Recipe for Vegan Scones – These flaky, English scones are truly the perfect breakfast bread. And not only is this recipe for vegan scones with animal products but it’s also grain free. Made with a perfect blend cassava flour and almond flour and coconut oil and coconut cream for the rich delicious scone flavor.
How to Make a Recipe for Vegan Scones with Blueberries
This deliciously flaky recipe for Vegan Scones with wild blueberries are a tasty weekend breakfast or for an afternoon snack. As the weather starts to cool down, we start baking a whole lot more and baking these wild blueberry scones are just the thing to welcome the fall.
Making this recipe for Vegan Scones is a simple 4 part process.
Step #1: Mix the Flours, Sugar and Powder!
Using a large mixing bowl, you’re going to whisk the flours, sugars and powders. Mixing these beforehand ensures that
Step #2: Use a Pastry Blender to Avoid Warming Up the Dough
You want to touch the dough as little as possible to avoid warming up the dough. Using a pasty blender keeps it. Then, using a pastry blender, cut in the chilled coconut oil and mix ingredients until combined and crumbly.
Then, you’re going to add the coconut cream, maple syrup, lemon zest (if using) and lemon extract. Again, use the pastry blender, combine again until a soft dough begins to form, approximately 3-5 minutes.
Step #3: Fold in the Frozen Wild Blueberries
Fold in the frozen blueberries as best as you can to make sure they are fully integrated into the dough. Then, gently pat the dough into a large circle about 1 inch thick. Don’t forget to pre-slice the scones into 8-10 wedges pieces using an oversized knife. Sprinkle the dough with the 2 tablespoons of coconut sugar.
Step #4: Bake and Drizzle in Coconut Sugar/Almond Mixture
For a sugar glaze — combine 1/2 cup coconut sugar with 1-2 tablespoons almond milk and drizzle.
Simple enough and oh so delicious. This recipe for Vegan Scones is easy, quick and a perfect weekend dinner.
Recipe for Vegan Scones – Grain Free, Gluten Free, Dairy Free, Naturally Sweetened and Vegan
When you see all of these labels, you must automatically think — how can this recipe for Vegan Scones taste good? But the truth is, every single recipe on our site is healthy AND super delicious. This recipe is no difference.
So, if you are looking for a breakfast with optimum nutrition, scones are not typically what I would recommend. However, these cleaned up wild blueberry scones are definitely bursting with nutrients.
By using a combination of nutritious and gluten free flours (almond flour and cassava flour), substituting coconut oil and coconut cream for dairy cream and butter and using just a wee bitty bit of unrefined coconut palm sugar, I was able to pull together a recipe for Gluten Free Scones that really does taste pretty darn amazing.
Wild Blueberries are the Best Blueberries
Small but mighty, wild blueberries have a very high total antioxidant capacity (ORAC). In fact, wild blueberries are higher than almost all of the typical fruits and vegetables you see at the grocery store.
Compared to cultivated blueberries, wild blueberries have a considerably higher ORAC value. The higher the ORAC value of a food the more powerful that food is at slowing the aging process, fighting disease, reducing inflammation and preserving health.
Why Buy Wyman’s Wild Blueberries?
Wyman’s wild blueberries are the only blueberries we trust here at Clean Cuisine. Within hours of being picked, Wyman’s sorts and cleans their wild blueberries using state-of-the-art technology. This method preserves flavor, quality and antioxidant goodness.
Frozen wild blueberries taste great and once thawed, they can be used just like fresh wild blueberries for a number of different recipes. Wyman’s are available in a number of local grocers – check the frozen aisle.
Why Wild Blueberries in Blueberry Scones
I stumbled on wild blueberries a few years back and have been hooked ever since. In comparison to conventional cultivated blueberries, wild blueberries pack a much bigger nutrient punch (they are loaded with antioxidants!) and their small size makes them much better for baking because they don’t fall apart.
It is pretty hard to find fresh wild blueberries though, so I suggest you go with frozen. Wyman’s frozen wild blueberries are the ones I use and they are available nationwide.
