Easy, one bowl Vegan + Gluten Free Blueberry Scones – made with coconut oil & coconut milk in place of dairy and eggs & topped with a simple maple glaze!
I’m pretty sure I spend most of the year waiting for blueberries to be in season again just so I can throw them into any and every baked good that comes out of my kitchen.
I know I could just use frozen berries, but I feel like part of the fun is being able to enjoy things for seasons at a time. I’ve got a few cans of pumpkin puree hidden at the back of a cupboard somewhere, but I wouldn’t dream of opening it until at least September. Gotta keep those Fall feels in the Fall and these Summer vibes in Summer. You know?
So from now until pumpkin season – let the blueberry baking begin!
You don’t even want to know how many failed gluten free vegan scones recipes I’ve sorted my way through.
In fact, about this time last year I was itching to post a dairy free/egg free scone recipe, but it just never happened. I get close, but then after so many attempts I just can’t bring myself eat another scone for fear of not being able to fit in my jeans. Not cool.
But then a few weeks ago I stumbled across this recipe from Serious Eats and with a few adaptations, here we are:
Vegan Gluten Free Blueberry Scones
Hallelujah!
Tips Before You Begin
- Chill the dough.
- You have to chill the dough before baking. If the coconut oil isn’t cold enough in the dough your scones will end up spreading too much while baking.
- Full Fat
- I recommend using full fat coconut milk from a can to make sure these are soft enough.
- Refined Sugar Free
- If you want a full refined sugar free scones you can always grind up some extra coconut sugar to make into powdered sugar for the glaze. It also adds a really gorgeous, caramel-y type of flavour!
- Keep it fresh
- Scones in general are always best enjoyed fresh but it’s even more important to enjoy these gluten free scones as fresh as possible. Like most gluten free baked goods these can get stale pretty quickly. If you do end up eating these after they’ve been left out too long you can always pop these in the microwave for about 20 seconds and they’ll soften up as they warm.
These scones are really lovely the first day you make them so they’re great if you plan on having people over or you just really want to eat a load of scones
*ahem*(me)
However, if you do end up with leftovers that you want to enjoy later in the week just revive these in the microwave for about 20-30 seconds or on a low heat in the oven for a bit. Good as new!
Enjoy!
Vegan Gluten Free Blueberry Scones
Vegan Gluten Free Blueberry Scones made with coconut oil & coconut milk in place of dairy and eggs & topped with a simple maple glaze
Ingredients
- 1 3/4 cup | 245g gluten free all purpose flour blend
- 1 1/4 teaspoon xanthan gum OR 1 tablespoon psyllium husk use only if your flour blend does not already contain any xanthan), see notes
- 1/4 cup | 50 g coconut sugar (can sub with cane sugar)
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1/4 cup | 55 g coconut oil (creamy and somewhat solid - not melted or in a liquid state)
- 1 cup 170 g fresh blueberries
- 1 cup | 225 g coconut milk, full fat & from a can
- course turbinado or cane sugar, optional for sprinkling on top of the scones
Maple Glaze
- 1/2 cup | 56g sifted powdered sugar
- 1-2 tablespoons | 15-30 ml maple syrup
Instructions
- Whisk together the flour sugar, baking powder and salt together in a large mixing bowl and combine.
- Add the coconut oil to the flour and use a fork to mix into the flour. Mix until the coconut oil is well combined. Your mixture should be powdery & dry.
- Add the coconut milk to the bowl and stir until a soft dough forms. Fold in the blueberries.
- Turn the dough out onto a sheet of lightly floured parchment paper. Mould the dough into a round disk, about 7 inches wide and 1 1/2 -2 inches tall. Cut the dough into 6 wedges.
- Place the dough in the fridge for at least 30 minutes. Don't skip this step - the coconut oil needs to harden up so the scones don't spread too much while baking.
- Preheat the oven to 400°F/200°C. When you're ready to bake transfer the dough to a baking sheet, pull the wedges apart leaving space between each wedge (at least 2 inches). Sprinkle with course sugar and bake for 20-22 minutes until the scones have risen and are golden in colour.
Maple Glaze
- Mix together the powdered sugar and maple syrup in a small bowl until you get a thick glaze. Start with 1 tablespoon of maple and add an additional tablespoon if you need a more fluid glaze. Drizzle the glaze over the top and enjoy!
Notes
Prep times includes 30 minutes of chilling the dough.
If you use xanthan gum just mix it in with the rest of the dry ingredients. If you use psyllium husk mix it into the coconut milk and let sit for a couple of minutes before adding the coconut milk.
These are best enjoyed fresh the day you make them. If you have any leftovers I recommend warming them up in the microwave or on a low heat in the oven before eating them and they'll be good as new!
Recipe adapted from Serious Eats
Anna says
Sarah, I am a sconaholic so when I started eating vegan and gluten-free I was consistently disappointed with the offerings of scones.
