With just one bite you’ll be amazed at how rich these blueberry scones really are. You’ll forget it’s completely dairy-free!
I am so excited to bring you a new creation that’s vegan**! Yes, you read that right, vegan**. I get a little nerdy with excitement when I make things out of my norm, it’s a challenge I love. In my past, I’ve made a few animal-free foods here and there but something for breakfast is what I was aiming to create and what better way to start this than with Silk’s dairy free yogurt alternative?!
You may recall my recently made, pineapple and mango parfait which uses Silk’s yogurt alternative and although this can be had for breakfast, I was looking for something with more of a bite, something where I can use the yogurt alternative in the baking process. Now do you see the challenge I was going for? This particular scone recipe does not require eggs thus I was able to easily substitute the normal: milk and yogurt/sour cream, for soy milk and Silk’s dairy free yogurt alternative, respectively. The end result, PERFECT! A blueberry scone not only rich in flavor but in texture as well! It’s soft tender crumb will leave you amazed it’s dairy free.
I’m obsessed with Silk’s dairy free smooth and creamy texture. It’s the reason these scones are so rich in texture and flavor which is why I can’t imagine any other product achieving the same end result for a vegan** scone. Furthermore, look at all the nutritious benefits it has to offer: made with REAL fruit and provides 6 grams of cultured soy protein per serving! It’s naturally a good source of calcium and Vitamin D and rest assure, there are NO artificial flavors, cholesterol, carrageenan or casein. Now that’s what I’m talking about!
Also, did you know there are 6 available flavors to try: strawberry, blueberry, black cherry, vanilla, tropical pineapple, peach & mango? For your next creation, try any one of these to make your next breakfast, snack or smoothie and let your imagination run wild with add-ins such as coconut, nuts and even chocolate. Post it on Instagram with the #SpoonfulOfSilk and see what others are making. I’ve already found a plethora of innovative recipes and not only do I look forward to being a part of it, I can’t wait to start on my next dairy free creation, perhaps strawberry? ;-)
- 10 tablespoons unsalted vegan butter
- 1 (5.3 oz) container Silk Dairy Free Yogurt Alternative blueberry flavor
- 1/2 cup soy milk
- 2 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups fresh or frozen blueberries
- 1/8 cup turbinado or any coarse sugar
- 1 cup fresh or thawed blueberries
- 1 teaspoon granulated sugar
- 1 1/2 cup confectioners sugar
- 1 teaspoon lemon juice
- Finely dice 8 tablespoons of vegan butter and place in freezer. In a small bowl, melt 2 tablespoons vegan butter in microwave set on HIGH for 15 seconds, microwave again for another 15 seconds if needed; set aside.
- In a small bowl, whisk soy milk and Silk Dairy Free Yogurt Alternative; leave to chill in refrigerator.
- Heat oven to 375 degrees F. Line a large baking sheet pan with parchment paper or a silicone mat. Dust with flour; set aside.
- In a large bowl whisk flour, granulated sugar, baking powder, baking soda and salt. Add frozen vegan butter and using your fingers, toss to coat butter in the flour mixture. Using a rubber spatula gently mix in yogurt alternative mixture. If dough is very wet, dust with additional flour.
- Transfer ball of dough onto a cool floured surface. Knead dough about 8 to 10 times, dust with additional flour to prevent sticking onto surface.
- Shape dough into a 12-inch square and fold two opposite ends toward the center creating a rectangle. Fold the opposite ends of the rectangle toward the center to create a 4-inch square. Cover with saran wrap and leave to chill in freezer for 7 to 10 minutes.
- Remove chilled dough from freezer and reroll onto the lined and floured baking sheet to recreate a 12-inch square. Lightly press down blueberries into dough. Using a bench scraper starting from one end, roll the dough into a log; seam-side down. Gently mold the log of dough to evenly shape. The log of dough should be approximately between 12 to 14 inches in length.
- Using a sharp non-serrated knife, cut log in half and cut each half again to create 4 small 3 to 4-inch squares. Diagonally cut each square in half but do not separate any of the cuts.
- Brush over the top and sides with melted vegan butter and generously sprinkle with turbinado sugar.
- Bake for 30 to 35 minutes or until the tops are golden brown and a toothpick inserted in center comes out clean. Allow the log of scones to cool in pan for 10 minutes before re-cutting to separate and transfer to a wire rack.
- Meanwhile, in a small saucepan over medium heat, mash blueberries and mix in 1 teaspoon granulated sugar; bring to a simmer for 5 minutes or until the mixture has thickened. Remove from heat.
- Use a fine mesh sieve over a small bowl to strain the reduced blueberries. Use only the liquid portion; discard any blueberry skins; about 1/2 cup of the liquid should remain. Allow to cool for 5 to 10 minutes.
- Once cooled, stir in 1 cup of confectioners sugar and lemon juice until the glaze is free from any dry pockets. Stir in the remaining 1/2 cup of confectioners sugar if a thicker glaze is desired. Pour glaze over cooled scones. ENJOY!
**UPDATE - May 6th 2015: It has come to my attention this recipe may NOT be vegan if using Silk's Dairy Free Yogurt Alternative due to the complex journey that some of the ingredients take on their way from the farm to the store shelf. See Silk's FAQ's. I sincerely apologize if this recipe may have misled those who follow a vegan diet as I was not aware of this detail when the recipe was published. However, because the vegan diet is a choice and not a dietary restriction, please use your discretion when using Silk's dairy free yogurt alternative in this recipe.
Recipe adapted from Blueberry Scones of Cook's Illustrated Baking Book.
Recipe source: www.urbanbakes.com