Fit Mitten Kitchen · by Ashley★ 4.9 (11)
Vegan Blueberry Scones
NUTRITION · PER SERVING35M COOK
CAL 13%·PRO 10%
CARBS 40G63% OF CAL
3G FIBER19G SUGAR18G OTHER
FAT 10G34% OF CAL
7G SAT2G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Soft, flaky scones bursting with juicy blueberries, made with coconut oil and whole wheat flour. Perfect for breakfast or a light snack.
mainamericanbaked good⚙️ food processor🍪 sheet pan🔥 oven🌀 blenderdairy freeveganvegetarian
View the full recipe on Fit Mitten Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 2 cups whole wheat white flour (or half whole wheat flour with half all-purpose flour)
- ¼ cup organic granulated sugar (or granulated sugar of choice)
- 1 tablespoon baking powder
- ½ teaspoon fine sea salt
- 6 tablespoons frozen coconut oil (or frozen vegan butter)
- 1 cup fresh blueberries (or frozen, tossed in flour)
- 1 teaspoon vanilla extract
- ¾ cup non-dairy milk (soy, oat, almond, cashew or coconut)
- 1 tablespoon lemon juice
- ⅔ cup confectioners sugar
At a glance
PER SERVING · TIME 35M
CAL 13%·PRO 10%
CARBS 40G63% OF CAL
3G FIBER19G SUGAR18G OTHER
FAT 10G34% OF CAL
7G 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
- 25m
- Sodium
- 156mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 165mg
- Calcium
- 26mg
- Iron
- 0.92mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 156MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.