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Home > Vegan Recipes

Vegan Blueberry Scones Recipe (with Lemon)

6/29/21 by Nicole | Leave a Comment

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5 from 9 votes. Leave a review!

These vegan lemon blueberry scones are topped with a tasty lemon glaze, creating deliciously fluffy, soft and buttery scones. They’re great for breakfast, a snack or dessert!

Made in one bowl, this recipe is simple to prepare when you want a citrusy, fresh tasting baked good that’s perfectly sweet. It’s great to take on the go or freeze some for later.

Arrangement of triangle-shaped blueberry scones on a half wood half marble board with a small jar of white icing to the right. A scone sits in front of the board with a spoon of icing to the back right and a lemon cut in half with blueberries sprinkled in top left corner.

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Are Blueberry Scones Vegan?

Most scone recipes require butter, milk and eggs meaning they are not vegan. However, it’s simple to replace those ingredients with a vegan alternative and create flaky, soft scones that are packed with blueberry and lemon flavor!

This recipe uses a vegan butter alternative, plant-based milk and flaxseed “egg” to create buttery scones that melt-in-your mouth. They’re even non-vegan approved!

Top view of the corner of two wire cooling racks each topped with blueberry scones with a drizzle of white icing over each scone. Small wood dish of blueberries and a half a lemon sit between the wire racks, to the left.

Ingredients for Dairy Free Blueberry Scones

The ingredients for this recipe should be easy to find; they’re ones that I regularly keep on hand.

he only “specialty” ingredient is a good vegan butter substitute (margarine won’t work). This ingredient is becoming easier to find, and if you buy vegan butter in sticks it makes measuring super quick!

  • All-purpose flour: For soft, fluffy and melt-in-your mouth scones, all-purpose flour is the way to go! It has a fine texture that creates a delicious, “light” scone.
  • Baking powder: Use baking powder to give these scones a great lift.
  • Salt: Some salt helps bring out the flavors of other ingredients.
  • Vegan butter: Frozen, grated butter is the easiest way to create fluffy and flaky scones. Grate your butter directly into flour, coating each shred. Once cold butter hits your oven’s heat, it’ll melt, creating pockets between layers of dough. This forms all the flaky layers scones are known for!
  • Ground flaxseed: These vegan scones use ground flaxseed instead of eggs. When mixed with liquid, it forms a gel that works as an egg replacement in many vegan baking recipes.
  • Lemon juice and zest: Lemon is a delicious citrus choice to perfectly compliment your blueberry flavor. Its juice makes a flaxseed “egg”, and you'll add the zest directly into your dough for tons of flavor. Experiment with any citrus you like; orange would be delicious with blueberries too. Use extra lemon juice to create lemon glaze (optional, but super delicious).
  • Sugar: Sugar adds sweetness while enhancing the flavors of your lemon and blueberries! I’ve made this recipe and accidentally forgot the sugar; the scones were less sweet but the texture was sill perfect, so this ingredient is technically optional.
  • Vanilla extract: Nothing enhances flavor in baking recipes quite like vanilla!
  • Plant-based milk: I use soy milk, but any plant-based milk should work to help form scone dough.
  • Blueberries: As the star ingredient, you’ll need a full cup of blueberries! I’ve tested this recipe with fresh, frozen and dried blueberries. Fresh and frozen had the best flavor, but frozen blueberries turn the dough purple. You could experiment with other small pieces of fruit or other dried fruits (cranberries would be tasty).
  • Icing sugar: Also called powdered sugar or confectioners’ sugar, this finely ground sugar is perfect for making icing or, for this recipe, lemon glaze! Glaze is optional but super delicious when drizzled over the lemon blueberry scones.
Arrangement of ingredients for blueberry scones in small glass jars or bowls sitting on white-grey marble. From top left (working right and then down): flour, ground flaxseed, vanilla extract, soy milk, lemon juice, sugar, baking powder, blueberries, lemon zest, salt, stick of vegan butter; with two lemon halves for decoration on each edge.

