Vegan Wild Blueberry Scones

By srumbel

Ingredients

• 2 cups all-purpose flour*
• 1/2 cup sugar*
• 2 teaspoons baking powder
• 3/4 teaspoon salt
• 1/2 cup frozen wild blueberries or 1/4 cup dried wild blueberries
• 1 cup full-fat coconut milk (I use So Delicious Original Culinary Coconut Milk), or as needed**
• 1 teaspoon vanilla extract
• Coarse sugar, for sprinkling (optional)

Details

Servings 8
Preparation time 15mins
Cooking time 30mins
Adapted from godairyfree.org

Preparation

Step 1

Instructions
Line a baking sheet with parchment paper or a silicone baking mat, and lightly dust two spots with flour.
Whisk the flour, sugar, baking powder, and salt together in a medium bowl.
Add the frozen wild blueberries to the flour, and toss lightly to coat, breaking up any berry clumps.
Drizzle in ¾ cup of the coconut milk and add the vanilla. Stir to bring everything together. Drizzle in more coconut milk as needed (I use 1 cup total) to get a cohesive dough that is somewhat workable but not too sticky.
Divide the dough in half and place both on the prepared baking sheet. Gently pat each into a circle that is roughly ¾ to 1-inch high. Place in the freezer while you preheat your oven to 425ºF.
Once the oven is preheated, remove the baking sheet from the freezer an cut each disk into 4 wedges. Pull the wedges apart about 1 inch to give them a little space.
Brush the tops of the dough with a little coconut milk, and sprinkle with coarse sugar, if desired.
Bake for about 15 minutes, or until lightly browned. Let cool 5 minutes. Can be stored in an airtight container at room temperature for up to 3 days, in the refrigerator for up to 1 week, or individually frozen for longer.