Wednesday, June 11, 2014

Easy Vegan Blueberry Scones

This is an easy vegan blueberry scone recipe using flax and coconut instead of eggs and butter.  These turned out surprisingly moist and fluffy and the blueberries added a sweet and tangy burst of flavour.  

For 12-14 Scones 

  • 3 cups unbleached flour
  • 4 tablespoons sugar, or sweetener 
  • 3 tablespoons of baking powder 
  • 1/4 teaspoon salt
  • 1/2 cup coconut oil
  • 1 tablespoon flaxseeds soaked in 3 tablespoons of warm water 
  • 3/4 cup water
  • 1 cup fresh blueberries 


  1. Preheat oven to 350 degrees. 
  2. In a large bowl, combine flour, sugar, salt, baking powder and mix 
  3. In a smaller bowl combine the wet ingredients (oil, soaked flax, water) 
  4. Pour the wet mixture into the dry mixture and mix until uniform
  5. Gently stir in blueberries (some will burst, this is fine) 
  6. Lightly kneed the dough on a floured surface and rip handfuls of dough at a time, forming each into a ball
  7. Place on a greased cookie 
  8. Bake for 20 minutes, or until golden, OR until there is a blueberry explosion! 

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