{"id":3988,"date":"2021-07-21T11:00:42","date_gmt":"2021-07-21T15:00:42","guid":{"rendered":"https:\/\/thequaintkitchen.com\/?p=3988"},"modified":"2022-01-10T10:18:18","modified_gmt":"2022-01-10T15:18:18","slug":"vegan-blueberry-scones","status":"publish","type":"post","link":"https:\/\/thequaintkitchen.com\/fr\/vegan-blueberry-scones\/","title":{"rendered":"Scones V\u00e9g\u00e9taliens aux Bleuets"},"content":{"rendered":"

Blueberries were on sale and I couldn\u2019t pass them up, so here we are. I resisted eating them all just<\/em> long enough to make these vegan blueberry scones. You can blame the lack of fruit recipes on the blog on me devouring whatever fruit I get before I even have time to test anything. Oops. But luckily, I exhibited enough self control to be able to make these. You\u2019re welcome. They\u2019re tender, moist, fluffy, and topped with a simple lemon glaze. The same one used for the you-can\u2019t-stop-at-one-slice lemon cake<\/a>. <\/p>\n\n\n\n

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Now, I\u2019ve never had a Starbucks scone so I can\u2019t tell you if they\u2019re \u201cbetter than Starbucks\u201d or a \u201cStarbucks copycat scone\u201d. I don\u2019t even know if Starbucks vend<\/em> a blueberry scone. But these are pretty darn good bakery-style scones, if I do say so myself. And I\u2019m not even a scone person. A scone is probably the last thing I would order at a bakery or cafe. And yet, I would devour these, no problem.<\/p>\n\n\n\n

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Comment faire ces scones v\u00e9g\u00e9taliens aux bleuets<\/strong><\/h2>\n\n\n\n
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Les ingr\u00e9dients<\/strong><\/h3>\n\n\n\n
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J'ai test\u00e9 cette recette avec de l'huile de coco raffin\u00e9e et du beurre v\u00e9g\u00e9talien. Il n'y avait pas de diff\u00e9rence majeure entre les deux, vous pouvez donc utiliser ce que vous voulez. L'huile de coco donne simplement une texture un peu plus l\u00e9g\u00e8re et de style \u00ab\u00a0g\u00e2teau\u00a0\u00bb. Alors que le beurre v\u00e9g\u00e9talien ajoute un peu plus de saveur et de feuillet\u00e9.<\/p>\n\n\n\n

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I actually used half refined coconut oil half homemade vegan butter<\/a> in the final test to get the best of both worlds. So that\u2019s also an option. And yes store-bought vegan butter will probably work just fine too!<\/p>\n\n\n\n

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I also used fresh blueberries for this recipe. But you can also use frozen! Just don\u2019t let them thaw or they\u2019ll bleed into the dough and make it too wet. Simply toss them in the flour and butter mixture before adding in the buttermilk.<\/p>\n\n\n\n

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Besides that, just like the brown sugar and raisin scones<\/a>, this recipe uses \u201dbuttermilk\u201d as the liquid, which is just vegan milk with an acid like apple cider vinegar, or lemon juice in this case. The acidity reacts with the baking soda and adds extra lift to the scone. Plus the lemon juice (and zest) pairs well with the blueberry flavour. Soy milk curdles best but any vegan milk should do.<\/p>\n\n\n\n

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La m\u00e9thode<\/strong><\/h3>\n\n\n\n
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Once you\u2019ve set the buttermilk aside to curdle for later and the dry ingredients are all mixed together, it\u2019s time to incorporate the fat into the dry mixture with your fingertips or a pastry cutter. You\u2019re looking for a coarse breadcrumb texture once you\u2019re done. It\u2019s ok if some pea-sized chunks remain, as those will create flaky buttery pockets in the final scone. <\/p>\n\n\n\n

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Then, you can add the blueberries and drizzle in the buttermilk as you mix. This is to prevent too many dry spots remaining. Mix gently though to avoid bursting the blueberries. Once everything is combined, the mixture won\u2019t look like a dough at all. That\u2019s normal. It will come together once you press it onto itself and into a circle.<\/p>\n\n\n\n

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I like to do that part on a cutting board, that way if it gets too warm I can easily pop the whole thing in the fridge so it\u2019s easier to cut. It\u2019s important that the mixture remains cold during the whole process of making the scones. If the fat melts or warms up too much, it will just combine with the rest of the ingredients and yield a cake texture rather than a flaky one. It\u2019s the separation of the fat from the rest of the ingredients that creates layers.<\/p>\n\n\n\n