Oh! And I would definitely suggest eating your scone with black tea. There’s just something about tea that makes everything about scones better.
The Healthiest, Cleanest Baking Dish
As you know, here at Clean Cuisine we love eating clean AND using non-toxic cookware in the kitchen. We love unglazed stoneware because that’s all it is, unglazed, uncoated stoneware that is pure and clean to bake with. Our favorite baking sheet is this large bar pan from Pampered Chef.
You could also use my personal favorite is a stoneware pizza stone. It works great to spread out the scone dough into a big circle.
If you want to learn more about our favorite non-toxic baking pan from Pampered Chef and a close runner up made from stainless steel – check out this post.
More Wild Blueberry Recipes
We love Wyman’s frozen wild blueberries so much that we frequently make recipes here loaded with this powerful antioxidant superfood. Try out some of these wild blueberry recipes:
- Blueberry Lemon Loaf – This Blueberry Lemon Loaf offers a subtly sweet and perfectly moist breakfast, snack, or dessert option! Loaded with fresh, wild blueberries and topped with a sweet yet tart lemon glaze.
- Best Blueberry Muffins Recipe – This is the BEST Blueberry Muffins Recipe ever. These muffins are incredibly moist and soft, with the just right touch of sweetness.
- Blueberry Smoothie with Spinach – The name gives it away – there’s definitely blueberries and spinach (or you can substitute with supergreen powder) in this Blueberry Smoothie with Spinach.
- Wild Blueberry Cobbler – This Wild Blueberry Cobbler is delicious, decadent and delightful. This cobbler recipe is a blend of sweet, savory and antioxidant-rich wild blueberry filling.
Recipe for Vegan Scones with Blueberries
Delicious and flaky Recipe for Vegan Scones made with wild blueberries. This recipe is dairy free, grain/gluten free and naturally sweetened.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 8–10 1x
- Category: Breakfast
- Method: Oven
- Cuisine: English
- Diet: Vegan
- 1 1/2 cups
- 1 1/2 cups almond flour or oat flour
- 1/2 cup + 2 tablepoons
- 2 tablespoons
- 1 tablespoon baking powder
- 1/2 teaspoon Himalayan pink salt
- 1/2 cup extra virgin coconut oil, chilled*
- 1 cup coconut cream, chilled*
- 3 tablespoons pure maple syrup
- 1 teaspoon pure lemon extract
- 1 teaspoon pure vanilla extract
- 1 cup frozen wild blueberries
- OPTIONAL: 2 teaspoons lemon zest
- Preheat oven to 425 degrees. Use a stoneware baking pan or a stoneware pizza stone (works great to spread out the scone dough into a big circle).
- In a large mixing bowl, whisk the flours, arrowroot, 1/2 cup coconut sugar, baking powder and salt together.
- Using a pastry blender, cut in the chilled coconut oil and mix ingredients until combined and crumbly.
- Next, add the coconut cream, maple syrup, lemon zest (if using) and lemon extract. Using the pastry blender, combine again until a soft dough begins to form, approximately 3-5 minutes.
- Fold in the frozen blueberries as best as you can to make sure they are fully integrated into the dough.
- Gently pat the dough into a large circle about 1 inch thick. Pre-slice the scones into 8-10 wedges pieces using an oversized knife. Sprinkle the dough with the 2 tablespoons of coconut sugar.
- Bake for 25 to 30 minutes, or until lightly browned.
- For a sugar glaze — combine 1/2 cup coconut sugar with 1-2 tablespoons almond milk and drizzle.
- Allow to cool for at least 15 minutes before serving.
*Both the coconut cream and the coconut oil must be chilled to make the flaky English texture to this recipe for Vegan Scones.
Coconut Cream: This is the thick, rich and non-watery part of canned coconut cream. To get the “cream” you need to refrigerate your coconut milk for 5 or 6 hours or pop it in the freezer for at least an hour. Once the coconut milk is cold, carefully remove the top with a can opener and use a spoon to scoop out the hardened coconut “cream” off the top. The “cream” is what you will be using for the Blueberry Scone recipe. You can reserve the liquid water for other smoothies.
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