Gluten free vegan blueberry scones

• Vegan
• Gluten free

• Produce

  • 1 1/4 cups Blueberries, fresh

• Canned Goods

  • 1/2 cup So delicious unsweetened vanilla coconut milk

• Baking & Spices

  • 2 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1/3 cup Cane sugar, organic
  • 1 tbsp Cane sugar
  • 1/2 tsp Salt
  • 1 3/4 cups Sarah's gluten free flour blend

• Oils & Vinegars

  • 5 tbsp Coconut oil

Found on sarahbakesgfree.com

Ingredients

• 1 3/4 cups Sarahs gluten free flour blend
• 1/3 cup organic cane sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 5 tablespoons coconut oil
• 1/2 cup So Delicious unsweetened vanilla coconut milk
• 1 1/4 cups fresh blueberries
• 1 tablespoon cane sugar (for sprinkling)

Directions

• Preheat oven to 400 degrees. Prepare large baking sheet with parchment paper. Set aside.
• Sift together flour, sugar, baking powder, baking soda, and salt. Cut in coconut oil using a pastry cutter. Continue until coconut oil is evenly mixed into flour mixture. Pour in coconut milk and stir until just combined. Gently fold in blueberries.
• Place dough in center of prepared baking sheet. Gently flatten out dough into 12-inch circle*. Using a pizza cutter, cut dough into 8 triangles. Take a small spatula and gently just slightly separate scones. Sprinkle each scone with additional sugar.
• Bake for 16-18 minutes or until golden brown. Place onto cooling rack. Serve warm.