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!

Baca Juga

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)

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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.