We went to the neighborhood farmers market the other evening and there were still the most gorgeous flats of berries available that I could scarcely believe it. We bought a ton of blackberries and fresh blueberries and they were so sweet and delicious that I really wanted to make something special for the kids with them.

Blueberry Almond Coconut Scones from heatherChristo.com

The answer was Pia’s idea as she loooooves scones. And the coconut and almond flavors were a wonderful compliment to the sweet and tart flavors of the late summer blueberries.

Blueberry Almond Coconut Scones from heatherChristo.com

Since we are heading into the weekend, I thought that these might be just the ticket for those of you looking to make something a little extra special for “Weekend Breakfast!”

Blueberry Almond Coconut Scones from heatherChristo.com

These delicious scones served up with Raspberry Jam (my favorite!) and a hot cup of coffee sounds like a dream!

Blueberry Coconut Almond Scones- Vegan and Gluten-Free
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
 
Ingredients
  • ¼ cup unsweetened coconut milk (from a refrigerated carton)
  • 2 tablespoons apple cider vinegar
  • 2 cups all-purpose gluten-free flour (I used Bobs Red Mill)
  • ½ cup sugar
  • ½ cup toasted shredded unsweetened coconut
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon xanthum gum
  • ½ teaspoon kosher salt
  • 6 tablespoons cold vegan butter
  • 1 cup fresh blueberries
  • Almond Glaze
  • 1 cup powdered sugar
  • 1 teaspoon coconut oil
  • 2 teaspoons unsweetened coconut milk (from a carton)
  • 1 teaspoon almond extract
  • ¼ cup shaved almonds
Instructions
  1. Pre-heat the oven to 400 degrees and prepare a sheet pan with parchment or a silpat.
  2. In a small bowl, combine the unsweetened coconut milk and the apple cider vinegar and set aside.
  3. In the bowl of a food processor combine all of the dry ingredients and pulse to combine. Pulse in the vegan butter until it is well combined into the dry ingredients. Stream in the coconut milk/lemon juice while running the food processor and pulse it until the dough comes together into a ball. Transfer the dough to your work surface and shape into a disc.
  4. Use a sharp knife and gently cut the disc in half across the middle. (If you need to flour your knife go ahead!) Flip the top of the disc off and fill the middle with the blueberries. Place the top of the disc back on and then slice the disc into 6 wedges and transfer them to your prepared sheetpan.
  5. Bake the scones for 14 minutes until golden. Let them cool slightly and then drizzle with the Almond Glaze.
  6. For the Almond Glaze:
  7. In a small bowl, whisk everything together until smooth, you may need an additional teaspoon or two of unsweetened coconut milk to get the glaze extra smooth!
  8. Drizzle the glaze over the top of the scones and then sprinkle with the shaved almonds.

 

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We went to the neighborhood farmers market the other evening and there were still the most gorgeous flats of berries available that I could scarcely believe it. We bought a ton of blackberries and fresh blueberries and they were so sweet and delicious that I really wanted to make something special for the kids with them.

Blueberry Almond Coconut Scones from heatherChristo.com

The answer was Pia’s idea as she loooooves scones. And the coconut and almond flavors were a wonderful compliment to the sweet and tart flavors of the late summer blueberries.

Blueberry Almond Coconut Scones from heatherChristo.com

Since we are heading into the weekend, I thought that these might be just the ticket for those of you looking to make something a little extra special for “Weekend Breakfast!”

Blueberry Almond Coconut Scones from heatherChristo.com

These delicious scones served up with Raspberry Jam (my favorite!) and a hot cup of coffee sounds like a dream!

Blueberry Coconut Almond Scones- Vegan and Gluten-Free
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
 
Ingredients
  • ¼ cup unsweetened coconut milk (from a refrigerated carton)
  • 2 tablespoons apple cider vinegar
  • 2 cups all-purpose gluten-free flour (I used Bobs Red Mill)
  • ½ cup sugar
  • ½ cup toasted shredded unsweetened coconut
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon xanthum gum
  • ½ teaspoon kosher salt
  • 6 tablespoons cold vegan butter
  • 1 cup fresh blueberries
  • Almond Glaze
  • 1 cup powdered sugar
  • 1 teaspoon coconut oil
  • 2 teaspoons unsweetened coconut milk (from a carton)
  • 1 teaspoon almond extract
  • ¼ cup shaved almonds
Instructions
  1. Pre-heat the oven to 400 degrees and prepare a sheet pan with parchment or a silpat.
  2. In a small bowl, combine the unsweetened coconut milk and the apple cider vinegar and set aside.
  3. In the bowl of a food processor combine all of the dry ingredients and pulse to combine. Pulse in the vegan butter until it is well combined into the dry ingredients. Stream in the coconut milk/lemon juice while running the food processor and pulse it until the dough comes together into a ball. Transfer the dough to your work surface and shape into a disc.
  4. Use a sharp knife and gently cut the disc in half across the middle. (If you need to flour your knife go ahead!) Flip the top of the disc off and fill the middle with the blueberries. Place the top of the disc back on and then slice the disc into 6 wedges and transfer them to your prepared sheetpan.
  5. Bake the scones for 14 minutes until golden. Let them cool slightly and then drizzle with the Almond Glaze.
  6. For the Almond Glaze:
  7. In a small bowl, whisk everything together until smooth, you may need an additional teaspoon or two of unsweetened coconut milk to get the glaze extra smooth!
  8. Drizzle the glaze over the top of the scones and then sprinkle with the shaved almonds.