How to Make Vegan Lemon Blueberry Scones

This recipe is easy enough to make. The most important and “challenging” step is to grate your butter into flour, which creates deliciously flaky layers.

Step 1: Step 1: Make Flaxseed “Egg”

To start, mix your ground flaxseed with some lemon juice and water. Stir then set to the side while you work on the next steps.

I typically make flaxseed eggs with water, but for this recipe I use mostly lemon juice to boost the delicious lemon flavor!

A hand stirs a small glass bowl filled with ground flaxseed and water. The contents of the bowl are blurred, in motion.

Step 2: Whisk Dry Ingredients

In a large mixing bowl, whisk together the flour, baking powder and salt.

When measuring flour for baking recipes, use a spoon to gently scoop flour into your measuring cup then scrape off any extra using a flat edge (like the back of a knife). This technique creates the best, most consistent results.

A hand whisk dry ingredients in a large glass mixing bowl. The hand and contents of the bowl (which looks like white flour) are blurred in motion.

Step 3: Grate in Frozen Vegan Butter

Measure ½ a cup of vegan butter (one stick) and freeze it (best to have frozen before starting the recipe). Remove 2 tablespoons of butter from the ½ cup and set that aside for later.

Top view of a stick of vegan butter with a knife slicing some of the butter away from the rest of the stick. Part of a glass measuring bowl filled with flour in the bottom left corner along with some blueberries and lemon in bottom right corner.

For unbelievably flaky, soft and fluffy scones, you need small pieces of butter that are coated in flour.

If you have a pastry cutter or other way to cut butter into flour, you can certainly do that. Just keep the butter as cold as possible for best results. I find it easiest to shred a frozen stick of butter with a box grater.

A hand hold the handle of a metal box grater over a glass mixing bowl full of flour. A second hand holds a stick of butter and is grating the butter. Blueberries and lemon sit in the bottom right of image.

After a few grates, stop and toss the butter pieces in flour so they’re all coated. Continue to grate and toss with flour until all the butter is incorporated.

A hand is tossing grated butter around in a large glass bowl filled with flour. Some pieces of grated butter are visible along the bottom side of the bowl.

Starting with frozen butter helps ensure the butter is still cold when it gets into the hot oven. This is important for creating tender scones!

Step 4: Add Liquid Ingredients and Form Dough

When the butter is fully grated and coated in flour, add the remaining liquid ingredients to form your scone dough.

Start by adding the flaxseed egg, sugar, lemon zest, vanilla extract and plant-based milk to the flour. I like to mix vanilla extract into my soy milk before adding so it incorporates more evenly.

A hand stirs the contents of a large glass mixing bowl. The hand and spoon are blurred in motion. There are areas of liquid and dry flour visible in the bowl, along with some lemon zest.

Stir this mixture until dough starts to form. At this point, add blueberries and use your hand to gently knead the dough.

A blurred hand mixes dough and blueberries in a large glass bowl. A second hand holds the right edge of the bowl. The dough appears to be slightly dry and crumble, not yet mixed through.

Try to work quickly because the heat of your hand will soften the butter. Stop when the dough is just mixed, meaning there aren’t any dry clumps and the blueberries are mixed through.

Step 5: Shape Scones and Prep for Baking

Dust your countertop with some extra flour and turn out the scone dough onto this flour. You can use a rolling pin to flatten the dough, or simply press with your hand to achieve a 1-inch thick circle.

A flat, round disk of scone dough, filled with blueberries is being shaped by two hands; one hand is flat on top of the dough, in the top right corner, while the other is pressing along the edge of the dough to create a circle shape.

Cut your scones into 10-12 triangles. Place the cut scones onto a baking tray lined with either parchment paper or a silicone baking mat.

Top view of a flat, round disk of blueberry scone dough with a few cuts through it and a hand holding a yellow knife, about to make another cut (creating triangle-shaped scones). Blueberries and lemons in bottom right corner of image.

Now it’s time to use the 2 tablespoons of butter saved from earlier (the portion removed before grating). Melt this butter and brush it over the tops of the scones.

