Blueberry Scones

By: Caro Fuentes

Blueberry Scones
cuisine icon Course
Breakfast, Snacks
cuisine icon Diet
Vegan
cuisine icon Cooking Technique
Air Frying
cuisine icon Keywords
8 servings, air frying, all-purpose flour, baking powder, berries, breakfast, christmas, cubed, for brushing, frozen blueberries, instant vortex, lemon juice, light brown sugar, snacks, soy milk or the milk of your choice, valentine's day, vegan, vegan butter, zest

serving icon Servings
8 Servings
Ingredients
  • 1 ¼ cups (155 g) all-purpose flour
  • 4¼ tbsp (60 g) vegan butter, cubed
  • ¼ cup (50ml) soy milk or the milk of your choice
  • ¼ cup (50 g) light brown sugar
  • ⅓ cup (40 g) frozen blueberries
  • 1 tsp lemon juice
  • 1 tsp baking powder
  • Lemon zest
  • Syrup for brushing
Instructions
  • In a bowl add the flour, sugar and baking powder.
  • Add the lemon zest and cubed butter.
  • Add the lemon juice to the milk, to curdle it.
  • Work the flour and butter mixture with your hands until it resembles coarse gravel.
  • Add the milk and lemon juice mixture. Mix just until everything is incorporated. Do not knead.
  • Add the blueberries and mix quickly so as not to crush them.
  • Refrigerate the dough for 5 Minutes and then stretch it out with a rolling pin between 2 sheets of parchment paper until it is ½ in (1.5 cm) thick.
  • Cut using a 2 in (5 cm) round mold, brush with syrup, and sprinkle with a pinch of sugar.
  • On the Instant Vortex control panel, press Air Fry , set temperature to 350˚F (180˚C) and time to 15 Minutes.  Press Start.
  • Place each of the scones on parchment paper.
  • Turn when Turn Food appears on the display.
  • When the timer goes off, remove each of the scones. Serve hot or cold.
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