Vegan Blueberry Oatmeal Scones

I run into the same problem every year...actually multiple times per year. I seem to believe that if I don't buy all the seasonal produce the very first day I see it at the farmers' market, it will cease to exist. So I buy the produce in bulk, even though there are just two of us at home. 

This usually turns out to be a good thing because it forces me to get creative with how I use my farmers' market haul. Everybody gets sick of steamed zucchini so I've made some tasty zucchini bread and zucchini corn pancakes. When all the peaches I bought ripened at the same time before we could eat them all, a seasonal peach chutney was born. Last year, I ran out of things to add blueberries to so I created Blueberry Donut Holes.

This year, thanks to Costco selling organic, local blueberries and the farmers' market being full of them, I again, have a gazzilion blueberries to eat. 

Lucky for you, I decided to get creative again and veganized my f.a.v.o.r.i.t.e. scone recipe. The perks of veganizing it? It is lower in unhealthy fat from the butter, cream, whole milk, and egg. I used coconut oil instead of butter and, with a few tricks, it worked beautifully. Traditional scone recipes call for chilled butter that is cut into the dough. This is because the as the butter hits the hot oven, it lets off steam and helps the dough rise. To get the same effect with coconut oil, I scooped each tablespoon full onto a parchment paper lined cutting board and refrigerated it until I was ready to use it.

I also stuck the dough round in the freezer for 5 minutes before cutting the scones into wedges. The result, a perfectly crumbly scone packed with bursting blueberries. 

Vegan Blueberry Oatmeal Scones

Recipe adapted from Baking Illustrated

Makes 8 large scones

1 1/2 cups old-fashioned rolled oats

1/2 cup non-dairy milk (I used cashew milk)

3/4 cup whole wheat flour

3/4 cup all purpose flour

1/3 cup sugar, plus 1 tablespoon for sprinkling

2 teaspoons baking powder

1/2 teaspoon salt

10 tablespoons coconut oil, separated and refrigerated (see photo)

1/2 cup blueberries

1. Adjust an oven rack to the middle position and preheat oven to 375 degrees. Spread oats evenly on a baking sheet and toast them in the oven for 7 to 9 minutes until lightly browned. Set oats aside to cool. Reserve 2 tablespoons of cooled oats. Line a baking sheet with parchment paper and increase oven temperature to 450 degrees.

2.  Scoop individual tablespoons of coconut oil onto parchment paper-lined cutting board and place in the refrigerator. 

3. Place flour, sugar, baking powder, and salt in the bowl of a food processor fitted with the blade attachment. Pulse a few times to combine. 

4. Scatter cold coconut oil evenly over the flour mixture and pulse together until mixture resembles a coarse cornmeal. 

5. Transfer mixture to a medium bowl and stir in cooled oats and blueberries. 

6. Fold milk into flour mixture until a large clump forms. Use your hands to gently knead the mixture in the bowl until a cohesive mass forms. 

7. Dust work surface with 1 tablespoons reserved oats. Turn dough onto work surface and form 7-inch disc about 1 inch thick. Sprinkle remaining 1 tablespoon oats over the top. Place dough round into freezer for 5 minutes. 

8. Cut disc into 8 equal wedges. Transfer wedges to a baking sheet and sprinkle with 1 tablespoon sugar. Bake for 12 to 14 minutes until golden brown. Cool on baking sheet for 5 minutes and then remove to a wire rack to cool completely.