vegan lemon blueberry scones with fresh blueberries

Vegan Lemon Blueberry Scones

Easy to make and only require 10 ingredients! Pair with an easy lemon glaze to take this scone recipe to the next level! The best healthy baked good for breakfast and brunch.
Course Breakfast, Snack
Cuisine Vegan, Vegetarian
Keyword breakfast recipe with lemon, lemon blueberry recipes, lemon scones vegan, vegan brunch ideas
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 8 scones
Calories 289kcal
Author Amanda


  • 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


  • 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.



Serving: 1scone | Calories: 289kcal | Carbohydrates: 44.2g | Protein: 3.8g | Fat: 10.9g | Saturated Fat: 5.5g | Sodium: 501mg | Sugar: 18.6g