Vegan Wild Blueberry Scones Panera Copycat Recipes

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VEGAN WILD BLUEBERRY SCONES (PANERA COPYCAT)



Vegan Wild Blueberry Scones (Panera Copycat) image

This classic recipe is adapted from a beloved recipe in my cookbook, Eat Dairy Free.

Provided by Alisa Fleming

Time 30m

Yield 8 wild blueberry scones

Number Of Ingredients 8

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 canned coconut milk (use a good quality one, with lots of cream - NOT coconut milk beverage), or as needed**
1 teaspoon vanilla extract
Coarse sugar, for sprinkling (optional)

Steps:

  • 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.

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