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Blueberry Coconut Scones
Delicious vegan blueberry coconut scones that are dairy, soy, egg and gluten free.
Ingredients
- 3 Cups Gluten Free Flour
- 1 Cup Coconut Milk
- 1/3 Cup Organic Shredded Coconut
- 1/2 Cup Granulated Sugar
- 1/2 Tablespoon Baking Powder
- 1/4 Teaspoon Salt
- 1/2 Teaspoon Vanilla Extract
- 1/2 Cup Coconut Oil Solid
- 1 Banana
- 1 Cup Blueberries
Instructions
- Preheat the oven to 400 degrees F.
- Combine gluten free flour, baking powder, salt and sugar into a large bowl.
- In a small bowl combine coconut oil, coconut milk and vanilla extract.
- Add the contents from the small bowl to the large bowl gently stirring as you add the banana and shredded coconut.
- Add blueberries and gently begin to knead the dough.
- Pour the dough onto a floured cutting board and continue to knead gently.
- Use a round cookie cutter to shape the dough to be placed on a parchment lined baking pan.
- Bake for 15 minutes. Remove from the oven and allow to cool for 5 to 10 minutes.
