Quick and Easy Vegan Blueberry Scones

This recipe idea came after my husband tried the biscuits and gravy recipe found here. It is a twist on the biscuits. When he tried those he had the brilliant idea that blueberries could be added to them to make a scone-like treat.

​So I tried it...and it worked. This is probably the quickest baked good recipe you can find. The only down-side is that the blueberries are a little difficult to incorporate in the dough and you might have to manually fold them in. But in 20 minutes tops you can have a nice warm blueberry scone fresh from the oven! And as always, basically guilt-free.

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Blueberry Scone Recipe
vegan, plant-based, refined sugar-free

Ingredients:

• 2 cups whole wheat flour
• 1 Tbsp baking powder
• 1/2 tsp salt
• 2 Tbsp maple syrup (can substitute honey), add 2 more Tbsp if you want to make them a little sweeter
• 1/2 cup unsweetened applesauce
• 1 cup almond milk (or any other plant-based milk)
• 8-10 oz. fresh blueberries

Instructions:

1. Preheat oven to 400°F.
2. Whisk together the flour, baking powder, and salt.
3. Then add the maple syrup, olive oil, and almond milk and stir to combine.
4. Gently fold in the blueberries, if it is difficult to incorporate them you can use your hands to push them in each mound as you add them to the baking sheet.
5. Line a baking sheet with parchment paper and add the mixture to the sheet 1 Tbsp at a time, leaving a little space in between mounds.
6. Bake for 10-15 min.