Vegan Blueberry Scones
Light, flaky scones bursting with juicy blueberries and a hint of vanilla—all without dairy or eggs.
Ingredients
- 2 cups all-purpose flour
- 1 tbsp baking powder
- ¼ tsp salt
- ¼ cup coconut oil solid, not melted
- ¼ cup maple syrup
- ½ cup coconut milk
- 1 tsp vanilla extract
- ¾ cup fresh or frozen blueberries
- 1 tbsp lemon zest optional but fancy
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large bowl, mix flour, baking powder, and salt.
- Cut in coconut oil using a fork until the mixture looks crumbly.
- Stir in maple syrup, coconut milk, and vanilla until just combined.
- Gently fold in blueberries (don’t crush them unless you want purple dough).
- Turn dough onto a floured surface, shape into a circle, and cut into 8 triangles.
- Place scones on the baking sheet and bake for 18-20 minutes until golden brown.
- Cool for 5 minutes before devouring (if you have the willpower).
Notes
Nutritional Values (Per Serving)
- Calories: ~180
- Total Fat: 7g
- Saturated Fat: 5g
- Carbohydrates: 27g
- Fiber: 2g
- Protein: 3g
Vitamins & Minerals (Per Serving)
- Vitamin C: 6% DV
- Iron: 8% DV
- Calcium: 10% DV
- Magnesium: 5% DV
- Potassium: 6% DV
Additional Notes & Tips
- For extra crunch, sprinkle raw sugar on top before baking.
- Use frozen blueberries if fresh ones aren’t in season.
- Substitute coconut oil with vegan butter for a richer taste.
- Store leftovers in an airtight container for up to 3 days.
- Pair with coffee, tea, or just eat them while standing in the kitchen.