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
J.D. says
This looks really delicious!
I have a question about the binding agent. I never use psyllium husk or xanthan gum. I try to stick to ground flax or chia. Have you ever substituted those? Would you happen to know which amounts would be appropriate?
Thank you for any help you can provide, and for sharing this recipe! 🙂
Sarah Nevins says
Hi JD! I haven’t tried flax or chia seed with these myself personally but there is a comment in here from someone else who had success adding ground chia seed directly to the flour. They didn’t say how much but I think it would be about 1 tablespoon based on my experience using chia in this way. Hope that helps!
Raphael says
Looks great!
Can you try making one without cant handle gum please?
Sarah says
Hi Raphael! I haven’t tried this out myself in this particular recipe but cornstarch can be used as a gum replacement.
Van says
I followed this recipe exactly as written but the inside came out doughy and the taste and texture were not at all scone like. I tried baking it longer but that only left the outside dry. Perhaps it was the flour blend I used- a non gluten blend with xanthan gum.
Sarah says
Hi Van! Sorry to heat these didn’t come out for you! It’s hard to say what might have gone wrong without being there. It’s possible that the flour blend could have been the problem as you’ve mentioned. I’m also wondering if maybe your oven might be calibrated a little differently than mine which could have affected the cook time. If you were to try them again I might recommend lowering the temperature and cooking them for a longer time. Also make sure that the scones are baked in the centre or lower part of the oven. If they were too high that could make for a dry outside but uncooked inside.
Katie says
These were great! I was short on time so I put them in the freezer for 15 minutes. I also replaced the sugar with 2 Tbl honey (and reduced the milk by a few teaspoons).
Sarah says
Thanks Katie! Super helpful to know about the honey too – I get a lot of questions about sugar subs!
Sinead Talbot says
Can’t wait to try these. If you use self raising flour (Doves Farm) do you still need baking powder or perhaps less? 1 tablespoon is a lot so I’m guessing there wouldn’t be that amount in the self raising flour. Thanks
Sarah says
Hi Sinead! It’s hard to say without knowing the percentages in the flour blend. I’d still include baking powder because these scones need a lot to rise but the full tablespoon might be too much. If it were me I’d try it with 1 – 1 1/2 teaspoons. I think that will work. Hope that helps!
Lynne says
For the blueberry gf/ vegan scone recipe substitute other berries?
Sarah says
Hi Lynne! You should be able to use any berries you like here!
Ashley says
These were unbelievable! I’ve been looking for a good vegan/gf scone recipe to use up an excess of fresh cranberries. I subbed cranberries for blueberries, and added in almond extract and orange zest. They came out perfect!
Sarah says
Ooh love those changes! Thanks so much for coming back and leaving a review – I’m so glad you liked them!
Betty says
Can you freeze the “dough” and then make on demand??? I’ve neber tried freeze coconut oil and coconut milk.
Super yummy!
Donna McCarty says
I made these scones today. They taste good and came out nice and brown. However, when I added the coconut oil, the mixture was crumbly so when I added the milk, the batter was lumpy. I added the blueberries, but because the mixture wan’t smooth, it was hard to pat it into a round without smashing the berries. What do you think I did wrong?
Thank you.
Sarah says
Hi Donna! The dough should be crumbly/sandy after adding that coconut oil so so far that sounds right. What was the temperature of the coconut milk like? If it was too cold/refrigerated that can sometimes be a little more tricky because it makes for a much stiffer dough which would have also have made the blueberries burst a bit. The good thing is that is sounds like it didn’t really affect the outcome of the scones much except for the fact that the blueberries might have been a little smashed.
Hope that helps!
Michelle Liesch says
OMG were these ever good!! Beyond delicious and perfect! I just woofed down 2!! They were our Bread substitutes with our Chili. I of course omitted the Blueberries. Then I found your Biscuit recipe haha ( next time!)
It’s been somewhat of a challenge since we’ve gone Gluten, Eggs, Dairy free BUT you saved us again!! Thank you!!!
PS .. when you say leave at least 2 inches between, when baking, you mean it!! I was moving them apart after they baked at bit.
Sarah says
Aww yay! Thanks Michelle – that makes me soo happy to hear! (Now you’ve got me hungry for some chili! )