Vegan Wild Blueberry Scones (Panera Copycat)

This classic recipe is adapted from a beloved recipe in my cookbook, Eat Dairy Free.

2 cups all-purpose flour*
½ cup sugar*
2 teaspoons baking powder
¾ teaspoon salt
½ cup frozen wild blueberries or ¼ cup dried wild blueberries
1 cup full-fat coconut milk (I use So Delicious Original Culinary Coconut Milk), or as needed**
1 teaspoon vanilla extract
Coarse sugar, for sprinkling (optional)

Line a baking sheet with parchment paper or a silicone baking mat, and lightly dust two spots with flour.
Whisk the flour, sugar, baking powder, and salt together in a medium bowl.

next instruction :

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