Coconut blueberry scones anyone? Heck yes! These easy-to-make scones are perfect for a mid-morning or afternoon snack with a cup of tea or coffee. They are easily portable and are great for the lunch box. Your family will enjoy these. They are vegan so egg- and dairy-free. I use coconut milk and coconut oil in the recipe so it’s got some good healthy fats.
In the recipe, flour is unbleached white flour but spelt could be used if you prefer. I wanted a “white” colour so it looks pretty with the blueberries. Actually, my first couple temptations with the recipe – the original idea I had in mind – was to make them with raspberries. The first temptation was “too wet” and the second well, I got busy and the scones overcooked. I had to redo the recipe to double check the cooking time. I was out of raspberries so I used wild blueberries, which are smaller than regular blueberries, and the recipe turned out perfect so here you go, we have coconut wild blueberry scones, haha!
Feel free to use raspberries in the recipe instead if you prefer though. I used frozen fruits but if you have fresh go ahead and use them. Just be careful to not smash them when you add them in the batter otherwise you will have colourful scones with small pieces of fruits everywhere – unless it doesn’t bother you!
The scones are not too sweet, which I like. Before cooking them, I sprinkled them with organic turbinado sugar for texture, colour and to add a little touch of sweetness. This sugar is natural and has a coarse texture, which is nice to add on top of some desserts and baked goods. In the recipe, I used organic cane sugar as I didn’t want to change the colour.
I hope you enjoy these not-too-sweet and vegan scones, perfect for spring and summer.
Vegan Coconut Blueberry Scones
- 2 cups organic unbleached all-purpose flour
- ½ cup unsweetened coconut flakes
- 1/3 cup organic cane sugar
- 1 tablespoon baking powder
- ½ teaspoon unrefined salt
- 1 cup full-fat canned coconut milk
- 1/3 cup melted coconut oil
- 1 teaspoon vanilla extract
- ½ cup fresh or frozen wild blueberries
- Turbinado sugar, to sprinkle on top
- Preheat oven to 400F.
- Line a baking sheet with parchment paper or silicone mat. Set aside.
- In a large mixing bowl, combine flour, coconut flakes, sugar, baking powder and salt, and stir to combine.
- In a medium mixing bowl, add coconut milk, coconut oil and vanilla, stir and add to dry ingredients. Stir again to combine but without over mixing.
- Gently fold in wild blueberries, make a big ball with the dough with your hands and place on your baking sheet.
- Gently press with your hands to form a large circle with a thickness of about 1 to 2 inches.
- Sprinkle with turbinado sugar and cut with a chef's knife into 8 even slices.
- Bake in the oven for 25 minutes or slightly golden