Vegan Gluten No cost Blueberry Scones

Vegan Gluten No cost Blueberry Scones

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Vegan Gluten No cost Blueberry Scones designed with coconut oil & coconut milk in spot of dairy and eggs & topped with a easy maple glaze

I’m rather confident I invest most of the year waiting for blueberries to be in season yet again just so I can throw them into any and each baked very good that comes out of my kitchen area.

I know I could just use frozen berries, but I truly feel like aspect of the entertaining is being capable to enjoy factors for seasons at a time. I have bought a few cans of pumpkin puree hidden at the back again of a cupboard somewhere, but I wouldn’t aspiration of opening it until eventually at the very least September. Gotta retain individuals Drop feels in the Drop and these Summer season vibes in Summer season. You know?

So from now until eventually pumpkin season – let the blueberry baking commence!

Vegan Gluten Free Blueberry Scones - Blueberries Close up

You never even want to know how numerous failed gluten free vegan scones recipes I have sorted my way by means of.

In reality, about this time final year I was itching to article a dairy free/egg free scone recipe, but it just under no circumstances occurred. I get shut, but then immediately after so numerous attempts I just cannot deliver myself take in a further scone for dread of not being capable to fit in my denims. Not cool.

But then a few weeks in the past I stumbled across this recipe from Severe Eats and with a few adaptations, here we are:

Vegan Gluten No cost Blueberry Scones


Vegan Gluten Free Blueberry Scones Dough

A few factors to notice about this recipe prior to you commence:

  • You have to chill the dough prior to baking. If the coconut oil is not cold more than enough in the dough your scones will conclusion up spreading way too a lot though baking.
  • Whole body fat coconut milk will work greatest here.
  • If you want a whole refined sugar free scones you can often grind up some excess coconut sugar to make into powdered sugar for the glaze. It also provides a actually stunning, caramel-y style of flavour!

Vegan Gluten Free Blueberry Scones made with coconut oil & coconut milk in place of dairy and eggs & topped with a simple maple glaze

These scones are actually lovely the initial working day you make them so they are good if you program on obtaining people today around or you just actually want to take in a load of scones


Having said that, if you do conclusion up with leftovers that you want to enjoy later on in the 7 days just revive these in the microwave for about 20-30 seconds or on a low heat in the oven for a little bit. Very good as new!



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Vegan Gluten No cost Blueberry Scones

Vegan Gluten No cost Blueberry Scones designed with coconut oil & coconut milk in spot of dairy and eggs & topped with a easy maple glaze

  • one 3/four cup | 220g gluten free all purpose flour blend
  • one one/four teaspoon xanthan gum OR one teaspoon psyllium husk use only if your flour blend does not now have any xanthan) (see notes)
  • one/four cup | fifty g coconut sugar (can sub with cane sugar)
  • one tablespoon baking powder
  • one/four teaspoon salt
  • one/four cup | 55 g coconut oil (creamy and fairly reliable – not melted or in a liquid point out)
  • one cup one hundred seventy g fresh blueberries
  • one cup | 225 grams coconut milk, whole body fat & from a can
  • course turbinado or cane sugar, optional for sprinkling on leading of the scones

Maple Glaze

  • one/two cup | 56g sifted powdered sugar
  • one-two tablespoons | 15-30 ml maple syrup
  1. Whisk jointly the flour sugar, baking powder and salt jointly in a substantial mixing bowl and merge. 

  2. Include the coconut oil to the flour and use a fork to combine into the flour. Mix until eventually the coconut oil is perfectly merged. Your combination must be powdery & dry. 

  3. Include the coconut milk to the bowl and stir until eventually a smooth dough kinds. Fold in the blueberries. 

  4. Convert the dough out onto a sheet of lightly floured parchment paper. Mould the dough into a spherical disk, about 7 inches broad and one one/two -two inches tall. Cut the dough into six wedges. 

  5. Put the dough in the fridge for at the very least 30 minutes. Never skip this step – the coconut oil requires to harden up so the scones never unfold way too a lot though baking. 

  6. Preheat the oven to 400°F/200°C. When you’re completely ready to bake transfer the dough to a baking sheet, pull the wedges apart leaving place concerning each wedge (at the very least two inches). Sprinkle with course sugar and bake for 20-22 minutes until eventually the scones have risen and are golden in color. 

Maple Glaze

  1. Mix jointly the powdered sugar and maple syrup in a smaller bowl until eventually you get a thick glaze. Start off with one tablespoon of maple and incorporate an further tablespoon if you have to have a far more fluid glaze. Drizzle the glaze around the leading and enjoy! 

Prep moments consists of 30 minutes of chilling the dough.

If you use xanthan gum just combine it in with the relaxation of the dry elements. If you use psyllium husk combine it into the coconut milk and let sit for a pair of minutes prior to including the coconut milk.

These are greatest liked fresh the working day you make them. If you have any leftovers I suggest warming them up in the microwave or on a low heat in the oven prior to taking in them and they’ll be very good as new! 

Recipe adapted from Severe Eats

The article Vegan Gluten No cost Blueberry Scones appeared initial on A Saucy Kitchen area.

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Dr. Mary Lee Vance
Dr. Mary Lee Vance
specializes in diet and weight management. He is associate professor of health, behavior, and society at the JHKs Bloomberg School of Public Health, with joint appointments in medicine and human nutrition.

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