Lemon Blueberry Scones Vegan Oil-free
User Reviews
5
Lemon Blueberry Scones Vegan Oil-free
Description
These Lemon Blueberry Scones are characterized by a mix of almond and all-purpose flours, baking powder and soda leavening, and lemon zest throughout the dough. Coconut cream provides moisture and fat without added oils, while maple syrup and a touch of cane sugar add balanced sweetness. The blueberries, folded in gently, contribute bursts of juiciness and color. The dough is shaped into a thick disc and cut into wedges, then baked until lightly golden, preserving a tender crumb.
The finished scones carry a mild sweetness with noticeable lemon brightness complementing the berries. The texture is soft rather than flaky, reflecting the oil-free method and use of coconut cream. The recipe allows for fresh or frozen blueberries and provides an optional topping with nondairy yogurt, lemon juice, powdered sugar, and vanilla for additional flavor and sweetness. Variations include nut-free or gluten-free adaptations by altering flour components.
These scones are suitable as a light breakfast or snack, enjoyed plain or with the optional glaze topping. The recipe notes caution that freezing or overworking the dough can affect texture, and to handle the frozen berries carefully as they release color. The scones are made vegan and oil-free while retaining a moist, tender quality through the coconut cream.
Ingredients
For the Dry Ingredients
- 1 3/4 cup all-purpose flour
- 1/4 cup almond flour
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 3 tablespoons sugar cane sugar
- 1/2 teaspoon salt
- 2 teaspoons lemon zest
For the Wet Ingredients
- 3/4 cup coconut cream That's the solid part from a can of full-fat coconut milk. Use more, as needed.
- 1 teaspoon vanilla extract
- 1 tablespoon maple syrup
To Add Later
- 3/4 cup blueberries fresh or frozen or a mix
For the Optional Topping
- 2 tablespoons Non-Dairy yogurt or non-dairy cream cheese
- 2 teaspoons lemon juice
- 2 to 3 tablespoons powdered sugar
- 1/4 teaspoon vanilla extract
- lemon zest, for garnish
Instructions
First, make the scones.
- Preheat the oven to 425° F (218° C) and line a baking sheet with parchment paper.
- In a large bowl, add all of the dry ingredients and mix really well. Then, add in the coconut cream, vanilla, and maple syrup and press and mix into the dough. It will take two minutes or more for the coconut cream to kind of start to incorporate into the dough. If the mixture is still is too dry and not coming together, add in a tablespoon of coconut milk. (Not the coconut cream, add some coconut milk) Try to mix and make a dough. You might need another 1-2 tablespoons of coconut milk to get the dough together.
- Once the dough is somewhat coming together, add in the blueberries and continue to bring the dough together. You don't want a really smooth dough, so do not overwork the dough. Then, just fold it over itself to get the blueberries inside the dough. An even distribution is not necessary.
- Then, shape the dough into a 1” thick disc and, and use a pizza cutter or knife to slice into the scones shape that you like. You can also use a cookie cutter to make round scones, if you like.
- Place the scones onto the parchment-lined baking sheet. (optionally brush a teaspoon of maple syrup all over the scones, if you want them to be extra golden on top). Bake for 17 to 18 minutes, then tap the top of the middle scone to see if it sounds hollow. If it doesn’t, then let it continue to bake for another 2 minutes or so, then take the scones out of the oven.
Meanwhile, make the optional topping.
- In a bowl, add all of the topping ingredients, except the lemon zest, and mix until smooth. Depending on your cream cheese or yogurt, you might need to add a few drops of water, if it's too thick to drizzle.
- Top the warm scones with this drizzle, and then also sprinkle on the lemon zest. Serve plain or with some vegan butter.
Notes
- Use a combination of fresh and frozen blueberries carefully, as frozen berries may release color and moisture.
- For nut-free version, omit almond flour and increase all-purpose flour; add vegan butter for flakiness.
- To make gluten-free, substitute flours with a blend of almond, oat flour, and potato starch as directed.
- Optional toppings include nondairy yogurt mixed with lemon juice, powdered sugar, and vanilla or any vegan cream cheese topping.
- Do not overwork the dough to maintain tender texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 285 kcal
% Daily Value*
| Calories | 285kcal | 14% |
| Carbohydrates | 52g | 17% |
| Protein | 4g | 8% |
| Fat | 7g | 11% |
| Saturated Fat | 4g | 20% |
| Sodium | 196mg | 8% |
| Potassium | 150mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 28g | 56% |
| Vitamin A | 8IU | 0% |
| Vitamin C | 3mg | 3% |
| Calcium | 64mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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