Wednesday, June 3, 2015

Vegan Blueberry Scones with Coconut Oil

I think we've said it before but I'll say it again: we like to do things rustic here on Kitchen Grrrls. When you're hungry for some baked goods you whip up a batch of super simple scones and don't fuss about making them into fancy rounds or triangles. 

These are the best scones we've made! And they are oh, so simple. A complete snap to prepare!

They have just a slight coconut flavour but if you're not a fan of coconut don't worry because you probably won't notice it. What you will notice is the soft texture, bursts of blueberry, and subtle lemon flavour.

We were fortunate to get some Cocozia 100% Organic Coconut Oil to try and these scones were the perfect place to test it out. Sometimes I find coconut oil makes baked goods too dense but these scones maintained a light texture despite the coconut oil. We were very pleased :)

Blueberry Coconut Oil Scones
adpated from Dog Hill Kitchen 

1 cup AP flour
¼ cup organic sugar
1 tsp baking powder
¼ tsp baking soda
¼ tsp salt
1 ½ tsp lemon zest
3 tbsp solid coconut oil, like Cocozia 100% Organic Coconut Oil
6 tbsp plain coconut yogurt
Juice of half a large lemon, or as needed
3/4 to 1 cup frozen or fresh blueberries


Preheat oven to 400˚F and line baking sheet with a Silpat or parchment paper.

Sift together flour, sugar, baking powder, baking soda, and salt. Toss in lemon zest and distribute evenly.
Cut in coconut oil with a fork until the flour looks pebbly. Add in yogurt and lemon juice.

Grab a tablespoon or cookie scoop and plop mounds of dough onto the lined baking sheet.

Bake for 12-15 minutes or until slightly golden around the edges.

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