Vegan Blueberry Scones
This Vegan Blueberry Scones recipe yields light and tender scones that are full of fresh blueberries and a hint of lemon zest. This eggless scone recipe is super simple and perfect for beginners!
Servings: 8 Scones
Calories: 286kcal
Cost: $5
Equipment
- 1 Mixing Bowl
- 1 Sheet Pan
- Parchment Paper
- Measuring Cups and Spoons
Ingredients
- 6 tablespoon Non-Dairy Milk
- 2 teaspoon Lemon Juice
- 1 teaspoon Vanilla
- ½ Cup Granulated Sugar
- Zest of ½ of a Lemon
- 2 Cups All Purpose Flour
- 2 tsp Baking Powder
- ¼ teaspoon Baking Soda
- ¼ teaspoon Salt
- 8 tablespoon Non-Dairy Butter, cut into ¼" pieces, cold See Note!
- 1 Cup Fresh Blueberries
- Turbinado Sugar for Sprinkling optional
Instructions
- Preheat oven to 400*F, line a sheet tray with parchment.
- Combine non-dairy milk, lemon juice, and vanilla extract in a small bowl or measuring cup. Place in the refrigerator until you are ready to use it.6 tablespoon Non-Dairy Milk, 2 teaspoon Lemon Juice, 1 teaspoon Vanilla
- In a large mixing bowl, combine granulated sugar and lemon zest. Rub the lemon zest into the sugar with your fingers to release to oils in the zest.Zest of ½ of a Lemon, ½ Cup Granulated Sugar
- Into the bowl with the sugar, add the flour, baking powder, baking soda and salt.2 Cups All Purpose Flour, 2 teaspoon Baking Powder, ¼ teaspoon Baking Soda, ¼ teaspoon Salt
- Into the dry ingredients add the cold cubed vegan butter. Work the vegan butter into the flour with your fingers until the mixture looks like a coarse meal.8 tablespoon Non-Dairy Butter, cut into ¼" pieces, cold
- Add the wet ingredients to the bowl and using a spatula or your hands, gently fold the mixture together. It should look shaggy, but be able to be pressed together.
- Lightly flour a work surface, then dump the scone mixture out. Fold the dough onto itself a few times (if it is still shaggy) to form a more cohesive dough. Then pat the dough into a 6x9-inch rectangle. See note.
- Add the blueberries on top of the dough rectangle and gently press them into the dough, then roll the dough toward you like a cinnamon roll.1 Cup Fresh Blueberries
- Then press the rolled scone dough back out into a 9x5 rectangle. Using a sharp knife, cut the dough in half longways, then make 3 cuts width-wise, yielding 8 scones.
- Transfer the scones to a parchment-lined baking sheet, spacing them evenly. Sprinkle the tops of the scones with some turbinado sugar and bake in a 400* for 19-21 minutes or until the bottom of each scone is brown all the way across.Turbinado Sugar for Sprinkling
- Serve warm.
Notes
Make sure to buy the non-dairy butter that comes in a stick form. Don't use the kind from a tub for this, as it will be too soft. My favorite is Soy-Free Earth Balance Buttery Sticks.
When you turn the dough out onto a lightly floured surface, only fold the dough if it hasn't quite come yet. And only gently fold it- do not knead it!
To store, I recommend freezing the scones. They will not stay fresh for long if kept at room temperature.
Nutrition
Serving: 1Scone | Calories: 286kcal | Carbohydrates: 41g | Protein: 4g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Trans Fat: 2g | Sodium: 313mg | Potassium: 73mg | Fiber: 1g | Sugar: 16g | Vitamin A: 68IU | Vitamin C: 3mg | Calcium: 86mg | Iron: 2mg