Vegan 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
Scale
For the Scones
2 cups all purpose flour
1/3 cup granulated sugar
2 tablespoons lemon zest
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup vegan butter, cold
1/3 cup nondairy milk, cold
1 1/2 teaspoons vanilla extract
1 1/4 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.
Find it online: https://censoredbaker.com/vegan-lemon-blueberry-scones/
