Recipes from the Sara Hardy Farmers Market: Market Blueberry Vegan Scones

Try these blueberry vegan scones from Traverse City’s Oryana Community Co-op at the Sara Hardy Downtown Farmers Market on August 6th!

Market Blueberry Vegan Scones

Yield: 12 scones

4 1/2 cupsall-purpose flour
1/2 cupcane sugar
2 tablespoonsbaking powder
1/4 tablespoonsea salt
3/4 cup vegan butter
1 1/2  cupsmarket blueberries, frozen
1 cupcoconut milk
  1. Stir together flour, sugar, baking powder, and sea salt in a large bowl. 
  2. Portion vegan butter into 1/4 inch cubes. Cut the butter into the flour mixture with a pastry cutter, two forks, or your fingers until the butter is pea-sized. 
  3. Slowly mix in the coconut milk until moistened, then gently fold in the frozen blueberries. 
  4. Pour dough mixture onto the counter and, with floured hands, work the dough into a ball. Add more flour or coconut milk as needed for dough moisture. Press ball into a 1-inch thick disk and cut into 12 wedge portions. 
  5. Arrange scones 1 inch apart on a parchment-lined baking sheet and let chill in the refrigerator for at least 15 minutes. Meanwhile, preheat your oven to 350°. Bake for 20 minutes, rotating halfway through, or until golden brown around the edges. 
  6. Enjoy with local butter, honey, or jam.

Find past recipes and a calendar of recipe demonstrations at the Sara Hardy Downtown Farmers Market here!