Vegan Gluten Free Blueberry Scones

Step 1

Whisk together the flour sugar, baking powder and salt together in a large mixing bowl and combine.

Step 2

Add the coconut oil to the flour and use a fork to mix into the flour. Mix until the coconut oil is well combined. Your mixture should be powdery & dry.

Step 3

Add the coconut milk to the bowl and stir until a soft dough forms. Fold in the blueberries.

Step 4

Turn the dough out onto a sheet of lightly floured parchment paper. Mould the dough into a round disk, about 7 inches wide and 1 1/2 -2 inches tall. Cut the dough into 6 wedges.

Step 5

Place the dough in the fridge for at least 30 minutes. Don't skip this step - the coconut oil needs to harden up so the scones don't spread too much while baking.

Step 6

Preheat the oven to 400°F/200°C. When you're ready to bake transfer the dough to a baking sheet, pull the wedges apart leaving space between each wedge (at least 2 inches). Sprinkle with course sugar and bake for 20-22 minutes until the scones have risen and are golden in colour.

Step 7

Mix together the powdered sugar and maple syrup in a small bowl until you get a thick glaze. Start with 1 tablespoon of maple and add an additional tablespoon if you need a more fluid glaze. Drizzle the glaze over the top and enjoy!