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Blueberry Coconut Scones

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Blueberry Coconut Scones
Delicious vegan blueberry coconut scones that are dairy, soy, egg and gluten free.
Course Breakfast
Cuisine British, Vegan
Prep Time 10 minutes
Cook Time 15 minutes
Servings
people
Ingredients
Course Breakfast
Cuisine British, Vegan
Prep Time 10 minutes
Cook Time 15 minutes
Servings
people
Ingredients
Instructions
  1. Preheat the oven to 400 degrees F.
  2. Combine gluten free flour, baking powder, salt and sugar into a large bowl.
  3. In a small bowl combine coconut oil, coconut milk and vanilla extract.
  4. Add the contents from the small bowl to the large bowl gently stirring as you add the banana and shredded coconut.
  5. Add blueberries and gently begin to knead the dough.
  6. Pour the dough onto a floured cutting board and continue to knead gently.
  7. Use a round cookie cutter to shape the dough to be placed on a parchment lined baking pan.
  8. Bake for 15 minutes. Remove from the oven and allow to cool for 5 to 10 minutes.
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