Blueberry Scone Recipe Vegan GF Made Easy and Delicious

If you’re craving a delightful treat that’s both vegan and gluten-free, look no further than these luscious blueberry scones. Perfectly tender with a crumbly texture, these scones combine the natural sweetness of fresh blueberries with a hint of vanilla and a subtle tang from dairy-free yogurt.

Whether you’re accommodating dietary restrictions or simply looking to enjoy a wholesome pastry, this recipe delivers on flavor without compromising on health or ethics.

These scones are quick to whip up and versatile enough to serve any time of day – be it a cozy breakfast, an afternoon snack with tea, or a charming addition to brunch. Using wholesome, accessible ingredients, you’ll find it easy to create bakery-quality scones right in your own kitchen.

Let’s dive into how you can make these delightful blueberry scones that everyone will love!

Why You’ll Love This Recipe

This blueberry scone recipe is a game changer for anyone following a vegan and gluten-free lifestyle. It boasts:

• Simple, natural ingredients – no refined sugars or complicated additives.
• Moist, tender crumb despite being gluten-free, thanks to a balanced mix of flours and dairy-free yogurt.
• Fresh blueberries burst in every bite, adding juiciness and vibrant flavor.
• Easy to customize with add-ins like nuts, citrus zest, or dairy-free chocolate chips.
• Quick preparation – you can have warm scones ready in under 40 minutes.

Whether you’re vegan, gluten-intolerant, or just love delicious baked goods, these scones will quickly become a staple in your recipe collection.

Ingredients

• 2 cups gluten-free all-purpose flour (ensure it contains xanthan gum)
• 1/4 cup coconut sugar or organic cane sugar
• 1 tbsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup coconut oil, solid but slightly softened
• 1/2 cup unsweetened dairy-free yogurt (such as almond or coconut yogurt)
• 1 tsp vanilla extract
• 1 tbsp apple cider vinegar
• 1 cup fresh blueberries, gently rinsed and patted dry
• Optional: zest of 1 lemon for a citrusy brightness

Equipment

• Large mixing bowl
• Whisk or fork
• Pastry cutter or two forks (for cutting in coconut oil)
• Measuring cups and spoons
• Baking sheet
• Parchment paper or silicone baking mat
• Cooling rack
• Sharp knife or bench scraper

Instructions

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or a silicone mat.
2. Mix dry ingredients: In a large bowl, whisk together the gluten-free flour, coconut sugar, baking powder, baking soda, and salt until evenly combined.
3. Cut in the coconut oil: Using a pastry cutter or two forks, cut the solid coconut oil into the dry ingredients until the mixture resembles coarse crumbs with pea-sized bits. This step helps create a tender, flaky texture.
4. Combine wet ingredients: In a separate small bowl, stir together the dairy-free yogurt, vanilla extract, and apple cider vinegar.
5. Add wet to dry: Pour the wet mixture into the dry ingredients and stir gently with a spatula or wooden spoon just until combined. Be careful not to overmix, or the scones may become tough.
6. Fold in blueberries and lemon zest: Carefully fold in the fresh blueberries and optional lemon zest, ensuring they are evenly distributed without crushing the berries.
7. Shape the dough: Turn the dough out onto a lightly floured surface (use gluten-free flour). Pat it into a circle about 7 inches in diameter and 1 inch thick.
8. Cut into wedges: Using a sharp knife or bench scraper, cut the dough into 8 equal wedges. Transfer the wedges onto the prepared baking sheet, spacing them slightly apart.
9. Bake: Bake for 18-22 minutes, or until the scones are golden brown on top and a toothpick inserted into the center comes out clean.
10. Cool and serve: Allow the scones to cool on the baking sheet for 5 minutes before transferring them to a cooling rack. Serve warm or at room temperature.

Tips & Variations

Tip: For even more tenderness, chill the dough for 15-20 minutes before baking. This firms up the coconut oil and leads to flakier layers.

Variation: Swap blueberries for fresh raspberries or chopped strawberries for a different berry twist.

Upgrade: Add 1/2 cup chopped walnuts or pecans for crunch.

Sweet glaze: Mix powdered sugar with a splash of lemon juice or dairy-free milk to drizzle over cooled scones for extra sweetness.

Nutrition Facts

Serving Suggestions

These scones pair wonderfully with a cup of hot tea or coffee. For a delightful brunch, serve them alongside fresh fruit and a dairy-free spread like almond butter or coconut cream.

If you enjoy baking, you might also love trying other unique recipes on our site, such as the Cinnamon Pecan Ice Cream Recipe for a cool dessert, or the savory Classico Sun Dried Tomato Alfredo Sauce Recipe to complement your next pasta night.

For a sweet treat, don’t miss the decadent Chocolate Heaven Cake Recipe.

Conclusion

This vegan and gluten-free blueberry scone recipe is a fantastic addition to any baker’s repertoire. It combines wholesome ingredients with simple techniques to deliver scones that are tender, flavorful, and bursting with juicy blueberries.

Perfect for those with dietary restrictions or anyone wanting a healthier indulgence, these scones prove that you don’t have to sacrifice taste or texture.

Beyond the recipe itself, baking these scones can become a comforting ritual – the aroma filling your kitchen and the joy of sharing your creation with loved ones. Whether you’re enjoying a quiet morning or hosting a brunch, these scones are sure to impress.

Try them today and savor the perfect blend of sweet, tangy, and flaky in every bite!

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