Easy peasy vegan-friendly yogurt scones made with dairy-free coconut yogurt. We used @coyo_uk ! Be sure to report back if you try other alternatives to let us know how they turned out.

We went relatively light-handed on the blueberry front after a batch that turned out a little more monster looking that we might have liked. Note, frozen blueberries will turn your dough a funny colour!

Preparation Time - 10 minutes
Cooking Time - 12 - 15 minutes
Servings - 8

Ingredients

• 350g plain white spelt flour
• 2 tsp baking powder
• 80g vegan butter at room temperature diced
• ¼ tsp salt
• 190g plain natural dairy-free coconut yogurt
• 3 tbsp dairy-free milk
• 2 tbsp maple syrup
• 2 handfuls of fresh blueberries
• Dairy-free milk to brush before baking
• Raw cane sugar for topping, optional

Directions

1. Preheat your oven to 180C (350F).
2. Mix together flour, baking powder, vegan butter, and salt in a bowl.
3. Rub the vegan butter into the flour to combine. It doesn’t matter if there are some chunks in the mix!
4. Whisk together yogurt, maple syrup, and milk in a bowl or jug. Add the wet ingredients to the dry and mix together to form a soft slightly sticky dough. Place onto a floured surface and bring the dough together to form a ball. Try not to over-knead it! Fold in the blueberries and then roll the scone dough out between two pieces of parchment paper so that it’s about 2 inches thick. Use a cutter to create 8 scones; you will have to bring the scrapes back together to create the last few scones.
5. Place on a baking paper-lined tray, brush with dairy-free milk and sprinkle with sugar if using; it adds a nice bit of crunch!
6. Bake for 12 - 15 minutes; until nicely risen and golden!
7. Allow to cool on a wire rack; best eaten on the day of baking, but you can revive them the next day by heating for 30 seconds in the microwave or giving them a little toasting!