Blueberry Scones

Dairy Free

with Lemon Glaze

Blueberry Lemon Scones

These fluffy blueberry scones are topped with lemon glaze.  They're a great breakfast, snack or dessert choice!

Dairy Free + Eggless Scones

This recipe uses a vegan butter alternative, plant-based milk and flaxseed “egg” to create buttery scones.

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

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

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

Blueberry Scones

Dairy Free

with Lemon Glaze