Vegan Gluten-Free Blueberry Scones
These vegan gluten-free blueberry scones are made without butter or eggs but still deliver all the indulgence. Easy to throw together with minimal ingredients and no-fuss steps. Light, tender, and perfect for a slow sunday morning.
Servings: 6 scones
Equipment
- Large mixing bowl and spatula
- small glass or bowl for vegan buttermilk
- measuring cups and spoons
- sharp knife
- 8x8 baking sheet and parchment paper
Ingredients
Dry:
- 2 cups almond flour, packed
- ⅓ cup oat flour, packed
- ¼ cup cane sugar
- 1 tablespoon baking powder
- ½ teaspoon sea salt or iodized salt
Vegan buttermilk:
- ¼ cup unsweetened coconut milk (not from a can)
- 1 tablespoon lemon juice
Wet:
- 2 tablespoons avocado oil
- 1 teaspoon vanilla extract
Fold in:
- ½ cup fresh blueberries or ¼-⅓ cup wild frozen blueberries
- ¼-½ teaspoon cinnamon
Topping:
- sprinkle of cane sugar
- vegan powdered sugar optional
Instructions
- Prep: Preheat the oven to 350°F. Make the vegan buttermilk by combining the coconut milk and lemon juice in a small bowl. Set aside for a few minutes while you prepare the dry ingredients.
- Combine dry: Add all dry ingredients to a large mixing bowl and stir until combined.
- Add wet to dry: Add all wet ingredients, including the buttermilk, to the dry and stir until a dough forms. It will look dry at first. Keep stirring. It should come together into a cookie-dough-like texture. If it doesn't, add a small splash of milk or oil and stir again. Fold in the blueberries and cinnamon.
- Shape and cut: Place the dough onto a piece of parchment paper and form into a circle about an inch thick. Cut into 6–8 triangles. Do not separate after cutting - keeping them close together helps the scones rise. Sprinkle with cane sugar and carefully slide the parchment onto a baking sheet.
- Bake: Bake on the middle rack for 25–27 minutes or until the edges are golden brown. Remove from the oven, let cool for at least 10 minutes. Dust with powdered sugar before serving for a final sweet touch.
Notes
For extra golden brown tops, brush with vegan butter and then sprinkle with cane sugar.
Recipe originally posted 3/31/22, updated 2/24/23