Whole-grain vegan blueberry scones
When I lived in San Francisco many years ago, I was obsessed with the huge scones from a wonderful bakery called 101 Carl. Those rich, buttery scones with currants and a sweet orange glaze probably contributed to my high cholesterol … but oh my, they were amazing.
I regularly pestered the baker to give me their recipe, and he adamantly refused. Then I found out he had an obsession of his own – with a singer who I managed at the time (it’s true, I wasn’t always a copywriter/food blogger). Speaking in hushed tones, we arranged a trade: a rare demo tape in exchange for the scone recipe. Eureka!
Alas, I can’t make those scones today because of my @#!&#%! heart issues. But I can definitely make scones that are delicious in their own right. Today I made a vegan version with whole grains, nuts and dried blueberries – and not too much sugar or oil. I was worried they’d turn out like rocks, but that wasn’t the case at all. They had a crumbly, scone-like texture right out of the oven. In fact, I recommend eating them in the first few hours, because they get very soft after being wrapped or covered up overnight.
If you want scone satisfaction without the guilt, give these a whirl.
Whole-Grain Vegan Blueberry Scones
3/4 cup whole wheat pastry flour
3/4 cup white whole wheat flour
3/4 cup oat flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
Pinch cinnamon
1/3 cup pecan halves, toasted and ground
1/4 cup organic canola oil or other neutral oil
2/3 cup soymilk + 1 teaspoon cider vinegar
½ teaspoon vanilla extract
¼ cup light brown sugar
grated zest of one small orange
½ cup dried blueberries
Heat the oven to 400 degrees.
Sift the flours, baking powder, baking soda, salt and cinnamon into a large bowl. (You can skip this step and just lightly mix them, but I recommend the sifting.) Gently stir in the ground pecans.
Mix the soy milk and vinegar and let stand for 5 minutes. Then whisk in the sugar, vanilla and orange zest.
Drizzle the oil over the flour mixture and mix with your fingers until a bit crumbly.
Stir in the liquids and dried blueberries, mixing just until combined.
Line a baking sheet with parchment paper. Drop ¼ cup of dough onto the sheet (I used my measuring cup) and gently shape into a round disc. Repeat with the rest of the dough, spacing the scones about 2 inches apart.
Bake for 16 minutes. Cool on a wire rack.
Makes 8 or 9 scones
My blogger friends have some great scone recipes, too:
Chocolate Cherry Sea Salt Scones from Savvy Eats
Vegan Raspberry Scones from Eating Rules
Low Fat Cherry Cardamom Scones from The Verdant Life
I used to work just around the corner from 101 Carl in San Francisco. On my way to work in the early morning, I walked past the bakery and the scent of warm, just-baked scones would always lure me in. They were truly unforgettable. I was sad to see that bakery go.
Will try your scones. Sounds like my kids would love them (us too).
Love how you got the original recipe!!! This healthy ones sounds delicious too
Would you by chance be willing to share the original recipe too?
Hmm, don’t know if I still have it, it was so many years ago. I’ll look, though!
Wow, scones that use oil that are actually crumbly! I’ve been looking for such a recipe for a long time. I’m definitely going to give these a try! We don’t have whole wheat pastry flour in Germany so I’ll try it with all whole wheat and see if it works. And how neat that you got the original recipe.
I made these for breakfast! They worked out just fine with no pastry flour, almonds instead of pecans and with fresh blueberries. I only made half the recipe and got 5, but I’ve already eaten three in a few hours.
Thanks for the recipe! They’re lovely. I’d like to make a post about them in the future if that’s okay with you.
I’m so glad you liked them, Erin. Did you use white flour instead of pastry flour? Of course, I’d be honored for you to write a post about them. Do try the dried blueberries sometime – they were really interesting!
Wow, I didn’t even notice that it said *white* whole wheat flour. I guess I’m just used to ignoring it because we don’t have that in Germany either. I used normal whole wheat flour. I added a little more oat flour, a little less whole wheat, and quadrupled the zest in hopes of them coming out a little less wheat-y. I think it worked! I ordered dried blueberries the other day and they’re on their way and I’ll definitely try the scones with them. Thanks for the permission! I’ll let you know when I post it.
that’s the best story of getting a secret recipe that I have ever heard. the scones look mightly good as well!
[…] Vegan Blueberry Scones […]
These look amazing. Can’t wait to try them out with the massive amount of blueberries I scored yesterday. Yum.
These look so good….can’t wait to make them! Would love to have the original recipe as well if you still have it.
My daughter LOVES the cinnamon chip scones from Panera Bread. Do you have a recipe similar to that?
i have made these twice now and they are wonderful! i sub half the oil with apple sauce and use 1 cup of fresh blueberries. i also used walnuts since i didn’t have pecans on hand, and they are the perfect crumbly-soft texture with a hint of sweetness that isn’t overpowering. i have found that they also freeze well and are great for a quick breakfast – i just throw them in the toaster oven for about 10 minutes while i’m getting ready and i’m out the door with my warm yummy scone in no time.
i think next time i’ll try to sub the orange with lemon and blueberries with cranberries!
Many years ago I lived on Frederick near Cole in San Francisco. I remember the 101 Carl scones well. Attempts to procure the recipe are legendary. Did you ever find your copy? Please, please pass it on!
Please – if you can even approximate the original. Other half talks about it incessantly!!