Blueberry Scones (Vegan + Gluten Free)

Hump Day calls for classic blueberry scones! These beauties are gluten free, vegan and refined sugar free! Now that’s what I call a healthy scone!

Scones are such a traditional and classic baked good aren’t they? This is my first time making gluten free scones that also contain zero dairy and any added refined sugar. They aren’t completely sugar free because of course the blueberries and raspberry jam contain natural sugars but I wouldn’t be too concerned about that, they’re a must in scones!!

Ingredients
Scones

• 2 cups gluten free all purpose flour, I used Bob’s Red Mill 1-to-1 Gluten Free Baking Flour*
• 1 Tbsp baking powder
• ¼ tsp Himalayan pink salt
• 1 cup coconut cream, only scoop out the thick part of the cream** Refer to notes below
• ¾ cup almond milk or any non-dairy thin light milk of choice
• 1½ tsp vanilla bean extract
• ½ cup fresh or frozen blueberries
• 2 Tbsp almond milk, for glaze before baking
• Toppings
• Chilled coconut cream
• Fresh raspberry jam or any jam of choice

Method
Scones

• Preheat oven to 200°C (390°F). Line a 9” x 12” baking pan that has sides with parchment paper and set aside. Prepare a lightly floured surface such as a large wooden board or your kitchen bench. I used the all purpose flour for this.
• In a large mixing bowl, combine flour, baking powder and salt, mix well.
• In a separate small mixing bowl, combine coconut cream, almond milk and vanilla, mix until well combined.
• Make a well in the middle of the flour mix, pour wet mixture into the well and stir with a wooden spoon until just combined.
• Mix through blueberries with the wooden spoon. Using your hands, bring dough together, it will be a sticky dough.
• Turn dough out onto prepared floured surface. Begin to lightly knead the dough with the flour on the surface until it comes together and forms a soft dough.
• Pat dough out slightly into a round, approx. 1” - 1½” in thickness and approx. 8” in diameter.
• Read more please visit : wholesomepatisserie.com

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