Delicious and flaky Recipe for Vegan Scones made with wild blueberries. This recipe is dairy free, grain/gluten free and naturally sweetened.
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*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.
Find it online: https://cleancuisine.com/blueberry-scones/
