
Coconut Oil Blueberry Scones: A Delicious Vegan Recipe
Coconut oil has gained immense popularity in recent years, not only for its health benefits but also for its versatility in cooking and baking. One delightful way to incorporate coconut oil into your diet is through baking blueberry scones. This article will guide you through a simple and delicious recipe for coconut oil blueberry scones, perfect for breakfast or a snack.
Coconut oil is a fantastic alternative to butter in baking. It provides a rich flavor and helps create a tender, flaky texture in baked goods. Moreover, using coconut oil makes these scones vegan-friendly, catering to those following a plant-based diet.
To make these scones, you'll need the following ingredients:
Preheat the Oven: Start by preheating your oven to 400°F (204°C) and lining a baking sheet with parchment paper.
Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, baking powder, salt, and sugar until well combined.
Incorporate Coconut Oil: Grate the frozen coconut oil into the dry mixture. Use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs.
Add Wet Ingredients: Pour in the almond milk and vanilla extract, mixing until just combined. Be careful not to overmix; the dough should be somewhat shaggy.
Fold in Blueberries: Gently fold in the blueberries, ensuring they are evenly distributed throughout the dough.
Form the Scones: Turn the dough onto a lightly floured surface and knead it gently just a few times. Pat the dough into a circle about 1 inch thick. Cut into 8 wedges or use a biscuit cutter to create rounds.
Chill Before Baking: For best results, place the shaped scones in the freezer for about 10-15 minutes. This helps them maintain their shape while baking.
Bake: Place the chilled scones on the prepared baking sheet and bake for 22-26 minutes, or until golden brown on top.
Once baked, allow the scones to cool on a wire rack for at least 15 minutes. These scones are perfect on their own or can be drizzled with a simple glaze made from powdered sugar and almond milk.
Coconut oil blueberry scones are not only delicious but also a healthier alternative to traditional scones made with butter. With their tender, flaky texture and burst of flavor from the blueberries, these scones are sure to become a favorite in your household. Whether enjoyed for breakfast, as a snack, or served at brunch, they are a delightful treat that everyone will love. Try this recipe today and enjoy the goodness of coconut oil in your baking!
Coconut oil is a healthier fat source that contains medium-chain triglycerides (MCTs), which are metabolized differently than other fats. It also adds a rich flavor and helps create a tender, flaky texture in baked goods, making it a great alternative to butter.
Yes! This recipe is vegan-friendly as it uses coconut oil instead of butter and almond milk instead of dairy milk. It’s perfect for those following a plant-based diet.
You will need all-purpose flour, baking powder, salt, granulated sugar, frozen coconut oil, almond milk, vanilla extract, and blueberries. Optional ingredients include lemon zest for added flavor.
To achieve the best texture, use cold ingredients, avoid overmixing the dough, and chill the shaped scones before baking. This helps maintain their shape and ensures a flaky texture.

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