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    You are here: Home | Recipes | Scones

    Vegan Blueberry Corn Scones

    Dec 7, 2022 by Faith VanderMolen

    Jump to Recipe Print Recipe

    Vegan Blueberry Corn Scones 2

    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.

    Vegan Blueberry Corn Scones 3

    Vegan Blueberry Corn Scones 1

    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. 

    Vegan Blueberry Corn Scones 5

    I hope you enjoy these unique Vegan Blueberry Corn Scones! If you give them a try I'd love to know what you think!

    Vegan Blueberry Corn Scones 6

    Vegan Blueberry Corn Scones 7

    📖 Recipe

    Vegan Blueberry Corn Scones

    Faith VanderMolen
    These Vegan Blueberry Corn Scones were inspired by a scone I ate at The Post in east Nashville. Their sweet and slightly savory and healthy alternative to most store-bought scones!
    5 from 3 votes
    Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Cook Time 20 minutes mins
    Total Time 35 minutes mins
    Course Scones
    Cuisine American
    Servings 6 Scones
    Calories 339 kcal

    Equipment

    • Unbleached Parchment Paper
    • Silicone Baking Mat

    Ingredients
     
     

    • 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

    Instructions 

    • Preheat your oven to 400 °F 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.

    Notes

    *If your coconut oil is too soft, place it in the freezer for about 20 minutes to get hard before using.

    Nutrition

    Serving: 1sconeCalories: 339kcalCarbohydrates: 49gProtein: 6gFat: 14gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.002gSodium: 431mgPotassium: 149mgFiber: 6gSugar: 12gVitamin A: 36IUVitamin C: 4mgCalcium: 135mgIron: 2mg
    Tried this recipe?Let me know how it was!

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    Comments

    1. Jackie says

      September 24, 2016 at 5:50 pm

      5 stars
      I tinkered ever so slightly with the recipe, using what I had on hand (brown sugar for maple syrup, gluten free flour with a touch of whole wheat, and coconut almond milk) and they turned out perfectly. The dough/batter felt gritty and almost foamy and I wasn't sure how it would bake, but my goodness, it all came together, held its shape and not a single spot of raw. Moist and delicious. Thank you!

      Reply
      • Faith says

        September 24, 2016 at 7:45 pm

        Ah so glad to hear that Jackie! Thanks so much for sharing your success with me! Now I want some:)

        Reply
    2. Julie @ Running in a Skirt says

      August 31, 2015 at 5:18 pm

      5 stars
      Those a gorgeous!!! Such pretty pictures.

      Reply
      • Faith says

        September 01, 2015 at 9:46 am

        Thanks so much Julie!!

        Reply
    3. Alyssa @ Renaissancerunnergirl says

      August 31, 2015 at 12:12 pm

      I'll need to try these - I just had GF scones on my trip to England for the first time and really want to recreate them, even though they're just vehicles for clotted cream in my mind...

      And I am taking my first trip to Nashville in about 4 weeks to visit a good friend who moved there. I'll only be a weekend, but I am definitely going to try and check out The Post!

      Reply
      • Faith says

        September 01, 2015 at 9:46 am

        I hope you can make those scones Alyssa! Sounds awesome...with clotted cream too:) Enjoy Nashville!! There's lots of fun things to do there...good hiking and kayaking too if you like outdoorsy things!

        Reply
    4. Rebecca @ Strength and Sunshine says

      August 31, 2015 at 11:24 am

      I've been wanting to try scones for so long!! Love the cornmeal and of course the lovely bloobs 😉

      Reply
      • Faith says

        September 01, 2015 at 9:44 am

        Ah, I hope you can make some soon Rebecca!! They're my favorite kind of baked good:)

        Reply
    5. Deborah @ Confessions of a Mother Runner says

      August 31, 2015 at 8:47 am

      ooh those do look really yummy. I like the cornmeal in there. Thanks for linking up with us today! Have a great week

      Reply
      • Faith says

        September 01, 2015 at 9:44 am

        Thanks Deborah!!

        Reply
    6. Tina Muir says

      August 31, 2015 at 5:47 am

      hi friend! Hope you are doing well, I do need to catch up on my reading to see how you are getting on, but it is nice to see you are still thinking of food from home, and especially for meatless monday, how perfect! Thanks for joining us, and thanks again for being such a wonderful host 🙂

      Reply
      • Faith says

        September 01, 2015 at 9:44 am

        Hey hey!! I've loved hearing all about your wedding! Glad you're back to hosting too:)

        Reply
    5 from 3 votes (1 rating without comment)

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