Blueberry Vegan Scones

I was looking for an idea for a breakfast recipe to offer you, which can be kept for cooking in advance and which appeals to both Europeans and Quebecers. And it’s not easy haha… Let’s say we don’t really agree on the kind of food to eat in the morning 😉 But I thought that scones could bring everyone together and then I just wanted create a recipe for scones to make at my Café Nutmeg! So here it is, the other day I did this, and our customers really liked it!

You can prepare it on Sunday to eat all week for example! It’s even better with jam and plain yoghurt 😉 It’s easy to take on the way to work too.

I also tried other versions by replacing the flour with cornstarch or spelled flour, both worked!

French terms that differ in Quebec: myrtilles = blueberries – baking powder = baking powder – 180°C = 355°F


  • flour – 200 – 100 – 260 (g)
  • soy milk – 150 (mL)
  • salt – 1 – 0.5 (tsp)
  • frozen blueberries – 120 < span>(g)
  • sugar – 100 (g)
  • Coconut Oil – 50 (g)


  • In an electric mixer, mix oat flakes to obtain a kind of powder. Add the flour, ground almonds, salt, baking powder and sugar. Mix again.
  • Add the coconut oil, mix again. Then pour the soy milk and mix one last time to obtain a paste. If the dough crumbles in your hands, you need to add a little soy milk.
  • Lay out the dough on your floured work surface. Add the blueberries and gently mix the batter. Form a 2 cm thick square with the dough and cut it into two identical rectangles. Cut 5 triangles in each of the two rectangles.
  • Place on a baking sheet. Sprinkle a little sugar on each scone before baking for 40 minutes at 180°C.
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