Vegan Blueberry Sconesadapted from Pickles & Honey
Ingredients
1/2 cup unsweetened original almond milkzest of one lemon + juice1 cup AP flour1 cup whole wheat pastry flour1 1/2 tsp baking powder3/4 tsp baking soda1/2 tsp fine sea salt1/4 cup coconut oil, solid1 cup blueberries2 tbsp maple syrup1 tsp vanilla
Directions
Preheat oven to 375 degrees F. Line a baking sheet with parchment paper and dust with flour or a Silpat.
Combine almond milk and lemon juice in a liquid measuring cup. Allow to sit for 5 mins.
In a large bowl, combine the flours, baking powder, baking soda and salt. Give it a good whisk then add the coconut oil. Pinch it through the dry mixture until it looks like the bowl is full of tiny pebbles/sand. Fold in the blueberries.
Make a well in the center of the dry mixture and pour in the wet ingredients plus the zest. Mix together until a thick, slightly sticky dough forms. Don't over mix.
Transfer the dough to the baking sheet and form into an 8 inch round. Divide it into 8 pieces - or however many you want depending on how large you like your scones. Bake until golden, approximately 24-28 mins. When a toothpick is inserted, it should come out clean.
Allow to cool on the baking sheet for 10 mins before digging in.
If you want to add a glaze, transfer the scones to a cooling rack to cool completely. Combine 1/2 cup of powdered sugar with 1 tbsp of almond milk and whisk until there are no lumps.
Glaze once the scones are completely cool.
