Sweet plump blueberries and zesty lemon is a flavorful duo in these vegan scones! Perfect for brunch or any special occasion!
I have a *sweet spot for scones. They have crunchy tops, soft, moist centers, and are the perfect amount of sweetness for me. Plus, anything lemon blueberry is just irresistible! This lemon blueberry scone recipe is easy to make and doesn’t include any dairy!
Ingredients for lemon blueberry scones
With 10 ingredients, you can whip up this scone recipe!
- All-purpose flour
- Baking powder
- Salt
- Vegan butter (I used Earth Balance)
- Agave
- Cane sugar
- Lemon juice + zest
- Almond milk
- Vanilla extract
- Blueberries
How to make lemon blueberry scones
Scones are as easy as it gets when it comes to a baked good.
- Whisk together the flour, sugar, salt, and baking powder
- Cut butter into the dry mixture using a fork
- Add wet ingredients and mix with a rubber spatula
- Fold in blueberries
Tip: try not to overmix the dough. the reason to cut in cold butter is to have some clumps of butter in the dough. This creates flakes in the scones.
Place dough on a floured surface and cut into slices using a dough scraper. A knife will work too for this step. Transfer to a lined baking sheet and sprinkle with extra cane sugar.
Bake for 20 minutes at 400 degrees. The tops should be a light golden brown.
Fresh or frozen blueberries?
Both work! If you use frozen, no need to thaw, just mix in the dough frozen. Frozen berries are less likely to burst in baking so there’s that to consider as well (although I’m not mad when they do!) You can even use wild blueberries which are smaller in size.
How to make a lemon glaze
These scones taste great on their own (I like the crunch of the cane sugar on top). If you want to get fancy and take these lemon blueberry scones to the next level, make a lemon glaze!
- Mix 1 cup confectioner sugar, 1/4 cup lemon juice, and 1 Tablespoon of melted vegan butter.
- Whisk until it’s a nice icing consistency. Drizzle over scones and let dry.
Lemon blueberry scones are perfect for breakfast or a quick snack. They are great for Mother’s Day brunches, Easter, bridal showers, wedding showers, or just a regular old Sunday!
If you tried these vegan lemon blueberry scones, let me know in the comments below and share a photo using #mindfulavocado. I’d love to hear from you! Want to see more recipes? Let’s get social! CONNECT WITH ME on Facebook, Twitter, Instagram, or Pinterest to see what I’m currently cooking up!
If you like this recipe, you’ll LOVE:
Vegan Lemon Blueberry Scones
Ingredients
- 2 cups all-purpose flour
- 1 Tablespoon baking powder
- 2 Tablespoons cane sugar (plus 1 Tablespoon to sprinkle on top)
- 1/2 teaspoon salt
- 1/4 cup vegan butter (I used Earth Balance)
- 4 Tablespoons agave
- 3 Tablespoons lemon juice
- 2 Tablespoons lemon zest
- 1 teaspoon vanilla extract
- 1/2 cup almond milk
- 1 cup blueberries fresh or frozen
For Lemon Glaze (optional):
- 1 cup confectioner sugar
- 1/4 cup lemon juice
- 1 Tablespoon melted butter
Instructions
- Preheat oven to 400 degrees Fahrenheit.
- In a medium mixing bowl, add flour, baking powder, salt, and cane sugar.
- Cut in butter until the butter is in tiny clumps, evenly distributed in the dough.
- Add agave, lemon juice, lemon zest, vanilla, and almond milk. Mix ingredients; If the dough is too dry, add more milk, 1 tablespoon at a time until the dough is stiff. You don’t want the dough to be liquidy. Fold in blueberries
- Add dough to floured surface and use hands to form into a disc. Divide into 8 even slices. Transfer to a parchment-lined baking sheet.
- Sprinkle cane sugar on top of scones.
- Bake for 20 minutes. Remove from oven and let cool completely before adding the glaze.
- To make the glaze: Whisk together until mixture turns into a thick glaze. Drizzle over the top of the scones and let cool.
Video
Nutrition
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The vanilla extract is missing from the recipe
Just added it in there. Thanks for letting me know!
how should i store these? in the fridge?
Yes! I usually keep mine in the fridge for about 5 days.
Wondering if almond flour would work?
I’ve never tested with almond flour so I am unsure. If you do test it, I would love to hear your results!
Made with 1 C Almond Flour & 1 C regular flour… just to see, before going all in with the Almond Four. Nothing to compare it to, but we thought they were delicious!!
Sounds delicious! Love that this variation turned out well for you!
Do I have to use cane sugar? Will the recipe be fine if I omit it?
They still need sugar in the recipe. You can use regular sugar or even try a liquid sugar such as maple syrup or agave. I have not tested with any of these options though!
Made these today! I opted for the sugar top and am over the moon with the results! Thank you for such a simple, delicious recipe. PS – I mixed mine gluten free and it translated perfectly.
Thanks so much, Katrina! What GF flour did you use?
Having no other flour than “baking” flour in the house, i opted for something different. I used 1C Amaranth flour and 1C Almond Meal (flour). Oh and yea, I am sed fresh blackberries bateas too! During this quarantining, I’m using what I do have!
The consistency is a bit “softer”, but the flavor is marvelous.
I will reheat tomorrow morning and top with fresh lemon glaze then! Yum!
Thanks so much for sharing, Dawn!
Tried the1:1 almond to reg flour but had to add 1/4 cup extra regular flour because the dough was too wet. Baked up nicely, just a little more dense than a full flour scone. Lemon flavour comes out so nicely! Also cut down to 1TB of sugar and subbed maple for the agave. Will make again! Oh and didn’t have blueberries so used raspberries! This recipe is very adaptable! Delicious!
Thanks so much, Andrea 🙂
Do I have to add the agave, or can I omit that from the recipe?? These look super delicious!
I would try substituting with another liquid sweetener like maple syrup. It can’t be omitted!
These are the tastiest scones I’ve ever made. I substituted brown sugar for the granulated sugar, used agave syrup and instead of 2 cups of all purpose flour, I used 1 cup of almond flour and 1 1/4 cups all purpose (probably should have used 1 1/2 cups of APF though).
I did not glaze them and they were still very sweet so next time I will cut back on either the brown/granulated sugar or the agave. Definitely a keeper recipe!
Thanks for the feedback, Patty! So happy you enjoyed them!