Few fruits scream “summer” to me more than fresh berries. Besides being conveniently festive in color for Memorial Day/4th of July/Labor Day, they add the perfect pop of juicy flavor to SO many summer dishes: shortcakes, guacamole, pancakes, and of course — blueberry scones!
A classic breakfast recipe
Scones have been one of my favorite breakfasts for years. They feel fancy but require very minimal effort. Once autumn rolls around, I love whipping up pumpkin pecan!
But today we’re celebrating all things warm and spring-y. This recipe is made much lighter with yogurt — and only 3 1/2 TBS coconut oil for the entire batch! Whole wheat flour provides whole grain goodness along with some staying power. I tend to go light on the sweetener here (because jam = life), but feel free to add more if your palate enjoys it!
These are my boyfriend’s most-requested recipe, and I hope you see why. A perfect spring breakfast is only 30 minutes away! This recipe makes 6 large scones but can easily be doubled.
How to make blueberry scones:
- 1 cup + 3 TBS whole wheat flour (or a mixture of all purpose and wheat if you prefer a lighter scone. If gluten free, substitute Bob’s Red Mill 1 for 1)
- 1 – 3 TBS brown sugar, depending on desired sweetness level
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 tsp orange zest, optional
- 2 TBS ground flax + 5 TBS water
- 1/3 cup dairy free Greek-style yogurt
- 1 tsp vanilla
- 3 1/2 TBS coconut oil, softened
- 3/4 cup blueberries, fresh or frozen
- Chopped candied ginger, optional
- 2 TBS cane sugar and a sprinkle of cinnamon, optional
- Preheat your oven to 400 degrees F and lightly oil or parchment-line a baking sheet.
- In a large bowl, mix together flour, brown sugar, baking powder, baking soda, and salt.
- In a smaller bowl, combine flax and water and let rest for a couple minutes (this is your egg replacement). Add optional orange zest, yogurt, vanilla, and coconut oil. Pour wet mixture into dry and gently combine until crumbly but cohesive. Add in blueberries.
- On a lightly floured surface, knead the dough a few times until all blueberries are evenly incorporated and a disk shape is formed. Place dough on baking sheet and cut into 6 pieces, while maintaining the circle. For extra oomph, coat lightly with vegan butter and top with a few TBS of coarse sugar, a sprinkle of cinnamon, and pieces of candied ginger.
- Bake for 15-20 minutes until golden and firm The bottoms will bake quickly so be sure to check carefully. Remove sheet from oven, carefully take off scones, and let cool on a wire rack. Serve with honey (if not vegan), agave, butter, or jam.