These Vegan Blueberry Scones are so delicious, and they’re also made without any refined sugar! I love making scones because they are fairly simple, once you have made them a couple times it only takes a few minutes to prepare before popping them in the oven. They can also be made ahead and frozen, so you can prepare the dough when you have a few extra minutes, and then pull them out of the freezer to bake fresh scones anytime.
Ingredients in Vegan Blueberry Scones:
I highly recommend using fresh blueberries when you are baking scones, not only because the flavour is better, but because the color will be less likely to bleed into the batter. If you do use frozen berries, you can toss them in flour first, or let them defrost, and dry them off with a paper towel if you don’t want your scones to turn purple. If you don’t mind purple scones, go ahead and use the frozen blueberries right out of the freezer. Either way, these vegan blueberry scones are delicious!
I use Apple cider vinegar in this recipe, to make a vegan ‘buttermilk’ with the cashew milk. This thickens up the cashew milk and the vinegar acts with the baking soda to help the rise. If you want to make the recipe nut-free, simply use soy milk instead of cashew milk.
In this scone recipe, I use coconut oil, but you can also use vegan butter. In fact, I typically opt for vegan butter in my scones if I’m being perfectly honest, however, the coconut oil is much less processed and is a great, healthier, and soy-free alternative that makes delicious scones.
The banana in this recipe is used for sweetness and adds a bit of flavor. If you don’t want to use a banana, you can add 1/4 Cup of Apple sauce instead.
Ingredients:
2 1/2 Cups All Purpose Flour
1 tsp Baking Soda
1 tsp Baking Powder
1/3 Cup Coconut Oil
3/4 Cup Blueberries
1 Cup Unsweetened Cashew Milk (or Soy Milk)
1 tsp Apple Cider Vinegar
1 Banana
Method:
Preheat the oven to 350° F
Blend together the cashew milk and banana until smooth. Then stir in the apple cider vinegar and set aside.
In a large bowl, sift together flour, baking soda, and baking powder.
Using a pastry cutter or fork, cut in the coconut oil until it becomes the size of large crumbs.
Pour the banana and cashew milk into the dry ingredients and stir until combined.
Fold in the blueberries.
On a lightly floured surface, press or roll the dough into a circle approximately 1″ thick.
Cut the dough into 8-12 triangles and place them on a parchment or silicone lined baking sheet.
Bake for 20-25 minutes or just until the scones become light golden brown.
Healthy Vegan Blueberry Scones
Try this delicious recipe for healthy vegan blueberry scones made with coconut oil and without any refined sugar.
Ingredients
- 2 1/2 Cups All Purpose Flour
- 1 tsp Baking Soda
- 1 tsp Baking Powder
- 1/3 Cup Coconut Oil
- 3/4 Cup Blueberries
- 1 Cup Unsweetened Cashew Milk (or Soy Milk)
- 1 tsp Apple Cider Vinegar
- 1 Banana
Instructions
- Preheat the oven to 350° F
- Blend together the cashew milk and banana until smooth. Then stir in the apple cider vinegar and set aside.
- In a large bowl, sift together flour, baking soda, and baking powder.
- Using a pastry cutter or fork, cut in the coconut oil until it becomes the size of large crumbs.
- Pour the banana and cashew milk into the dry ingredients and stir until combined.
- Fold in the blueberries.
- On a lightly floured surface, press or roll the dough into a circle approximately 1" thick.
- Cut the dough into 8-12 triangles and place them on a parchment or silicone lined baking sheet.
- Bake for 20-25 minutes or just until the scones become light golden brown.
Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 167Total Fat: 6gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 146mgCarbohydrates: 24gFiber: 1gSugar: 3gProtein: 3g