How do I prevent the scones from becoming too dense or tough?

To prevent dense or tough scones, make sure not to over-mix the dough. Mix the wet and dry ingredients until just combined. Over-handling the dough can also lead to toughness, so handle it as little as possible.

Can I make the scone dough ahead of time and bake it later?

Yes, you can prepare the scone dough ahead of time and refrigerate it before baking. Shape the dough into rounds or triangles, place them on a baking sheet lined with parchment paper, and cover them tightly with plastic wrap. When ready to bake, preheat the oven and bake the scones directly from the refrigerator, adding a few extra minutes to the baking time if needed.

Do I have to use lemon zest in the scones?

Lemon zest adds a bright, citrusy flavor to the scones, but if you prefer a milder lemon flavor, you can omit it. Alternatively, you can reduce the amount of lemon zest or substitute it with lemon extract if desired.

How do I achieve a flaky texture in my scones?

To achieve a flaky texture, make sure to use cold vegan butter and handle the dough gently. Cutting the cold butter into the flour mixture until it resembles coarse crumbs helps create layers in the scones, resulting in a flaky texture when baked.

Vegan Lemon Blueberry Scones

Vegan Lemon Blueberry Scones (How to Make Perfect Vegan Scones)

Lemon blueberry scones on a baking sheet with lemon slices and a linen napkin.

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Soft, buttery vegan scones loaded with fresh blueberries, a punch of lemon flavor and drizzled in a sweet lemon glaze.

Author: Lyndsey Hiltner
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

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For the Scones

2 c all purpose flour

1/3 c granulated sugar

2 tbsp lemon zest

1 tbsp baking powder

1/2 tsp salt

1/2 c vegan butter, cold

1/3 c nondairy milk, cold

1 1/2 tsp vanilla extract

1 1/4 c fresh or frozen blueberries (do not thaw!)

coarse sugar to top

For the Lemon Glaze

1 c powdered sugar

3 tbsp lemon juice

1 tbsp lemon zest

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Instructions

Chill Ingredients: 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.
Mix: Create a well in the center of the dry ingredients and pour in the nondairy milk and vanilla extract. Mix ingredients together using a wooden spoon 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 Dough: 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 a circle using a rolling pin until the diameter is about 8 inches. 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 using a pastry brush 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.
Serve: 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. Serve.