I’ve had a thing with scones lately. I usually make plain ones and have them with nice jams but I had some blueberries to use up and thought they would be great in scones. I love the flavour combo of lemon & blueberry and also blueberry and coconut so I like that these get to have all three ingredients.
These are so lovely that I eat them alone but would be lovely with blueberry preserve and coconut cream. They’re really easy to make and don’t take a lot of time or ingredients. I just used what I had in the cupboards. So if you need to whip something up for a bake sale, afternoon tea etc then these are great when you’re in a pinch.
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Thanks for reading!
|Cook Time||Passive Time|
- 255g plain flourplus extra for dusting
- 1tbsp baking powder
- 2tsp caster sugar
- 1tsp salt
- 55g coconut oil
- 1 1/2small punnets blueberriesabout 150g
- 1 lemon (zest)
- 1tsp lemon extract
- 225g canned coconut milk
- 1tbsp preserving sugaroptional
- 125g icing sugar
- 2 lemons (juice & zest)
- 1tsp dairy free butter/spread
I used Coconut Merchant canned coconut milk and coconut oil.