Vegan Wild Blueberry Scones (Panera Copycat

• Vegan

• Produce

  • 1/2 cup Blueberries, frozen wild

• Canned Goods

  • 1 cup Coconut milk, full-fat

• Baking & Spices

  • 2 cups All-purpose flour
  • 2 tsp Baking powder
  • 3/4 tsp Salt
  • 1/2 cup Sugar
  • 1 Sugar, coarse
  • 1 tsp Vanilla extract

Found on godairyfree.org

Ingredients

• 2 cups all-purpose flour*
• ½ cup sugar*
• 2 teaspoons baking powder
• ¾ teaspoon salt
• ½ cup frozen wild blueberries or ¼ cup dried wild blueberries
• 1 cup full-fat coconut milk (I use So Delicious Original Culinary Coconut Milk), or as needed**
• 1 teaspoon vanilla extract
• Coarse sugar, for sprinkling (optional)

Directions

• Line a baking sheet with parchment paper or a silicone baking mat, and lightly dust two spots with flour.
• Whisk the flour, sugar, baking powder, and salt together in a medium bowl.
• Add the frozen wild blueberries to the flour, and toss lightly to coat, breaking up any berry clumps.
• Drizzle in ¾ cup of the coconut milk and add the vanilla. Stir to bring everything together. Drizzle in more coconut milk as needed (I use 1 cup total) to get a cohesive dough that is somewhat workable but not too sticky.
• Divide the dough in half and place both on the prepared baking sheet. Gently pat each into a circle that is roughly ¾ to 1-inch high. Place in the freezer while you preheat your oven to 425ºF.
• Once the oven is preheated, remove the baking sheet from the freezer an cut each disk into 4 wedges. Pull the wedges apart about 1 inch to give them a little space.
• Brush the tops of the dough with a little coconut milk, and sprinkle with coarse sugar, if desired.
• Bake for about 15 minutes, or until lightly browned. Let cool 5 minutes. Can be stored in an airtight container at room temperature for up to 3 days, in the refrigerator for up to 1 week, or individually frozen for longer.