1 cup full-fat canned coconut milk (use a good quality one, with lots of cream - NOT coconut milk beverage), 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.
**Coconut Milk Note: Do not use "lite" and do not use "milk beverage". See post above for pictures.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/vegan-wild-blueberry-scones