Vegan Blueberry Cream Scones
Prep time
Cook time
Total time
Serves: 12 scones
  • Cold Earth Balance Buttery Sticks 5 tablespoons (70g)
  • Almond Milk ¾ cup (180ml)
  • All Purpose Flour 2 cups (260g)
  • *Cream of tartar 1 teaspoon (4g)
  • Baking Soda 1 teaspoon (5g)
  • Salt ½ teaspoon (3g)
  • Blueberries 1½ cup
  1. Combine the flour, baking soda, cream of tartar and salt in a medium mixing bowl. Toss to combine well.
  2. Grate in the cold earth balance butter sticks or fine dice if you do not have a box grater. Add to the flour mixture
  3. Work it through the flour mixture until no large pieces remain.
  4. Add the blueberries and toss to coat evenly
  5. Add the almond milk and mix to form a sticky dough
  6. Turn out onto a floured surface and fold the dough over onto itself about 10 times.
  7. Form into a disc and flatten out with your hands to ½ thickness which will be about 8-10" in diameter.
  8. Cut 3" rounds and place onto a parchment lined sheet pan
  9. Bake in preheated 350° convection oven for 20 minutes or until golden brown
  10. For conventional ovens: Preheat oven to 375°F and bake for 10 minutes, then lower temperature to 350° and bake the rest of the way- another 10 or 12 minutes more until golden brown.
  11. Immediately out of the oven drop 1 teaspoon of the glaze (above) on each one! Enjoy!
Recipe by Gretchen's Bakery at