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!
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.