Vegan gluten-free lemon blueberry scones that will go perfectly with your tea or coffee at breakfast and brunch. These scones can also be made just vegan, instructions for both ways are included.
Line a baking sheet with parchment paper and set aside.
In a medium bowl, whisk together oat flour, brown rice flour, baking powder, sugar, salt, and lemon rind.
Add soft coconut oil to the bowl and using a pastry blender, cut coconut oil into the flour mixture until the mix looks sandy and all of the bigger chunks have been broken up. See picture above.
Add the shredded coconut and blueberries. Mix until combined. Take special care when mixing so you don't break the berries.
Add non-dairy milk to the bowl and with a wooden spoon, stir gently until a dough is formed.
Knead the dough lightly and quickly until all ingredients have combined and there are no more dry parts in the bowl. Form into a ball.
Transfer dough ball to the parchment lined baking sheet and form dough into an 8-inch wide, 1" tall disc.
Place baking sheet in the refrigerator to chill for 20 minutes.
After dough has chilled, brush the top with 1 tablespoon of coconut milk and sprinkle with the turbinado sugar (if using).
Using a knife, or a pizza cutter, cut the disc into 8 equal wedges and arrange them at least 2 inches apart on the baking sheet (see picture above).
Bake for 20 minutes.
While the scones are cooling, make the glaze:
Add the powdered sugar, lemon juice, and lemon zest to a small bowl.
Mix until everything has combined into a liquid glaze.
Make sure that the scones are still on the cooling rack, place a piece of parchment paper under the rack to catch any drips.
When the scones have fully cooled, using a spoon, drizzle the glaze over each scone.
Notes
If you are not making the gluten-free version and you are using all-purpose flour, use the following ingredients and measurements:
Use 2 cups of all-purpose flour
Use ⅔ cups of unsweetened non-dairy milk
Other Notes:
I have not tested with any other flours than the oat + brown rice and the all-purpose.
This recipe will NOT work with coconut flour.
The coconut oil must be soft, but not too soft or melted (like room temperature butter) so it can be cut into the flour. If your coconut oil is too soft, refrigerate until it firms up a bit.
Fresh blueberries work best in this recipe but if you don't have any, frozen can also be used. Just know that they will likely turn your scones purple :)
Fresh coconut is great in this recipe, it will give the scones axtra boost of coconut flavour that works very well with the lemon and blueberries. If you don't have any, freshly shredded coconut, dry coconut works perfectly fine as well. (Learn how to crack open and use a whole coconut)
Nutrition info listed below is based on 1 scone, without the optional glaze and coconut milk/sugar topping. Nutrition info is only to be used as a rough guide. Click here to learn how nutrition info is calculated on this website.