These little treats are so easy to throw together when you are craving something comforting and sweet. They taste incredible with a slightly crunchy crust and a soft, warm center. Yum, give your belly a nice big hug with these scones.
Like most of my baking, I make these on my large cast iron pan. If you don’t have one you can use a baking sheet, but keep your eyes peeled for cast iron. You can often pick up these pans very cheaply from flea markets, second hand shops, or garage sales. They create a nice crust on baked goods, nice sears on steak or veggies, and add trace amounts of iron back into your food. I ❤ my cast iron cookware and want you to experience the same!
For the liquid part of this recipe I use coconut milk kefir, but realize not everyone makes their own. If you don’t make your own kefir (you should start ;), but in the meantime….) to keep this vegan, use store bought coconut or almond milk yogurt. You can also use regular (dairy) store bought kefir or all natural unsweetened yogurt. Failing these options you can use buttermilk, which is easily found at most grocery stores.
The Best Vegan (or not) Blueberry Scones:
* makes 10 small scones
– 2 cups all purpose flour (may substitute with your favorite gluten free flour)
– 2 Tablespoons ground flax (or 1 T flax, 1 T chia seeds)
– 1/2 cup coconut sugar
– 1/2 teaspoon high quality salt (I use pink Himalayan sea salt and love it!)
– 1/2 teaspoon baking powder
– 1/2 teaspoon baking soda
– 1/2 cup coconut oil at room temperature (solid)
– 3/4 cup frozen blueberries (if you have fresh, throw them in the freezer for a few hours before baking these. By adding them to the batter frozen they will hold their shape better once in the oven)
– 1 cup coconut milk kefir, kefir, coconut or almond milk yogurt, or buttermilk (see above comments)
Preheat your oven to 400F.
Mix first six ingredients together in a mixing bowl. Add the coconut oil and use a pastry cutter (or a fork) to cut the oil into the dough, forming pea sized clumps of dough (see picture below). Do not over mix.
Using a wooden spoon gently fold in your kefir, yogurt, or buttermilk and blueberries. Stir just until combined. Do not over mix.
Divide the dough into 10 equal pieces and use your hand to shape them into flattened balls. Press them together as you want them to be quite dense. You may also cut them into triangles, however I find they bake more evenly in the disk shape. Experiment with what you like.
Place on your cast iron pan or baking sheet and bake for 25-30 minutes. Watch your scones closely during the last 10 minutes. They are done when they are nicely golden. Remove scones from oven and transfer to a cooling rack (or plate). Allow to cool for a few moment while you make your:
– 2 Tablespoons coconut oil
– 1 Tablespoon maple syrup
Mix until well combined. Spoon over your scones. If the scones are warm, the glaze melts into them which I love. If you have leftovers (yeah right 😉 ) and frost the scones when they are cold the glaze will remain more solidified.
Enjoy ❤ ❤