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Healthy Whole Wheat Blueberry Scones (Dairy-Free)

Author Samah Dada


  • 1 + 1/2 cup whole wheat pastry flour
  • 1/3 cup coconut sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 3 TBSP coconut yogurt or Greek yogurt
  • 1 egg white
  • 1/2 teaspoon vanilla extract
  • Dash cinnamon
  • 4 TBSP earth balance vegan butter
  • 1 cup fresh or frozen blueberries I would use fresh

cinnamon & 1/2 TBSP more coconut sugar for dusting on top of dough after spraying with coconut oil


  1. In a medium bowl, combine whole wheat pastry flour, baking powder, baking soda, and coconut sugar. In a separate bowl, combine melted (cooled) butter, vanilla, yogurt, and egg white. Add wet ingredients to dry and mix - the dough should be crumbly. You will need to mould with your hands for it to come together! Very gently, fold in blueberries. Knead about 10 times on a floured countertop. Mould into a circle about 8 inches wide, and place on coconut oil sprayed baking sheet. Spray top of dough lightly and sprinkle with cinnamon and coconut sugar. Cut dough into 8 pieces, ensuring that they all have a bit of space between them (yes, BEFORE baking!) Bake on 400 degrees for 15 minutes or until sides are golden brown. Best served warm & immediately!