I’ve been on a baking kick lately and just had to share these delicious oil-free blueberry scones with you. To quote my husband, Charles, “There are some terrible scones in the world, but these are awesome!”
Plant-based, vegan baking comes with some challenges. There are no eggs, oil, butter, and even vegan butter in this oil-free blueberry scone recipe. So, how do we keep them moist? Well, almond flour to the rescue. Since almonds naturally have fat, they help the scones stay moist. The blueberries help, as well. But scones are on the dryer side anyway. In fact, I’ll bet if you cut them smaller and double-bake these, they’d be very similar to biscotti. Yum.
You’ll probably want to mix the ingredients with your hands when making the batter because it is so dry. However, this makes it easy to work with and mold into any shape you desire. I’ve made these into round scones and also wedges. It’s your preference, but I suggest wedges for this recipe.
The powdered sugar drizzle is optional, as many of you avoid processed sugar.
You’ll make the wedges by creating a disc shape that’s about 1″ high. Then, like a pizza, cut it into six wedges.
It’s also a bit sticky, so keep a little oat or unbleached all-purpose flour nearby if needed. The flour also helps keep the knife from sticking if you cut them into wedges.
As for the other ingredients, oat flour can easily be made with old-fashioned oats if you don’t have any oat flour on hand. Just put the recipe amount (1 1/4 cups) into the blender and blend on high for a few seconds until the oats turn to flour.
If you don’t have blueberries, you can substitute other fruit. Raspberries, cranberries, cut-up strawberries, or raisins would be a nice addition.
Any plant milk will work for this recipe, too. The scones will be a little sweeter if you use sweetened plant milk. With 1/4 cup of maple syrup, these oil-free blueberry scones are only lightly sweetened.
Since these oil-free blueberry scones have such great ingredients, you can feel good about eating them! I’ve even made them without fruit and used them as a shortcake served with cut-up fruit and a dollop of cashew yogurt or cashew cream, much like my Cornbread Strawberries and Cream recipe. It’s a beautiful dessert to serve to guests.
I’d love to hear your feedback for this Oil-Free Blueberry Scones recipe! If you have a photo, post it on Instagram, tag me using the hashtag #plantbasedcooking in your caption, and I won’t miss it!
Oil-Free Blueberry Scones (Gluten-Free)
- 1 tbsp flax meal
- 2 tbsp water
- 1 1/4 cups oat flour
- 1 1/4 cups blanched almond flour tightly packed
- 1 tbsp baking powder
- 2 tbsp chia seeds
- 1/2 tsp salt (optional)
- 1/4 cup unsweetened soy milk or other plant milk
- 3 tbsp maple syrup
- 1 tbsp lemon juice
- 1 tsp pure vanilla extract
- 1 cup blueberries fresh or frozen*
Powdered Sugar Drizzle (optional)
- 1/2 cup Powdered sugar loosely packed
- 1 tbsp plant milk
- Preheat oven to 400°F. Line a baking sheet with parchment paper.
- Mix the flax meal with the water and set aside.
- Whisk oat flour, almond flour, baking powder, chia seeds, and salt in a bowl.
- Combine flax mixture with soy milk, maple syrup, lemon juice, and vanilla and add to the dry ingredients. Mix carefully until just combined. The dough is thick and sticky. You might need to use your hands to pull it together. Add a tablespoon or more plant milk if it’s too dry.
- Very gently fold in the blueberries.
- On a lightly floured surface, shape the scone mixture into a 7” circle. Place onto the baking sheet, cut into 8 wedges, and gently pull them apart so there’s at least an inch between them. **To make round scones, see the instructions in the recipe notes below.
- Bake on the middle rack for 15-20 minutes until lightly golden brown. Check at 15 minutes to see if they're golden brown, as each oven is different. If not, put them back in the oven for another 5 minutes or so.
- To top with a powdered sugar drizzle, mix 1/2 cup loosely packed powdered sugar with 1 tablespoon plant milk and mix until smooth. Drizzle across each scone.
- If you have leftovers, refrigerate in an airtight container for about 7 days or frozen up to 3 months.