Vegan Blueberry Scones (Gluten-Free)
User Reviews
4.4
Vegan Blueberry Scones (Gluten-Free)
Description
The Vegan Blueberry Scones (Gluten-Free) rely on gluten-free all-purpose flour combined with coconut milk and sugar to form a dough that accommodates blueberries, which add natural sweetness and moisture. Baking powder and sea salt provide leavening and balance. The dough is shaped into an 8-triangle disc and baked at 400 degrees F for a short time until just cooked through. The texture balances crumbly and moist due to the coconut milk and berry juice.
The presence of optional vanilla extract or lemon zest can enhance the aroma and brighten the flavor, though these are not required. The scones benefit from gentle handling to avoid breaking too many berries, which naturally make the dough moister. The final product is ideal for a vegan diet and those avoiding gluten.
Careful adjustment of flour or coconut milk is necessary to achieve a workable dough since moisture varies depending on fresh or frozen berries and ambient conditions.
Ingredients
- 2 1/2 cups (300g) all-purpose flour gluten-free
- 1/2 cup (100g) raw cane sugar or coconut sugar
- 1 Tbsp baking powder
- ½ tsp salt sea salt
- 1 ¼ cups (296ml, 10oz) coconut milk full-fat, canned
- 1 cup (150g) blueberries fresh or frozen
Optional Add Ins:
- 1 Tbsp vanilla extract pure
- 1 Tbsp lemon zest
Instructions
- Preheat the oven to 400 degrees F and line a large baking sheet with parchment paper.
- Add the gluten-free all-purpose flour, sugar, baking powder and sea salt to a mixing bowl and stir well to combine.
- Pour in the coconut milk and stir well until a thick dough forms. Note: If the dough is overly sticky and doesn’t come together in a ball easily, add more flour (3 tablespoons at a time), until a thick dough forms. On the other hand, if the dough is too dry, add more coconut milk, 2 tablespoons at a time, until the dough absorbs all of the flour and forms a ball easily.
- Add in the blueberries and use your hands to gently incorporate them into the dough. It’s normal for them to break open and make the dough more moist...just go with the flow ;)
- Form a round disc out of the dough and place it on a cutting board. Use a knife to cut the dough into 8 equal-sized triangles. If any blueberries pop out of the dough, you can gently poke them back in.
- Place the triangles on the parchment-lined baking sheet and bake for 22 to 25 minutes, or until the scones are golden brown and the blueberries are bubbly.
- Remove scones from the oven and allow them to cool before serving.
Notes
- If the dough feels sticky or does not form a ball, slowly add extra gluten-free flour until it firms up.
- For a less sweet scone, reduce the sugar to 3-5 tablespoons based on preference.
- You can freeze fresh blueberries ahead of time to have them ready for baking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8scones
Amount Per Serving
Calories 287 kcal
% Daily Value*
| Serving | 1of 8 | |
| Calories | 287kcal | 14% |
| Carbohydrates | 53g | 18% |
| Protein | 3g | 6% |
| Fat | 8g | 12% |
| Fiber | 2g | 8% |
| Sugar | 14g | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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