Blueberry Scones


Vegan Friendly & Gluten Free



PREP TIME 10 minutes

COOK TIME 25-30 minutes

  • 60g coconut oil, melted
  • Zest & juice of 1 lime
  • 8 tbsp/120ml maple syrup or sweetener
  • 1 tsp vanilla extract
  • Pinch of salt
  • 150g/ 11/4 cup ground almonds
  • 150g / 1 1/4 cup gluten free flour, sifted
  • 2 tsp baking powder
  • ¼ tsp bicarbonate of soda
  • 80ml plant-based milk
  • 100g whole blueberries in syrup, drained


  1. Preheat oven to 200°C (180°C fan bake). Line a baking tray with greaseproof paper.
  2. Melt the coconut oil in a large bowl over simmering water or in a microwave.
  3. Remove and add the zest and juice, maple syrup, vanilla and salt with the ground almonds and berries.
  4. Sieve in the flour with the baking powder and bicarbonate soda, and gently stir to form a dough. Add the milk, spoon by spoon as needed.
  5. Add the berries and shape into a rectangle, roughly 2.5 cm thick. Dough should not be sticky; if so, sprinkle with a little extra flour.
  6. Cut into 8 squares and place on the baking sheet at least 2 cm apart. Brush with plant milk and bake for 20-25 minutes until brown (cover with a little foil if browning too much).
  7. Allow to cool. Serve immediately with vegan butter or store in the fridge.