Breakfast

Vegan Wheat-Free Blueberry Scones is for Breakfast.

Vegan Wheat-Free Blueberry Scones takes 20 minutes to prepare.

Vegan Wheat-Free Blueberry Scones takes 14 minutes to cook.

Vegan Wheat-Free Blueberry Scones makes 8 servings.

The ingredients for Vegan Wheat-Free Blueberry Scones are:

1/3 c. melted coconut oil, plus more for brushing and pan
2 c. whole spelt flour
2/3 c. mashed banana, plus more for brushing
2 tsp. vanilla extract
1 tsp. lemon extract
1 c. frozen or fresh blueberries
1/2 tsp. sea salt
1 tbsp. baking powder

Here is how you make Vegan Wheat-Free Blueberry Scones:

Preheat oven to 350 F, grease 1 cookie sheet or use parchment paper (NOT wax paper) on a cookie sheet. Combine flour, baking powder, and salt in a medium bowl. Add oil, 1/3 c. banana, and extracts and mix until a dry, lumpy batter forms. Microwave the remaining 1/3 c. banana and mix into everything else. Dough should look very dry but somewhat cohesive. Fold in frozen blueberries. Use 1/3 measuring cup to portion out dough into 1" thick discs on the cookie sheet. Brush each scone with melted coconut oil. Bake for 7 minutes, rotate the pans 180 degrees, then bake for another 7 minutes or until golden brown and passes toothpick test. Brush with microwaved mashed banana and melted coconut oil 1:1 mixture. Serve warm or store for 2 days at room temp in airtight container. Freezes in airtight container or plastic wrap up to 2 months.Serving Size: makes 8 3-inch sconesNumber of Servings: 8Recipe submitted by SparkPeople user FLOWHIMSY.

The nutritional information for Vegan Wheat-Free Blueberry Scones is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 228.6

• Total Fat: 10.2 g
• Cholesterol: 0.0 mg
• Sodium: 330.7 mg
• Total Carbs: 29.3 g
• Dietary Fiber: 5.0 g
• Protein: 4.3 g

The dietary needs meet for Vegan Wheat-Free Blueberry Scones is Vegetarian