scones

5 from 5 votes

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Blueberry Beet Scones (Vegan)

Easy to make vegan scones that are flavored with fresh beets and blueberries 

Course Dessert

Keyword scone

Prep Time 25 minutes

Cook Time 15 minutes

Total Time 40 minutes

Servings 8

Ingredients

• 3/4 cup coconut milk (full fat)
• 2/3 cup roasted beets
• 2 cup all purpose flour
• 2 tsp baking powder
• 3/4 tsp salt
• 1/3 cup dried blueberries
• 1/4 cup demerara sugar (for topping)
• 1 tsp vanilla extract

Instructions

1. In a food processors or blender combine the roasted (cooled) beets, coconut milk, vanilla, sugar and salt. Blend until smooth consistency is reached.

2. In a medium sized bowl combine flour, blueberries, and baking powder. Pour in about 3/4 of the liquid mixture and stir with a wooden spoon until a slightly tacky mixture is formed. DO NOT OVERMIX, this just needs to barely be combined. If the mixture is still too dry, add a little more of the liquid ingredients until the dough is still workable but not overly sticky. You may not need all the liquid. 

3. On a parchment lined baking sheet, dust a little flour before dividing the dough in half and placing two balls on the sheet. These won't be perfect circles because you don't want to overwork the dough. They will be like thick pancakes about 5 inches in diameter.

4. Place the sheet in the freezer for about 20 minutes while you preheat the oven to 425F degrees. 

5. Remove from the freezer and cut each 'pancake' into four pieces and separate each scone by a few inches so they have room to bake evenly. 

6. Sprinkle each scone lightly with the demerara sugar and put in the oven for about 15 minutes or until they are just starting to brown at the edges. 

7. Remove and let cool on the pan before cutting in half and enjoying with your favorite scone toppings!

Aren’t these scones the prettiest?? I’m think they’re just gorgeous.

I know like 95% of people are beet averse and probably won’t even read this or consider this recipe but you really should because I have some very candid taste testers and they all devoured these and didn’t know there were beets. Some even sneaked a second helping!

The problem is that beets have that very poignant flavor of ‘earth’ (which is a euphemism for saying beets kind of taste like dirt) but when you puree them and add in some blueberries and sugar I promise they are just delightful. They are sooo good for you and as much as I love green vegetables, from what I understand it’s good to have a more colorful diet aka you can’t just eat one type of vegetables you have to vary it up.

Beets are definitely not green as you can see from the beautiful red/pink they have dyed these scones. You may have thought the red hue comes from the blueberries and that’s kind of what I wanted people to think in order to tricky those anti-beet people.

It’s not that I spend my days trying to trick or deceive people, I just like the idea of people being able to eat healthily without having to make too much of an effort or feel like they have to give up yummy treats. Perhaps I should stop being so deceptive and let people decide for themselves if they want to eat healthily or not, you know free will and what not, but I think that unless someone is allergic to beets there is no harm in offering them one of these scones without disclosing all of the ingredients! Not sure if this is a flaw in my system of ethics and morals but I have the best of intentions I swear.

Adding a slather of butter, a smearing of jam or a dollop of clotted cream accompanied by a cup of tea and you’re basically having a fancy afternoon tea.

These don’t have the same texture as your standard super flaky crumbly scones, and that is likely due to the fact that you don’t add cold chopped butter the way you typically do which breaks up the layers. However they are still scones and you should still probably go make them right now (or save this to make later)

This recipe comes together very quickly with the use of a food processor or Vitamix as is my personal preference.

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