Vegan Blueberry Scones (No Egg, No Butter Required!)
Ingredients
DRY INGREDIENTS
- 1 ½ cup all-purpose flour (180g)
- ½ cup almond flour (54g)
- 2 Tbsp cornstarch
- ¼ cup sugar of choice , use monk fruit sweetener for lower carb option
- ½ tsp salt
- 2 tsp baking powder
- 1 tsp lemon zest , optional for more flavor
ADD INS*
- ½ cup frozen blueberries , I used frozen wild blueberries
WET INGREDIENTS
- ¼ cup melted coconut oil (50g)
- ⅓ cup plus 3 Tbsp heavy whipping cream of choice , cold. Either plant-based or regular dairy-based heavy cream is fine
GLAZE INGREDIENTS**
- ½ cup powdered sugar , use powdered monk fruit sweetener for lower carb option
- 1 Tbsp water or milk of choice
Instructions
Make the Dough
- In a medium 4-quart mixing bowl, combine the dry ingredients: all-purpose flour, almond flour, cornstarch, baking powder, sugar and salt. Mix well. Stir in the lemon zest.
- In a separate microwave-safe bowl, melt ¼ cup coconut oil in the microwave for about 30 seconds. Add ⅓ cup of the cold heavy whipping cream of choice
- Set aside the melted coconut oil and cold heavy cream mixture and set aside for 1 minute, or until the coconut oil starts to harden into gravel-sized pieces.
- Add the coconut oil-cream mixture to the dry ingredients all at once. First use a spoon to roughly mix the dough.📝TIP: We want to use a spoon at first because the heat from our hands could melt the clumps of coconut oil as we knead.
- The batter will still be clumpy. Mix in the frozen blueberries and the remaining 3 tablespoons of cold vegan heavy cream (or more as needed) and use both your hands to bring the dough together without overworking it.📝TIP: instead of "kneading" the dough, use the flat of your palm to press the dough into shape. Think of it more as gently pressing and shaping rather than traditional kneading, which can make the scones tough. It's also ok if the dough is not completely smooth.
Shape and Cut the Dough
- Flatten the dough into a disk-shape and pre-heat the oven to 350°F (175°C). For best results, chill the dough for at least 20 minutes while the oven pre-heats.📝TIP: You can also freeze the dough as is to bake later! Wrap in a ziploc bag or plastic wrap and freeze for up to a month.
- Cut the dough into 6 equal wedges using a pastry cutter or knife.
Bake the Scone
- Place the wedges on a prepared baking sheet lined with parchment paper and bake for 23-25 minutes, or until the edges are golden brown.If baking from frozen, bake for 30-35 minutes.
Glaze the Scones
- As the scones bake, mix the glaze ingredients together in a small bowl.
- Once the scones are baked, let cool for 10 minutes before drizzling the glaze onto the top of the scones. Transfer to a wire rack so that excess glaze can drip down. Enjoy!
Notes
*Feel free to customize this recipe with your favorite add-ins! Nuts, seeds, and dried fruits are excellent choices if you're looking to switch things up. I've also compiled a list of SCONE FLAVOR and ADD IN IDEAS if you need more ideas.
**You can also use a simple glaze made by mixing ½ cup powdered sugar and 1 Tbsp of water. For more glaze ideas, check out THIS POST dedicated to glaze recipes! It's fun to mix and match to find the perfect glaze for your scones.
Nutrition
Calories: 305kcalCarbohydrates: 34gProtein: 6gFat: 19gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 15mgSodium: 340mgPotassium: 56mgFiber: 2gSugar: 2gVitamin A: 202IUVitamin C: 2mgVitamin D: 0.2µgCalcium: 113mgIron: 2mgZinc: 0.3mg***Net Carbs: 32g
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