Blueberry scones
This recipe for vegan blueberry scones is so easy to make! You only need one bowl. The scones have a crunchy outside top and a soft and moist center. So good.
16 servings
Calories: 170kcal
Ingredients
- 3 cups of flour
- 3 teaspoons baking powder
- 1 cup of sugar
- 1/2 teaspoon salt
- 1/4 cup rice milk, almond or soy will work too
- 1 tablespoon apple cider vinegar
- 1 teaspoon vanilla
- 1 cup coconut whole milk full fat
- 1 cup blueberries
- extra sugar for dusting
Instructions
- Pre heat the oven to 350 degrees.
- In a large bowl mix all dry ingredients: flour, sugar, baking powder, and salt.
- In a separate bowl, mix the coconut milk, rice milk or almond, apple cider vinegar and vanilla.
- Add the liquid ingredients to powders. Mix well and give it time to integrate everything, you might want or need to use your hands.
- Add the blueberries, I use frozen and mix well.
- In a baking dish, prepared with baking paper, put the mixture divided into two parts. You'll have a two disks about an inch thick each.
- Sprinkle the top with sugar and cut into eight pieces.
- Put in the oven for 20 minutes or until golden brown and a toothpick comes out clean.
- Let cool a bit before testing.
Nutrition
Calories: 170kcal | Carbohydrates: 33g | Protein: 3g | Fat: 3g | Saturated Fat: 3g | Sodium: 77mg | Potassium: 139mg | Fiber: 1g | Sugar: 14g | Vitamin A: 5IU | Vitamin C: 1mg | Calcium: 39mg | Iron: 2mg