Yesterday was an exciting day for my oldest son. Well, maybe excitement is not the right word. He was getting his allergy test done for the third time since he’s born. He’s now 8 years old. You see, he’s one of the reasons I bake recipes like these Gluten-Free Vegan Blueberry Scones.
Food allergies and sensitivities
With his food allergies and my sensitivities eating out can be challenging and nerve-racking at times. When baking and cooking at home we greatly reduce the risk of him reacting badly to something.
The allergy test results were not too surprising but I really wanted to be hopeful that maybe, just maybe, his allergies would be better this time around. I was even asked to demonstrate how I would help him in a case of an anaphylactic reaction—which he has yet to experience—and I pray he never has to.
He still needs to avoid peanuts (he has an EpiPen Junior for this allergy), and stay away from walnuts, pecans and hazelnuts. He’s now allergic to cats and horses! What? I’m not even sure if he’s ever touched a horse! And, can’t consume raw apples, plums, and peaches. Argg! Although, he has in a past with occasional mild reactions. The list goes on… ragweed, birch, grass are also problematic for him and worse at certain times of the year. Poor kid.
And as for my youngest son, he does not have food allergies but experiences unpleasant digestive issues with gluten and dairy. When avoided he feels so much better but the temptations surround him so he finds it hard to completely eliminate.
Gluten-Free Vegan Blueberry Scones
This treat was created for anyone that avoids gluten, eggs and dairy in baked goods. The scones are also peanut and nut free that way they are safe for everyone in our family to enjoy!
A scone recipe was requested in the Gluten-Free Vegan Baking Facebook Group by a member that wanted to bake for his partner that also avoids rice flour and a few other ingredients.
These are easy-to-make, delicious and even on the more nutritious side! No yucky ingredients were used in this recipe! The only thing you could improve on is not using vegan butter and subbing it with coconut oil but I did not test the scones with coconut oil yet. Let me know in the comments below if you test it before me.
Do you or your family members live with food allergies or sensitives? For support, follow Fresh is Real on Facebook to make it easier to ask questions to others in similar situations. If you prefer, I even have a private group for the allergen-friendly crowd.
Gnocchi! That’s right, last week, I shared my Gluten-Free Vegan Gnocchi recipe! I had never tried making gnocchi in the past, and was surprised by how easy it was to make with very few ingredients! Such a fun recipe to prepare with kids!
GFV Baking Facebook Group
A private Facebook group was set up to help you troubleshoot any challenging baking questions along the way. This baking group is also where I share my newest creations and ideas. That way you can give me your input on what is coming next on Fresh is Real. If you love gluten-free vegan baking, please join us>>
This group is a great place to share ideas, tips and tricks about baking without gluten, dairy, eggs, or other top allergens. Below are some of the bread recipes shared so far.
- Yeast-Free Gluten-Free Vegan Bread
- Basic Yeasted Dough Gluten-Free Vegan
- Buckwheat Sourdough Loaf Gluten-Free Vegan
- Gluten-Free Sourdough Starter
Share your creations
If you make these Gluten-Free Vegan Blueberry Scones, take a picture and share it with us!
Tag it #freshisreal #gfvbaking
And, don’t forget to rate and comment on your experience below.
If you’re looking to make healthier treats for all to enjoy, these Gluten-Free Vegan Blueberry Scones are a must try! They will surely impress your friends and family—even the ones without dietary restrictions! Grab a cup of tea, or coffee, and enjoy every little bite of these nutrient-packed blueberry scones!
1/2 cup full-fat canned coconut milk or homemade hemp milk*
1 tablespoon fresh lemon juice or ACV
1–1/2 cups oat flour
1/2 cup buckwheat flour
1/4 maple syrup or coconut palm sugar
2 tablespoons ground flax or whole psyllium husk
2 teaspoons baking powder
1 teaspoon vanilla extract
1/4 teaspoon sea salt
1/4 teaspoon cinnamon
1/8 teaspoon vanilla bean powder (optional)
1/3 cup vegan butter**
2/3 cup small frozen blueberries + 1 tablespoon of flour (buckwheat or oat)
Optional: additional maple syrup and/or Turbinado sugar for top
- Preheat oven to 400 degrees F.
- In a small bowl or measuring cup combine milk and lemon juice and let sit until ready to use.
- In a large mixing bowl, combine the flour, maple syrup, flax, baking powder, vanilla extract, salt, cinnamon, vanilla bean powder and mix well.
- Add soured milk and mix.
- Mix in vegan butter until distributed throughout.
- Coat frozen blueberries with 1 tablespoon of flour. This will help contain the blueberry juice within the berry.
- Gently fold in blueberries to the dough mixture.
- With a spatula, remove the dough from bowl and place onto an unbleached parchment lined baking sheet or baking stone.
- Spread dough to approximately 9 inches in diameter. Be gentle, don’t flatten or press down on the dough.
- Score your dough into 6 slices with a large knife.
- With a pie server or the large knife, gently space out the slices to add space in-between each. This step is optional as it will bake nicely with or without space.
- Brush the top of each slice with a touch of maple syrup and/or sprinkle some turbinado sugar. This will help the tops get golden brown and crispy.
- Transfer to oven, bake for at least 25 minutes, up to 30 minutes. Scones will be ready when edges are golden brown.
- Let cool and enjoy!
* To make homemade hemp milk, blend 1/3 cup hemp hearts with 1-1/4 cups of water.
** You could try using soft (but not melted) coconut oil but please note that I did not test this ingredient.
If you follow a strict gluten-free lifestyle please make sure all your ingredients are labelled gluten-free.
The buckwheat flour I used while testing this recipe is light in colour and mild in taste. Did you know that you can transform buckwheat groats, grains and even seeds into a fine flour with a coffee/spice grinder? It works really well! You can sift the flour afterwards to remove any unwanted larger bits.
The scones will keep on the kitchen counter for one day, then transfer to refrigerator for up to 3 days.