Blueberry Vegan Scones
Celebrate National Blueberry Month with a delicious treat from Ste. Anne’s Bakery! Make our Blueberry Vegan Scones in the comfort of your own home and enjoy the nostalgic aroma. Visit our website for the recipe and give it a try!
- 500 g potato starch
- 250 g white rice flour
- 31 1/4 g garbanzo bean flour
- 156 1/4 g tapioca starch
- 125 g arrowroot starch
- 93 3/4 g sorghum flour
- 531 1/4 g white sugar
- 65 2/3 g baking powder
- 6 1/4 g baking soda
- 28 1/8 xanthum gum
- 28 1/8 g salt
- 50 g ground flax meal
- 281 1/4 g cold margarine
- 468 3/4 g cold soy milk
- 112 1/2 g cold water
- 59 2/5 g vanilla extract
- 375 g frozen blueberries
- Step 1
Mix all dry ingredients on speed 1.
- Step 2
Mix all wet ingredients in a pail with a whisk.
- Step 3
Add margarine in 3 stages, scrape bowl and paddle between additions using speed 1, and mix until a flaky oatmeal texture happens.
- Step 4
Mix in FROZEN blueberries on speed one
- Step 5
While the mixer is running slowly pour in wet ingredients.
- Step 6
Mix for 6-8 mins.
- Step 7
Pack into parchment-lined trays and use a rolling pin to ensure the scones are level with the tray edge. Trim excess dough.
- Step 8
Freeze right away.
- Step 9
Pull from the freezer and cut into the desired shape.
- Step 10
Place scones on a parchment-lined tray.
- Step 11
Brush with egg wash.
- Step 12
Bake at 350 degrees for 26 minutes from frozen.
