Blueberry Scones
Dairy Free
with Lemon Glaze
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Blueberry Lemon Scones
These fluffy blueberry scones are topped with lemon glaze.
They're a great breakfast, snack or dessert choice!
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Dairy Free + Eggless Scones
This recipe uses a vegan butter alternative, plant-based milk and flaxseed “egg” to create buttery scones.
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All-purpose flour
Baking powder
Salt
Dairy-free butter
Ground flaxseed
Lemon juice
Lemon zest
Sugar
Vanilla extract
Plant-based milk
Blueberries
Icing sugar
Recipe Ingredients
See ingredient amounts
1. Make Flaxseed Egg
2. Whisk Dry Ingredients
3. Grate Frozen Butter
4. Add Liquid Ingredients
and Form Dough
5. Shape Scones
6. Bake Glaze and Serve
How to Make It
Full cooking instructions
Make Flaxseed "Egg"
Step 1:
In a small bowl, stir together:
- Ground flaxseed
- Lemon juice
- Water
Set aside.
Whisk Dry Ingredients
In a large bowl, whisk:
- All-purpose flour
- Baking powder
- Salt
Step 2:
Grate Frozen Butter
Measure 1/2 C of butter and set aside 2 tbsp for later.
Grate butter into flour, stopping occasionally to toss together.
Step 3:
Add Liquid Ingredients and Form Dough
Add flaxseed "egg", sugar, vanilla extract, plant-based milk and lemon zest to flour.
Step 4:
Add Liquid Ingredients and Form Dough
Hand mix until wet and dry ingredients are just combined.
Add blueberries and knead.
Step 4:
Shape Scones
Cover a tray with silicone mat or parchment paper.
Generously flour countertop and turn out the dough.
Step 5:
Shape Scones
Form a circle and flatten to a 1-inch thick disk of dough.
Cut into 10-12 triangles and transfer to baking tray.
Melt butter and brush on top.
Step 5:
Bake, Glaze and Serve
Bake at 350 F for 18 mins.
When ready, transfer to a wire rack and cool completely.
Step 6:
Bake, Glaze and Serve
Prepare glaze by mixing icing sugar with lemon juice.
Stir until you have a smooth mixture with no clumps.
Step 6:
Bake, Glaze and Serve
Use a spoon to drizzle glaze across scones.
Use a knife to spread a thicker layer of glaze.
Step 6:
Bake, Glaze and Serve
Enjoy this citrusy, fresh tasting treat that’s perfectly sweet.
Step 6:
Refrigerate in an airtight container for up to 1 week.
Freeze non-glazed scones for up to 2 months.
How to Store Leftovers
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Blueberry Scones
Dairy Free
with Lemon Glaze
Get the full recipe