These buttermilk scones have a sugary, crispy crust, a soft and pillowy middle, and pockets of juicy, exploding blueberries. Just like with our fruit scones, the berries here are interchangeable ...

Any plant milk is fine…oat milk, almond milk, or soy milk. For a richer scone, you can even use canned coconut milk. Apple Cider Vinegar – Apple cider vinegar is mixed with milk to create a buttermilk ...

Pour in the vegan buttermilk, add the blueberries and stir to form a dough ... Use a 6cm/2½in round cutter to cut out the scones. Gently re-roll any leftover dough and cut out more scones.

Add the blueberries and, using a dessert spoon ... 20cm in diameter and cut into quarters then eights. Place the scones onto a floured or lined baking sheet in the centre of the oven for ...

Rub the fats into the flour using your fingertips – or just mix any old how – and then pour in the buttermilk ... then cut out 6cm/2¼in scones with a fluted cutter. Arrange the scones ...

Buttermilk has a slightly sour taste and the lactic acid in combination with baking soda or baking powder helps pancakes and scones rise and helps make cakes, muffins and soda breads moist and tender.

Remove from the freezer. If making blueberry or savoury cheddar and chive scones, add the mix-ins and toss carefully to coat in the flour. Add the buttermilk mixture slowly and gently mix with a ...