Vegan Blueberry Scones with Orange Glaze
Easy vegan blueberry scones made with ingredients you likely have on hand. Perfect for a lazy Sunday.
Ingredients
- 2 ¼ cup all purpose flour
- 1 tbsp baking powder
- 1 tbsp ground flax seed
- ½ tsp salt
- ¼ cup sugar
- ½ cup cold refined coconut oil
- 1 tbsp lemon juice
- 1 cup unsweetened coconut milk
- 1 tsp vanilla
- 3/4 cup blueberries
Orange Glaze
- juice and zest from half a large orange
- ¼ cup icing sugar *approximate. This will depend on how juicy your orange is and how thin of a glaze you would like. Add icing sugar a tbsp at a time until you get desired consistency.
Instructions
- Preheat oven to 400°.
- In a large mixing bowl combine flour, baking powder, salt and sugar.
- Using a pastry cutter or the back of a fork, cut in cold coconut oil until it resembles small peas. This is not the time for a stand mixer! You just want it incorporated, not overly mixed. Gently fold in the blueberries.
- In a separate bowl combine flax seed, lemon juice, unsweetened coconut milk, vanilla and orange zest. Allow to rest for a few minutes until the flax seed has a chance to thicken the wet ingredients.
- With as little mixing as possibly combine wet and dry ingredients. Do you sense a theme of minimal mixing?
- Once dough begins coming together, dump on a baking sheet and form into a round. Press down until the disc is approximately 1 ½ inches thick.
- Score the disc into 8 equal pie slices with a sharp knife or pizza cutter.
- Bake for 22 minutes or until just golden around edges.
- While the scones are baking combine the glaze ingredients until desired consistency.
- Once scones are slightly cooled, drizzle with glaze.
Notes
These scones are best enjoyed the day they are made. If storing (for up to 3 days), opt for an airtight container and reheat for a few moments before enjoying. These can be frozen (I would skip the glaze if freezing), thawed and reheated.