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.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 8 scones 1x
- Category: Breakfast
- Method: Oven
- Cuisine: French
Ingredients
- 2 cups all-purpose flour
- 1 Tbsp baking powder
- 1 Tbsp ground flaxseeds
- ½ tsp salt
- ½ cup granulated sugar or coconut sugar
- 8 Tbsp solid coconut oil
- 1 Tbsp lemon juice
- Scant ½ cup milk (almond milk, coconut milk, or soy)
- ½ tsp vanilla extract (try my homemade recipe)
- ½ tsp lemon extract
- ¾–1 cup fresh blueberries
Instructions
1. Preheat the oven to 400F.
2. Line a baking sheet with parchment paper.
3. Mix together the flour, ground flaxseeds, baking powder, sugar, and salt in a large bowl.
4. Add the coconut oil, and use your hands to work the butter in the dry mixture of ingredients.
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.
6. Add the liquid and dry mixture together and stir (until everything is combined). GENTLY fold in the blueberries.
7. Put in the refrigerator for 30 minutes.
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.
9. Using a large knife or pizza cutter, cut into 8 slices (like a pizza).
10. Place scones onto the baking sheet and bake for 22-25 minutes. The scones should be lightly golden brown on the top.
Notes
- 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!
Nutrition
- Calories: 322
Keywords: vegan lemon blueberry scones, vegan scone, vegan blueberry scones, best vegan scones, blueberry scones vegan, scone recipe vegan, easy vegan scone recipe, recipe for vegan scones,
Find it online: https://dontwastethecrumbs.com/vegan-lemon-blueberry-scones/