Adding melted butter to the top is optional but adds a delicious flavor to the scones!

Top view of a baking tray that is covered with a silicone baking mat and uncooked scones. A teal colored brush is brushing melted butter onto a scone in the bottom left corner.

Step 6: Bake, Glaze and Serve

Place the scones into an oven that’s fully preheated to 350 °F. The scones take about 18 minutes to bake and should be very slightly golden brown on the bottom when done.

Once out of the oven, carefully transfer the blueberry scones to a wire cooling rack and allow to cool completely before glazing.

To prep the glaze, simply mix icing sugar with lemon juice until you have a smooth glaze with no clumps of icing sugar.

A hand stirs white icing (glaze) in a glass measuring cup. The hand and the icing are blurred in motion. A second hand holds the handle of the measuring cup.

Use a spoon to drizzle this over the cooked and cooled scones for a delicious boost of lemon flavor!

Top view of 6 cooked blueberry scones on a wire cooling rack over a white-grey marble counter. From the right side of image, a hand holding a spoonful of white icing is drizzling the icing over the scone on the bottom right of the cooling rack. The other scones already have a drizzle of glaze.

I Forgot to Add the Flax Egg and Mixed the Dough: Now What?

Our first time filming this recipe, I sat the flax egg aside and made the rest of the recipe without adding in the flax.

I literally said “this can’t be enough liquid” as I started mixing the dough, and it wasn’t. Trying to salvage the dough and adding the flax egg too late created a mushy mess.

I refuse to waste food, so I dumped this mushy dough into a dish and baked until cooked through the center. It turned out great! The flavor was there, and the texture was quite good (denser but that’s because I overworked the dough by then).

I’ve included this experience in case you make the same mistake! Let me know in the comments if you’ve ever set a flax egg to the side then forgot to add it (this was not my first time, sadly).

Top view of triangle-shaped scones crating a full circle on a half wood half marble board. Scones topped with a drizzle of white icing. Lemons in bottom right corner and blueberries with lemon slices in top left corner.

How to Refrigerate and Freeze Scones

Leftover scones, once cooled completely, should be stored in an airtight container. They’ll be fine on your kitchen counter for about 2 days or refrigerated for up to a week.

These scones also freeze easily. If you want to freeze, don’t add the glaze until they’re out of the freezer and ready to eat. Freeze in an airtight, freezer-safe container for up to 2 months.

Thaw scones in the fridge overnight or using a defrost setting on your microwave.

Close up of a blueberry lemon scone that is cut in half with one half resting up on the other. Additional scones sit behind the front one, blurred in the background.

If you make this recipe, please rate and comment below to help others benefit from your experience!

Square cropped image of an arrangement of triangle-shaped blueberry scones on a half wood half marble board with a small jar of white icing to the right. A spoon of icing sits to the back right.

Vegan Blueberry Scones with Lemon

These vegan lemon blueberry scones are packed with delicious, fresh flavors and create a flaky, buttery scone that’s perfect to eat as a dessert, snack or breakfast! Dairy free and eggless.
5 from 9 votes. Leave a review!
Prevent screen going dark
Prep Time 20 mins
Cook Time 18 mins
Total Time 38 mins
Servings 12 Scones
Calories 221 kcal
Cuisine Vegan

Equipment

  • Large mixing bowl
  • Grater
  • Whisk
  • Mixing spoon
  • Rolling pin (optional)
  • Baking tray
  • Silicone baking mat (or parchment paper)

Ingredients
  

Scones

  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • ⅛ teaspoon salt
  • 6 tablespoons vegan butter , frozen (1 stick minus 2 tablespoon to brush on tops)
  • 2 tablespoons ground flaxseed
  • 4 tablespoons lemon juice
  • 2 tablespoons water
  • ¼ cup sugar
  • 1 tablespoon lemon zest
  • 1 teaspoon vanilla extract
  • ½ cup plant-based milk (I use unsweetened, unflavored soy)
  • 1 cup blueberries (fresh, frozen or dried)
  • 2 tablespoons vegan butter , melted (to brush tops)

