I started following a plant-based diet when I was in college at RISD in Providence, Rhode Island. At the time the vegan restaurant and shopping options were fairly limited (I hear it’s greatly improved since then!) so when I graduated I decided to move to one of the most-vegan friendly places on earth- Portland, Oregon. I spent the first few months elated that everywhere I looked there were vegan restaurants, vegan bakeries and juice bars but I eventually I realized that the best thing about living there (food-wise) was the local produce!
In the summer I would go out to Sauvie’s Island, a small island just a few minutes outside of the city that’s overflowing with pick-your-own berry farms. It was there that I learned how absolutely delicious a perfectly ripe blueberry should taste.
It’s been three years since I lived in Portland but my blueberry standards have not wavered. Now that I realize how unnatural it is to see blueberries in the grocery store in January (and all other out of season produce for that matter!) I try to make the most of the summer blueberry season months. As much as I love to snack on them fresh, blueberries make an amazing addition to almost every baked good and today I’m super excited to share my Vegan Blueberry Scone recipe!
I’ve never been a fan of hard and crumbly scones so I made sure the recipe is soft on the inside. It’s been a little while since I’ve eaten a baked good that’s not gluten-free so I like to run my experiments by my gluten-eating-boyfriend with the question, “but does it taste gluten-free?” He said that this scone recipe definitely passes the GF test and is even tastier and more muffin-like than the average scone.
- 2 cups all purpose gluten-free flour+ extra for sprinkling
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp xanthan gum
- ⅛ tsp salt
- ¼ cup coconut oil, melted
- 1 tsp vanilla extract
- 1 tbs brown rice or maple syrup
- ¼ cup non-dairy milk
- ½ cup blueberries
- Preheat oven to 400°. Grease a baking sheet.
- In a large bowl, whisk all dry ingredients together.
- In a small bowl or cup, mix all wet ingredients together. Pour into large bowl, stirring until thoroughly combined. Use your hands to knead dough. If batter is too dry to knead into a ball, add 1-2 more tablespoons of milk. Fold in blueberries.
- Sprinkle extra flour on a clean surface. Form batter into ball and flatten on surface until it's 2" thick, keeping the edges round. Use a sharp knife to slice dough into 6 triangles (3 cuts across). Place pieces on baking sheet.
- Bake for 15 minutes, or until edges are golden brown. Remove from oven and let cool for at least 15 minutes before enjoying.
There’s still 1 day left to enter the 21-Day Colorful Kitchen Meal Plan Giveaway!!