Vegan Lemon Blueberry Scones


Makes about 8-10 scones


Vegan Lemon Blueberry Scones


For 1 Batch(es)


  • 2 cups all-purpose flour, plus more for dusting
  • 1 tablespoon(s) baking powder
  • 2 teaspoons sugar
  • 1 teaspoon(s) salt
  • 1/4 cup(s) coconut oil (melted)
  • 1 cup(s) fresh blueberries
  • 1 tablespoon(s) lemon zest
  • 1 cup(s) unsweetened, full-fat coconut milk
  • Turbinado sugar, to taste (optional)

Vegan Lemon Blueberry Scones Directions

  1. Heat the oven to 400°. Grab a bowl and put the flour, baking powder, sugar, salt and coconut oil in the bowl. Mix until the oil is completely stirred in.
  2. Add the blueberries and lemon zest to the bowl and stir.
  3. Add the coconut milk or almond milk and mix with the other ingredients until a soft dough is formed. (Make sure it’s not too wet! It has to be slightly drier than biscuit dough to make good scones.)
  4. Put the dough on a lightly floured baking pan and pat it out to form a disc, then refrigerate for 15 minutes.
  5. After the dough has chilled, cut the disc into however many wedges you’d like. Separate the wedges on the baking sheet.
  6. Grab the turbinado sugar and put a lot of that stuff all over the scones. Bake until they’re crunchy on the outside (I bake them for about 27 minutes).
  7. Serve them whenever you want—they’re good warm and they’re good cold!

Recipe notes

The coconut milk can be substituted for ¾ cups almond milk.

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