There’s something truly magical about a quiet morning, isn’t there? The house is still, the first hints of sunlight are just peeking through the kitchen window, and the only sound is the gentle hum of the refrigerator. For me, these moments are often accompanied by the delightful ritual of baking. And lately, my go-to morning companion has been these incredibly tender, bursting-with-flavor Vegan Lemon Blueberry Scones.
I used to think scones were a daunting baking challenge, reserved only for expert pastry chefs. Flaky? Buttery? How could I ever achieve that vegan style? Oh, how wrong I was! With a few simple tricks (that I’m absolutely thrilled to share with you), these scones come together beautifully, filling your home with the most intoxicating aroma of lemon and warm blueberries.
They’re the perfect treat to elevate a simple cup of coffee or tea, a delightful addition to brunch, or just a little something special to brighten your day. Each bite is a symphony of tangy lemon, sweet blueberries, and a gloriously tender, flaky crumb. Trust me, you won’t believe they’re vegan!
Ingredients
- 2 cups (240g) all-purpose flour, plus more for dusting
- 1/2 cup (100g) granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup (113g) very cold vegan butter, cut into small cubes
- 1/2 cup (120ml) unsweetened plant-based milk (almond or soy work great), plus 1 tablespoon for brushing
- 1 teaspoon pure vanilla extract
- Zest of 1 large lemon
- 1 cup fresh blueberries (frozen can be used, but don’t thaw)
For the Lemon Glaze (Optional but highly recommended!):
- 1 cup (120g) powdered sugar
- 2-3 tablespoons fresh lemon juice (start with 2, add more if needed for desired consistency)
Instructions
- Prepare Your Workspace: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Combine Dry Ingredients: In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, and salt. Make sure there are no lumps.
- Cut in the Vegan Butter: Add the cold, cubed vegan butter to the dry ingredients. Using a pastry blender, two forks, or your fingertips, cut the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces remaining. The colder the butter, the flakier your scones will be!
- Add Wet Ingredients & Zest: In a separate small bowl, whisk together the 1/2 cup plant-based milk, vanilla extract, and lemon zest. Pour this wet mixture into the flour and butter mixture. Use a wooden spoon or spatula to mix until just combined. Be careful not to overmix; a slightly shaggy dough is perfect.
- Gently Fold in Blueberries: Add the fresh blueberries to the dough. Using your hands or the spatula, gently fold them in until evenly distributed. Don’t overmix, or the dough will turn purple!
- Shape the Dough: Lightly flour a clean work surface. Turn the scone dough out onto the floured surface. Gently pat the dough into a thick circle, about 7-8 inches in diameter and 1 inch thick. Don’t knead it!
- Cut the Scones: Using a sharp knife or a bench scraper, cut the circle into 8 wedges (like a pizza). Carefully transfer the wedges to your prepared baking sheet, spacing them out a bit.
- Brush and Bake: Brush the tops of the scones with the remaining 1 tablespoon of plant-based milk. Bake for 18-22 minutes, or until the tops are lightly golden brown and a toothpick inserted into the center comes out clean.
- Cool Slightly & Make Glaze: While the scones cool on the baking sheet for about 10 minutes, prepare the glaze. In a small bowl, whisk together the powdered sugar and lemon juice until smooth. If it’s too thick, add a tiny bit more lemon juice; if too thin, add a bit more powdered sugar.
- Glaze and Serve: Once the scones have cooled slightly, drizzle generously with the lemon glaze. Serve warm or at room temperature. Enjoy the sunshine in every bite!
Elara’s Tips
- Keep it COLD! The absolute key to flaky scones is cold ingredients, especially the vegan butter. Pop your butter in the freezer for 15-20 minutes before using it, and even chill your mixing bowl if your kitchen is warm.
- Don’t Overmix! Overworking the dough develops gluten, which leads to tough, chewy scones instead of light, tender ones. Mix just until combined, even if there are a few streaks of flour.
- Gentle Hands: When adding the blueberries and shaping the dough, be super gentle. You want the blueberries intact and the dough to remain light.
- Size Matters: For uniform baking, try to cut your scones into similar sizes. A ruler can be your best friend here!
- Freezing Leftovers: These scones are best fresh, but if you have leftovers, store them in an airtight container at room temperature for up to 3 days. You can also freeze baked scones for up to a month and reheat in a toaster oven for a quick treat.
- Glaze Variations: For an extra rich glaze, you can swap out a tablespoon of lemon juice for some melted vegan butter. Or, skip the glaze entirely for a more rustic scone!