1 tsp apple cider vinegar, plus enough almond milk to equal 1/2 cup
1/4 cup agave nectar
3 tablespoons coconut oil, melted
1 tsp pure vanilla extract
zest from one lemon
1–3/4 cups whole wheat pastry flour
1–1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon fine sea salt
1/2–3/4 cup fresh or frozen blueberries (I used wild frozen)
2 tablespoons almond milk
Preheat the oven to 400 degrees. Line a cookie sheet with parchment paper or spray with non-stick cooking spray.
In a liquid measuring cup, mix together the vinegar and almond milk. Set aside.
In a medium bowl, add the flour, baking powder, baking soda, and salt. Whisk together well and set aside.
In a small bowl, combine the vinegar-milk mixture, agave nectar, oil, and vanilla; whisk to blend well, then stir in the lemon zest. Pour the wet ingredients over the dry and stir to mix well, but don’t over mix.
The dough will be thick and sticky.
Carefully fold in the blueberries. I used 3/4 cup because I used frozen wild blueberries, which are smaller than regular blueberries. If you use larger blueberries, you may want to use closer to 1/2 cup, depending on how full of blueberries you like your scones.
Using a large ice cream scoop or 1/3 cup measuring cup, drop mounds of dough onto the cookie sheet about 2 inches apart. With slightly wet hands, flatten the biscuits slightly.
Mine have a purple tint because I used frozen blueberries. If you don’t want that color, use fresh blueberries instead.
Bake in the preheated oven for 6 minutes, then remove and quickly brush the tops with 2 tablespoons milk, if desired, to create a more golden crust. Rotate the pan and return to the oven for an additional 6-8 minutes, until the edges are golden and tops are just beginning to brown.
Allow to cool for 5 minutes before transferring to a wire rack to cool completely. Store tightly covered in the refrigerator for up to 5 days. May be frozen.