Vegan Blueberry Scones
The best vegan blueberry scones are loaded with fresh blueberries and topped with a sweet/tart lemon icing! Enjoy these homemade scones with a cup of coffee for a delicious and easy morning breakfast.
Servings: 8 scones
Ingredients
Dry
- 2 cups all-purpose flour
- ⅓ cup cane sugar
- 1 Tablespoon baking powder
- ½ teaspoon Himalayan pink salt
Wet
- ¾ cups plain unsweetened non-dairy milk
- ⅓ cup coconut oil scoop-able (use refined for a neutral flavor)
- 1 cup blueberries fresh or frozen
Optional Lemon Icing
- ⅔ cup powdered sugar
- 2 Tablespoons freshly squeezed lemon juice
Instructions
Scones
- Preheat oven to 400ºF and line a baking sheet with parchment paper.
- In a larger bowl combine the dry ingredients (flour, sugar, baking powder, and salt).
- Cut-in the coconut oil using a pastry cutter or fork.
- Mix in about half of the non-dairy milk. Slowly add the remaining non-dairy milk to the mixture a little at a time. Add just enough milk to create a dough with no flour crumbs at the bottom of the bowl (you may not need all the milk). The dough should be slightly sticky like biscuit dough.
- Gently fold in the blueberries. If the blueberries aren't cooperating, use your hands to evenly mixed them in.
- Shape the dough into a ball and transfer it to the baking sheet lined with parchment paper. Using your hands, shape and flatten the dough ball into a round disc about 2-inches thick.
- Cut the dough into 8 pie-shaped pieces using a pastry scraper or sharp knife.
- Carefully pull apart the scones and space them out on the baking sheet.
- Bake at 400ºF for 15-22 minutes. Allow them to cool for 5-10 minutes before icing.
Lemon Icing
- Add the powdered sugar to a small bowl.
- Mix in 1 Tablespoon lemon juice. Add the second Tablespoon as needed to reach a drizzle consistency.
- Drizzle the lemon icing over the scones using a spoon.
Notes
- Frozen blueberries: Coat frozen blueberries in flour to keep the color from bleeding into the dough.
- To brown the tops: If the tops aren’t browning, broil the scones on the middle rack for 1-2 minutes. Watch them closely while they broil because the tops will brown/burn quickly.
- Non-dairy milk: I used almond milk, but you can use soy milk, oat milk, cashew milk, or whatever you have on hand.
- Coconut oil can be replaced with 5 Tablespoons unsalted butter. If your butter is salted, lessen the salt.
Nutrition
Serving: 1scone | Calories: 287kcal | Carbohydrates: 46g | Protein: 4g | Fat: 10g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Sodium: 293mg | Fiber: 1g | Sugar: 20g
