Our tender, moist Vegan Lemon Blueberry Scones are tart and studded with sweet, juicy blueberries! They are lightly crisp on the outside and pillowy soft on the inside. The blueberries burst in your mouth and you get a zap of citrusy zing with every bite!
🇬🇧 WHAT IS A SCONE?
Scones are baked goods leavened with baking powder. They are traditionally connected with Scotland, England, and Ireland. They can be sweet or savory. Modern scones are texturally similar to American biscuits.
Scones come in all shapes and sizes. We pat our scone dough out into a disc and then cut it into wedges before baking. But you can shape your scones into round, square or even diamond shapes!
To veganize our Vegan Lemon Blueberry Scones, we use vegan butter, milk and egg replacer, as well as organic sugar. We adapted our scone recipe from Sally’s Baking Addiction.
💡RECIPE TIPS
- For best results, we recommend you measure out your ingredients with a food scale.
- The key to perfectly flaky, crumbly scones is to keep your scone dough as cold as possible. To do achieve this, we freeze our vegan butter before grating it and working it into the dry ingredients. We recommended grating the butter with a box grater. We also refrigerate the dough 15 minutes before baking.
- You can use either fresh or frozen blueberries. But if you opt for frozen blueberries, do not thaw them.
- As for the egg replacer, we used Bob’s Red Mill Vegan Egg Replacer, but a flax or chia egg would also work great.
- Topping your scones with lemon icing is optional, but it is a wonderful sweet-yet-tart addition to your scones.
- And don’t forget to serve your scones with a piping hot cup of tea or coffee!
🎉 DID YOU MAKE OUR VEGAN LEMON BLUEBERRY SCONES?
Did you make this recipe? We’d love to hear about it! Please comment and leave a 5-star🌟 rating below. Share your dish with us on Instagram and tag us @plantbased.passport. We would love to seeing your delicious creations! Still hungry? Follow us on Instagram, YouTube, TikTok, and Pinterest for more global vegan recipes and travel tips!🍴✈️
💕 MORE VEGAN BAKING RECIPES YOU’LL LOVE
👩🏽🍳 RECIPE
VEGAN LEMON BLUEBERRY SCONES
Ingredients
For the scones:
- 2 cups all purpose flour, plus more for dusting your hands and work surface 250g
- 6 tablespoon organic granulated sugar 75g
- Zest of 2 lemons
- 2 ½ teaspoon baking powder
- ½ teaspoon salt
- 1 stick unsalted vegan butter (½ cup) 115g, frozen
- ½ cup unsweetened vegan yogurt 120 mL
- 1 ½ teaspoon pure vanilla extract
- 1 1 vegan egg (such as Bob's Red Mill Vegan Egg Replacer, chia egg or flax egg)
- 1 heaping cup fresh blueberries 180g
For the lemon icing:
- 1 cup 120g organic powdered sugar
- Juice of 1 lemon
Instructions
- Whisk together dry ingredients with lemon zest in a large bowl.
- Grate frozen butter using a box grater. Add butter to the dry ingredients and combine with two forks, until the butter resembles pea-sized pieces. Refrigerate the mixture.
- Whisk together wet ingredients in a small bowl. Pour over the dry ingredients, add the blueberries, and mix together until a dough comes together.
- Transfer dough to the counter. With floured hands, work dough into a ball. Dough will be sticky: If it’s too sticky, add a little more flour. If it’s too dry, add 1-2 more tablespoon of yogurt. Press ball into an 8-inch disc. Then cut into 8 wedges.
- Arrange scones on a plate and refrigerate for 15 minutes. Meanwhile, preheat oven to 400°F (204°C).
- After refrigerating, arrange scones 2-3 inches apart on a lined baking sheet. Bake for 22-25 minutes,or until golden brown. Remove from the oven and cool for a few minutes.
- Make the icing: Whisk the icing ingredients together. Drizzle over warm scones.
Notes
- For best results, we recommend you measure out your ingredients with a food scale.
- The key to perfectly flaky, crumbly scones is to keep your scone dough as cold as possible. To do achieve this, we freeze our vegan butter before grating it and working it into the dry ingredients. We recommended grating the butter with a box grater. We also refrigerate the dough 15 minutes before baking.
- You can use either fresh or frozen blueberries. But if you opt for frozen blueberries, do not thaw them.
- As for the egg replacer, we used Bob’s Red Mill Vegan Egg Replacer, but a flax or chia egg would also work great.
- Topping your scones with lemon icing is optional, but it is a wonderful sweet-yet-tart addition to your scones.
- And don’t forget to serve your scones with a piping hot cup of tea or coffee!
These were so moist and fluffy. The blueberries burst in my mouth.
Came together to quickly. Family adored these.