Gluten-free vegan blueberry and oat scones recipe
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
- Dairy-free
- Vegan
- Gluten-free
- Vegetarian
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
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Shop ingredientsEach serving contains
- Energy
- 1045kJ 249.0kcal
- Fat
- 8g
- Saturates
- 4g
- Salt
- 0.4g
- Sugars
- 8g
of the Reference intake
Carbohydrate 40.2gProtein 3.5gFibre 1.3g
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Method
- Measure the soya milk-alternative into a jug. Stir in the vinegar and set aside.
- 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.
- 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.
- 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.
- 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.
- See more Scone recipes
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.
