Vegan Blackberry Chocolate Chip Scones (GF)

Think you can’t enjoy delicious baked goods when you are eating gluten free and vegan?  Think again.  I have a delicious scone recipe to share with you today and it is gluten free, dairy free, and egg free.   Bob’s Red Mill makes a wonderful gluten free flour blend that can replace regular flour 1:1, and it tastes just as good!  So that is what I use in most of my baked goods, and it makes it super easy.  These scones feature fresh blackberries and chocolate chips which are a heavenly combination.  They are perfect for whipping up on a Saturday morning and enjoying warm from the oven!

Amy

Author: Amy

Amy currently works in our deli contributing to the variety of healthful foods we offer. She graduated with a degree in studio art from Bethel University in 2007, but in her senior year of college, found that her passion was with the art of food. She later used her photography and culinary skills to create a vegan dessert and food blog, Fragrant Vanilla Cake. She is also a cookbook author, of the books Just Vegan Cakes, Fragrant Vanilla Cake: Sweet and Savory and Rawlicious Desserts. She specializes in raw, vegan and vegetarian recipes. Local,fresh and organic food has always been her focus in whatever she creates.



Ingredients


Instructions

  1. Preheat oven to 425F with the rack set at the middle position. Line a baking sheet with parchment.
  2. In a large bowl, combine the flour, sugar, baking powder, and salt. Cut in the coconut oil with a pastry blender or 2 knives until the mixture starts to clump into pea sized pieces.
  3. In a small bowl, stir the vanilla into the coconut milk. Add the coconut milk to the dough, and stir a few times, but do not over-mix. The dough should hold together when squeezed, but still be clumpy. Fold in berries and chocolate chips until evenly distributed.
  4. Place dough on a floured work surface, and shape into a 4 inch wide log. Use a bench scraper to cut into triangles. There should be about 8. Place scones on the prepared baking sheet, reshaping slightly if necessary.
  5. Brush the tops lightly with the coconut milk (only if they seem dry, you want the sugar to stick), and sprinkle with coconut sugar. Bake for about 20 minutes or until golden brown (after about 15 minutes you may need to reshape with 2 bench scrapers if the scones are spreading, then place back in the oven).
  6. Cool on a wire rack.

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Recipe Type

  • Allergen Friendly
  • Dairy-Free
  • Gluten-Free
  • Vegan
  • Vegetarian

Course Type

  • Breakfast
  • Dessert
  • Snack

Skill Level

  • Beginner
  • Easy