Vegan Blueberry Lemon Scones
I absolutely adore these scones - they're incredibly light and fluffy with pockets of warm blueberry in every bite. The lemon glaze adds just the right amount of tangy sweetness that brightens up the whole experience. They're so simple to make and disappear within minutes of coming out of the oven. The aroma alone is enough to make your kitchen feel like a cozy café.
Ingredients
- ☐ all-purpose flour — 2 cups, plus extra for dusting
- ☐ baking powder — 2 teaspoons
- ☐ baking soda — 1/2 teaspoon
- ☐ salt — 1/2 teaspoon
- ☐ cane sugar — 1/4 cup
- ☐ cold vegan butter — 1/2 cup, cubed
- ☐ unsweetened almond milk — 1/2 cup, cold
- ☐ lemon zest — 1 tablespoon, fresh
- ☐ fresh blueberries — 1 1/2 cups, fresh or frozen
- ☐ powdered sugar — 1 cup, for glaze
- ☐ lemon juice — 2 tablespoons, fresh
Nutrition Facts
Per serving · 8 servings total
Instructions
Tap a step to mark it complete as you cook.
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a large bowl, whisk together the flour, baking powder, baking soda, salt, and cane sugar until well combined.
Add the cold vegan butter to the flour mixture and use your fingertips or a pastry cutter to work it in until the mixture resembles coarse crumbs.
Pour in the cold almond milk and lemon zest, then gently mix with a fork until the dough just comes together - be careful not to overmix.
Gently fold in the blueberries, being careful not to crush them too much.
Turn the dough out onto a lightly floured surface and pat it into a circle about 1 inch thick.
Use a knife or bench scraper to cut the dough into 8 wedges, then carefully transfer them to the prepared baking sheet.
Bake for 18-20 minutes, or until the scones are golden brown and a toothpick inserted in the center comes out clean.
While the scones are baking, whisk together the powdered sugar and lemon juice in a small bowl until smooth.
Let the scones cool for at least 10 minutes before drizzling with the lemon glaze.
Serve warm or at room temperature for the best flavor and texture.
Recipe notes
For a gluten-free version, substitute all-purpose flour with a 1-to-1 gluten-free baking blend. These scones are best enjoyed the day they're made but can be stored in an airtight container at room temperature for up to 2 days.
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