I have been craving blueberry scones recently, and I finally decided to make some. This is my recipe for vegan blueberry oatmeal scones! (I’m not vegan, but I like baking vegan)

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Note: Recipe adapted from Delicious Balance blog

Yield: 6 scones

Ingredients:

3/4 cups old-fashioned rolled oats

1/4 cup non-dairy milk (I used almond milk)

6 tbsp. whole wheat flour

6 tbsp. all purpose flour

21/2 tbsp. sugar, plus 1/2 tablespoon for sprinkling

1 teaspoon baking powder

1/4 teaspoon salt

5 tablespoons coconut oil (firm, not the spray or liquid)

1/4 cup blueberries (frozen defrosted or fresh)

Method:

1.) Preheat the oven to 375 degrees and scatter oats on a baking sheet and toast them in the oven until golden brown, about 7 minutes. Set oats aside to cool and reserve 1 tablespoon for sprinkling later. Set oven to 450 degrees.

2.) Scoop individual tablespoons of coconut oil onto a baking sheet with parchment paper (see photo) and refrigerate for 5 minutes.

3.) Place flour, sugar, baking powder, and salt into a mixing bowl and combine.

4.) Pour dry mixture into a food processor (a mini food processor will do) and add the scoops of coconut oil. Pulse together until the mixture resembles sand and pour into mixing bowl.

5.) Add oats (reserving 1 tablespoon) into the mixing bowl with the blueberries. If using frozen, pat dry.

6.) When everything is combined, add milk and stir until it forms a sticky mass. Use your hands to gently incorporate everything together.

7.) Dust work surface with flour and turn dough onto work surface, forming a disk about 1 inch thick. Sprinkle remaining oats onto dough and freeze for 5 minutes.

8.) Cut dough into 6 equal wedges and place on a baking sheet sprayed with cooking spray. Sprinkle 1/2 tablespoon of sugar onto the wedges and bake at 450 degrees for about 12 minutes, or until the scones are golden. Cool on baking sheet and enjoy!

I ate the scones with lemon curd (my recipe for the lemon curd can be found here: https://wordpress.com/post/avoliciousblog.wordpress.com/383) as a dessert. The scones can also be eaten as a quick, on-the-go breakfast.

I hope you love these scones as much as I do!

Love,

Serena

 

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