Blueberry Coconut Scones
Delicious vegan blueberry coconut scones that are dairy, soy, egg and gluten free.
Prep Time 10 minutes mins
Cook Time 15 minutes mins
Total Time 25 minutes mins
Course Breakfast
Cuisine British, Vegan
- 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
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.