Description
Looking for the ultimate vegan blueberry scones? These bake in around 20 minutes, are made with a couple of pantry staples, and are brimming with beautiful bright blueberry flavor.
Ingredients
Scale
- 1 1/2 cups (unbleached) all purpose flour
- 1/2 cup whole white wheat flour
- 3 tablespoons natural cane sugar
- 1 tablespoon aluminum-free baking powder
- 1/2 teaspoon sea salt
- 1/3 cup coconut oil
- 3/4 cup fresh blueberries
- 1 cup coconut milk
- 1 teaspoon vanilla extract or paste
- raw sugar for sprinkling (optional)
Instructions
- Preheat oven to 400 degrees.
- In a bowl sift together the flours, sugar, baking powder, and salt.
- Cut in the coconut oil with a pastry cutter or with two knives until the mixture resembles sand.
- Add the blueberries and gently mix being careful not to squash the berries.
- Pour in the coconut milk and vanilla extract. Gently mix until just combined. The dough will be wet.
- Place the dough on a lightly floured work surface and form into a round disk about an inch thick and cut into eight pieces like a pie.
- Transfer each scone onto a lined baking sheet tray, brush with coconut milk, and sprinkle with a tiny bit of raw sugar.
- Bake for 18-22 minutes or until slightly golden on the edges.