Hannah Kaminsky
Vegan Gluten-Free Blueberry Scones
These scones are chock-full of blueberries and make for a wonderful breakfast treat.
May 20, 2024
The legendary Erin McKenna of New York and California’s Erin McKenna’s Bakery shares her beloved recipe for gluten-free blueberry scones. Every day is a good day for a warm scone with a frothy latte or cup of tea.
What you need:
2 cups spelt pastry flour
1 tablespoon baking powder
1 teaspoon salt
⅓ cup cold pressed oil
⅓ cup plus ¼ cup (for brushing) agave nectar
¼ cup cold water
1 tablespoon vanilla extract
½ cup fresh or frozen blueberries
What you do:
- Preheat oven to 375 degrees. Line a cookie sheet with parchment paper or a thin layer of oil.
- Place flour, baking powder, and salt in a bowl and mix. Add oil, ⅓ cup agave nectar, water, and vanilla and mix 30 seconds. Gently fold in blueberries.
- Drop large spoonfuls of dough onto cookie sheet and bake for 15 to 20 minutes. Remove from oven and brush with agave nectar. Continue to bake for an additional 2 to 4 minutes or until lightly golden.
For more plant-based recipes like this, read:
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