Ingredients
Scale
For the scones:
- 2 ½ (357g) cups gluten-free flour
- ½ cup sugar
- 1 TB baking powder
- ½ tsp salt
- 1 ¼ cups canned coconut milk (shake it first!)
- 1 cup fresh raspberries, OR other berry of choice
For the glaze:
- 2–3 TB oat milk
- 1/2 tsp pure vanilla extract
- 1 cup powdered sugar
Instructions
- Preheat oven to 400°F.
- In a big bowl, mix the flour, sugar, baking powder, and salt.
- Then pour in the coconut milk. Mix gently.
- Add the blueberries. Stir carefully so they don’t burst.
- Scoop dough into a circle on a parchment-lined counter. Pat it flat (about 1 inch thick) & Cut into 8 triangles like a pizza.
- Bake scones on a parchment-lined pan for 20–25 minutes, until golden. Cool 5-10 mins before eating.
- While cooling, mix together all ingredients for the glaze, till smooth. Drizzle over scones as desired. Serve right away and enjoy.
—If saving for later, I recommend not putting on the glaze till you’re ready to serve so that the glaze doesn’t melt off your scones.
To reheat your scone for eating later, the best way is a toaster oven for 5-8 mins OR oven 350 5-8 mins.
- Prep Time: 10
- Cook Time: 25