Go Back

Vegan Blueberry Scones

Delightful, dairy-free scones bursting with blueberries and perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes
Servings: 8 scones
Course: Breakfast, Brunch, Snack
Cuisine: American, Vegan
Calories: 180
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/4 cup sugar
  • 1/4 teaspoon salt
Wet Ingredients
  • 1/2 cup coconut oil, melted
  • 1/2 cup almond milk
  • 1 teaspoon vanilla extract
Fruits
  • 1 cup fresh blueberries Use fresh blueberries for better flavor.

Method
 

Preparation
  1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. In a mixing bowl, combine the flour, baking powder, sugar, and salt.
  3. In another bowl, mix the melted coconut oil, almond milk, and vanilla extract.
  4. Pour the wet ingredients into the dry ingredients and mix until just combined.
  5. Gently fold in the blueberries.
  6. Turn the dough out onto a floured surface and shape it into a disk about 1 inch thick.
  7. Cut the dough into wedges and place them on the prepared baking sheet.
Baking
  1. Bake for 15-18 minutes until golden.
  2. Allow to cool slightly before serving.

Notes

Store in an airtight container at room temperature for up to 3 days; freeze for up to 1 month. Thaw at room temperature and reheat in the oven.