Blueberry scones
Prep
10 min
Cook
18 min
Serves
8
Skill
Vegetarian
Prep
10 min
Cook
18 min
Serves
8
Skill
So Good Frozen DessertHealth SnacksEntertainingLunchboxPicnics and SnacksLow in FatLow in SugarLow in Sodium
These blueberry scones are perfect for many occasssions. Whether its your kids pretending to have a tea party or you hosting one of your own, these scones are a crowd favourite. Filled with juicy blueberries that are bursting with flavour, these dairy free scones are moist and spongey on the inside with a perfectly crisp outside. Awesome with jam and coconut cream they go well for breakfast, desert and snacks throughout the day. Made with So Good Unsweetened Almond Milk, these scones are vegan making them a great option for everyone.
Ingredients
- 2 1/2 cups white self-raising flour, plus extra for bench
- 1/2 cup wholemeal self-raising flour
- 1 Tbsp brown sugar
- zest from 1 lemon
- 1/3 cup margarine or dairy-free spread, very cold
- 1 cup So Good Unsweetened Almond Milk
- 1 tsp lemon juice
- 1/2 cup frozen blueberries
Nutrition per serving
1024 kJ
energy kj
6 g
protein
1 g
saturated fat
2.3 g
dietary fibre
39 g
carbohydrate
3 g
sugars
426 mg
sodium
Method
- Preheat oven to 200°C (390°F). Line an oven tray with baking paper.
- Place flours, sugar, salt and zest into a large bowl and whisk to combine. Add margarine and use fingertips to quickly rub the spread into the flour until crumbly. Make a well in centre of the flour mixture.
- Mix lemon juice and So Good Almond Milk, then pour into the well. Stir, using a flat-bladed knife and a cutting motion, until a soft dough forms.
- Turn dough out onto a lightly floured bench-top, flatten slightly with floured fingers, and sprinkle over the blueberries. Fold dough to enclose the berries, then gently knead and turn twice (see Tips).
- Transfer dough onto prepared tray and use your hands to pat into a 20 cm round, 2.5 cm thick. Use a floured knife to cut the round into 8 wedges (as you would a pizza). Separate wedges slightly, to leave a few millimetres between each.
- Bake 15 - 18 minutes until golden and cooked through. Cool on tray 5 mins, serve warm.
- 2 1/2 cups white self-raising flour, plus extra for bench
- 1/2 cup wholemeal self-raising flour
- 1 Tbsp brown sugar
- zest from 1 lemon
- 1/3 cup margarine or dairy-free spread, very cold
- 1 cup So Good Unsweetened Almond Milk
- 1 tsp lemon juice
- 1/2 cup frozen blueberries
Nutrition per serving
1024 kJ
energy kj
6 g
protein
1 g
saturated fat
2.3 g
dietary fibre
39 g
carbohydrate
3 g
sugars
426 mg
sodium
- Preheat oven to 200°C (390°F). Line an oven tray with baking paper.
- Place flours, sugar, salt and zest into a large bowl and whisk to combine. Add margarine and use fingertips to quickly rub the spread into the flour until crumbly. Make a well in centre of the flour mixture.
- Mix lemon juice and So Good Almond Milk, then pour into the well. Stir, using a flat-bladed knife and a cutting motion, until a soft dough forms.
- Turn dough out onto a lightly floured bench-top, flatten slightly with floured fingers, and sprinkle over the blueberries. Fold dough to enclose the berries, then gently knead and turn twice (see Tips).
- Transfer dough onto prepared tray and use your hands to pat into a 20 cm round, 2.5 cm thick. Use a floured knife to cut the round into 8 wedges (as you would a pizza). Separate wedges slightly, to leave a few millimetres between each.
- Bake 15 - 18 minutes until golden and cooked through. Cool on tray 5 mins, serve warm.