Yield 8 scones
An easy recipe for Vegan Blueberry Banana Scones! They're sweet, crumbly, and bursting with berries in every bite.
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
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, and nutmeg. 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.
Courses Breakfast, Snack
Recipe by Baker by Nature at http://bakerbynature.com/vegan-blueberry-banana-scones/