These vegan lemon blueberry scones are soft, flaky, and bursting with fresh citrus flavor and juicy blueberries. Made with simple ingredients, this easy dairy-free scone recipe is perfect for breakfast, brunch, or a cozy afternoon treat.
I was pretty nervous to make scones for the first time but these came out great! Easy to follow recipe and simple ingredients. - Rebecca
As a huge fan of eating dessert for breakfast, scones hold a very dear place in my heart. Perfectly textured pastries you can eat with vegan butter, jam, coffee or tea? Sign me 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.
Jump to:
- Ingredients in Vegan Lemon Blueberry Scones
- Why You'll Love These Scones
- How to Make Vegan Lemon Blueberry Scones (with pictures!)
- Why to Use Lemon Zest Over Lemon Extract in Baking
- Fresh vs Frozen Blueberries in Baking
- Tips for Making Perfect Vegan Lemon Blueberry Scones
- Frequently Asked Questions
- Storage
- Vegan Lemon Blueberry Scones (How to Make Perfect Vegan Scones)
- More Vegan Scone Recipes
- More Sweet Vegan Breakfast Treats
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.
- 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.
- Nondairy milk, cold: Adds moisture to the dough, helping bind the ingredients together without the need for eggs.
- 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 a pretty look.
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Why You'll Love These Scones
- Soft, flaky texture with perfectly tender crumb
- Bright lemon flavor paired with juicy bursts of blueberry
- Made with simple, plant-based ingredients
- Bakery-style scones without any dairy or eggs
- Lightly sweet with a fresh, citrusy finish
- Easy to make. No complicated techniques required!
- Perfect for breakfast, brunch, or a snack
- Delicious with or without a glaze
- Freezer-friendly for make-ahead convenience
- A crowd-pleasing treat that feels both cozy and fresh
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:
- 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.
- 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.
- 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.
- 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.
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.
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.
Tips for Making Perfect Vegan Lemon Blueberry Scones
- Use cold ingredients: 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.
- 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.
- 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 use your hands.
- 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.
- 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
Yes! Use them straight from frozen. Don't thaw first, or they may bleed into the dough and make it too wet.
This usually happens if the butter was too warm or over-mixed. Make sure your vegan butter is cold and work the dough gently.
It's highly recommended. Chilling helps the scones hold their shape and creates a better flaky texture.
The dough was likely too warm or too wet. Chill the dough and avoid adding too much liquid.
Use plenty of fresh lemon zest and consider adding a light lemon glaze after baking for extra brightness.
Yes! You can prepare and shape the scones, then refrigerate overnight or freeze before baking.
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Storage
- Room temperature: Store scones in an airtight container at room temperature for up to 2 days. They're best enjoyed fresh but will stay soft for a short time.
- Refrigerator: For slightly longer storage, keep them in an airtight container in the fridge for up to 4-5 days. Warm before serving for the best texture.
- Freezer (baked scones): Freeze fully cooled scones in a freezer-safe container or bag for up to 1 month. Thaw at room temperature or warm in the oven.
- Freezer (unbaked scones): Freeze shaped, unbaked scones on a baking sheet, then transfer to a container. Bake straight from frozen, adding a few extra minutes to the bake time.
- Reheating tip: Warm in a 300°F oven for 5-10 minutes to bring back that fresh-baked texture.
If you make this recipe be sure to tag @censoredbaker on Instagram!
PrintVegan Lemon Blueberry Scones (How to Make Perfect Vegan Scones)
Soft, buttery vegan scones loaded with fresh blueberries, a punch of lemon flavor and drizzled in a sweet lemon glaze.
- Prep Time: 25 minutes
- Bake Time: 20 minutes
- Total Time: 45 minutes
- Yield: 8 Scones 1x
- Category: Pastries
- Method: Bake
- Cuisine: American
- Diet: Vegan
Ingredients
For the Scones
2 cups all purpose flour
⅓ cup granulated sugar
2 tablespoons lemon zest
1 tablespoon baking powder
½ teaspoon salt
½ cup vegan butter, cold
⅓ cup nondairy milk, cold
1 ½ teaspoons vanilla extract
1 ¼ cups fresh or frozen blueberries (do not thaw!)
coarse sugar to top
For the Lemon Glaze
1 cup powdered sugar
3 tablespoons lemon juice
1 tablespoon lemon zest
Instructions
- Whisk: In a large bowl, whisk together the all purpose flour, granulated sugar, lemon zest, baking powder and salt. Place the bowl in the freezer to chill for 15 minutes. Remove bowl from freezer and cut in the cold vegan butter using a pastry cutter. Continue to work mixture until butter chunks are about the size of peas.
- Stir: Create a well in the center of the dry ingredients and pour in the nondairy milk and vanilla extract. Mix ingredients together until a dry dough starts to come together. Add in the blueberries and bring the dough together into a ball using your hands. Try to make sure the blueberries are evenly distributed throughout.
- Chill: Form the ball of dough into a disk shape and wrap tightly in plastic wrap. Place in the refrigerator to chill for at least 30 minutes.
- Prep: Preheat oven to 375 degrees F (190 C) and line a baking sheet with parchment paper. Remove dough from the refrigerator and place directly on the baking sheet. Roll out the dough into an 8-inch circle using a rolling pin. Cut dough into 8 equal-sized triangles and space out on the baking sheet using a spatula. Place baking sheet with scones in the freezer for 15 minutes to chill.
- Bake: Brush each scone with nondairy milk and sprinkle generously with coarse sugar. Place baking sheet on center rack of preheated oven and bake for 20 minutes or until scones are lightly golden. Allow scones to cool on baking sheet for 10 minutes before transferring to a wire rack to cool completely.
- Glaze: Make the glaze while the scones cool. Whisk together the powdered sugar, lemon juice and lemon zest until completely smooth. Wait to glaze the scones until right before serving. Drizzle the glaze over the scones (cooled or slightly warm) using a spoon. Sprinkle on additional lemon zest if desired.
Notes
*Scones will keep in an airtight container at room temperature for 2-3 days or can be frozen for up to a month.
*If you want to thicken the glaze, add a little powdered sugar. If you want to thin it out, add more lemon juice.
*Be patient when bringing the dough together with your hands. It may seem dry, but the moisture from the berries and the vegan butter will moisten it. Only add a tablespoon of nondairy milk if you absolutely must.
More Vegan Scone Recipes
- vegan chocolate chip scones
- vegan strawberry rhubarb scones
- vegan apple cinnamon scones
- vegan pumpkin scones
More Sweet Vegan Breakfast Treats
- Baked Vegan Donuts with Strawberry Icing
- Vegan Belgian Waffles (Made with Dairy-Free Yogurt)
- Vegan Mexican Hot Chocolate
- Vegan Pumpkin Waffles
Rebecca says
I was pretty nervous to make scones for the first time but these came out great! Easy to follow recipe and simple ingredients.
Lyndsey Hiltner says
Glad you liked it! I try to keep things simple as possible.