So delightful and cute, this mini blueberry scones recipe makes an ideal snack-size treat to take on the go and share with friends.
So adorable and thoroughly delicious, these mini blueberry scones are perfect for a quick mid-morning break, or as a gift for friends and family. They might be small, but they are just as flaky as their full-sized counterpart.
So why so tiny? They are easy to take on the go, and make portion control simple. Instead of trying to stick to half a large scone, just grab two of these little treats and know you are still within calorie limits. I try to keep a batch of these in an airtight container for those times I want a sweet snack.
The best part of these scones, they are gluten-free, dairy-free, sugar-free, and can be made entirely vegan.
TIP: For completely vegan scones, replace the 2 eggs with flax eggs. In a small bowl, add 2 tablespoons ground flaxseeds and mix in 3 tablespoons of cold water. Let stand for about a minute to thicken.
TIP: This dough is easily frozen. Prepare and cut the dough as described below, but instead of placing them on the sheet pan, pop them into an airtight container and store in the freezer. Anytime you need a couple, thaw them for about 30 minutes then bake as usual.
(Makes 32 servings)
3 cups gluten-free flour (or all-purpose flour)
1/2 teaspoon salt
1/4 cup monkfruit sweetener (or granulated sugar)
1 tablespoon baking powder
3/4 cup plant-based butter, cold and cut into cubes
1 cup fresh blueberries
2 large eggs, beaten (or flax egg - see tip above)
3/4 cup plant or nut-based milk + more for brushing
1 teaspoon pure vanilla extract
1 tablespoon lemon zest, grated
Preheat the oven to 375°F / 190°C and line sheet pan with parchment paper, or a silicone baking mat.
In a large bowl, sift together the flour, salt, sweetener, baking powder, and baking soda until fully combined.
Cut the butter cubes and mix into the flour mixture. Press and slide the flour and butter mixture between your palms to incorporate flattened sheets of butter within the flour mixture. Squish any hard chunks of butter between your fingers to flatten. Gently, add the blueberries and combine with the flour mixture.
In a separate bowl, combine the eggs, milk, vanilla, and lemon zest.
Pour the liquid ingredients into the dry and mix just until the liquid has disappeared. Turn the dough out onto a flat surface (you will have both clumps of moist dough with a lot of dry mixture as well) and press it into a rough rectangle. Fold the dough in half then press it out again into a rectangle. Fold in half and repeat until the dry ingredients are no longer separated from the rest of the dough. Press the dough out again into a rectangle about 3/4-inch thick. Using a small circular cookie cutter, cut out the scones and place them onto the sheet pan about an inch apart. Gather any dough scraps together and cut out as many scones as possible.
Brush the tops of each scone with milk then bake for 13 to 18 minutes or until the scones begin to lightly brown. Remove from the oven and let stand for about 10 minutes, until the scones cool enough to handle.
Serve and enjoy, or allow to cool to room temperature before storing in an airtight container.
Nutritional Information Per Serving:
total calories = 72.5 | total fat = 2.68g | saturated fat = 0.87g | cholesterol = 12.19mg | sodium = 126.41mg | net carbohydrates = 10.81g | dietary fibre = 0.83g | sugars = 0.4g | protein = 1.17g