Ingredients
- 1 cup all-purpose flour
- 1/2 cup rolled oats
- 1/4 cup coconut sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup almond milk (or any plant-based milk)
- 1/4 cup unsweetened applesauce
- 1 teaspoon vanilla extract
- 1 cup fresh or frozen blueberries
- Optional: Maple syrup for drizzling
- Optional: Fresh mint leaves for garnish
Instructions
Begin your delightful vegan drop scone journey by preheating your oven to 400°F (200°C). Line a baking sheet with parchment paper to ensure easy cleanup.
In a large mixing bowl, combine the all-purpose flour, rolled oats, coconut sugar, baking powder, and salt. Whisk these dry ingredients together until they are well combined and airy.
In a separate bowl, mix together the almond milk, applesauce, and vanilla extract. Stir these wet ingredients until they are smooth and fully combined.
Pour the wet mixture into the bowl with the dry ingredients, gently folding them together with a spatula until just combined. Be careful not to overmix; a few lumps are perfectly fine. Gently fold in the blueberries, ensuring they are evenly distributed throughout the batter.
Using a spoon or a cookie scoop, drop generous portions of the batter onto the prepared baking sheet, leaving a little space between each scone for spreading. Aim for about 2 inches apart.
Place the baking sheet in the preheated oven and bake for 15-20 minutes, or until the scones are golden brown and a toothpick inserted into the center comes out clean.
Once baked, remove the scones from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
For serving, drizzle with maple syrup for an extra touch of sweetness and garnish with fresh mint leaves for a pop of color and freshness. These delightful vegan drop scones are perfect for breakfast, brunch, or a sweet afternoon snack!