Lemon Blueberry Scones

These lemon blueberry scones are buttery, soft, and perfectly fluffy.

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 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 keeps the scones buttery and moist.

Sweet and zesty. Lemon and blueberry really are the ultimate duo. The bursts of blueberries add sweetness to the scones which are complemented by notes of lemon –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.

How to Make Lemon Blueberry Scones:

1. In a large mixing bowl, add sugar and lemon zest. Use your finger to massage 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.
2. Drizzle over cold milk and vanilla extract. 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. Tightly wrap in plastic wrap and refrigerate for 30 minutes.
3. Preheat oven to 400°F. Line a baking sheet with parchment paper. Form dough into an 8″ disc. Cut disc into 8 wedges. Distribute on baking sheet and brush with vegan egg wash and sprinkle over raw sugar.
4. Bake for 20-22 min. or until tops are golden brown. Prepare icing by whisking together all ingredients until smooth. Drizzle over scones and enjoy!

These Lemon Blueberry Scones are…

• Fluffy, soft, and buttery.
• Sweet and zesty.
• Simple and easy to make.
• 100% plant-based.

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