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
- 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.
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!Â
Recipe adapted from Serious Eats
Nutrition Information:
Yield:
6Serving Size:
sconeAmount Per Serving: Calories: 326Saturated Fat: 16gSodium: 136mgCarbohydrates: 38gFiber: 5gSugar: 9gProtein: 4g
D says
Halved the recipe and made these and they turned out great! Didn’t look nearly as pretty as the picture but that’s on my own amateur style haha
Sarah Nevins says
Ooh – that’s really helpful to know that it works well being halved! Thanks so much, D! SO glad you enjoyed them 🙂
Maureen Herchak says
Thank you for posting this amazing dairy and gluten free scone recipe! I am definitely sensitive to dairy and my naturopath also has me off gluten for a few months as well. I am a scone fanatic so looked far and wide for a simple recipe and this was it! I made them this morning for breakfast and my husband and daughter loved them! You would not know they are gluten free. They rose beautifully, browned nicely and taste delicious! I used Bob’s Red Mill gluten free flour and the same brand of Xanthan gum and I only had frozen blueberries which worked great. Refrigerating the full 30 minutes before baking is definitely required! This will be my go-to scone recipe and will try the other variations.
Sarah Nevins says
Hi Maureen! I’m so happy you’ve been enjoying them! Thank you so much for taking the time to come back to let me know what you thought of them – happy scone baking 🙂
Shannon says
I can’t figure out what I am doing wrong. I made these a few years ago and they came out perfectly. The last 6 times I have tried to make them they do not turn out. I have used 3 different kinds of GF flour mixes and have even used my own mix. each time the dough seems really wet. I don’t get it. I am using 1 cup of full fat coconut milk from a can and 1/4 soft-ish coconut oil. Literally following the recipe 100%. Even have a scale. any idea what the problem is?
Sarah Nevins says
Hi Shannon!
A couple of things that come to mind:
1. Do you ever let your dough sit for about 5-10 minutes after mixing everything together? I sometimes find that certain gluten free flour blends need a little more time to soak in all the moisture. After a few minutes of just letting everything settle you might notice it doesn’t look quite as wet.
2.Are you using xanthan gum or a flour blend that contains xanthan? Xanthan helps with binding and holding on to moisture and makes a huuuuge difference in how a gluten free batter/dough forms.
I was recently making a gluten free manakish (this recipe here: https://www.asaucykitchen.com/gluten-free-manakish-zaatar/). My dough was looking a lot more like batter because of how wet it was. I eventually realised it’s because I forgot to add the xanthan. After I mixed it in it was a night and day difference and my wet batter turned into a workable dough.
If you are using a flour blend that contains xanthan I recommend adding another 1/2 teaspoon.
I hope this helps!
Shannon says
thank you for getting back with me. Yes, I let the dough sit and it does get thicker. I do let it sit in the fridge for 30 or more minutes as well. I use Bobs Red Mill All Purpose GF baking flour. Ingredients are: Garbanzo Ben Flour, Potato starch, Tapioca Flour, Sorghum Flour and Fava Bean flour.
…. maybe my xanthan powder has gone bad? It is just so strange. I made this recipe with 100% success so many times back in 2017-18. Bobs Red Mill has gone thru some changes in their GF recipe(s) and that definatley made problems for me. Especially with their new 1 to 1 Baking Flour (contains xanthan- I even made this recipe omitting the xanthan since it already contains it with zero success. I have not tried it with adding an additional 1/2 teaspoon tho as you suggest). I will also try and make it with your GF flour recipe that you have linked in this recipe.
It is just so frustrating that I can’t figure out what I am doing wrong! Especially since I have made it so many times in the past with delicious perfection!
Anyway thank you for responding and I will keep you posted as I continue my recipe testing. 🙂
Su says
Hi, these scones look beautiful! What brand of Gluten free flour blend did you use?
thanks!
Sarah Nevins says
Thanks Su! I’ve made this with a few different GF blends: Dove’s plain flour blend (https://www.dovesfarm.co.uk/products/freee/homebaking?view=all), sainsbury’s gluten free flour (https://www.sainsburys.co.uk/shop/gb/groceries/gluten-free-flour-and-homebaking/sainsburys-freefrom-plain-flour-1kg) and my own GF blend (https://www.asaucykitchen.com/homemade-gluten-free-flour-blend/)
kimbra says
can the dough sit overnight in the fridge?
Sarah Nevins says
Hi Kimbra! You can leave these overnight in the fridge but they might not rise as much after the baking powder has been left for so long. I’d also recommend letting them sit at room temperature about 10-15 minutes before baking.
Annie says
Hi, these look fab! Can I substitute the coconut milk with almond or nut milk so it’s less fatty? Maybe reduce the amount and add a bit of corn starch to have a similar texture? What would you recommend? Thanks!
Sarah Nevins says
Hi Annie! You can certainly make these using almond milk but you might find that your scones are pretty dry. I recommend using full fat coconut milk because the extra fat. Since gluten free flours can be very drying I find it usually needs a little extra moisture.