Vegan Blueberry Scones (Gluten Free!)
These delicious gluten free and vegan scones are easy to make and have a perfectly flaky and soft texture. Made with just 9 ingredients and chock full of blueberries, you will love how subtly sweet and flavorful they are!
Ingredients
- 2 cups almond flour
- 1/2 cup arrowroot starch
- 3/4 tsp baking powder
- 1/4 tsp sea salt
- 1/3 cup coconut oil (or ghee, melted)
- 1/4 cup full-fat coconut milk
- 3 tbsp maple syrup
- 1 tsp vanilla extract
- 1 cup fresh blueberries (or frozen (do not defrost before adding))
- 3 tbsp coconut butter
- 2 tbsp full-fat coconut milk
- 1 tsp maple syrup
- 1 tsp lemon juice
- Warm water (if needed)
- 1/2 cup powdered sugar
- 1/2 tbsp water
- 1/8 tsp vanilla extract
Directions
- 1
Preheat oven to 375 degrees F and line a baking sheet with parchment paper.
- 2
In a large mixing bowl, stir together almond flour, arrowroot starch, baking powder, and sea salt.
- 3
In another bowl, whisk together coconut oil, coconut milk, maple syrup, and vanilla extract.
- 4
Pour wet ingredients into dry ingredients, and mix together until just combined.
- 5
Stir in blueberries, then chill in the refrigerator for 5 minutes.
- 6
Once chilled, shape the dough into an 8-inch round circle on the parchment paper and slice into 8 equal pieces.
- 7
Separate the pieces so they are 2 inches apart.
- 8
Bake for 25-30 minutes, until a toothpick inserted into the center comes out clean.
- 9
Cool completely.
- 10
Coconut Glaze: Combine all ingredients and melting together in a microwave or a double boiler. Add a splash of warm water if the glaze is too thick and you want to thin it out.OR Powdered Sugar Glaze: Stir all the ingredients in a bowl until a glaze forms. Add a few drops of water to thin out the glaze, if needed.
- 11
Use a spoon to drizzle the glaze over the scones, then enjoy!