Lemon Blueberry Scones

I am so excited to post this recipe because it is definitely one of my favorites! 

The texture is absolutely perfect, with a perfect amount of lemon taste and sweet blueberries which pairs perfectly with the raw sugar sprinkled on top! 

Drizzled with a simple berry compote icing…..can’t get any better than this.

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My mom and I are putting together a tea party this weekend and I wanted to create a dessert that would pair perfectly with a hot cup of tea…so duhh I had to create a scone recipe! 

This recipe is super easy, simple, and of course vegan. 

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Fresh blueberries 

Lemon zest & lemon juice 

Bits of raw sugar 

Buttery fluffy texture (melt in your mouth goodness) 

and a drizzle of fresh berry icing! 

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Lemon Blueberry Scones 


By: Taavi Elizabeth     Makes: 8 Scones 

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Ingredients 
  • 2 1/2 cups all-purpose flour 
  • 1 tbsp baking powder 
  • 1/4 tsp salt 
  • Zest of one lemon 
  • 1/2 cup organic cane sugar 
  • 1/2 cup cold vegan butter (I used Earth Balance)
  • 1/2 cup non-dairy milk 
  • 1 flax egg (1.5 tbsp flaxseed meal + 2 tbsp water) 
  • 1 tsp fresh lemon juice 
  • 1 tsp vanilla extract 
  • 3/4 cup fresh blueberries 

Ingredients

  1. In a large mixing bowl, combine flour, baking powder, salt, and lemon zest. Cut in cold vegan butter with hands until a crumbly sand-like mixture forms. Carefully fold in blueberries. 
  2. Whisk together rest of ingredients in a large liquid measuring cup or small bowl. Slowly add wet mixture into dry until it starts to come together as a dough. Stir with a wooden spoon. Once it gets too thick to stir with a spoon, use your hands to carefully form it into a ball. I transferred my dough to a floured surface, which made it easier. Knead it into a smooth ball, JUST until it comes together. Do not over-knead or the scones will be dense. Wrap in plastic wrap and refrigerate for 1 hr. 
  3. Preheat oven to 425 degrees. Line a baking sheet with a silicone baking mat or parchment paper. Roll out dough to approx. 1.5-inch circle. Cut circle into 8 wedges. Place on baking sheet and brush with almond milk, and sprinkle with raw cane sugar. 
  4. Bake for 22-25 min. or until golden brown. Optional: drizzle with a simple berry icing (powdered sugar, milk, vanilla extract, and berry jam). Enjoy! 

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