I love to go for afternoon tea so would call ahead to inform the restaurant of my dietary preferences. My favorite part of afternoon tea are the scones. I always left feeling unsatisfied. I started scouring the internet for recipes. Some adequate, others good and then I came across your recipe. It is by far the best scone I have ever had. This includes classic scones with dairy and regular flour. These are magic.
I live in the UK and my husband is British and he told me this morning these are indeed the best scones he has ever had.
The only thing I would like to point out is it states in the recipe the cuisine is American – Scones I believe originate from England, Scotland and Ireland. Maybe this could be explored?
Sarah you are a goddess for creating this!
Sarah says
Hi Anna! That makes me so happy to hear. I’m really glad these got both of your seals for approval! Thank you so much for taking the time to come back and let me know what you guys thought!
As for the cuisine – I listed them as being American because these are more like American style coffee shop scones as opposed to traditional British scones.
Katie says
I can’t have coconut. 🙁 Can I sub the coconut oil for veggie shortening or vegan butter? And soy yogurt for the Coconut milk? Thanks!
Sarah says
Hi Katie! I can’t say for sure because I haven’t tried it with those substitutes but I’m almost positive that they would be just fine!
Deborah says
When using the full fat coconut milk, should I whisk the solidified fat into the milk before using in the recipe? TIA!
Sarah says
Hi Deborah! Yeah if the solids are a little chunky that would be a good idea. Hope you like them!
Merry says
Hi! Just wondering if you used unrefined or refined coconut oil? I want to make these for my dad for Father’s Day!
Sarah says
Hi Merry! I use unrefined coconut oil. So long as you use coconut oil that has the ability to solidify when it’s cold enough you should be fine though!
Betty says
One more thing…if you want add in the lemon zest, how much do you recommend and does any other part of the recipe change?
Thx!
Sarah says
I’d recommend 1 teaspoon zest and you should need to change anything else 🙂
Betty says
Has anyone tried honey or maple syrup vs sugar for the scone part of the recipe??? (not for the glaze )
Baked them as is, but would love a sugar alternative!
Thanks!
Sarah says
So glad you liked them! I haven’t yet tried with honey/maple but I am wanting to play around with the sweeteners myself – I’ll update this one when I do!
Betty says
I used maple syrup and it worked out fine!
Sarah says
That’s super helpful to know – thanks Betty! As for your other question about freezing the dough – I have yet to try it with this recipe specially but I do think it would work, though I can’t say for sure. I think you’ll probably just need to bake these for longer. If you try it out let me know! I’m away visiting family for Thanksgiving so I’m without a kitchen to test it in but when I do I’ll update the post!
Valarie says
Have you tried monkfruit as a sweetner? instead of the coconut sugar?
Sarah Nevins says
Hi Valarie! I’m sorry but I’m not sure! I can’t find monk fruit anywhere in the UK so I’ve never baked with it before. Sorry I can’t be more help here!
Shea says
I have never left feedback on an online forum in any shape or form, but these scones compelled me to leave a message. I baked these for a community tea ceremony tonight. They were so good! Everyone was blown away. And I love how they cater to multiple dietary preferences. Such a crowd pleaser, thank you for sharing!
Sarah says
That’s so great! Thank you so much for taking the time to come back and let me know what you thought – I’m so happy to hear everyone enjoyed them! Thanks Shea 🙂
Pakinam says
Hi Sarah,
What’s the substitute for the gum or the husk please?!
Would a little chia flour or flaxseed meal do the trick?
Thanks
Sarah says
Hi Pakinam! I haven’t tried these scones with chia flour or flaxseed meal yet so I’m not sure how it would change the recipe. You could always try just leaving out the gum/husk. I’ve made these once without using any binder – they did come out a little more crumbly but still good altogether!
Sinna says
Hi, firstly I would like to say these sconces are one of the best ones I made so far! Thank you Shea!
Little late reply… But yes I used grounded chia seeds instead of gum n husk. It worked perfectly fine n it is nutritious too. I just added directly to the flour but can mixed it with some cold first.
jennifer says
These were absolutely amazing! I had no idea gluten free could be even better than regular. Scones are one of my favourite things and I. So happy I don’t need to give them up! Thank you thank you thank you!!!
Sarah says
That makes me so happy to hear – I’m really glad you enjoyed them so much! Thanks for coming back to let me know what you thought!
Paulina says
Hello, can I use coconut flour? I m looking something raw. I m trying swap few thinks on the raw products 🙂
Sarah says
Hi Paulina! I haven’t tried this using coconut flour yet but I do know that it would come out very differently. Coconut flour is an extremely absorbent flour that can make things feel a bit dry. In general 1 cup of regular flour would translate to about 1/4 cup coconut flour. I wish I could help more here but without trying it out I’m just not sure how well it would work