Do you have trouble deciding what to eat for breakfast? These vegan blueberry-lemon scones make the choice simple. They are easy, healthy and satisfying. Dense and bursting with flavor, they are sure to please both vegans and non-vegans alike. I’ll have a scone please! Maybe even two!









Vegan blueberry-lemon scones make for a quick and filling breakfast. I adapted the recipe from Run Fast Eat Slow, a wonderful cookbook for athletes written by Elyse Kopecky and Shalane Flanagan. I adore Shalane and Elyse and their concept of nourishing the body with whole foods that you take the time to prepare. Their original Blueberry-Lemon Scone recipe calls for butter and yogurt, but with some simple substitutions you can easily veganize them! I made some other alterations as well, such as using maple syrup to naturally sweeten the scones, and baking them with coconut flour to maintain the idea of using healthy fats. Everyone at the potluck loved them, no one knew they were vegan!

I love how flavorful these scones are. Blueberries are among the healthiest fruits. They have high levels of antioxidants, and are good sources of vitamin K and manganese. Not to mention they are sweet and delicious! The lemon juice adds the right amount of lemon flavor without being too tart. Both ingredients make these scones a refreshing and filling choice for breakfast.

I make the scones with coconut flour so they are also gluten-free. Coconut flour has a light texture and produces tender baked goods, like my almond-butter-stuffed banana muffins. It also has a surprising amount of protein- 17 grams in a cup! Continuing with the coconut theme, I use coconut milk yogurt in the recipe too. Coconut has nourishing fats, which (I’m learning) are so important for proper health, especially for athletes. Among other functions, the healthy fats found in coconut help regulate inflammation, hormones and metabolism, which are keys for athletic success. Both the flour and the yogurt create light and moist breakfast scones.

Basically, vegan blueberry-lemon scones score on multiple levels of health, flavor and simplicity. These scones work well for breakfast, weekend brunch, as a post-run snack, or even as a dessert! Scrumptious, nourishing and refreshing, make these scones part of your regular breakfast rotation.

If you try this recipe, let me know! Rate it, leave a comment, take a picture and tag @Rabbitfoodruns on Instagram. I’d love to see how you eat your vegetable hummus fritters! Linking with Sarah and Deborah for Meatless Monday.

Buen provecho,

Becca





Print Recipe Blueberry-Lemon Scone Who doesn't love a refreshing, flavorful scone for breakfast? These blueberry-lemon scones make a hearty breakfast treat bursting with flavor. Naturally sweetened with maple syrup, blueberries and lemon, these can be enjoyed for breakfast, brunch, or even dessert! These scones are adapted from the Run Fast East Slow recipe. Prep Time 30 minutes Cook Time 30 minutes Servings scones Ingredients 2 flax eggs *2 tbsp ground flaxseed + 5 tbsp water

1 cup organic stone-ground cornmeal

1 cup coconut flour

2 teaspoons baking soda

1/2 teaspoon sea salt

8 tablespoons vegan butter

1/4 cup maple syrup

1/3 cup unsweetened coconut milk yogurt

1 teaspoon vanilla extract

Juice from 1/2 a lemon

1 cup frozen blueberries Prep Time 30 minutes Cook Time 30 minutes Servings scones Ingredients 2 flax eggs *2 tbsp ground flaxseed + 5 tbsp water

1 cup organic stone-ground cornmeal

1 cup coconut flour

2 teaspoons baking soda

1/2 teaspoon sea salt

8 tablespoons vegan butter

1/4 cup maple syrup

1/3 cup unsweetened coconut milk yogurt

1 teaspoon vanilla extract

Juice from 1/2 a lemon

1 cup frozen blueberries Instructions Preheat oven to 350ºF Make 2 flax eggs and set aside in the refrigerator In a large mixing bowl, whisk together the cornmeal, flour, salt, and baking powder Cut the vegan butter into cubes. Using a pastry cutter or your fingers, work the butter into the flour mixture until it resembles pea-sized pieces of sand. (I always use my fingers for this; I'm not fancy enough for a pastry cutter) In a separate bowl, whisk together the yogurt, maple syrup, lemon juice and flax eggs. Slowly add this to the flour mixture and stir until just combined. The batter will be pretty sticky Fold in the blueberries Line a baking sheet with parchment paper. Scoop ~1/4 cup of batter into hands and shape into triangle. Place onto the sheet, leaving about 2 inches between each scone. ** See note Bake at 350 degrees for 30-35 minutes, or until the tops are firm and the bottom is lightly browned. Transfer to a wire rack to cool when they're done Share this Recipe

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