Blueberry Banana Scones (Vegan)
An easy recipe for Vegan Blueberry Banana Scones! They're sweet, crumbly, and bursting with berries in every bite.
Ingredients
- 2 and 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon nutmeg
- 3 and 1/2 tablespoons coconut sugar
- 1/4 cup coconut oil, solid
- 1 and 1/2 cups fresh blueberries
- 1/3 cup ripe, mashed banana
- 1/2 cup plus 1 tablespoon unsweetened coconut milk (unsweetened almond milk will also work)
- 2 teaspoons vanilla extract
For the glaze:
- 1 tablespoons coconut milk
- 1/2 cup confectioners sugar
Instructions
- Preheat the oven to 400° (F). Line a baking sheet with parchment paper and set it aside.
- In a large bowl, mix together the flour, salt, baking powder, baking soda, nutmeg, and coconut sugar. Add the coconut oil and - using your hands - work it into the flour, creating pea-sized pieces. Add in the blueberries and gently toss them in the flour mixture until they're well coated.
- Make a well in the center of the dry ingredients and add in the mashed banana, coconut milk, and vanilla. Stir the wet ingredients together with a fork, then use a rubber spatula to incorporate them into the batter, mixing until just combined. The dough will be very thick and sticky.
- Turn the dough out onto a lightly floured work surface and gently knead it into an 8-inch round. Slice the round into 8 even wedges, then transfer the wedges to the prepared baking sheet.
- Bake for 22 to 24 minutes, or until cooked through and golden brown. Allow the scones to cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely. While the scones cool, make the glaze.
- For the glaze: In a small mixing bowl, whisk together the coconut milk and confectioners' sugar until no lumps remain. Drizzle the scones with the glaze and serve at once.
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