vegan blueberry coconut scones
Working at a coffee shop with copious amounts of baked goods is a challenge for me. Those freaking cranberry orange scones are SO. GOOD. Inevitably, on a daily basis, a scone will break and be deemed “unsellable”. It goes into a pastry bag and sits on our table in the back room alongside all of our drinks. And it stares at me, mockingly, all day long. Honestly, I usually end up throwing it away lest I shove the whole thing in my mouth.
So when I saw this recipe on my newest blog obsession, I knew someone was looking out for me. I ran my little scone-loving butt to Sprouts and picked up some coconut flour, brown rice flour and a bag of frozen organic blueberries. Being new to (vegan) baking, I had NO why the temperature of my coconut oil would affect the amount of hot water I put in or why but I worked it out, a la Tim Gunn. When mixing my dough, I just kept adding water until it looked pretty doughy and not crumbly. My vanilla extract ran out on me, so I added a touch more agave nectar. Then I packed my 1/2 cup measuring scoop tight (I like ’em dense!) before flopping the dough onto the baking sheet. I molded those blobs into cute little scone shaped goodness and baked them according to directions.
The result? Dense, moist (I know I hate that word too, but it really is applicable here!) and perfectly baked scones! *happpy dance* Not overpoweringly coconut-y and the perfect texture. Juicy blueberries abound, though I will probably add more next time. I sure love my blueberries. Oh, and did I mention the were gluten-free also? No upset tummies here! Thanks for sharing this recipe, Elise!
Now, to take this recipe to the next level and make some of the cranberry orange variety! Excited!