I’ve been on a baking kick lately and maybe that’s because of the situation we find ourselves in these days… spending more time at home because of the pandemic. What’s not to love about baking and these beautiful Oil-Free Blueberry Scones? To quote my husband, Charles, “There are some terrible scones in the world but these are awesome!”
However, plant-based, vegan baking comes with some challenges. We’ll be leaving out 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 a fair amount of 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.
When making the batter, you’ll probably want to mix the ingredients with your hands because it is so dry. The dry batter makes it easy to work with and mold into any shape you desire. I have made these into round scones and also wedges. It’s your preference but for this recipe, I’m suggesting wedges.
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 in case you need it. The flour also helps to keep the knife from sticking if you’re cutting 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 raisin would be a nice addition.
Any plant milk will work for this recipe, too. If you used sweetened plant milk they will be a little sweeter. 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!