vegan blueberry-lemon scones

adapted from Serious Eats.


  • 9 ounces all-purpose flour (about 2 cups, spooned; 255g), plus more for dusting
  • 1 Tablespoon baking powder
  • 2 teaspoons sugar
  • 1/2 teaspoon (2g) kosher salt
  • 2 ounces refined coconut oil (about 1/4 cup; 55g), solid but creamy
  • 6 ounces dried or fresh blueberries (1 cup; 170g)
  • 1/4 ounce lemon zest (about 1 tablespoon; 7g)
  • 8 ounces unsweetened, full-fat coconut milk (1 cup; 225g), shaken or stirred until homogeneous before measuring, plus more for brushing
  • Turbinado sugar, to taste


  1. Combine flour, baking powder, sugar, salt, and coconut oil in the bowl of a food processor and pulse until oil disappears into a powdery meal. Transfer to a medium bowl, then toss with blueberries and lemon zest. Stir in coconut milk with a flexible spatula to form a soft dough. Turn onto a lightly floured sheet of parchment paper, pat into a 7-inch round, and refrigerate 15 minutes. Meanwhile, adjust oven rack to lower-middle position, place a half sheet pan in the oven, and preheat oven to 400°F (204°C).
  2. Using a chef’s knife, cut chilled wheel of dough into 6 wedges. Separate and arrange on parchment paper with at least 1 inch between scones. Brush coconut milk on top and sides of each scone, then sprinkle generously with turbinado sugar. Remove the half sheet pan from the oven and slide the parchment onto it, being careful not to touch the hot pan. Bake until puffed and golden, about 25 minutes, and serve warm.

makes six 4-inch scones.

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