Light Blueberry Scones

Delicate, golden scones filled with juicy blueberries and a hint of sweetness, made lighter with coconut oil and applesauce for a wholesome morning treat.

Recipe Information

Total Time:

Yield:

8 servings

Ingredients

1½ cups all-purpose flour

3 tablespoons granulated sugar

1¼ teaspoons baking powder

¼ teaspoon baking soda

¼ teaspoon salt

3 tablespoons coconut oil

¼ cup unsweetened applesauce

¼ cup milk, plus more for brushing

1 teaspoon vinegar

¾ cup fresh blueberries

Coarse sugar and/or sifted powdered sugar, optional

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Directions

Preheat oven to 425ºF.
In a bowl, stir together flour, sugar, baking powder, baking soda and salt. Add coconut oil and cut into flour mixture with a fork until thoroughly mixed.
In a small bowl, stir together applesauce, milk and vinegar. Add to flour mixture; stir just until moistened. Stir in blueberries.
Lightly grease a cookie sheet or line sheet with parchment paper. Turn out dough onto center of prepared cookie sheet and shape into a 6-inch circle with the back of a spoon. Cut into eight wedges with a sharp knife. Separate wedges, allowing at least 1 inch between them.
Lightly brush dough with milk; sprinkle with coarse sugar, if desired. Bake for 12 to 15 minutes or until golden. If desired, lightly dust with powdered sugar.

Light Blueberry Scones

Recipe Information

Ingredients

Directions

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Light Blueberry Scones

Recipe Information

Ingredients

Directions

More Recipes

Related Categories