- 2 cups whole wheat white flour or whole wheat pastry flour
- 1/4 cup coconut sugar (or dry sweetener of choice)
- 2 1/2 tsp baking powder
- 1/2 salt
- 6 TBSP frozen coconut oil*
- 3/4 cup canned coconut milk + 2 TBSP* (lite or full-fat both work)
- 1 tsp vanilla extract
- 1 cup fresh or frozen blueberries
- coarse or turbinado sugar for sprinkling (optional but adds to texture)
- Preheat oven to 400ºF and line a large baking sheet with parchment paper.
- In a large bowl add flour, sugar, baking powder, & salt. Whisk until well combined and set aside.
- Grate frozen coconut oil into large bowl of dry ingredients. Using dough blender, work coconut oil into flour mixture until a grainy, meal texture forms. You can also use a food processor to pulse in frozen coconut oil.
- Gently stir in the coconut milk and vanilla extract to bowl of dry ingredients, careful not to over-work the dough. (Be sure to remove S-blade if using food processor). Before all the flour is mixed in, gently fold in blueberries. The dough should be thick and slightly sticky, but not too wet. Add a sprinkle of flour if dough seems too wet.
- With floured hands, shape dough into large circle, about 8″ in diameter, on prepared baking sheet. Use a large sharp knife to make 8 triangle slices into dough. Gently separate the triangles and space out 2″ apart on baking sheet. Sprinkle with coarse sugar for a crunchy texture if desired.
- Bake for 18-25 minutes. If dough still seems soft, continue baking for another few minutes until tops are lightly golden. Let scones cool on baking sheet for 5 minutes before transferring to wire rack to cool completely.
- Scones will stay fresh in airtight container up to 3 days. You can also double wrap scones and store in freezer up to 1 month. Thaw at room temperature or in microwave.
TO FREEZE COCONUT OIL: *Measure out 6 TBS coconut oil and transfer to small bowl, place in freezer for at least one hour before grating. You can also use dairy-free butter or conventional butter if not dairy-free. Whichever fat you use, it must be frozen.
*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. My vegan scones recipes are adapted from my Whole Wheat Coconut Scones, which originally calls for 1 egg. If not worried about keeping vegan or egg-free, you can also go this route and use only ⅔ cup coconut milk.
Nutrition information approximate – calculated with lite canned coconut milk. Fat content will be lower if using carton non-dairy milk.
- Serving Size: 1/8
- Calories: 248
- Sugar: 8g
- Fat: 13g
- Saturated Fat: 10g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg