Lemon Blueberry Scones Vegan Oil-free
Lemon blueberry scones are crisp on the outside, flaky inside and use no butter or oil! This 1-bowl spring recipe is perfect for breakfast, brunch, or snacking. Soyfree Nutfree Glutenfree option. Low fat option
Servings: 8
Ingredients
For the Dry Ingredients
- 1 3/4 cup all-purpose flour
- 1/4 cup almond flour
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 3 tablespoons sugar cane sugar
- 1/2 teaspoon salt
- 2 teaspoons lemon zest
For the Wet Ingredients
- 3/4 cup coconut cream That's the solid part from a can of full-fat coconut milk. Use more, as needed.
- 1 teaspoon vanilla extract
- 1 tablespoon maple syrup
To Add Later
- 3/4 cup blueberries fresh or frozen or a mix
For the Optional Topping
- 2 tablespoons non-dairy yogurt or non-dairy cream cheese
- 2 teaspoons lemon juice
- 2 to 3 tablespoons powdered sugar
- 1/4 teaspoon vanilla extract
- lemon zest for garnish
Instructions
First, make the scones.
- Preheat the oven to 425° F (218° C) and line a baking sheet with parchment paper.
- In a large bowl, add all of the dry ingredients and mix really well. Then, add in the coconut cream, vanilla, and maple syrup and press and mix into the dough. It will take two minutes or more for the coconut cream to kind of start to incorporate into the dough. If the mixture is still is too dry and not coming together, add in a tablespoon of coconut milk. (Not the coconut cream, add some coconut milk) Try to mix and make a dough. You might need another 1-2 tablespoons of coconut milk to get the dough together.
- Once the dough is somewhat coming together, add in the blueberries and continue to bring the dough together. You don't want a really smooth dough, so do not overwork the dough. Then, just fold it over itself to get the blueberries inside the dough. An even distribution is not necessary.
- Then, shape the dough into a 1” thick disc and, and use a pizza cutter or knife to slice into the scones shape that you like. You can also use a cookie cutter to make round scones, if you like.
- Place the scones onto the parchment-lined baking sheet. (optionally brush a teaspoon of maple syrup all over the scones, if you want them to be extra golden on top). Bake for 17 to 18 minutes, then tap the top of the middle scone to see if it sounds hollow. If it doesn’t, then let it continue to bake for another 2 minutes or so, then take the scones out of the oven.
Meanwhile, make the optional topping.
- In a bowl, add all of the topping ingredients, except the lemon zest, and mix until smooth. Depending on your cream cheese or yogurt, you might need to add a few drops of water, if it's too thick to drizzle.
- Top the warm scones with this drizzle, and then also sprinkle on the lemon zest. Serve plain or with some vegan butter.
Video
Notes
I use a mix of frozen wild blueberries and fresh blueberries for the scones. The frozen berries tend to leak a lot of color, so you want to be careful while mixing those in. You can use all fresh or all frozen berries, as well, to make these.
Topping: Instead of the optional topping above, you can also use any other vegan cream cheese topping or just a plain icing of choice, as well, to top the scones.
Nutfree, omit the almond flour and use more all-purpose flour. Also be sure to use nut-free non-dairy milk and yogurt. Add 1 to 2 tablespoons of vegan butter into the nut-free scones when you add the wet ingredients to get that flaky texture.
To make gluten-free lemon blueberry scones, use a mix of 1 cup almond flour, 3/4 cup oat flour, and 1/2 cup potato starch. Mix really well, and use 1 3/4 cup of this mixture instead of the all-purpose flour.
To make these soy-free use soy-free non-dairy milk and yogurt.
To make these lower fat, see my low-fat apple cinnamon scones
Nutrition
Calories: 285kcal | Carbohydrates: 52g | Protein: 4g | Fat: 7g | Saturated Fat: 4g | Sodium: 196mg | Potassium: 150mg | Fiber: 2g | Sugar: 28g | Vitamin A: 8IU | Vitamin C: 3mg | Calcium: 64mg | Iron: 2mg