These lemon blueberry scones are buttery, soft, and perfectly fluffy. To finish them off, a sweet berry glaze is drizzled on top.
These Lemon Blueberry Scones are all you need and more – they are soft and fluffy on the inside and beautifully golden brown and crisp on the outside.
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 a scone recipe was a must!
Whenever I make this recipe it is always a crowd favorite. As quoted by a loved one, “These are the best scones I’ve ever had.” Is that convincing enough to make this recipe?
These lemon blueberry scones are buttery, soft, and fluffy. They are perfectly sweetened, studded with gooey blueberries, and contain notes of orange and lemon.
Why You’ll Love These Lemon Blueberry Scones:
Fluffy, soft, and buttery. When I think of an ideal scone texture I think of this recipe. These scones are layered with buttery goodness, are fluffy and perfectly moist. The fluffy texture is due to the perfect amount of baking powder. Additionally, the vegan butter and flax egg keep the scones buttery and moist.
Sweet and zesty. Orange and blueberry really are the ultimate duo. The bursts of blueberries add sweetness to the scones which are complemented by notes of lemon and orange –you can’t go wrong there.
Easy and Simple. This recipe contains simple, easy-to-find ingredients. The process of making scones may seem intimidating, but I assure you this is a no-fuss process.
100% plant-based. Instead of dairy, this recipe uses non-dairy milk and vegan butter. In replace of eggs, these scones use a flax egg as a binder.
How to Make Lemon Blueberry Scones:
- Combine flaxseed meal and water in a small bowl. Set aside for 5 minutes to thicken.
- In a large mixing bowl, add sugar and orange zest. Use your finger to incorporate the zest into the sugar. Whisk in the flour, baking powder, and salt. Cut in cubed vegan butter with a pastry cutter or your fingers until a crumbly sand-like mixture forms. Carefully fold in blueberries with a wooden spoon or spatula.
- In a separate bowl, whisk together flax egg, non-dairy milk, and vanilla extract. Pour wet mixture into the flour. Use a wooden spoon or spatula to combine until the dough starts to come together. 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. Form and press dough into a mound. Do not over-knead or the scones will be dense. Wrap in plastic wrap and refrigerate for 30 minutes.
- Preheat oven to 425°F. Line a baking sheet with parchment paper. Form dough into an 8″ disc. Cut disc into 8 wedges. Place on baking sheet and brush with non-dairy milk or egg wash and sprinkle on coarse sugar.
- 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!
These Lemon Blueberry Scones are…
- Fluffy, soft, and buttery.
- Sweet and zesty.
- Simple and easy to make.
- 100% plant-based.
These lemon blueberry scones are buttery, soft, and perfectly fluffy. To finish them off, a sweet berry glaze is drizzled on top.
- 1 ½ tbsp (11g) flaxseed meal
- 2 tbsp water
- ½ cup (90g) granulated sugar
- Zest of one medium orange (or sub 1 large lemon)
- 2 ½ cups (351g) all-purpose flour
- 2 tsp baking powder
- ¼ tsp salt
- ½ cup cold vegan butter, cubed
- 1 cup fresh or frozen blueberries (if frozen, do no defrost)
- ½ cup + 3 tbsp non-dairy milk
- 1 tsp vanilla extract
-
Combine flaxseed meal and water in a small bowl. Set aside for 5 minutes to thicken.
-
In a large mixing bowl, add sugar and orange zest. Use your finger to incorporate the zest into the sugar. Whisk in the flour, baking powder, and salt. Cut in cubed vegan butter with a pastry cutter or your fingers until a crumbly sand-like mixture forms. Carefully fold in blueberries with a wooden spoon or spatula.
-
In a separate bowl, whisk together flax egg, non-dairy milk, and vanilla extract. Pour wet mixture into the flour. Use a wooden spoon or spatula to combine until the dough starts to come together. 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. Form and press dough into a mound. Do not over-knead or the scones will be dense. Wrap in plastic wrap and refrigerate for 30 minutes.
-
Preheat oven to 425°F. Line a baking sheet with parchment paper. Form dough into an 8" disc. Cut disc into 8 wedges. Place on baking sheet and brush with non-dairy milk or egg wash and sprinkle on coarse sugar.
-
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!
Hi Taavi! Can you share the exact measurements for the simple berry icing?
Author
Yes, it’s 1 1/2 cups powdered sugar and 2-3 tbsp of fresh berry puree. Alternatively, you can sub the berry puree with jam and 1-2 tbsp of non-dairy milk.