Last updated on April 7th, 2024 at 08:18 am
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I’ve always found joy in baking, an activity that fills the kitchen with warmth and delicious aromas, and today, we’re venturing into the delightful world of vegan baking. Can vegan scones be as indulgent as their traditional counterparts? Absolutely! With this recipe for vegan blackberry lemon scones, I’m excited to prove that vegan breakfast, brunch ideas, or afternoon tea – can be incredibly delicious and satisfying. The magic of this recipe lies in the unique and refreshing combination of tangy lemon and juicy blackberries, making these scones a perfect addition to your collection of dairy-free recipes, egg-free baking delights, and plant-based desserts. Imagine biting into a scone that’s bursting with the flavors of fresh blackberries and zesty lemon, a combination that elevates this humble pastry into something truly special. Whether you’re planning a high tea, searching for healthy scone options, or just in need of vegan snacks that double as easy vegan desserts, this recipe is here to impress. I can’t wait for you to try these homemade scones, and I look forward to hearing how much you’ve enjoyed the burst of flavors from the blackberries and the lemon in these delightful treats.
Ingredients
– 2 cups all-purpose flour
– 1/3 cup granulated sugar
– 1 tablespoon baking powder
– 1/2 teaspoon baking soda
– 1/2 teaspoon salt
– Zest of 1 lemon
– 1/2 cup coconut oil, solid
– 1/2 cup non-dairy milk (I used coconut milk from a can)
– Juice of one lemon (You can save 2-3 Tablespoons for the glaze???- Look at video)
– 1 teaspoon vanilla extract
– 1 cup fresh blackberries (roughly chopped in half)
For the Lemon Glaze:
– 1 cup powdered sugar
– 2-3 tablespoons lemon juice
– Zest of 1 lemon
These ingredients blend together to create a dough that’s delightfully easy to work with, leading to scones that are as delicious to eat as they are simple to make. Whether you’re a longtime fan of vegan snacks and desserts or just looking to dip your toes into vegan pastry, these healthy scones with the vibrant flavors of blackberry and lemon will not disappoint.
Video on How to Make Vegan Blackberry Lemon Scones
How to Make Vegan Blackberry Lemon Scones
Whipping up a batch of these vegan blackberry lemon scones is a breeze, and before you know it, you’ll be biting into a deliciously tangy, plant-based dessert or snack. Embarking on this vegan baking adventure, let’s take it from the top and make every bite count.
1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone baking mat. You can actually wait until your scone dough is chilling to start preheating your oven if you want to! That’s what I do so my oven isn’t on for so long.
2. Zest and juice lemon. Keep zest and juice separate
3. In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and lemon zest.
4. Add the solid coconut oil to the dry ingredients. Use a pastry cutter or your fingertips to work the coconut oil into the flour mixture until it there aren’t any large chunks of coconut oil any more and it’s pretty well incorporated. Some small chunks of coconut oil are ckay.
5. Pour the milk, lemon juice and vanilla into the dry ingredients and mix until just combined. Be careful not to overmix.
6. Gently fold in the fresh blackberries until evenly distributed throughout the dough. Your dough will probably turn a little purple due to the blackberries and that’s fine! Your scones will taste the same.
7. Turn the dough out onto a lightly floured surface and pat it into a rectangle that’s about 1 inch thick. I like to do this on a cookie sheet lined with parchment paper, and then use another cookie sheet and a clean piece of parchment paper for baking.
8. Chill your scone dough in the freezer for about 30 minutes. Preheat your oven while your dough chills if you didn’t already preheat it.
9. Using a sharp knife or a bench scraper, cut the dough into triangular wedges.
10. Transfer the scones to the prepared baking sheet, leaving some space between them.
11. Bake in the preheated oven for 15-18 minutes, or until the bottoms and edges are lightly browned.
12. While the scones are baking, make the lemon glaze. In a small bowl, whisk together the powdered sugar, lemon juice, and lemon zest until smooth. Adjust the consistency by adding more lemon juice if needed.
13. Once the scones are done baking, allow them to cool slightly. Drizzle the lemon glaze over the scones.
14. Allow the glaze to set for a few minutes before serving.
Enjoy your vegan blackberry lemon scones! They’re perfect for breakfast or a sweet treat with a cup of tea.
Pro Tips
Let’s dive into making those deliciously tangy vegan blackberry lemon scones even more scrumptious with a few pro tips. I found these insights very useful in transforming my baking from ‘good’ to ‘great’, especially when it comes to vegan baking, afternoon tea delights, or simply whipping up a batch of easy vegan desserts like these scones.
