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Vegan Lemon Blueberry Scones
These easy vegan lemon blueberry scones (other berries welcome!) are 'buttery', tender, and moist in the middle with crispy, flaky edges and bursting with juicy berries in every bite!
Prep Time
20 mins
Cook Time
20 mins
Total Time
35 mins
Servings: 6 -12 scones
Calories: 315 kcal
Course:
Dessert , Breakfast
Cuisine:
American
Ingredients
- 1 ½ cups of all-purpose flour
- ½ teaspoon of baking soda
- 2 teaspoon of baking powder
- 1 teaspoon of salt
- ½ cup of granulated sugar
- ½ cup of vegan butter
- Zest of 1 lemon (or 1 teaspoon of lemon extract)
- ½ cup of fresh or frozen blueberries (or berry of your choice)
- ½ cup of plant-based milk (I use almond, coconut is also good)
- Extra sugar and non-dairy milk 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.
Cup of Yum
Notes
- Don’t over-mix the dough: Otherwise, you can overwork the gluten in the flour, and the vegan blueberry scones may become dense and chewy.
- To avoid crumbly scones: Allow them to cool before slicing. You can reheat them after slicing if preferred.
- To avoid spreading in the oven: Unless you’re baking them immediately, pop the scones into the fridge to chill. Likewise, if you live in a warm climate or think the dough has gotten overly warm, a quick 20-30 minutes in the fridge before baking can reduce spreading.
Nutrition Information
Calories
315kcal
(16%)
Carbohydrates
43g
(14%)
Protein
3g
(6%)
Fat
15g
(23%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
5g
Monounsaturated Fat
7g
Trans Fat
3g
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%)
Nutrition Facts
Serving: 6-12 scones
Amount Per Serving
Calories 315
% 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.