Food has become full of “trends”! Almost every restaurant now offers options for gluten-free, vegetarian, vegan, you name it. But these distinctions aren’t just a trend and there are some very real health benefits to going back to the basics and eating clean.
In a past post, I’ve talked about the importance of what we eat. I’m still not sure how to define my convictions when it comes to food and this blog is not a platform for me to go into depth about that. However, the easiest way to describe it, and the basis for all the recipes I’ll share from the blog, is as a “plant-based” diet: 90% plants, 10% other.
That being said, I’m excited to share this recipe! These are gluten-free vegan blueberry rosemary scones. Baking is definitely another form of art, and baking gluten-free and vegan desserts is hard. I didn’t realize just how hard until attempting it!
Whether you’re vegan, gluten-free, or just looking for a more health conscious way to enjoy a sweet treat, I hope the recipes shared on the blog will inspire you to be adventurous and creative with eating mindfully.
GLUTEN-FREE VEGAN BLUEBERRY ROSEMARY SCONES
Prep Time: 15 min. | Cook Time: 45 min. | Total Time: 1 hour
1/2 cup full fat coconut milk
zest of 1 organic lemon
1/2 tablespoon lemon juice
2 1/4 cups gluten-free flour
1 1/2 teaspoons baking powder
3/4 teaspoon baking soda
1/2 teaspoon fine sea salt
1 1/2 teaspoon rosemary
1/4 cup dairy-free butter, chilled and cut into cubes
1 cup organic blueberries
2 tablespoons agave syrup
1 teaspoon pure vanilla extract
raw cane sugar
- Pre-heat your oven to 375* F. Lightly dust a non-stick baking sheet with gluten-free flour. Another option is to line the pan with parchment paper.
- In a small bowl, whisk together the coconut milk, lemon juice, vanilla, and agave syrup.
- In a larger bowl, mix the flour, baking powder, baking soda, salt, and rosemary.
- Add the chilled and cubed dairy-free butter to the dry ingredients. Using a pastry cutter (or two forks or even your hands) cut the butter into the dry ingredients.
- Fold the blueberries into the dry ingredients.
- Add the wet ingredients and stir until a thick dough forms. It should be a bit sticky.
- Transfer the dough to the baking sheet, dust with flour, and form it into a round about 3/4 inch thick. Sprinkle a layer of raw cane sugar over the top of the scones.
- Chill in the refrigerator for 10-15 minutes. Then, cut into 8 parts.
- Put in the oven to bake. After 30 minutes, carefully separate the scones so they are no longer touching.
- Bake for 15 more minutes or until a toothpick comes out clean. Allow to cool on the baking sheet for at least 10 minutes before transferring to a cooling rack.
The blueberries, lemon zest, and rosemary can be substituted for chocolate chips, nuts, dried fruit, or any other combination.
Coconut oil can be used instead of dairy-free butter, however, I find that coconut oil doesn’t hold up as well.