These vegan blueberry scones are tender, crumbly and bursting with fresh juicy blueberries! Drizzle with lemon icing for the perfect sweet treat with a cup of tea.
I have to admit, when it comes to vegan baked goods, scones can be a challenge to get right. I mean, I grew up loving baking, and then I learned that even non-vegan scones are hard. They can easily come out dry and tasteless!
But I’ve been working on my vegan scone game quite a bit over the past few years and I’m becoming sort of a pro. I thought I had reached perfection with my vegan brown sugar walnut scones a few years ago. And yes, they are delicious, but these vegan blueberry scones are even better!
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Why this recipe works
This recipe uses a simple pastry-making method of cutting vegan butter into the dry ingredients to give our scones a perfectly soft, crumbly texture. This is a pretty standard method of making scones using only vegan ingredients.
But to take our texture up a notch, we’re adding coconut milk. It’s the perfect alternative to the heavy cream you’ll find in many traditional scone recipes, and it’s fat free, giving us super moist scones. Does not eat coconut milk always Work into baked goods (which you can read about in my guide to dairy-free milk). But when it does, the results are surprising.
Everything is topped with a drizzled lemon glaze that perfectly compliments the sweetness of our fresh blueberries.
Ingredients you will need
- Coconut milk. Ideally you’ll want to use full fat coconut milk from a can. I talked a little about why this is important above. You can probably use light coconut milk or other non-dairy milk (I’ve used them in other vegan scone recipes with fine results), but full-fat coconut milk will give you the best results.
- Lemon flavor.
- Vanilla extract.
- flour We are using all-purpose flour. If you need another option, spelled flour or whole wheat pastry flour is usually a safe bet. I’m not sure how scones would turn out with anything else.
- Sugar. Use organic sugar to keep the recipe vegan. Conventional sugar can be processed using animal bone meal.
- Baking powder.
- cinnamon
- Salt.
- Vegan butter. You can find it next to regular butter in most supermarkets. Look for brands like Earth Balance and Miyoko
- Blueberry. Ideally you’ll want to use fresh berries, but frozen will work just fine if not fresh in season.
- Crushed sugar. This is for our lemon icing. Make sure it’s organic. If you prefer plain scones, skip this one.
- Lemon juice. This is also for the icing. Use freshly squeezed juice! Bottled lemon juice is not very tasty.
How are they made?
Below is a detailed photo tutorial on how to make this dish. If you want to skip the recipe, scroll all the way down!
In a small bowl, whisk together your coconut milk, lemon zest, and vanilla extract. A liquid measuring cup works great!
In a large bowl, whisk together the dry ingredients: flour, sugar, baking powder, cinnamon, and salt.
Suggestion: Coconut milk can separate in the can, especially if your kitchen is cold. Shake the can before opening to make sure it is liquid. If it looks like it isn’t, run the can under hot water for a few minutes, then shake again. If you still find some separation when opening the can, give it a good shake.
Take your vegan butter out of the fridge (it needs to be cold!), crumble it and add it to the dry mixture. Cut it with a pastry cutter or fork.
Stir the berries into the pasty mixture you made. Get them evenly distributed and coated.
Suggestion: When cutting butter into pastry, the goal is to literally cut the butter into small pieces, coating each one in flour. The mixture should be crumbly by the time you’re done.
Pour the coconut milk mixture into the bowl with your pastry mixture.
Stir the mixture until everything is combined. You should have a soft, sticky dough.
Transfer the dough to a floured surface and shape it into a large circle. Slice it into wedges, then carefully transfer the wedges to a parchment paper-lined baking sheet. Bake your scones!
You can mix the icing while your scones are cooling. Once they are done, crumble it up and serve your scones!
Remaining and storage
Leftover vegan blueberry scones will keep in an airtight container at room temperature for about 2 days, in the refrigerator for 4 to 5 days, or in the freezer for about 3 months.
More Vegan Blueberry Treats
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Vegan Blueberry Scones with Lemon Icing
These vegan blueberry scones are tender, crumbly and bursting with fresh juicy blueberries! Drizzle with lemon icing for the perfect sweet treat with a cup of tea.
material
For the scones
-
¾
the cup
Full fat coconut milk
(Note 1) -
1
teaspoon
Lemon flavor -
1
teaspoon
Vanilla extract -
2
the cup
All-purpose flour -
½
the cup
Organic granulated sugar -
2
teaspoon
Baking powder -
½
teaspoon
Ground cinnamon -
½
teaspoon
salt -
½
the cup
vegan butter,
the cold -
1
the cup
Fresh or frozen blueberries
For the lemon icing
-
1
the cup
organic powdered sugar,
Plus more if needed -
2
table spoon
lemon juice,
Plus more if needed
instructions
-
Preheat oven to 400°F and line several baking sheets with parchment paper.
-
Stir together the coconut milk, lemon zest, and vanilla in a small liquid measuring cup. Set aside.
-
Whisk together the flour, sugar, baking powder, cinnamon and salt in a large mixing bowl.
-
Cut the vegan butter into about 8 slices and add to the bowl with the flour mixture. Use a pastry cutter or fork to cut the butter into the flour mixture. Continue until the mixture resembles coarse crumbs.
-
Pour the coconut milk mixture into the bowl with the flour mixture and stir everything together until combined.
-
Transfer the dough to a lightly floured surface and shape it into an 8-inch round. Cut the dough into 8 wedges and carefully transfer to the baking sheet. (Note 2)
-
Bake the scones for 16 to 20 minutes, or until they begin to darken on the edges.
-
Transfer the baking sheets to a cooling rack. Allow the scones to cool on the baking sheet for a few minutes to finish setting, then carefully remove directly to a rack to finish cooling.
-
While the scones are cooling, combine the icing ingredients, adding more lemon juice if the mixture seems too thick, or more powdered sugar if it seems too runny.
-
When cool, drizzle with icing.
Recipe notes
- Your coconut milk should be liquid (not curd), but make sure you don’t get it too hot. Shake the can before opening. If you don’t feel sloshing, soak it in hot water for a few minutes before opening. Open the can and if there is still some separation, transfer it to a large bowl and stir as much as possible to combine the coconut cream and water.
- Dough triangles can be difficult to remove. I find a pi server works best for this. Make sure you have plenty of dough underneath when shaping your balls so they don’t stick to your work surface.
nutrients
Vegan Blueberry Scones with Lemon Icing
Amount per serving (1 scone)
calories 385
Calories from fat are 151
% Daily Value*
thick 16.8 grams26%
8.3 grams of saturated fat42%
Sodium 274 mg11%
potassium 240 mg7%
carbohydrates 56.1 grams19%
1.9 grams of fiber8%
30 grams of sugar33%
protein 3.9 grams8%
calcium 65 mg7%
iron 2 mg11%
* Percent Daily Value is based on a 2000 calorie diet.