Vegan Blueberry Scones

Course: Breakfast

Cuisine: American, British- American

Keyword: scones with coconut oil, vegan blueberry scones, vegan scones blueberry

Prep Time: 10

Cook Time: 25

Total Time: 35

Servings: scones

Calories: 248kcal

Author: Ashley

These Vegan Blueberry Scones are crisp on the edges, soft in the middle and bursting with juicy blueberries. Made with coconut oil and whole wheat flour for a lightened up but delicious scone.

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Ingredients

2 cups whole wheat white flour or half whole wheat flour with half all-purpose flour
¼ cup organic granulated sugar or granulated sugar of choice
1 tablespoon baking powder
½ teaspoon fine sea salt
6 tablespoons frozen coconut oil or frozen vegan butter
1 cup fresh blueberries or frozen, tossed in flour
1 teaspoon vanilla extract
¾ cup non-dairy milk soy, oat, almond, cashew or coconut
1 tablespoon lemon juice
⅔ cup confectioners sugar

Instructions

Preheat oven to 400ºF and line a large baking sheet with parchment paper.
Make scone dough: In a large bowl or bowl of food processor, mix together flour, sugar, baking powder and salt. Add frozen coconut oil or vegan butter and pulse until there are just small pieces.
See notes in post for other methods you can use. i.e. grating the butter or using a pastry blender.
Remove the S-blade transfer to large bowl. Begin folding in about half of the blueberries. Add the vanilla, then slowly begin to add the milk and gently mix. Then add the remaining blueberries and just enough milk until the dough comes together.
If the dough is overly wet, you won’t be able to slice them very well. You can stir in some more flour if this happens.
Shape dough: 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.
To glaze: Mix together lemon juice with confectioners sugar. Place plate under cooling rack and spoon glaze over cooled scones. Let glaze set and enjoy.

Notes

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.

STORAGE - 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 rewarm in the microwave.

Nutrition information approximate – calculated with lite canned coconut milk. Fat content will be lower if using carton non-dairy milk.

Nutrition