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!
For a quick icing, simply thin powdered sugar with a little dairy-free milk beverage. In this picture, I used 1/2 cup powdered sugar, 1 tablespoon So Delicious unsweetened dairy-free coconut milk beverage, and 1/8 teaspoon vanilla extract. My icing was quite thin. I would start with just 2 teaspoons milk beverage and drizzle in more drops as needed.
Vegan Wild Blueberry Scones (Panera Copycat)
Prep time
15 mins
Cook time
15 mins
Total time
30 mins
This classic recipe is adapted from a beloved recipe in my cookbook, Eat Dairy Free.
Author: Alisa Fleming
Serves: 8 wild blueberry scones
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
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.
Add the frozen wild blueberries to the flour, and toss lightly to coat, breaking up any berry clumps.
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.
Divide the dough in half and place both on the prepared baking sheet. Gently pat each into a circle that is roughly ¾ to 1-inch high. Place in the freezer while you preheat your oven to 425ºF.
Once the oven is preheated, remove the baking sheet from the freezer an cut each disk into 4 wedges. Pull the wedges apart about 1 inch to give them a little space.
Brush the tops of the dough with a little coconut milk, and sprinkle with coarse sugar, if desired.
Bake for about 15 minutes, or until lightly browned. Let cool 5 minutes. Can be stored in an airtight container at room temperature for up to 3 days, in the refrigerator for up to 1 week, or individually frozen for longer.
Notes
*Healthifying Note: Since this is a Panera copycat recipe I went all out with indulgence. But if you prefer a less sweet scone, reduce the sugar to ¼ to ⅓ cup or use finely ground coconut sugar, and reduce the salt to ½ teaspoon. For a more wholesome bite, you can use whole wheat pastry flour or white-wheat flour, but the wild blueberry scones will not rise as much.