Vegan Recipes

Vegan Blueberry Corn Scones

The Vegan Blueberry Corn Scones are a delicious recipe. Furthermore, the taste inspired you to make these vegan blueberry corn scones with a scone you had at The Post in east Nashville. Their healthy, sweet, and slightly savory take on most store-bought scones. Moreover, the combination of the recipes is very yummy, and the items are based on herbs and plants.


Vegan Blueberry Corn Scones


  • Lemon: 1.
  • Cashew milk: 3/4 cup.
  • Blueberries: 1 cup.
  • Cornmeal: 3/4 cup.
  • Blueberries: 1 cup.
  • Salt.
  • Cornmeal: 3/4 cup.
  • Fresh corn: 1/2 cup.
  • Lemon: 1.
  • Baking powder: 1 tbsp.


  1. Set a baking sheet either with a paper towel or a silicone baking mat and dust it gently with flour.
  2. Warm the grill to 400 °F.
  3. To make your dairy-free buttermilk, combine a quarter cup of cashew milk and one teaspoon of lemon juice in a small dish.
  4. Let the blend settle for a few moments.
  5. Mix the spelled flour, cornmeal, flour, baking soda, brine, and lemon zest in a large bowl.
  6. Use a sharp knife and put the coconut oil in it.
  7. Trim the coconut and wipe out the oil from it, until it is the size of a pea.
  8. Add the corn, blueberries, and cashew buttermilk and stir until a dough forms.
  9. Set the dough onto the baking surface and roll it into a circle or round shape.
  10. Divide the dough into six equal halves, taking care not to let them contact each other.
  11. The scones for approximately fifteen to twenty minutes, till the sides and tops begin to faintly brown.
  12. Take it outdoors and allow it to cool.
  13. The remaining food can be saved for a few days in a baggie or an airtight jar.


To make coconut oil stiffer before applying it, if it’s too soft, put it in the freezer for around twenty minutes.

Nutritional facts:

Carbohydrates: 49 g.

Fiber: 6 g.

Sugar: 12 g.

Protein: 6 g.

Iron: 2 mg.

Calories: 339 kcal.

Sodium: 421 mg.

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