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Last month Tony and I had a fun trip to Maine to learn about wild blueberries. There were many fabulous takeaways, but the one thing I could not get out of my head were the Panera Wild Blueberry Scones. They are reportedly Panera’s top seller, but of course we’ve never tried them since they aren’t dairy-free. That was something I was determined to rectify! I analyzed the Panera wild blueberry scones recipe and nutrition facts, and what do you know, they are relatively simple cream scones! All I needed to make these beauties happen was a secret dairy-free ingredient.
Vegan Wild Blueberry Scones (Panera Copycat)
Prep time
15 mins
Cook time
15 mins
Total time
30 mins
This classic recipe is adapted from a beloved recipe in my cookbook, Eat Dairy Free.
Serves: 8 wild blueberry scones
Ingredients
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 coconut milk (I use So Delicious Original Culinary Coconut Milk), or as needed**
1 teaspoon vanilla extract
Coarse sugar, for sprinkling (optional)
Instructions
- 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.
- Read Full Recipes >> www.godairyfree.org
