The perfect, easy, vegan scone recipe for cozy fall mornings
I recently returned from an amazing iNwine Adventure to the Sunshine Coast (stay tuned for the full article).
I booked us the most perfect little cottage in Sechelt, aptly named the Little White Coast Cottage on Airbnb. It was an amazing respite for my husband and I and it really could not have been cozier. Airbnb hosts Claudette and Daniel covered every detail in this little nest, including a welcoming gift of a bottle of BC wine and a basket of fresh baked scones.
The cottage is quiet, has a beautiful view of the ocean, a super comfy bed, a fireplace and the light that streams through the rooms is magic. The cottage is instantly welcoming and emits happy vibes.
Claudette shared the recipe with me, it is vegan and from The Minimalist Baker.
Make them today!
Coconut Oil Blueberry Scones with Rosemary
30-minute vegan blueberry scones made with coconut oil and infused with fresh rosemary. Savory, sweet, and perfectly tender.
Author: Minimalist Baker
Makes 8 scones
Ingredients:
1 batch flax egg (1 Tbsp (7 g) flaxseed meal + 2 ½ Tbsp (37 ml) water as original recipe is written)
3/4 cup unsweetened plain almond milk
3/4 cup spelt flour (or sub more all-purpose)
1 1/4 cups unbleached all-purpose flour
1 Tbsp baking powder
1/4 cup organic cane sugar plus more for topping
1/2 tsp sea salt
1 Tbsp fresh rosemary (stems removed // roughly chopped // organic when possible)
6 Tbsp room temperature coconut oil (scoopable, not liquid or frozen* | or vegan butter)
1/3 cup frozen wild blueberries (organic when possible)
Instructions:
Preheat oven to 400 degrees F (204 degrees C) and line a baking sheet with parchment paper (or leave bare).
Prepare flax egg in a small mixing bowl, then add almond milk.
In a separate mixing bowl, combine spelt flour, all purpose flour, baking powder, organic cane sugar, salt, and rosemary. Whisk to combine.
Add room temperature coconut oil and use a pastry cutter (or fork) to cut it into the mixture until only small bits remain.
Whisk the flax-almond milk mixture once more and add to the dry ingredients a little at a time while stirring with a wooden spoon. Add blueberries and gently stir once more to incorporate.
Gently transfer to a floured surface and use your hands to form it into a disc about 1 inch in height. Use a large knife to cut the circle into 6 even wedges (or 8 for smaller scones // amount as original recipe is written // adjust if altering batch size). Then use a floured spatula to transfer the scones to the prepared baking sheet. Sprinkle the tops with a bit more cane sugar.
Bake for 22-27 min or until fluffy and light golden brown on the edges. Let cool slightly before enjoying.
Best when fresh. Once completely cooled, store leftovers at room temperature in a well-sealed container for up to 3 days. Freezer for longer term storage. These are delicious plain, but they would also be delicious heated with a bit of vegan butter.
Notes:
*Make sure your coconut oil is scoopable (in the state it typically is when you buy it at the store), not liquid. If it's too liquidy and pourable, this will negatively affect the scones. To fix, set jar in refrigerator to firm up for 30 minutes, then stir and let rest another 30 minutes at room temperature. The oil should be consistently solid, not partially solid and partially liquid. Repeat this process (of chilling, stirring, resting), until the right texture is achieved. This is key to ensuring the scones' texture is just right and dough is easy to work with. (For best and most consistent results, be sure to store your coconut oil in a cool, dark place to keep it at the right texture/consistency.)
These scones keep for three days or one month in the freezer.
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