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My Darling Vegan
Lemon Blueberry Scones (Vegan)

You're going to love these flaky vegan scones. Filled with blueberries and lemon in every bite, this vegan pastry is the ultimate comfort food. Made in just 30 minutes! 

5 from 3 votes

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If you made any substitutions, let us know how it turned out!

Prep Time:
10 mins
Cook Time:
20 mins
Total Time:
30 mins
 
Course: Breakfast
Cuisine: Vegan
Servings: 8 scones
Calories: 354 kcal
Author: Sarah McMinn
Equipment
Ingredients
Lemon Blueberry Scones
  • 2 cups all-purpose flour, plus more for flouring surfaces
  • 1/2 cup granulated sugar
  • 1 tbsp. baking powder
  • 1/2 tsp. salt
  • zest of 1 lemon
  • 1/2 cup vegan butter, I use Earth Balance
  • 3/4 cup lite coconut milk
  • 3 tbsp. chickpea flour
  • 1 tsp. vanilla extract
  • 1 cup fresh blueberries
Lemon Glaze
  • 1 cup powdered sugar
  • 2-3 tbsp. fresh lemon juice
Instructions
  1. Preheat the oven to 425. Line a baking sheet with parchment paper or silicone baking mat and set aside. 

  2. In a small bowl combine flour, sugar, baking powder, salt, and lemon zest. 

  3. Cut butter into small pieces and add them to the dry ingredients. Mix in with a pastry cutter or your fingers until a fine crumb has formed.

  4. In a small bowl or liquid measuring cup combine coconut milk and chickpea flour, stirring vigorously until chickpea flour has completely dissolved. Stir in vanilla extract. Add wet ingredients to the dry ingredients, stirring to combine.

  5. With a wooden spoon or your hands, fold in the blueberries.

  6. Flour the bottom of an 8" cake pan and press dough evenly into the pan to shape. Flip onto a floured surface and cut into 8 equal pieces. Place scones on the prepared baking sheet. Brush with a light layer of coconut milk or non-dairy milk and bake for 20-25 minutes until tops are golden brown. 

  7. While scones are baking combine ingredients for the glaze, adding juice slowly to the powdered sugar until desired consistency is reached. It should be slightly thick but thin enough to easily dip scones into the glaze. 

  8. Remove scones from the oven, let cool for 10 minutes, then dip tops in the glaze before letting cool completely. Serve or store in an airtight container for up to 5 days. 

Recipe Notes

Serving and Storing – Serve these scones immediately with some vegan butter and a Chai Tea Latte. Store leftover scones in an airtight container at room temperature for up to 5 days.

Make in Advance: If you want to make this recipe in advance, you can store unbaked scones in the freezer for up to 2 months. Place them on a parchment-lined baking sheet and let them freeze all the way through. Once they are frozen, transfer them to a large Ziplock bag. When ready to bake, you can bake them straight from the freezer following the instructions below. They may need a few extra minutes in the oven since they will be frozen.

Recipe Tips

  1. Don’t over mix the batter it can become too dense and lose it’s flakiness if it is overly mixed.
  2. Use cool vegan butter that is not at room temperature when mixing the batter. This prevents the butter from melting too much in the oven, allowing the scones their signature flakiness.
  3. Chill scones in the freezer for at least 20 minutes before baking to allow scones to keep their shape in the oven.

Frequently Asked Questions

  • Do I have to use coconut milk? I recommend coconut milk because it is thick, rich, and adds a nice subtle flavor. If you don’t like coconut, I recommend using a quality unsweetened non-dairy creamer rather than milk.
  • Can regular flour be swapped for chickpea flour? Unfortunately, no. Chickpea flour is uniquely dense in protein and works as an egg replacer in a way that all-purpose flour cannot. You should be able to find chickpea flour at your grocery store – look in the bulk or alternative flours section.
Nutrition Facts
Calories Per Serving: 354
% Daily Value
Carbohydrates 59g 20%
Protein 4g 8%
Fat 11g 17%
Saturated Fat 3g 19%
Sodium 232mg 10%
Potassium 281mg 8%
Fiber 1g 4%
Sugar 29g 32%
Vitamin A 550IU 11%
Vitamin C 3.2mg 4%
Calcium 87mg 9%
Iron 1.9mg 11%