Why these are my kids’ favorite I really couldn’t tell you! But they love them and ask for them more often than I’d expect. The American version of scones is a nod to the British version, but really is more like an American biscuit. The goal for scones is to be light and fluffy, with a buttery flavor.
Because we are dairy free, that became a tricky feat. I found a ghee that provides the buttery taste without the lactose or casein which are our sensitivities. And then using almond milk in place of cream provided the soft texture that define scones.
Fresh or frozen blueberries work great in this recipe. You could even use dried! We love to top our scones with a mixed berry and agave sauce. Agave syrup makes a great sweetener, especially in the morning, because it is a slow burning carbohydrate that does not cause a blood sugar spike leading a late morning crash.
Sometimes, we’ll top these with homemade coconut whipped cream for an extra treat!
Fresh Milled Blueberry Scones
Ingredients
Equipment
Method
- Preheat Oven to 425℉.
- Whisk together all dry ingredients, except ghee.
- Cut in ghee using pastry blender until mixture resembles coarse sand.
- Stir in blueberries to the flour mixture.
- In a separate bowl or glass measuring cup, combine almond milk and egg.
- Add the wet ingredients to the flour mixture and combine with fork. Until the dough just comes together.
- Dump dough onto a well floured countertop. Shape as desired with a cookie or biscuit cutter, or simply shape dough into a round and cut as you would a pie to make triangles.
- Place scones on a parchment lined baking sheet and bake for 12-15min until lightly golden.
- While scones are baking, combine frozen mixed berries with agave syrup in a saucepan on stove. Boil down for 5-10min and then use immersion blender and blend to desired texture. Can add water if more liquid is needed for blending.
- Serve warm topped with berry sauce! (see notes)
Notes
- This recipe is best with soft white wheat, but can sub in a hard wheat if that’s what you have on hand.
- Can sub 2c All-Purpose flour if that’s what you have on hand.
- Can you coconut sugar or date sugar instead!
- Drop sugar from recipe if making savory.
- Another non-dairy alternative we like is Miyokos brand vegan cashew milk butter.
- Can sub in butter at 4tbsp.
- Can sub heavy cream or even coconut cream for the almond milk.
- Can sub honey for agave syrup
- Whipped cream is also great alongside the berry sauce to top these scones