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Once you\u2019ve formed the dough into an even circle and let it chill a bit, cut it into 8 equal portions. Brush the top of the whole thing with milk and sprinkle coarse sugar over the surface (if you want). Then place them on some prepared baking trays and stick them back in the fridge for about 30 minutes while you preheat your oven. Then bake and enjoy!<\/p>\n\n\n\n

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Trucs et astuces pour faire des scones<\/strong><\/h2>\n\n\n\n
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1.<\/strong> Premi\u00e8rement, comme avec la plupart des p\u00e2tisseries, vous ne voulez pas trop travailler la p\u00e2te une fois que vous ajoutez les ingr\u00e9dients liquides. Cela r\u00e9duira au minimum le d\u00e9veloppement du gluten et donnera un scone l\u00e9ger et feuillet\u00e9, au lieu d'un scone dense et dur. <\/p>\n\n\n\n

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2.<\/strong> Frotter le gras avec la farine contribue \u00e9galement \u00e0 la texture. \u00c7a recouvre la farine et cr\u00e9e une sorte de barri\u00e8re entre elle et les liquides. Tout comme la p\u00e2te \u00e0 tarte. Utilisez le bout de vos doigts pour frotter les deux ensembles pour \u00e9viter de trop r\u00e9chauffer le m\u00e9lange. Ou si vous avez les mains chaudes, utilisez un coupe-p\u00e2te.<\/p>\n\n\n\n

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3.<\/strong> Travailler avec des ingr\u00e9dients froids garde le gras en morceaux et dispers\u00e9 \u00e0 travers toute la p\u00e2te. De cette fa\u00e7on, une fois que les scones sont dans le four, ces morceaux fondent et cr\u00e9ent des poches qui donnent un scone feuillet\u00e9. Vous pouvez \u00e9galement mettre votre bol dans le r\u00e9frig\u00e9rateur ou le cong\u00e9lateur avant de commencer pour que les ingr\u00e9dients restent froids plus longtemps.<\/p>\n\n\n\n

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4.<\/strong> Votre p\u00e2te \u00e0 scone ne devrait pas \u00eatre collante et elle ne devrait pas \u00eatre lisse non plus. Elle ne devrait pas \u00eatre homog\u00e8ne et elle sera l\u00e9g\u00e8rement friable. Plus il y a de liquide ajout\u00e9, plus le scone sera dense et s\u2019\u00e9talera au lieu de lever.<\/p>\n\n\n\n

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5.<\/strong> Once you\u2019ve shaped the scones, place them on your baking sheet and in the fridge for 30 minutes. This lets the gluten relax and the fat get really cold to prevent the scones from spreading too much in the oven.<\/p>\n\n\n\n

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Comment conserver ces scones aux bleuets<\/strong><\/h2>\n\n\n\n
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Since there\u2019s blueberries in these scones, I would keep them in a closed container at room temperature for no more than a day. But they\u2019re best enjoyed the same day. Although you can keep them in the fridge for up to 5 days after that. You could also freeze the unbaked scones tightly wrapped for up to a month and bake them whenever you want fresh ones.<\/p>\n\n\n\n

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Si vous faites cette recette, faites-moi savoir! Tous commentaires sont grandement appr\u00e9ci\u00e9s et j'adorerais avoir votre opinion! Vous pouvez \u00e9galement me tagger sur instagram @the.quaint.kitchen ou utiliser le hashtag #thequaintkitchen pour partager vos cr\u00e9ations!<\/strong><\/em><\/p>\n\n\n\n

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Scones V\u00e9g\u00e9taliens aux Bleuets<\/h2>\n
<\/div>\nTatyana<\/span>\n
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Des scones aux bleuets beurr\u00e9s, l\u00e9gers et d\u00e9licieux parfaits comme d\u00e9jeuner, dessert ou collation sucr\u00e9e.<\/span><\/div>\n
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\n\t<\/path><\/g><\/g><\/g><\/svg><\/span> Print Recipe<\/a>\n\t<\/path><\/g><\/g><\/svg><\/span> Pin Recipe<\/a>\n\n \n<\/div>\n\n
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Course <\/span>D\u00e9jeuner, Dessert, Collation<\/span><\/div>
Total Time <\/span>1 hour<\/span><\/span> hr<\/span> 30 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Servings <\/span>8<\/span><\/div><\/div>\n\n
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<\/div>Ingredients
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