Nora Cooks · by Nora★ 4.9 (259)
Vegan Blueberry Scones
NUTRITION · PER SERVING36M COOK
CAL 12%·PRO 9%
CARBS 53G87% OF CAL
4G FIBER30G SUGAR19G OTHER
FAT 3G10% OF CAL
1G SAT2G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Tender, moist vegan scones studded with fresh blueberries and topped with a simple glaze. Perfect for breakfast or brunch, better than store-bought.
mainamericanbaked good🍪 sheet pan🔥 ovendairy freeveganvegetarian
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Nutrition & ingredients
Ingredients
serves 8- 2 cups all purpose flour
- 1 tablespoon baking powder
- 1 tablespoon ground flaxseeds
- 1/2 teaspoon salt
- 1/2 cup granulated sugar
- 8 tablespoons cold vegan butter ((or solid coconut oil))
- 1/2 cup almond milk (+ more as needed)
- 1 teaspoon pure vanilla extract
- 3/4-1 cup fresh blueberries ((may use frozen as well))
- OPTIONAL: lemon zest from 1 lemon
- 1 cup powdered sugar
- 2 tablespoons almond milk
- 1/2 teaspoon pure vanilla extract
At a glance
PER SERVING · TIME 36M
CAL 12%·PRO 9%
CARBS 53G87% OF CAL
4G FIBER30G SUGAR19G OTHER
FAT 3G10% OF CAL
1G SAT2G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 26m
- Sodium
- 158mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 152mg
- Calcium
- 47mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 158MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.