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
- 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 (or cold vegan butter)
- 3/4 cup fresh blueberries
- 1 cup coconut milk
- 1 teaspoon vanilla extract or paste
- raw sugar for sprinkling (optional)
Instructions
- Preheat oven to 400ºF.
- 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.
Notes
To store: Once baked, allow the scones to cool completely to room temperature before storing in an airtight container. They’ll last up to 5 days. You can also freeze the baked scones for up to 3 months.
To freeze unbaked scones: If you want to make a larger batch to enjoy later, you can freeze the unbaked scones. After cutting the dough into scone shapes, place them on a baking sheet lined with parchment paper and freeze until solid. Once frozen, transfer the scones to a freezer-safe bag or container, separating layers with parchment paper. Frozen scones can be stored for up to 1 month.
To bake from frozen: When ready to bake, preheat the oven as directed in the recipe and place the frozen scones on a baking sheet lined with parchment paper. Bake for an additional 2-3 minutes, or until golden brown and cooked through. There’s no need to thaw the scones before baking, making them a convenient option for quick breakfasts or unexpected guests.