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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.
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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.
Course Breakfast, Dessert, Snack
Cuisine Vegan
Keyword Eggless blueberry scones, Vegan lemon blueberry scone
Prep Time 20 minutes
Cook Time 18 minutes
Total Time 38 minutes
Servings 12 Scones
Calories 221kcal

Ingredients

Scones

  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 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

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.

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: 1Medium scone (1/12 of recipe) | Calories: 221kcal | Carbohydrates: 33g | Protein: 3g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Sodium: 221mg | Potassium: 64mg | Fiber: 1g | Sugar: 16g | Vitamin A: 528IU | Vitamin C: 5mg | Calcium: 88mg | Iron: 1mg