Eosinophilic Esophagitis Friendly Vegan Blueberry Scones

Total time57 min

Prep time20 min

Cook time22 min

Eosinophilic Esophagitis Friendly Vegan Blueberry Scones

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Ingredients

8 servings

For the scones

2 cups all-purpose flour
King Arthur Baking Company Gluten-Free Measure For Measure Flour Bob’s Red Mill 1 to 1 Baking Flour Pillsbury Best Gluten Free All Purpose Flour Blend - 24 Oz King Arthur Gluten Free Measure for Measure Flour Pillsbury Best Gluten Free Multi-Purpose Gluten Free Flour Blend
See all
Chef's tip
Choose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way.
¼ cup granulated sugar
1 tbsp baking powder
½ tsp salt
½ cup vegan butter, frozen
¾ cup oat milk, cold
1 tsp vanilla extract
1 cup fresh blueberries

For brushing

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

Instructions

1
Place the frozen vegan butter in the freezer for at least 15 minutes before starting if not already frozen solid. Line a baking sheet with parchment paper and preheat the oven to 400°F (205°C).
2
Whisk together the flour, granulated sugar, baking powder, and salt in a large mixing bowl until evenly combined.

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