Vegan Blueberry Scones
These vegan blueberry scones are perfectly dense, flaky, and crumbly yet moist. Lightly sweetened and made with 8 ingredients, these scones are bursting with flavor and perfect for breakfast, brunch, and special occasions such as Mother’s Day, tea parties, and bridal showers!
Servings: 8 servings
Calories: 267kcal
Ingredients
- 2 cups unbleached all-purpose flour spooned and leveled
- 1/3 cup cane sugar plus more for sprinkling
- 1 tablespoon baking powder
- 1/2 teaspoon sea salt
- 1/4 cup coconut oil
- 3/4 cup coconut milk
- 1 teaspoon vanilla extract
- 1 cup fresh or frozen blueberries
Optional Glaze
- 1/2 cup powdered sugar
- 1 tablespoon coconut milk use more if needed
- 1/4 teaspoon vanilla extract
Instructions
- Preheat oven and mix dry ingredients: Preheat oven to 400F. In a large bowl, whisk flour, sugar, baking powder, and salt until well combined.
- Cut coconut oil into flour: Add coconut oil and using a flour cutter or fork, cut the oil into the flour until it mixes well and becomes crumbly.
- Add remaining ingredients: Using a wooden spoon, slowly stir in vanilla extract and coconut milk. Once a dough forms, fold in blueberries.
- Prepare the dough: Using floured hands, mold the dough into a ball and flatten on a floured surface until a 1″ thick dough forms. Using a sharp knife, cut into 8 pieces.
- Bake: Place the scones on a baking sheet. Brush with coconut milk and sprinkle with additional sugar, if using. Bake for 25 minutes or until the scones are golden brown.
- Cool scones and prepare glaze (optional): Remove the scones from the oven and transfer them to a cooling rack. While the scones are cooling, prepare the glaze by whisking the sugar, vanilla extract, and coconut milk. Drizzle over scones and serve.
Nutrition
Calories: 267kcal | Carbohydrates: 36g | Protein: 4g | Fat: 12g | Saturated Fat: 10g | Cholesterol: 2mg | Sodium: 12mg | Potassium: 213mg | Fiber: 3g | Sugar: 11g | Vitamin A: 47IU | Vitamin C: 2mg | Calcium: 93mg | Iron: 2mg