Gluten-Free Vegan Lemon Blueberry Scones

Gluten-Free Vegan Lemon Blueberry Scones

Photo of four triangular blueberry scones topped with lemon wedges on a sheet of brown baking paper
These Gluten-Free Vegan Lemon Blueberry Scones are moist and fluffy, sweet and fruity, and rich and "buttery"!

Gluten-Free Vegan Lemon Blueberry Scones

Ingredients

  • 60 g (1/4 cup) coconut oil (or sub olive or vegetable oil)
  • 80 ml (1/3 cup) unsweetened almond milk (or any other plant-based milk)
  • 4 tablespoons lemon juice
  • 1 tablespoon lemon zest
  • 8 tablespoons maple syrup (or sub any other sweetener)
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • 150 g (1 1/4 cup) ground almonds (almond meal) *
  • 100 g (1 cup) fresh blueberries
  • 150 g (1 1/4 cup) gluten-free flour blend (or sub plain flour if not gluten-free)
  • 2 heaped teaspoons baking powder (ensure gluten-free if necessary)
  • 1/4 teaspoon bicarbonate of soda (baking soda)

Instructions

  • Preheat oven to 180 degrees Celsius (350 degrees Fahrenheit)
  • Place the coconut oil in a large bowl and melt over a saucepan of boiling water or in the microwave (skip this step if using any other oil)
  • Once melted, add the milk to the same bowl along with the lemon juice, lemon zest, maple syrup, vanilla, salt, ground almonds and blueberries
  • Sift in the flour, baking powder and bicarbonate of soda
  • Mix well until a dough forms - it should be soft, but firm enough to mould easily. You can add a tiny splash more milk if it’s looking too dry
  • Line a baking tray with greased baking paper
  • Use your hands to shape the dough into a slightly elongated circular shape about 2 cm/1 inch thick - you can also use a floured rolling pin for this, but I prefer to do it with my hands because it’s easier. There’s no need to use a floured surface as the baking paper works to stop the dough from sticking.
  • Keeping the dough in that shape, use a knife to carve the surface of the dough into eight - cut in half first, then each half into half, and each quarter into half again until you end up with eight even triangles. It's a bit like cutting up a pizza, but make sure not to cut all the way down through the dough.
  • Bake in the oven for 15-20 minutes until browned and an inserted skewer comes out clean
  • Leave to cool slightly before cutting
  • Tastes best when fresh, but keeps covered in the fridge for up to a few days - delicious reheated in the toaster!

Notes

*You can alternatively use almond flour
https://www.rhiansrecipes.com/gluten-free-vegan-lemon-blueberry-scones/
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