Vegan Lemon Blueberry Scones

Vegan Lemon Blueberry Scones are the BEST scones ever. Period. Soft, buttery, filled with bursting blueberries and drizzled in a sweet lemon glaze. Flavor perfection. Let's learn how to make them!

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As huge fans of eating dessert for breakfast, scones hold a very dear place in our hearts. Perfectly textured pastries you can eat with vegan butter, jam, coffee or tea? Sign us up!

This recipe in particular is especially incredible. Impeccable soft texture combined with beautifully balanced buttery-fruit flavor allows these Vegan Lemon Blueberry Scones to rise above the rest.

Never made scones before? No problem! This recipe is great for baking beginners. If you would like a little more guidance, please check out our post - How to Make Vegan Scones.

Ingredients in Vegan Lemon Blueberry Scones

Each ingredient in this recipe plays a crucial role in creating delicious vegan lemon blueberry scones:

• All-purpose flour: Provides the base for the scone dough, giving it structure and texture.
• Granulated sugar: Sweetens the scones, balancing the tartness of the lemon and adding a touch of sweetness to complement the blueberries.
• Lemon zest: Infuses the scones with bright, citrusy flavor. The zest adds intense lemon essence without the acidity of lemon juice, creating a more nuanced lemon flavor throughout the scones.
• Baking powder: Acts as a leavening agent, helping the scones rise and become light and fluffy.
• Salt: Enhances the flavor of the scones and balances the sweetness.
• Vegan butter, cold: Provides fat to the scone dough, contributing to its tenderness and flakiness. Using cold butter helps create a flaky texture by creating steam pockets as it melts during baking.
• Nondairy milk, cold: Adds moisture to the dough, helping bind the ingredients together without the need for eggs. Using cold milk helps keep the butter cold, which is important for achieving a flaky texture.
• Vanilla extract: Adds depth of flavor and enhances the overall aroma of the scones.
• Fresh or frozen blueberries: These juicy bursts of flavor add sweetness and tartness to the scones, as well as vibrant color. If using frozen, do not thaw!
• Coarse sugar to top: Provides a crunchy, sweet crust on the scones, adding textural contrast and visual appeal.

Lemon Glaze Ingredients

• Powdered sugar: Forms the base of the glaze, providing sweetness and structure.
• Lemon juice: Adds tanginess and acidity to the glaze, balancing the sweetness of the powdered sugar and enhancing the lemon flavor.
• Lemon zest: Intensifies the lemon flavor and adds aromatic complexity to the glaze, complementing the lemon zest in the scones.

How to Make Vegan Lemon Blueberry Scones (with pictures!)

Please see the recipe card at the bottom of the page for full instructions and ingredient measurements.

Begin by whisking together the all purpose flour, sugar, lemon zest, baking powder and salt. Place dry ingredients into the freezer to chill for 15 minutes. Remove from freezer and cut in cold vegan butter using a pastry cutter.

Form a well in the center of the dry ingredients and pour in the cold nondairy milk and vanilla extract. Stir with a wooden spoon until a dry dough starts to come together.

Add blueberries to the bowl. Using your hands, bring the dough together into a ball. Try to space the blueberries as evenly as possible throughout the dough.

Wrap the ball of dough tightly in plastic wrap and shape into a disk. Place in the refrigerator to chill for at least 30 minutes.

Unwrap the dough and place onto a baking sheet lined with parchment paper. Roll out the dough into an 8-inch circle using a rolling pin. Cut the dough into 8 equal-sized triangles. Space out the scones on the baking sheet using a spatula.

Bake scones on center rack of an oven preheated to 375 degrees F (190 C) for 20 minutes. Allow scones to cool on baking sheet for 10 minutes before serving.

Whisk together powdered sugar, lemon juice and lemon zest to make the lemon glaze. Drizzle on the scones right before serving.

Why to Use Lemon Zest Over Lemon Extract in Baking

Using lemon zest instead of lemon extract offers several advantages in baking, especially when it comes to making scones:

1. Natural Flavor: Lemon zest provides a natural, fresh lemon flavor to your scones. It contains aromatic oils that carry the essence of lemon, giving your baked goods a bright and vibrant taste. In contrast, lemon extract is made from lemon oil and alcohol, which can sometimes have a more artificial or concentrated flavor.
2. Complexity: Lemon zest adds complexity to the flavor profile of your scones. It contains not only the bright citrus notes but also subtle hints of bitterness and sweetness from the lemon peel. This adds depth and dimension to your baked goods, making them more interesting and flavorful.
3. Texture: Lemon zest adds texture to your scones, especially if you finely grate it. The tiny pieces of zest distribute evenly throughout the dough, providing bursts of flavor in every bite. Lemon extract, on the other hand, is a liquid and can sometimes create uneven distribution or alter the texture of your baked goods.
4. Versatility: Lemon zest can be used in a variety of baked goods, from scones to cakes, cookies, and muffins. Its versatility allows you to experiment with different recipes and flavor combinations. Lemon extract, while useful in some recipes, may not always be suitable for all baking applications.

