We’re back with a new recipe for the #ExperimentEats recipe club! We invite you to (virtually) join us in the kitchen and tag us on Instagram and Twitter with the hashtag #ExperimentEats. When you do, you’ll be automatically entered to win a free cookbook!

This month, we’re featuring blueberry scones from The No Meat Athlete Cookbook by Matt Frazier and Stepfanie Romine. These vegan pastries are a scrumptiously sweet way to start your day, featuring whole wheat flour and fresh blueberries.

Scones are one of the most versatile breakfasts you can make. If blueberries aren’t your thing, substitute any other fresh berries or dried fruit like raisins or cranberries. Include a generous helping of lemon zest to add a citrus tang to your breakfast! This is one recipe you won’t get bored of experimenting with (no pun intended).

No-Meat Athlete, founded by Matt Frazier, is a movement centered on becoming the fittest, healthiest person you can be through a plant-based diet. Matt’s community, blog, and cookbook have helped countless people lose weight, ease digestion, feel more energetic, and reduce their impact on the planet. If you’d like to learn more, you can check out his website or get The No Meat Athlete Cookbook for yourself!

BLUEBERRY SCONES

Ingredients:

1 cup (150 g) whole wheat flour

¾ cup (60 g) old-fashioned rolled oats

½ teaspoon baking powder

½ teaspoon salt

1 cup (150 g) blueberries, thawed and drained if frozen

3 tablespoons solid coconut oil (For an oil-free alternative, substitute 3 tablespoons cold coconut butter)

¾ cup (180 ml) almond milk

1 tablespoon fresh lemon juice

2 teaspoons raw or granulated sugar

 1 Preheat the oven to 475°F (245°C). Lightly grease a baking sheet (or use parchment paper).

2 Mix the flour, oats, baking powder, and salt in a medium bowl. Add the coconut oil and—using a pastry cutter, two forks, or your fingers—mix until well combined. Fold in the blueberries. Add the almond milk and lemon juice and mix with a fork until it forms a shaggy ball of dough; do not overmix.

3 Split the dough into two balls. Spread one ball of dough into a circle on one end of the sheet. It should be 1 inch (2.5 cm) thick. Repeat on the other side. Use a knife to cut each circle into 4 wedges.

4 Bake for 20 minutes, or until a toothpick inserted in the middle comes out clean and the scones are golden brown. Serve warm. (Toast any leftovers before serving.)