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Gluten-free vegan blueberry and oat scones recipe

Gluten-free vegan blueberry and oat scones recipe

1 rating

These blueberry and oat scones are gluten-free and vegan! Serve warm with a generous slather of butter. See method

  • Serves 10
  • 10 mins to prepare and 15 mins to cook
  • 249 calories / serving
  • Freezable
  • Vegan
  • Vegetarian
  • Gluten-free
  • Dairy-free

Ingredients

  • 200ml soya milk-alternative plus extra for brushing
  • 1 tbsp white wine or cider vinegar
  • 300g gluten-free self-raising flour plus extra for dusting
  • 80g dairy-free block butter alternative, diced
  • 1 tsp gluten-free baking powder
  • 100g gluten-free oats plus 1 tbsp
  • 50g granulated sugar, plus 1 tbsp
  • 150g pack blueberries
No self-raising flour? Add 2 tsp baking powder for every 150g plain flour

Each serving contains

  • Energy

    1045kj
    249kcal
    12%
  • Fat

    8g 11%
  • Saturates

    4g 22%
  • Sugars

    8g 9%
  • Salt

    0.4g 7%

of the reference intake
Carbohydrate 40.2g Protein 3.5g Fibre 1.3g

Method

1. Measure the soya milk-alternative into a jug. Stir in the vinegar and set aside.

2. Put the flour in a mixing bowl and use the tips of your fingers to rub in the diced butter-alternative until incorporated. Stir through the baking powder, oats, 50g sugar and a pinch of salt.

3. Make a well in the centre and add just enough of the soya mixture to make a soft dough. Gently knead in the blueberries then transfer to the fridge to chill for 15 mins; set the remaining soya mixture aside. Meanwhile, preheat the oven to gas 7, 220°C, fan 200°C and line a large baking tray with nonstick baking paper.

4. Lightly dust a clean worktop with flour. Gently roll out the dough to about 3cm thick, then stamp out rounds with a 7cm cutter. Transfer to the lined tray; repeat to make 10 scones.

5. Brush the tops with a little more soya mixture and sprinkle with 1 tbsp each sugar and oats. Bake for 14-16 mins, or until pale golden. Transfer to a wire rack to cool a little before serving. The scones are best eaten the day they’re made, but will keep for up to 3 days in an airtight container.

Freezing and defrosting guidelines

In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

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