This easy Mary Berry Blueberry Scones recipe is perfect for a quick and delicious treat. Made with creamy soya milk and fresh blueberries, these scones are simple to prepare and can be enjoyed warm with your favorite jam or coconut cream. They’re a delightful addition to any breakfast or afternoon tea!
Ingredients Needed
- 100ml / 3½ fl oz soya milk
- 1 unwaxed lemon, finely grated zest and juice
- 300g / 10½ oz self-raising flour, plus extra for dusting
- 1 tsp baking powder
- 1 tbsp granulated sugar
- 100g / 3½ oz vegan margarine, cut into small cubes
- 180g / 6 oz blueberries
- Light olive oil, for brushing
- Pinch of salt
To Serve (Optional):
- Jam or marmalade of your choice; coconut cream from the top of a tin of full-fat coconut milk.
How To Make Blueberry Scones
- Make Vegan Buttermilk: Put the soya milk in a jug or bowl and add 1 tablespoon of lemon juice. Stir to combine and leave to one side to curdle.
- Mix Dry Ingredients: Sift the flour and baking powder into a large mixing bowl. Add a pinch of salt, the sugar, and lemon zest, then stir well.
- Rub in Margarine: Using your fingertips, rub the margarine into the dry ingredients until the mixture resembles breadcrumbs.
- Combine Ingredients: Pour in the vegan buttermilk, add the blueberries, and stir to form a dough. Tip the dough onto a lightly floured worktop and knead gently 4-5 times until it holds together. Wrap tightly in baking paper and chill for 30 minutes.
- Preheat Oven: Preheat the oven to 220°C / 200°C Fan / Gas 7 (425°F).
- Roll and Cut Dough: Roll out the dough until it’s 2–3 cm / about 1 in thick. Use a 6 cm / 2½ in round cutter to cut out the scones. Gently re-roll any leftover dough to cut out more scones.
- Bake: Place the scones on a large non-stick baking tray (or lined with baking paper) and brush the tops with olive oil. Bake for 12–15 minutes, until golden.
- Cool and Serve: Leave the scones on a wire rack to cool slightly. Serve with jam or marmalade and the coconut cream.
Recipe Tips
- Use Cold Ingredients: Make sure your vegan margarine and soya milk are cold. This helps create a lighter, fluffier scone.
- Don’t Overwork the Dough: Knead the dough only 4-5 times. Overworking it can make the scones tough instead of light and fluffy.
- Chill the Dough: Wrap and chill the dough for 30 minutes. This helps the scones hold their shape when baking.
- Brush with Olive Oil: Brush the tops with light olive oil instead of milk or butter for a nice golden color and a slightly crisp texture.
- Check for Doneness: Scones are ready when they are golden on top and sound hollow when tapped on the bottom. Avoid underbaking for the best results!
How To Store And Reheat Leftovers?
- Refrigerate: First, let the leftover blueberry scones cool until they reach room temperature. Then, place them in an airtight container. They can be stored in the fridge for up to 3 days.
- Freeze: Let the scones cool completely, then wrap each one tightly in plastic wrap and place them in a freezer-safe bag. They can be frozen for up to 2 months. To serve, remove the scones from the freezer and thaw them at room temperature for about 1 hour before enjoying.
- Reheat: Preheat your oven to 180°C / 350°F. Place the scones on a baking tray and cover them with foil to prevent them from drying out. Heat for about 10 minutes, or until warmed through.
Nutrition Facts
Serving Size: 1 scone (approx. 75g)
- Calories: 270
- Total Fat: 12g
- Saturated Fat: 4g
- Cholesterol: 15mg
- Sodium: 280mg
- Potassium: 60mg
- Total Carbohydrate: 36g
- Dietary Fiber: 1g
- Sugars: 13g
- Protein: 4g
Try More Mary Berry Recipes:
- Mary Berry Navarin Of Lamb
- Mary Berry Sponge Cake With Oil
- Mary Berry Savoury Muffins
- Mary Berry Beef Stew
Mary Berry Blueberry Scones
Description
This easy Mary Berry Blueberry Scones recipe is perfect for a quick and delicious treat. Made with creamy soya milk and fresh blueberries, these scones are simple to prepare and can be enjoyed warm with your favorite jam or coconut cream. They’re a delightful addition to any breakfast or afternoon tea!
Ingredients
To Serve (Optional):
Instructions
- Make Vegan Buttermilk: Put the soya milk in a jug or bowl and add 1 tablespoon of lemon juice. Stir to combine and leave to one side to curdle.
- Mix Dry Ingredients: Sift the flour and baking powder into a large mixing bowl. Add a pinch of salt, the sugar, and lemon zest, then stir well.
- Rub in Margarine: Using your fingertips, rub the margarine into the dry ingredients until the mixture resembles breadcrumbs.
- Combine Ingredients: Pour in the vegan buttermilk, add the blueberries, and stir to form a dough. Tip the dough onto a lightly floured worktop and knead gently 4-5 times until it holds together. Wrap tightly in baking paper and chill for 30 minutes.
- Preheat Oven: Preheat the oven to 220°C / 200°C Fan / Gas 7 (425°F).
- Roll and Cut Dough: Roll out the dough until it’s 2–3 cm / about 1 in thick. Use a 6 cm / 2½ in round cutter to cut out the scones. Gently re-roll any leftover dough to cut out more scones.
- Bake: Place the scones on a large non-stick baking tray (or lined with baking paper) and brush the tops with olive oil. Bake for 12–15 minutes, until golden.
- Cool and Serve: Leave the scones on a wire rack to cool slightly. Serve with jam or marmalade and the coconut cream.
Notes
- Use Cold Ingredients: Make sure your vegan margarine and soya milk are cold. This helps create a lighter, fluffier scone.
- Don’t Overwork the Dough: Knead the dough only 4-5 times. Overworking it can make the scones tough instead of light and fluffy.
- Chill the Dough: Wrap and chill the dough for 30 minutes. This helps the scones hold their shape when baking.
- Brush with Olive Oil: Brush the tops with light olive oil instead of milk or butter for a nice golden color and a slightly crisp texture.
- Check for Doneness: Scones are ready when they are golden on top and sound hollow when tapped on the bottom. Avoid underbaking for the best results!
Mary Berry Blueberry Scones