These blueberry scones perfectly crumble with even the softest bite and are absolutely scrumptious.
Not quite cake, but not really a biscuit either, scones have a unique texture that’s entirely their own. At around 1840, scones became an essential part of the fashionable ritual of afternoon tea in England. The American version of scones are much denser and sweeter, but we are carrying on the tradition of high tea for the Queen.
I recently made these around Mother’s Day in honor of my momma. She used to make scones around this time of year for National Charity League teas or other spring hosting opportunities. Maybe one day I pass down this vegan recipe to my future kiddos.
In honor of all the amazing mom figures in our lives, and without further ado, let’s get to baking!
Ingredients:
Scones
- 2 1/2 cups gluten-free 1-to-1 flour*
- 1/2 cup coconut sugar**
- 1 Tbsp baking powder
- 1/2 tsp sea salt
- 1 1/4 cups (10 oz) full-fat canned coconut milk
- 1 cup fresh or frozen blueberries***
- 1 Tbsp lemon zest (optional)
Icing
- 1 cup powdered sugar
- 2 Tbsp of blueberry juice (from mashed blueberries) or plant-based milk of choice
Instructions:
- Preheat the oven to 400°F and line a large baking sheet with parchment paper.
- Add the gluten-free flour, coconut sugar, baking powder and sea salt to a mixing bowl and stir well to combine.
- Pour in the coconut milk and stir until a thick dough forms.****
- Add in the blueberries and lemon zest. Use your hands to gently incorporate them, being careful to not overwork the dough.
- Form a round disc out of the dough and place it on a cutting board. Use a knife to cut the dough into eight equal-sized triangles.
- Place the triangles on the parchment-lined baking sheet and bake for 25 minutes, or until the scones are golden brown and the blueberries are bubbly.
- Remove scones from the oven and allow them to cool slightly before icing.
- Whisk together the icing ingredients, drizzle over the warm scones and serve.
Notes:
*Can substitute with regular flour
**Can substitute with raw cane sugar
***You can freeze fresh blueberries.
****If dough is sticky or doesn’t come together easily, add ¼ to ½ cup additional flour. It’s normal for the blueberries to break open and make the dough more moist.
Make sure to tag @maddimadevegan on social media when you post your recreations of these blueberry scones!
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