Vegan Lemon Blueberry Scones
User Reviews
5
Vegan Lemon Blueberry Scones
Description
This recipe blends dry ingredients including flour, baking soda, baking powder, salt, and sugar with vegan butter and lemon zest or extract. Blueberries are folded in along with plant-based milk to create a soft dough. The dough is rolled out into a flat circle and cut into wedges to mimic a coffee house scone style. A brush of non-dairy milk and sprinkle of sugar help the tops brown and develop a subtle crunch.
Baked at 400°F for 13 to 15 minutes, the scones emerge tender with a lightly golden top. The lemon imparts a refreshing citrus note that complements the sweet bursts of berry. Using vegan butter provides richness without dairy, and plant-based milk keeps the texture moist.
These scones are best cooled before slicing to avoid crumbling. Chilling the dough before baking can help prevent spreading and maintain shape. They can be reheated after slicing if desired, making them suitable for serving warm.
Ingredients
- 1 ½ cups all-purpose flour
- ½ teaspoon baking soda
- 2 teaspoon baking powder
- 1 teaspoon salt
- ½ cup granulated sugar
- ½ cup vegan butter
- lemon or 1 teaspoon of lemon extract, zest of 1
- ½ cup blueberries or berry of your choice, fresh or frozen
- ½ cup plant-based milk I use almond, coconut is also good
- granulated sugar extra, for top of scones
- non-dairy milk extra, for top of scones
Instructions
- Preheat the oven to 400 degrees F (200 degrees C). Line a cookie sheet with a silicone mat or parchment paper. In a large bowl, combine the flour, baking soda, baking powder, and salt. Mix well to distribute ingredients evenly. Add sugar, margarine, zest, blueberries, and plant-based milk and stir until everything is mixed. (If you use blackberries or raspberries - fresh are best. You can choose to use frozen, but they tend to break up and turn the scone red/purple.)
- Flour a large dry surface and flatten out the dough. Work the dough into a ½ inch circle. Cut the dough like a pizza - that will give you a nice “coffee house” style cut for your scones.
- Brush plant-based milk on tops of scones and sprinkle with sugar. Bake for about 13 to 15 minutes or until scones are a little brown on top.
Notes
- Do not over-mix the dough to prevent dense, chewy scones from developing.
- Allow scones to cool before slicing to avoid crumbling; they can be reheated after cutting if preferred.
- Chill dough in the fridge before baking if not baking immediately or if the dough becomes warm, reducing spreading during baking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6-12 scones
Amount Per Serving
Calories 315 kcal
% Daily Value*
| Calories | 315kcal | 16% |
| Carbohydrates | 43g | 14% |
| Protein | 3g | 6% |
| Fat | 15g | 23% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 3g | 150% |
| Sodium | 764mg | 32% |
| Potassium | 48mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 18g | 36% |
| Vitamin A | 7IU | 0% |
| Vitamin C | 2mg | 2% |
| Calcium | 110mg | 11% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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