I thought I had already shared this recipe with you all, but I guess it got lost amidst all the craziness of moving to China! I got the idea for these Vegan Blueberry Corn Scones from a hip coffee shop called The Post in East Nashville, Tennessee. If you’ve been following along on my journey you know that Brett and I spent three weeks in Nashville at Brett’s parents house right before we moved to China. Those three weeks were just what we needed after a crazy year of living in New York City and especially before we started living in a completely foreign country. Brett’s parents are so loving and hospitable and their house is perfectly cozy and inviting. We ate so well and slept so well those three weeks leading up to our move, which I couldn’t have made me more grateful!
I also loved having new inspiration from Brett’s parent’s large kitchen, different photography props that they owned, and new vegan restaurants that we were able to eat at during the three weeks that we were living there. Whenever I’m visiting or moving to a new city, I always find myself searching Happycow.net to see what vegan and vegetarian restaurants are available. (If you’re a plant-based eater definitely check this website out!) The Post caught my eye as it had lots of vegan and gluten-free options as well as non-vegan options that I thought Brett would like. Plus…coffee. My husband LOVES coffee. Any place that has coffee I know he’ll be open to trying out.
Brett and I love to go to coffee shops together for more casual dates. We’re one of those weird couples that can just sit by each other, not talk, and read/do our own thing and still feel like we get quality time together. Sometimes we even sit at different tables so that we can focus more on what we’re doing. Of course there are times when we’re hoping to have quality conversation so we sit by each other, but the afternoon when we checked out The Post we decided to sit solo. We got there in the afternoon so the selection of baked goods was actually running low, but thankfully there was still a vegan scone option (my favorite type of baked good!). I’m sure you can guess the flavor. Yep, Blueberry Corn. Weird right? That’s what I thought and then a second later I thought, “Brilliant!” From that moment on I knew I had to recreate it. So I did! And I’m pretty pleased with how it turned out.
I did some research on blueberry scones and scones that used cornmeal in the batter and decided to combine the two, make the recipe plant-based, and add in whole kernels of corn like The Post had in their scones. For the fat in the scones I used solid coconut oil, which is a great dairy-free substitute for butter in baked goods. These scones aren’t gluten-free, but I used spelt flour, which is one of my favorite types of whole grain flours as it’s lower in gluten than whole wheat flour. And of course, pure maple syrup was my go to sweetener and it did just the trick.
I hope you enjoy these unique Vegan Blueberry Corn Scones! If you give them a try I’d love to know what you think!
- ¾ cup homemade cashew milk (or other non-dairy milk)
- 1 tablespoon lemon juice
- 1¼ cups spelt flour
- ¾ cup cornmeal
- 1 tablespoon baking powder
- ½ teaspoon salt
- zest of 1 lemon
- 5 tablespoons solid coconut oil*
- ¼ cup maple syrup
- 1 cup blueberries (fresh or frozen)
- ½ cup fresh corn
- Preheat your oven to 400 degrees and line a baking sheet with a silicone baking mat or parchment paper and lightly coat it with flour.
- In a small bowl mix together 1 tablespoon of lemon juice and ¾ cups cashew milk to make your own non-dairy “buttermilk”. Allow the mixture to sit for 5-10.
- In a large bowl whisk together the spelt flour, cornmeal, baking powder, salt and lemon zest.
- Cut in the solid coconut oil using two knives or a pastry cutter until the coconut oil is no larger than pea size.
- Stir in the cashew buttermilk, blueberries, and corn until just combined and a dough forms.
- Pour the dough out onto your prepared baking mat and shape the dough into a circle that is about 1-1.5 inches thick. Slice the dough into 6 sections without spreading the sections apart.
- Bake the scones for 15-20 minutes until lightly starting to brown on the top and edges. Remove and let cool.
- Store leftovers in an airtight container or baggie for a couple days.