Easy, one bowl Vegan + Gluten Free Blueberry Scones – made with coconut oil & coconut milk in place of dairy and eggs & topped with a simple maple glaze!
I’m pretty sure I spend most of the year waiting for blueberries to be in season again just so I can throw them into any and every baked good that comes out of my kitchen.
I know I could just use frozen berries, but I feel like part of the fun is being able to enjoy things for seasons at a time. I’ve got a few cans of pumpkin puree hidden at the back of a cupboard somewhere, but I wouldn’t dream of opening it until at least September. Gotta keep those Fall feels in the Fall and these Summer vibes in Summer. You know?
So from now until pumpkin season – let the blueberry baking begin!
You don’t even want to know how many failed gluten free vegan scones recipes I’ve sorted my way through.
In fact, about this time last year I was itching to post a dairy free/egg free scone recipe, but it just never happened. I get close, but then after so many attempts I just can’t bring myself eat another scone for fear of not being able to fit in my jeans. Not cool.
But then a few weeks ago I stumbled across this recipe from Serious Eats and with a few adaptations, here we are:
Vegan Gluten Free Blueberry Scones
Tips Before You Begin
Chill the dough.
- You have to chill the dough before baking. If the coconut oil isn’t cold enough in the dough your scones will end up spreading too much while baking.
- I recommend using full fat coconut milk from a can to make sure these are soft enough.
Refined Sugar Free
- If you want a full refined sugar free scones you can always grind up some extra coconut sugar to make into powdered sugar for the glaze. It also adds a really gorgeous, caramel-y type of flavour!
Keep it fresh
- Scones in general are always best enjoyed fresh but it’s even more important to enjoy these gluten free scones as fresh as possible. Like most gluten free baked goods these can get stale pretty quickly. If you do end up eating these after they’ve been left out too long you can always pop these in the microwave for about 20 seconds and they’ll soften up as they warm.
These scones are really lovely the first day you make them so they’re great if you plan on having people over or you just really want to eat a load of scones
However, if you do end up with leftovers that you want to enjoy later in the week just revive these in the microwave for about 20-30 seconds or on a low heat in the oven for a bit. Good as new!
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Yield: 6 scones
Vegan Gluten Free Blueberry Scones
Vegan Gluten Free Blueberry Scones made with coconut oil & coconut milk in place of dairy and eggs & topped with a simple maple glaze
1 hour 2 minutes
- 1 3/4 cup | 220g gluten free all purpose flour blend
- 1 1/4 teaspoon xanthan gum OR 1 teaspoon psyllium husk use only if your flour blend does not already contain any xanthan), see notes
- 1/4 cup | 50 g coconut sugar (can sub with cane sugar)
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1/4 cup | 55 g coconut oil (creamy and somewhat solid – not melted or in a liquid state)
- 1 cup 170 g fresh blueberries
- 1 cup | 225 g coconut milk, full fat & from a can
- course turbinado or cane sugar, optional for sprinkling on top of the scones
- 1/2 cup | 56g sifted powdered sugar
- 1-2 tablespoons | 15-30 ml maple syrup
- Whisk together the flour sugar, baking powder and salt together in a large mixing bowl and combine.
- Add the coconut oil to the flour and use a fork to mix into the flour. Mix until the coconut oil is well combined. Your mixture should be powdery & dry.
- Add the coconut milk to the bowl and stir until a soft dough forms. Fold in the blueberries.
- Turn the dough out onto a sheet of lightly floured parchment paper. Mould the dough into a round disk, about 7 inches wide and 1 1/2 -2 inches tall. Cut the dough into 6 wedges.
- Place the dough in the fridge for at least 30 minutes. Don’t skip this step – the coconut oil needs to harden up so the scones don’t spread too much while baking.
- Preheat the oven to 400°F/200°C. When you’re ready to bake transfer the dough to a baking sheet, pull the wedges apart leaving space between each wedge (at least 2 inches). Sprinkle with course sugar and bake for 20-22 minutes until the scones have risen and are golden in colour.
- Mix together the powdered sugar and maple syrup in a small bowl until you get a thick glaze. Start with 1 tablespoon of maple and add an additional tablespoon if you need a more fluid glaze. Drizzle the glaze over the top and enjoy!
Prep times includes 30 minutes of chilling the dough.
If you use xanthan gum just mix it in with the rest of the dry ingredients. If you use psyllium husk mix it into the coconut milk and let sit for a couple of minutes before adding the coconut milk.
These are best enjoyed fresh the day you make them. If you have any leftovers I recommend warming them up in the microwave or on a low heat in the oven before eating them and they’ll be good as new!
Recipe adapted from Serious Eats
Amount Per Serving:
Calories: 326Saturated Fat: 16gSodium: 136mgCarbohydrates: 38gFiber: 5gSugar: 9gProtein: 4g
More Gluten Free Scones
- Vegan Gingerbread Scones
- Vegan Pumpkin Scones
- Banana Nut Scones with a Maple Glaze