But I’ve been working on my vegan scone game quite a bit over the last few years and I’m kind of becoming a pro. I thought I’d reached perfection a few years ago with my vegan brown sugar walnut scones. And yes, they’re delicious, but these vegan blueberry scones are even better! But to take our texture over the top, we’re adding coconut milk. It’s the perfect substitute for the heavy cream you’ll find in many conventional scone recipes, and it’s loaded with fat, which gives us super moist scones. Coconut milk doesn’t always work in baked goods (which you can read about in my guide to dairy-free milks). But when it does, the results are amazing. Everything gets topped off with a tangy lemon glaze that perfectly compliments the sweetness of our fresh blueberries. Tip: Coconut milk can separate in the can, especially if your kitchen is chilly. Shake the can before opening to ensure that it’s liquid. If it feels like it’s not, place the can under hot water for a few minutes, then shake it again. If you still find some separation when you open the can, just give it a good stir. Tip: When cutting butter into pastry, the goal is to literally cut the butter into tiny pieces, getting each one coated in flour. The mixture should look crumbly by the time you’re done. You can mix up the icing while your scones cool. Once they are, drizzle it on and serve your scones! Like this recipe? If so, please stop back and leave me a review and rating below if you try it! Also be sure to follow me on Facebook, Pinterest or Instagram, or subscribe to my newsletter for more recipes like this one!
