Dairy-Free Blueberry Scones
Indulge in the perfect balance of tender crumb and fruity sweetness with these Dairy-Free Blueberry Scones! Made with a creamy almond milk and solid coconut oil base, these scones are a luscious twist on the classic favorite—entirely dairy-free and vegan-friendly. Fresh blueberries and a hint of bright lemon zest bring a burst of flavor to every bite, while a sprinkle of turbinado sugar creates a delightfully crisp topping. Ready in just 35 minutes, these easy-to-make scones are an ideal treat for breakfast, brunch, or a snack alongside your favorite tea or coffee. Whether you're accommodating dietary restrictions or simply exploring new flavors, this recipe is sure to impress. Perfectly flaky, irresistibly sweet, and oh-so-simple—your dairy-free morning indulgence awaits!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 0.33 cup granulated sugar
- 1 tablespoon baking powder
- 0.25 teaspoon salt
- 0.5 cup coconut oil, solid
- 0.5 cup unsweetened almond milk
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries
- 1 teaspoon lemon zest
- 2 tablespoons turbinado sugar, for sprinkling
Instructions
Preheat your oven to 400 degrees F (200 degrees C) and line a baking sheet with parchment paper.
In a large bowl, whisk together the all-purpose flour, sugar, baking powder, and salt.
Add the solid coconut oil to the dry ingredients and use a pastry cutter or two forks to cut the coconut oil into the flour mixture until it resembles coarse crumbs.
In a small bowl, mix almond milk and vanilla extract together.
Gradually add the almond milk mixture to the dry ingredients, stirring until just combined.
Gently fold in the blueberries and lemon zest, being careful not to overmix the dough.
Turn the dough out onto a lightly floured surface and pat into an 8-inch circle that is about 1 inch thick.
Using a sharp knife, cut the dough circle into 8 equal wedges.
Place the wedges onto the prepared baking sheet, spacing them apart to allow for spreading.
Sprinkle the tops of the scones with turbinado sugar for an added crunch.
Bake in the preheated oven for 18-20 minutes or until the scones are golden brown and a toothpick inserted into the center comes out clean.
Allow the scones to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Serve warm or at room temperature, and enjoy your delightful dairy-free blueberry scones!
Nutrition Facts
Calories |
2377 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 123.7 g | 159% | |
| Saturated Fat | 98.9 g | 494% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2015 mg | 88% | |
| Total Carbohydrate | 303.5 g | 110% | |
| Dietary Fiber | 10.6 g | 38% | |
| Total Sugars | 107.3 g | ||
| Protein | 26.6 g | 53% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 258 mg | 20% | |
| Iron | 11.9 mg | 66% | |
| Potassium | 429 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
