Vegan Blueberry Lemon Scones

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Fluffy, light, and perfectly sweet, these vegan blueberry lemon scones make the perfect Spring dessert. Drizzled with a lemon glaze, they're an easy and delicious sweet treat.

Prep Time10

Cook Time20

Total Time30

Course: Breakfast, Dessert

Cuisine: Vegan

Keyword: vegan, scones, blueberry lemon, breakfast, dessert, baked goods

Servings: Scones

Calories: 255kcal

Author: Natalie Marie

Ingredients

Blueberry Lemon Scones

2 cups all-purpose flour
2 tsp baking powder
½ tsp salt
⅓ cup sugar
2 tbsp lemon zest
⅓ cup cold vegan butter, grated
1 tsp vanilla
½ cup almond milk
1 tbsp apple cider vinegar
1 cup blueberries

Lemon Glaze

1 cup powdered sugar
2 tbsp lemon juice
½ tsp vanilla

Instructions

Blueberry Lemon Scones

Preheat oven to 400F and prepare a baking sheet.
In a small bowl whisk together plant milk, vanilla, and vinegar. Let sit for 5 minutes.
In a large bowl, add the sugar and lemon zest. Using your hands or a fork, mix the two ingredients together for 2-3 minutes until well incorporated.
To the bowl with sugar, combine the flour, baking powder, salt, and lemon sugar. Whisk together until combined.
Add in the cold vegan butter. You can grate in the butter, or use a pastry cutter/fork to cut it into the flour mixture.
Use a spatula to fold the wet ingredients into the flour mixture and mix until a rough dough forms.
Fold in the blueberries and use your hands to form the dough into a non-sticky ball.
Form the dough into a circle about 1-2 inches thick.
Cut into 8 triangles and space on a baking sheet.
Bake for 18-22 minutes, or until golden brown.

Lemon Glaze

Whisk together the powdered sugar, lemon juice, and vanilla until combined. Add more powdered sugar and/or lemon juice until you get your desired consistency.
Drizzle on top of the scones once cooled. Optionally, grate fresh lemon zest on top as well.

Nutrition