Glaze

  • 1 cup icing sugar
  • 2 tablespoons lemon juice
Prevent screen going dark

Instructions

Step 1: Make Flaxseed “Egg”

  • In a small bowl, stir together ground flaxseed with lemon juice and water. Set aside.
    2 tablespoons ground flaxseed, 4 tablespoons lemon juice, 2 tablespoons water

Step 2: Whisk Dry Ingredients

  • In a large mixing bowl, whisk together all-purpose flour, baking powder and salt.
    2 cups all-purpose flour, 1 tablespoon baking powder, ⅛ teaspoon salt

Step 3: Grate in Frozen Vegan Butter

  • Measure out your vegan butter. If using a stick of butter, it may be helpful to cut it and reserve some for later in a small dish.
    6 tablespoons vegan butter
  • Grate the remaining butter into your flour mixture, stopping occasionally to toss butter shreds in the flour to coat them.
  • Continue until all the butter is grated and lightly coated with flour. It should be evenly mixed throughout, creating a crumbly mixture.

Step 4: Add Liquid Ingredients and Form Dough

  • Next, add the prepared flaxseed “egg”, sugar, lemon zest, vanilla extract and plant-based milk to your butter-flour mixture.
    ¼ cup sugar, 1 tablespoon lemon zest, 1 teaspoon vanilla extract, ½ cup plant-based milk
  • Stir until a ball of dough starts to form and you can no longer stir. At this point, use your hand to gently “knead” the dough together. Mix with your hand until the flour is combined with the liquid ingredients rather than firmly kneading it.
  • Add blueberries to the dough and work them through until evenly distributed.
    1 cup blueberries

Step 5: Shape Scones and Prep for Baking

  • Prep a baking tray by covering it with a silicone baking mat or parchment paper. Preheat the oven to 350 °F.
  • Generously flour your countertop and turn out the dough. Shape into a circle and flatten out so you have a 1-inch (2 cm) thick disk of dough. Use a rolling pin if you like.
  • Cut the dough into 10-12 triangles and carefully transfer them to your prepared baking tray.
  • Melt the butter reserved from earlier and brush on the tops of your scones. This step is optional.
    2 tablespoons vegan butter

Step 6: Bake, Glaze and Serve

  • Place the scones into your preheated oven and bake for 18 minutes.
  • Once out of the oven, carefully transfer your scones to a wire cooling rack and allow to cool.
  • If glazing, prepare glaze by mixing icing sugar with lemon juice. Stir until you have a smooth mixture with no clumps.
    1 cup icing sugar, 2 tablespoons lemon juice
  • Allow the scones to cool completely before glazing.
  • To glaze, use a spoon to drizzle some back and forth across the tops of the scones. You could also use a knife to spread a thicker layer of glaze.

Video

Notes

Accuracy of nutrition information cannot be guaranteed (certain ingredients may not have all nutrients listed in the database); amounts may vary (and will vary depending on brands of ingredients used); all nutrition fact values rounded to the nearest whole number.

Nutrition

Serving: 1 Medium scone (1/12 of recipe)Calories: 221 kcalCarbohydrates: 33 gProtein: 3 gFat: 9 gSaturated Fat: 1 gPolyunsaturated Fat: 3 gMonounsaturated Fat: 5 gSodium: 221 mgPotassium: 64 mgFiber: 1 gSugar: 16 gVitamin A: 528 IUVitamin C: 5 mgCalcium: 88 mgIron: 1 mg
Tried this recipe?Let us know how it was!

More Vegan Snack Recipes

Like this recipe? You should also try:

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    Vegan Cucumber Roll Ups (Avocado + Pistachio Filling)
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    5 Ingredient Vegan Banana Bread Recipe

About Nicole Stevens

Nicole is a vegan Registered Dietitian (RD) and founder of Lettuce Veg Out.

She helps people thrive on a vegan diet with balanced recipes and easy-to-understand nutrition science.


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Hi, I'm Nicole! As a vegan Registered Dietitian, I empower vegans to live a balanced life and gain confidence in the kitchen.

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