onto a floured surface and gently shape it into a disc about 1 ½ inches thick.
7. With a sharp knife, cut the dough into eight even pieces. Place individual pieces onto the prepared baking mats and then use a pastry brush to lightly brush each scone with the remaining two tablespoons of oat milk. Sprinkle with coarse sugar.
8. Bake for about 15 to 20 minutes or until golden brown. Serve and enjoy!

Image: Sydney Marchand  / The Cascade

Sydney Marchand

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Sydney is a BA English major, creative writing student, who has been a content contributor for The Cascade and is now the Opinion editor. In 7th grade, she won $100 in a writing contest but hasn’t made an earning from writing since. In the meantime, she is hoping that her half-written novels will write themselves, be published, and help pay the bills.

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