Vegan Gluten-Free Blueberry Scones

Hannah Kaminsky

Vegan Gluten-Free Blueberry Scones

These scones are chock-full of blueberries and make for a wonderful breakfast treat.

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The legendary Erin McKenna of New York and California’s Erin McKenna’s Bakery shares her beloved recipe for gluten-free blueberry scones. Every day is a good day for a warm scone with a frothy latte or cup of tea.

What you need:

2 cups spelt pastry flour
1 tablespoon baking powder
1 teaspoon salt
⅓ cup cold pressed oil
⅓ cup plus ¼ cup (for brushing) agave nectar
¼ cup cold water
1 tablespoon vanilla extract
½ cup fresh or frozen blueberries

What you do:

  1. Preheat oven to 375 degrees. Line a cookie sheet with parchment paper or a thin layer of oil.
  2. Place flour, baking powder, and salt in a bowl and mix. Add oil, ⅓ cup agave nectar, water, and vanilla and mix 30 seconds. Gently fold in blueberries.
  3. Drop large spoonfuls of dough onto cookie sheet and bake for 15 to 20 minutes. Remove from oven and brush with agave nectar. Continue to bake for an additional 2 to 4 minutes or until lightly golden.
For more plant-based recipes like this, read:

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