Light Blueberry Scones

There's a berry in every bite of these biscuitllike wedges.

Makes 8 servings


  • 1½ cups all-purpose flour
  • 3 tablespoons granulated sugar
  • 1¼ teaspoons baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • 3 tablespoons coconut oil
  • ¼ cup unsweetened applesauce
  • ¼ cup milk, plus more for brushing
  • 1 teaspoon vinegar
  • ¾ cup fresh blueberries
  • Coarse sugar and/or sifted powdered sugar, optional


Preheat oven to 425ºF. In a bowl, stir together flour, sugar, baking powder, baking soda and salt. Add coconut oil and cut into flour mixture with a fork until thoroughly mixed. 

In a small bowl, stir together applesauce, milk and vinegar. Add to flour mixture; stir just until moistened. Stir in blueberries.

Lightly grease a cookie sheet or line sheet with parchment paper. Turn out dough onto center of prepared cookie sheet and shape into a 6-inch circle with the back of a spoon. Cut into eight wedges with a sharp knife. Separate wedges, allowing at least 1 inch between them. 

Lightly brush dough with milk; sprinkle with coarse sugar, if desired. Bake for 12 to 15 minutes or until golden. If desired, lightly dust with powdered sugar.