Vegan Wild Blueberry Scones (Panera Copycat!)

Last month Tony and I had a fun trip to Maine to learn about wild blueberries. There were many fabulous takeaways, but the one thing I could not get out of my head were the Panera Wild Blueberry Scones. They are reportedly Panera’s top seller, but of course we’ve never tried them since they aren’t dairy-free. That was something I was determined to rectify!

I analyzed the Panera wild blueberry scones recipe and nutrition facts, and what do you know, they are relatively simple cream scones! All I needed to make these beauties happen was a secret dairy-free ingredient.

Ingredients

• 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)

Instructions

1. Line a baking sheet with parchment paper or a silicone baking mat, and lightly dust two spots with flour.
2. Whisk the flour, sugar, baking powder, and salt together in a medium bowl.
3. Add the frozen wild blueberries to the flour, and toss lightly to coat, breaking up any berry clumps.
4. Drizzle in ¾ cup of the coconut milk and add the vanilla. Stir to bring everything together. Drizzle in more coconut milk as needed (I use 1 cup total) to get a cohesive dough that is somewhat workable but not too sticky.
5. .................................

for full recipes please see : www.godairyfree.org

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