These are so much easier to make than muffins, and I love that we don’t have to figure out how to keep them from sticking to a muffin pan. It’s a similar recipe to my blueberry muffins, but these are faster, heartier, and easier!
I love to use frozen blueberries that we picked during the summer, but when those run out, wild frozen blueberries or fresh blueberries work just as well.
The whole wheat works great in this recipe. Add a little more applesauce if needed. I never make them with sugar- but a little will give it just enough sweetness to appease everyone.
Blueberry Scones - Vegan, Oil-Free
An easy and quick blueberry scone recipe that's versatile and delicious.
Ingredients
Method
- Preheat oven to 350°F
- Prepare a baking sheet with parchment paper or a nonslip liner.
- Whisk together flour, baking powder, soda, cinnamon and sugar in a medium bowl until well combined.
- Add applesauce, vanilla, and soy milk. Stir until just combined.
- Add blueberries gently, being careful not to over-stir.
- Drop batter onto prepared sheet, approx 1/2-1 cup of batter for each scone, depending on how large you like them. You'll have 8-10 scones.
- Bake 20 minutes, or until the edges are just golden brown.
Hi, can I replace the applesauce with the smashed banana? Thank you.
Yes, that would work great!