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!
A few things to note about this recipe before you begin:
- 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 coconut milk works best here.
- 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!
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!
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Vegan Gluten Free Blueberry Scones made with coconut oil & coconut milk in place of dairy and eggs & topped with a simple maple glaze
- 1 3/4 cup | 220g gluten free all purpose flour blend
- 1 1/4 teaspoon xanthan gum OR 1 teaspoon 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
- 1/2 cup | 56g sifted powdered sugar
- 1-2 tablespoons | 15-30 ml maple syrup
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.
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!
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
Sarah
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Hi! Just wondering if you used unrefined or refined coconut oil? I want to make these for my dad for Father’s Day!
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!
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!
I’d recommend 1 teaspoon zest and you should need to change anything else 🙂
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!
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!
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!
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 🙂
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
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!
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!!!
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!
Hello, can I use coconut flour? I m looking something raw. I m trying swap few thinks on the raw products 🙂
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
Hi! Do you know if Gluten-Free Bisquick Mix would work for this? I don’t have an all-purpose flour like Bob’s Red Mill or anything, but I have a ton of that mix! 😀 I’m soooo looking forward to trying these!
I’ve never played around with GF Bisquick but I do think it would work since bisquick is kind of like flour blend idea for most baking
Just made them and they are wonderful! Thank you
So glad you liked them! Thanks for coming back to let me know what you thought!
Could I use regular all purpose flour?
I don’t have gluten free at the moment and what would happen if the coconut milk is not full fat?
Thanks
L
You can definitely use regular all purpose flour – I’ve adapted this recipe from one that wasn’t gluten free so that should be no problem at all. As for the milk, I recommend a full fat coconut milk for the extra moisture/fat to give the scones a better texture. You can use a light coconut milk but the scones will probably be a little drier
Just made these with ingrediens on-hand. Bob’s Red Mill all purpose gluten-free flour, xanthan gum, frozen blueberries, organic sugar (huge bag from costco that I use to make sugar scrubs for the shower) …woke up this morning to the first snow of the season in town and was craving some comfort food for breakfast. These are delicious!! I will def make them again with cranberries and the powdered sugar/maple syrup sauce on top. Great job!! even my boyfriend who is NOT gluten-free said for the first time EVER “these are really good” It’s a win.
Yay! So happy you both liked them! Also love the sound of adding cranberries to make them more seasonal! Thanks so much for coming back to let me know how it went
Hi! I really want to make these since I have been having a major scone craving! I can’t eat a lot of certain food items due to breastfeeding a child with multiple food sensitivities but this recipe looks safe!
Three questions..
Would I be able to use frozen blueberries? Would that affect baking time or liquid used?
Could I use Earth Balance vegan butter instead of the coconut oil?
Hi Chassis! Frozen blueberries will work! You might just need to add an extra minute or two to the baking time. Earth Balance will also be perfectly fine here! Just make sure that it’s cold when you add it like you might do with normal butter scones. Hope you like them!
Haven’t baked yet but am freezing it solid first. How much longer will they take to bake approximately?
Hi Dana! I haven’t tried baking from frozen myself, but according to what I’ve found online it sounds like you might need an 2-3 minutes at most!
These are yummy, one of the better GF scene recipes I’ve made. This may be it! I made mine with blackberries. Next time I’ll try your lemon blueberry. HOWEVER, these were still doughy in the middle even though I baked them 25-26 minutes. Any suggestions? I love scones and don’t want to give up the better things in life being GF!
Thank you!
Yay! So glad you liked them! We’ve got blackberries growing in our garden so now I’m looking forward to throwing them into some scones!
As for the doughy centres -a couple of things. How doughy were they in the middle and how were the tops of the scones when you baked them? If they weren’t starting to brown too much on top I’d suggest just to just let them bake longer. Fresh fruit can sometimes add a little too much moisture to baked goods – if the blackberries were really juicy that might have had an impact on the dough making them need more cook time.
Hope that helps but free to come back if it still doesn’t add up! Thanks so much for coming back to leave a comment/review!
These look delicious. Do you think I could leave the dough in the fridge over night so I could bake them in the morning?
Yeah that’s totally fine! Just make sure you refrigerate in ready to cut or already in triangles otherwise the coconut oil might be too cold to shape easily in the morning.
Those look amazing! I’d love it if you shared this on the What’s for Dinner Link up!
http://www.lazygastronome.com/whats-dinner-sunday-link-98/
You are speaking my taste buds’ language! I’m a sucker for anything blueberry and have been addicted to scones lately, so this came at the perfect time!
You and me both! I can’t help myself when it comes to blueberries in baked goods – they’re just too good! Hope you like them!