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5 from 3 votes

Vegan Blueberry Corn Scones

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!
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Scones
Cuisine: American
Diet: Vegan
Servings: 6 Scones
Calories: 339kcal

Ingredients

  • ¾ cup homemade cashew milk or other non-dairy milk
  • 1 tablespoon lemon juice
  • 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: 1scone | Calories: 339kcal | Carbohydrates: 49g | Protein: 6g | Fat: 14g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.002g | Sodium: 431mg | Potassium: 149mg | Fiber: 6g | Sugar: 12g | Vitamin A: 36IU | Vitamin C: 4mg | Calcium: 135mg | Iron: 2mg