A few Sundays ago my husband and I went blueberry picking at Greig Farm located in Red Hook New York. Before we went to the farm we had some time to kill so we went to Taste Budd’s Cafe located on West Market Street also in Red Hook. They had a great variety of vegan options. Since we only had a little time we just got frozen mocha drinks with almond milk and the most amazing chocolate chip and nut bar called the “chipper”. I look forward to going back to Red Hook soon! It is a charming small town with shops, restaurants and beautiful old homes. I really want to try out the Wildflower Café, the first plantbased Cafe in Red Hook also on West Market Street.
The road to the farm was picture perfect. Everything you would dream a country road should be with fields that go on as far as the eye can see, mountains in the distance and the most beautiful old tall trees that make you feel so small. I’ve never been blueberry picking before and it was nice to have my brother and his family there with us also.
Our niece Jocelyn is almost 5, wise beyond her years, silly, sweet, sassy and the absolute light of our life. She is also our goddaughter. She had a blast and just about ate her weight in berries. It was a great thing to do as a family. The only thing that would have made it better would have been if my sister and her family were able to join us. I’ve always loved doing things as a family, but after our parents passed
away I take any chance I can to create those family memories. If you get the chance to go I would highly recommend it! There is nothing like fresh berries from the farm especially when you’re surrounded by your people!
Once we were finished picking our berries I had to decide what to do with them. I could easily sit and just eat the two plus pounds we picked, but I wanted to do something special with them. That’s when I came up with this delicious idea for Vegan Blueberry Banana Scones and this recipe was born. It’s an easy recipe that turns these healthy antioxidant rich berries into a sinful treat! I hope you enjoy!
XO,
Kathleen
Vegan Blueberry Banana Scones
Ingredients:
3 cups unbleached all purpose flour
1/3 cup coconut flour
3/4 tsp ground cinnamon
a pinch of sea salt
4 1/2 tsp baking powder
1/2 cup plus 2 tbs vegan butter,
diced into small pieces and chilled
2 1/2 mashed ripe bananas
3/4 cup plus 2 tbs plain oatmilk
1 1/2 cups fresh (you could use frozen) blueberries
Coarse organic sugar for sprinkling
For the Glaze:
1 1/2 cups powdered sugar
3 tbs oatmilk
1/3 cup coconut flour
3/4 tsp ground cinnamon
a pinch of sea salt
4 1/2 tsp baking powder
1/2 cup plus 2 tbs vegan butter,
diced into small pieces and chilled
2 1/2 mashed ripe bananas
3/4 cup plus 2 tbs plain oatmilk
1 1/2 cups fresh (you could use frozen) blueberries
Coarse organic sugar for sprinkling
For the Glaze:
1 1/2 cups powdered sugar
3 tbs oatmilk
Directions:
Preheat oven to 375 degrees F and
line a large baking sheet with parchment
I diced my butter and chilled it for about an hour in
the freezer before starting this recipe.
In a large mixing bowl whisk together the flours,
cinnamon, salt and baking powder. Next using a pastry cutter
cut in the butter until the mixture is course and crumbly.
In another bowl mash the bananas. Add in the
3/4 cup of oatmilk and the blueberries. Gently combine
the wet ingredients with the dry until just moist.
Dump the dough onto a floured surface. I used the coconut
flour to kneed the dough. I wasn't too picky about the
scone dough, I figured scones are supposed to be dry,
crumbly and essentially rustic looking.
Separate the dough into two halves. Using your fingers
gently press the dough into a rustic circle. Using a knife
cut each circle into 8 triangles. Brush the remaining oatmilk onto the top of each scone and sprinkle with coarse organic sugar.
Drizzle on top of each scone. Enjoy with tea, coffee or a non-dairy milk like oat or almond milk.
Preheat oven to 375 degrees F and
line a large baking sheet with parchment
I diced my butter and chilled it for about an hour in
the freezer before starting this recipe.
In a large mixing bowl whisk together the flours,
cinnamon, salt and baking powder. Next using a pastry cutter
cut in the butter until the mixture is course and crumbly.
In another bowl mash the bananas. Add in the
3/4 cup of oatmilk and the blueberries. Gently combine
the wet ingredients with the dry until just moist.
flour to kneed the dough. I wasn't too picky about the
scone dough, I figured scones are supposed to be dry,
crumbly and essentially rustic looking.
Separate the dough into two halves. Using your fingers
gently press the dough into a rustic circle. Using a knife
cut each circle into 8 triangles. Brush the remaining oatmilk onto the top of each scone and sprinkle with coarse organic sugar.
Bake for 35-40 minutes or until the scones are golden brown.
While cooling whisk together the powdered sugar and oatmilk.Drizzle on top of each scone. Enjoy with tea, coffee or a non-dairy milk like oat or almond milk.
