Gluten-Free Vegan Lemon Blueberry Scones
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Tender gluten-free scones studded with blueberries and brightened by fresh lemon zest, made vegan with coconut oil and almond flour. They have a crispy exterior and moist crumb, perfect for breakfast or an afternoon snack with tea or coffee.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 2⅓ cups (224g) blanched almond flour
- ¾ cup (96g) arrowroot flour (or tapioca flour)
- ¼ cup coconut sugar
- 1¼ teaspoons baking powder
- ½ teaspoon sea salt
- ½ teaspoon cinnamon (optional)
- ½ cup (100g) coconut oil (firm)
- ¼ cup full-fat canned coconut milk (plus a little extra to brush on top of the scones)
- 2 tablespoons fresh lemon juice (plus zest)
- 1 flax egg (see Notes, or use a regular egg if you're not vegan)
- 1 teaspoon vanilla extract
- ¾ cup fresh or frozen blueberries
- Raw turbinado sugar (to sprinkle on top (optional))
At a glance
PER SERVING · TIME 50M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 30m
- Sodium
- 3mg
- Total sugar
- 9g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 78mg
- Calcium
- 81mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 3MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.