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Recipe for Vegan Scones with Blueberries

recipe for vegan scones

5 from 1 reviews

Delicious and flaky Recipe for Vegan Scones made with wild blueberries. This recipe is dairy free, grain/gluten free and naturally sweetened.

Ingredients

Scale
  • 1 1/2 cups cassava flour
  • 1 1/2 cups almond flour or oat flour
  • 1/2 cup + 2 tablepoons coconut sugar, divided
  • 2 tablespoons arrowroot flour
  • 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

Instructions

  1. 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).
  2. In a large mixing bowl, whisk the flours, arrowroot, 1/2 cup coconut sugar, baking powder and salt together.
  3. Using a pastry blender, cut in the chilled coconut oil and mix ingredients until combined and crumbly.
  4. 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.
  5. Fold in the frozen blueberries as best as you can to make sure they are fully integrated into the dough.
  6. 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.
  7. Bake for 25 to 30 minutes, or until lightly browned.
  8. For a sugar glaze — combine 1/2 cup coconut sugar with 1-2 tablespoons almond milk and drizzle.
  9. Allow to cool for at least 15 minutes before serving.

Notes

*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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