My phrase for the last two months: “I am going to move to a small town and open a scone shop”. Why? Because I love this vegan blueberry recipe and I want everyone to try it! My sweet-tooth is sometimes stronger than my savory-tooth. Every now and then I crave something on the sweeter side, but I am a health coach, I like the healthier side of sweet. You won’t find me eating a cupcake topped with frosting, but it’s very possible that you’ll find me at the local coffee shop with scone in hand.
This particular recipe took some tossing and turning and a sink full of dishes to create it, but it is now yours at a less messy cost. These scones are completely vegan and just how scones should be: Flaky, tender on the inside, crispy on the outside and perfectly sweet for dessert or brunch.
Prep time: 10 minutes
Baking time: 25 minutes
Total time: 35 minutes
Makes 8-10 scones
* 1 flax egg (1 Tbsp flaxseed meal + 2 ½ Tbsp of water)
* 3/4 cup of unsweetened plain almond milk
* 2 cups of unbleached all-purpose flour (sorry this recipe is not gluten free)
* 1 Tbsp baking powder
* 1/8 of coconut sugar, you can do 1/4 if you want your scones extra sweet
* 1/2 tsp sea salt
* 4 sprigs of fresh rosemary (stems removed), chopped
* 6 Tbsp room temperature coconut oil (must be “scoopable”)
* 1 box of fresh blueberries
1. Preheat your oven to 400 degrees F, in the meantime prep the ingredients.
2. In a mixing bowl, mix all purpose flour, baking powder, coconut sugar, salt, and rosemary. Mix ingredients until well combined.
3. Add coconut oil and mix the best you can with a fork or wooden spoon.
4. Prepare the flax egg in a medium size bowl, stir gently. Add almond milk and stir gently again.
5. Add the flax egg-almond milk mixture to the dry ingredients and stir slowly until everything is well combined.
6. Mix in berries very slowly with a wooden spoon (I use my hands!).
7. Gently transfer the mix to a well floured surface and use your hands to form a pizza-like pie (about 1 inch thick). Use a knife or pizza cutter to cut the pie into 8 to 10 scones.
8. Transfer scones to a baking tray with a spatula and bake for 25 minutes or until fluffy or golden brown. Let cool for about 5-8 minutes.
9. As with most pastries, these are best when fresh. Store leftovers at room temperature in a well-sealed glass container for up to 3 days. Freeze them for longer term storage (although you will most likely eat them all in less than 3 days!).
10. You can add your own twist to this recipe. I have used this base for walnut and date scones and they were just as tasty! Please share any variations you make in the comments.