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lemon blueberry scones

Lemon Blueberry Scones

These lemon blueberry scones are buttery, soft, and perfectly fluffy. To finish them off, a sweet berry glaze is drizzled on top.

Course Dessert
Keyword lemon blueberry scones, vegan dessert
Prep Time 15 minutes
Cook Time 20 minutes
Refrigeration 30 minutes
Total Time 1 hour 5 minutes
Servings 8 scones
Author Taavi Moore

Ingredients

  • ½ cup (90g) granulated sugar
  • Zest of one 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 cold non-dairy milk
  • 1 tsp vanilla extract
  • Vegan "egg" wash: ¼ cup non-dairy milk + 1 tsp maple syrup
  • Raw/turbinado sugar, for topping

Icing

  • 1 cup (120g) powdered sugar
  • 2-3 tbsp non-dairy milk
  • ½ tsp vanilla extract

Instructions

  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!