My Vegan Blueberry Scones are crisp on the edges, soft in the middle and bursting with juicy blueberries. Made with whole grain flour, coconut oil, and only lightly sweetened with coconut sugar for a healthier breakfast treat.
TO FREEZE COCONUT OIL: Measure out 6 tablespoons of softened coconut oil and transfer to small bowl or plate lined with parchment paper, place in freezer for at least one hour. You can also use dairy-free butter or conventional butter if not dairy-free. Whichever fat you use, it must be frozen.
MILK: I have made these scones using non-dairy milk from a carton and there is a slight difference in texture. I definitely prefer using canned coconut milk for a richer texture, but both will ultimately work. Regardless of type of milk used, only add enough to allow the dough mixture to come together, without being too wet.
Nutrition information approximate – calculated with lite canned coconut milk. Fat content will be lower if using carton non-dairy milk.
Keywords: blueberry scones, how to make vegan scones, coconut oil scones