Vegan Lemon Blueberry Scones
Hello & Happy Wednesday!!
I’m going thru recipe categories and it occurred to me that I completely skipped over the widely loved scones! I had explored an almond flour option years ago, it was even featured in a magazine, but I was just never sold on them as they can easily not come out right.
Fast forward to today, I decided to whip up a traditional scone recipe and I’m just so glad I did, because these vegan Lemon Blueberry Scones were just perfection!
Scones are what I would call a cross between muffins and biscuits and just something about them keeps you coming back for more. From a distance they sound fancy, intricate, and involved. However, they are so seamless that we’ll be whipping up countless varieties on EDS!! The hardest thing about making these scones, was honestly just photographing them as they are an odd shape and size lol.
What’s great about these scones is that they are fairly quick, easy, light and fluffy, packed with fresh fruit, you can use frozen in this recipe, packed with lemon, contain less sugar than other varieties, are coated with a little coarse sugar to add aesthetic appeal and sweetness, they are perf for spring, perf for entertaining when we can, and you can even cut them down in size to make smaller bites!
If you love all things scones or effortless sweets, you have to try these vegan Lemon Blueberry Scones!!
Why this recipe is great:
No dairy or eggs
Packed with blueberries
Rich lemon flavor
Perf for spring!
Eat Drink Shrink
40 minPrep Time
20 minCook Time
1 hrTotal Time
5 based on 1 review(s)
- 2 cups all-purpose flour
- 1 Tablespoon baking powder
- 2 Tablespoons cane sugar
- 1/2 teaspoon salt
- 1/4 cup cold vegan butter
- 1 1/2 Tbsp maple syrup
- 3 Tbsp lemon juice
- 2 Tbsps lemon zest
- 1 tsp vanilla extract
- 1/2 cup almond milk
- 1 cup blueberries fresh or frozen
- 3 tbsp Coarse Sugar for coating
- 2 tbsp melted vegan butter
- Preheat oven to 400 degrees Fahrenheit.
- In a medium mixing bowl, add flour, baking powder, salt, and cane sugar.
- Cut in butter until the butter is in tiny clumps, evenly distributed in the dough.
- Add maple syrup, lemon juice, lemon zest, vanilla, and almond milk.
- Mix ingredients; If you find the dough is too dry, add more milk, but 1 tablespoon at a time until the dough is stiff, you want a firm dough.
- Gently fold in blueberries and try not to break them.
- On a floured surface use hands to form the dough into a disc. Divide into 8 even slices. Transfer to a parchment-lined baking sheet. Separate the scones so they have room to bake.
- Brush the tops with melted vegan butter and generously sprinkle with coarse sugar. You can use any variety of sugar, but coarse is the best!
- Chill in the fridge for 30 minutes.
- Bake for 20 minutes, with rotating mid bake.
- Remove from oven and let cool. You can make a lemon glaze, but it's really not needed!