Overall, using lemon zest instead of lemon extract in your scone recipe enhances the flavor, texture, and complexity of your baked goods, resulting in deliciously aromatic treats that are sure to impress.

Fresh vs Frozen Blueberries in Baking

Both fresh and frozen blueberries can be used in baking, including in scone recipes. Each option has its advantages and considerations:

Fresh Blueberries

• Flavor: Fresh blueberries often have a more pronounced flavor and juiciness compared to frozen blueberries.
• Texture: Fresh blueberries tend to hold their shape better during baking, resulting in plump and intact berries in the finished product.
• Availability: Fresh blueberries are typically available during the peak blueberry season, which varies depending on your location. They may be more readily available at certain times of the year.
• Price: Fresh blueberries can be more expensive, especially when they are out of season or not locally grown.

Frozen Blueberries

• Convenience: Frozen blueberries are available year-round and are conveniently pre-washed and ready to use. They eliminate the need for washing and stemming, saving time during preparation.
• Cost: Frozen blueberries are often more affordable than fresh blueberries, especially when they are not in season.
• Texture: Frozen blueberries tend to release more juice during baking, which can result in a softer texture and slightly more color bleed into the surrounding batter. However, this can be mitigated by coating the frozen blueberries in flour before folding them into the batter.
• Shelf Life: Frozen blueberries have a longer shelf life than fresh blueberries and can be stored in the freezer for several months, allowing you to bake with them whenever you like.

*If using frozen blueberries, it's important not to thaw them before adding them to the scone dough, as they will become too soft and release excess moisture. Instead, fold the frozen blueberries directly into the dough.

Tips for Making Perfect Vegan Lemon Blueberry Scones

1. Use cold ingredients: Just like with traditional scones, it's important to use cold ingredients, such as cold vegan butter and cold non-dairy milk. This helps create a flaky texture in the scones.
2. Work quickly: Since vegan butter tends to soften more quickly than dairy butter, work quickly when cutting it into the dry ingredients. Use a pastry cutter or fork to cut the cold vegan butter into the flour mixture until it resembles coarse crumbs.
3. Do not over-mix: When adding the wet ingredients to the dry ingredients, mix until just combined. Over-mixing can lead to tough scones. It's okay if the dough looks a little shaggy; it will come together when you knead it.
4. Fold in the blueberries gently: Whether you're using fresh or frozen blueberries, fold them into the dough gently to avoid crushing them. If using frozen blueberries, toss them in a little flour before adding them to the dough to help prevent them from bleeding too much.
5. Chill the scones before baking: After shaping the scones, place them in the freezer for about 15 minutes before baking. This helps solidify the fat in the dough, which can result in flakier scones.

Frequently Asked Questions

How to Store Vegan Lemon Blueberry Scones

To store vegan lemon blueberry scones, follow these steps:

1. Cool Completely: Allow the scones to cool completely on a wire rack before storing them. This helps prevent condensation from forming inside the storage container, which can make the scones soggy.
2. Choose an Airtight Container: Transfer the cooled scones to an airtight container. A plastic storage container with a tight-fitting lid or a resealable plastic bag works well for storing scones.
3. Store at Room Temperature: Vegan lemon blueberry scones can be stored at room temperature for 2-3 days. Keep them in a cool, dry place away from direct sunlight and heat sources.
4. Refrigerate for Longer Storage: If you need to store the scones for more than two days, you can refrigerate them instead. Place the airtight container in the refrigerator, and the scones will stay fresh for up to five days.
5. Freeze for Extended Storage: For longer-term storage, you can freeze the scones. Wrap each individual scone tightly in plastic wrap or aluminum foil, then place them in a freezer-safe container or resealable freezer bag. Frozen scones will stay fresh for up to 1 month.

By storing vegan lemon blueberry scones properly, you can maintain their freshness and flavor for longer, allowing you to enjoy them over several days or weeks.

If you make this recipe please tag @censoredbaker on Instagram and leave a review below!

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