Orange Blueberry Scones


1/4 c sugar

2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

3 c flour

1/2 c Earth Balance/ coconut oil (freeze for 15 mins if possible)

1 tbsp flax seed + 3 tbsp water mixed

1 c almond milk

2 tbsp fresh orange juice

3/4 c dairy free vanilla yogurt

1 tbsp orange zest

1 c blueberries (fresh or frozen)

Preheat oven to 375. Mix almond milk, yogurt, and orange juice and set aside. Whisk sugar, baking soda, baking powder, salt, and flour together in a large bowl. Using a cold pastry cutter/knife/fork to cut in Earth Balance. Add flax mix and orange zest to almond milk mixture. Make a well in dry ingredients and add flax mix, orange zest. Reserve 1/2 c almond milk mix, but add the rest. Fold in blueberries. Knead until just coming together. Press into a 1 inch thick disk on a floured surface and cut into 8 triangles. Place on parchment lined baking sheet. Brush with reserved milk mixture. Bake for 30 minutes or until crisp. Cool on pan for 5 mins, then transfer to wire rack to cool. Let cool completely before glazing, but I won’t judge if you eat 1-2 warm.


1 tbsp orange zest

3 tbsp orange juice

1 1/2 c powdered sugar

Whisk together. Dip/use a spoon to drizzle on scones and place on cooling rack to set.

Tips/Things I Would Change:

  • Make sure to keep all your ingredients as cold as possible
  • I would try reducing the amount of almond milk to 3/4 c and reserve 1/4 c of milk mixture.
  • I would increase the amount of baking soda and Earth Balance

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