Vegan Lemon Blueberry Scones
Ingredients
- 2 cups all-purpose flour, plus more for dusting
- 1 tablespoon(s) baking powder
- 2 teaspoons sugar
- 1 teaspoon(s) salt
- 1/4 cup(s) coconut oil (melted)
- 1 cup(s) fresh blueberries
- 1 tablespoon(s) lemon zest
- 1 cup(s) unsweetened, full-fat coconut milk
- Turbinado sugar, to taste (optional)
Instructions
- Heat the oven to 400°. Grab a bowl and put the flour, baking powder, sugar, salt and coconut oil in the bowl. Mix until the oil is completely stirred in.
- Add the blueberries and lemon zest to the bowl and stir.
- Add the coconut milk or almond milk and mix with the other ingredients until a soft dough is formed. (Make sure it’s not too wet! It has to be slightly drier than biscuit dough to make good scones.)
- Put the dough on a lightly floured baking pan and pat it out to form a disc, then refrigerate for 15 minutes.
- After the dough has chilled, cut the disc into however many wedges you’d like. Separate the wedges on the baking sheet.
- Grab the turbinado sugar and put a lot of that stuff all over the scones. Bake until they’re crunchy on the outside (I bake them for about 27 minutes).
- Serve them whenever you want—they’re good warm and they’re good cold!
Notes
The coconut milk can be substituted for ¾ cups almond milk.
