Vegan Lemon Blueberry Scones

These delicious and healthy vegan lemon blueberry scones contain no eggs, no cream, and no butter! There’s even a gluten-free option. Try my other tasty treats like healthy homemade fudgesicles or easy blueberry cheesecake smoothie.

My family and I aren’t vegan. We do enjoy meat-free dishes like butter Parmesan zoodles, easy Instant Pot vegetarian chili, and slow cooker Thai pineapple vegetarian curry, but we only eat those once a week or so in order to keep our grocery budget costs low.

But I do have friends who have so many food allergies that it’s easier for them to order or request vegan foods than it is for them to list off all the foods they’re allergic to (i.e. gluten, dairy, eggs, etc.).

A good friend of mine knows that I’m a food blogger, and when she and her daughter were going away to visit colleges, she asked if we could make a special batch of scones just for them!

Vegan Lemon Blueberry Scones

They know first-hand how hard it is to find a local bakery that offers vegan options, and they know first-hand how EXPENSIVE those baked goods would be!

My own daughter is a budding baker, so we gladly took on the challenge!

These vegan lemon blueberry scones are a twist on my own chocolate chip scones and cranberry orange scones, with only a few minor changes.

There’s no egg, no cream, no butter, and this recipe is easily adaptable to be gluten-free too!

Ingredients for Vegan Lemon Blueberry Scones

You need just a few simple ingredients for these delicious Vegan Lemon Blueberry Scones:

• Flour. I’ve tested using regular all-purpose flour, einkorn all-purpose flour, and a gluten-free all-purpose flour blend. They all work well!
• Ground Flaxseeds. Since we’re skipping the egg, this is our binder. (I have a tutorial on how to make a flaxseed egg, if you’re egg-free.)
• Granulated Sugar. I’ve used both white granulated sugar and coconut sugar. White granulated sugar will taste slightly sweeter.
• Solid Coconut Oil. Most vegan butters are full of unhealthy oils, so we’re using solid coconut oil instead.
• Milk. Any variety works!
• Baking Powder & Salt. For rise and flavor.
• Vanilla Extract & Lemon Extract. For flavor!!
• Blueberries. Fresh or frozen works.

The recipe also calls for an optional glaze. If you choose to make it, you need powdered sugar (here’s how to make your own powdered sugar, in case you ran out), milk, vanilla extract (try my homemade recipe), and salt.

Psst! If you’re going to add salt, I highly recommend Ava Jane’s Kitchen. You may think all salt is created equal, but unfortunately, 90% of the salt produced around the world contains microplastics (gross, right?). Ava Jane’s Kitchen is an exception. Their salt is 100% microplastic-free, and it’s SO GOOD! Plus, you can get a bag for just 1¢!! (Get your penny bag of salt on this page.)

How to Make Vegan Lemon Blueberry Scones

Psst! These scones need 30 minutes in the refrigerator before baking. This gives the coconut oil a chance to re-solidify before baking, preventing your scones from frying in the oven and melting into one big mega-scone. Keep this in mind before you begin!

Step 1. Preheat the oven to 400F.

Step 2. Line a baking sheet with parchment paper.

Step 3. Mix together the flour, ground flaxseeds, baking powder, sugar, and salt in a large bowl.

Step 4. Add the coconut oil, and use your hands to work the butter in the dry mixture of ingredients.

Step 5. Pour the lemon juice into a measuring cup and the milk, until you reach ½ cup total. Then add the extracts and stir the mixture.

Step 6. Add the liquid and dry mixture together and stir (until everything is combined). GENTLY fold in the blueberries.

Step 7. Put in the refrigerator for 30 minutes.

Step 8. Lightly flour your surface. Knead the dough only a few times until it comes together. Flatten the dough into a 1 inch thick circle.

Step 9. Using a large knife or pizza cutter, cut into 8 slices (like a pizza).

Step 10. Place scones onto the baking sheet and bake for 22-25 minutes. The scones should be lightly golden brown on the top.

Make the Glaze (optional)

Step 1. Combine the milk, powdered sugar, and vanilla in a small bowl. Whisk together until the mixture is smooth. If the glaze seems too thick, add more milk. If the mixture seems too thin, add more powdered sugar.

Step 2. Let the scones cool for about 15 minutes.

Step 3. Drizzle the homemade glaze onto each scone. Let the glaze set before serving.

Tips for Customizing Vegan Lemon Blueberry Scones

• Frozen Blueberries vs. Fresh Blueberries. I’ve made this recipe using both and both were good! The biggest difference is that frozen blueberries will make the dough purple and extra soft. You may need to add a bit of extra flour as you shape and cut them if you use frozen blueberries.
• Skip the blueberries altogether: I made these using chocolate chips and they were delicious!
• Skip the icing: If you like your sconces to be less sweet, skip the icing altogether.
• Don’t skip the refrigeration. These scones need 30 minutes in the refrigerator before baking. This gives the coconut oil a chance to re-solidify before baking, preventing your scones from frying in the oven and melting into one big mega-scone. Keep this in mind before you begin!

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• Homemade Ice Pops – 100 % Real Fruit and No Sugar

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