Low Sodium Dairy Free Blueberry Scones

Total time57 min

Prep time20 min

Cook time22 min

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

8 servings

For the scones

2 cups all-purpose flour
King Arthur Baking Company Unbleached All-Purpose Flour Gold Medal Flour All-Purpose Unbleached - 5 Lb Bob's Red Mill Organic All Purpose Unbleached White Flour - 5 Lb Bob's Red Mill All Purpose Unbleached White Flour - 5 Lb Pillsbury Best Flour All Purpose - 5 Lb
See all
¼ cup granulated sugar
1 tbsp baking powder
½ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
½ cup dairy free butter, frozen
½ cup dairy free milk
1 large egg
1 tsp vanilla extract
1 cup fresh or frozen blueberries

For brushing

1 tbsp dairy free milk, for brushing
1 tbsp coarse sugar, for sprinkling (optional)

Instructions

1
Preheat the oven to 400°F (205°C). Line a baking sheet with parchment paper.
2
Whisk together the flour, granulated sugar, baking powder, and salt in a large mixing bowl.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!