Blueberry Scones


  • 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
  • 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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