- Keep Ingredients Cold: One key to ensuring your vegan pastry achieves that desirable flaky texture is to keep your ingredients cold. This makes a world of difference in the end result, akin to traditional dairy-based recipes, without compromising on being a dairy-free recipe. Also, don’t skip chilling your dough if at all possible. I know you want to eat yummy scones right away, but chilling the dough really helps your dough keep its shape during baking.
- Don’t Overwork the Dough: It can be tempting to keep kneading, but with scone recipes, less is truly more. Mix just until the ingredients are combined to avoid ending up with tough scones. Remember, we’re aiming for tender, flaky vegan scones that melt in your mouth!
- Store Correctly: To keep these homemade scones fresh, store them in an airtight container. They’ll stay deliciously soft for a few days, making them a perfect vegan snack or a quick vegan breakfast option on the go.
- Pairing Scones: Whether it’s a leisurely brunch or an elegant afternoon tea, pairing these vegan blackberry lemon scones with a dollop of coconut cream and a hot cup of herbal tea enhances the entire experience. For a high tea worthy of remembrance, consider a spread of plant-based desserts wherein these berry scones shine as a centerpiece.
FAQs
Embarking on the journey of making these deliciously tangy vegan blackberry lemon scones, you might have a flurry of questions swirling in your mind. I’ve been there too, grappling with questions about vegan baking, pawing through my pantry for substitutions, and sometimes staring down a batch of scones that didn’t quite turn out as expected. Here, I’ll demystify some of those questions, trying to make your scone-making adventure as smooth and enjoyable as possible.
- Can I use frozen blackberries instead of fresh? Absolutely! If fresh blackberries aren’t in season or readily available, frozen blackberries work just as well. Just ensure they’re thawed, drained and patted extra dry with paper towels to prevent excess moisture from affecting the dough.
- Is there a preferred lemon substitute if I’m out? If you find yourself out of lemons, lime zest and juice can be a fantastic alternative, offering a slightly different but equally vibrant tang. Lemon extract is also a handy backup, just be mindful of adding it sparingly to avoid overpowering your scones. And I do mean sparing! ¼ teaspoon of lemon extract should be enough, maybe ½ teaspoon.
- How do I store leftover scones to maintain their freshness? To keep those scones tasting as fresh as possible, store them in an airtight container at room temperature. They’ll stay delicious for up to 3 days. If you’d like to keep them longer, pop them in the freezer where they’ll last for a month. Just make sure to let them thaw naturally or give them a brief warm-up in the oven before enjoying.
- My scones didn’t rise, what went wrong? Scone dough behaves a bit differently than other pastries due to its delicate nature. If your scones didn’t rise, it’s possible the dough was overworked or the baking powder wasn’t fresh. Always ensure your baking powder is active, and when mixing, be as gentle as possible to keep those scones light and fluffy.
Embarking on this vegan baking adventure, especially making delectable treats like vegan blackberry lemon scones, is both rewarding and fun. Remember, each batch is a learning experience, bringing you one step closer to becoming a seasoned vegan baker. Happy baking!
If you like these vegan blackberry lemon scones, check out:
Vegan Blueberry Scones with Lemon Glaze
Vegan Maple Scones with Maple Glaze
Vegan Lemon Poppy Seed Scones
Pumpkin Chocolate Chip Scones
Blueberry Maple Bacon Scones
Vegan Blackberry Lemon Scones
Ingredients
Blackberry Lemon Scones
- 2 cups flour
- 1/3 cup granulated sugar
- 1 Tbsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 lemon zest and juice
- 1/2 cup coconut oil
- 1/2 cup non-dairy milk I like coconut milk from a can
Lemon Glaze
- 1 cup powdered sugar
- 2-3 Tbsp lemon juice
- zest of 1 lemon
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone baking mat. You can actually wait until your scone dough is chilling to start preheating your oven if you want to! That’s what I do so my oven isn’t on for so long.
- Zest and juice lemon. Keep zest and juice separate. I would keep this lemon separate from the lemon for your glaze. You'll need 2 lemons total for best results.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and lemon zest.
- Add the solid coconut oil to the dry ingredients. Use a pastry cutter or your fingertips to work the coconut oil into the flour mixture until it there aren’t any large chunks of coconut oil any more and it’s pretty well incorporated. Some small chunks of coconut oil are okay.
- Pour the milk, lemon juice and vanilla into the dry ingredients and mix until just combined. Be careful not to overmix.
- Gently fold in the fresh blackberries until evenly distributed throughout the dough. Your dough will probably turn a little purple due to the blackberries and that’s fine! Your scones will taste the same.
- Turn the dough out onto a lightly floured surface and pat it into a rectangle that’s about 1 inch thick. I like to do this on a cookie sheet lined with parchment paper, and then use another cookie sheet and a clean piece of parchment paper for baking.
- Chill your scone dough in the freezer for about 30 minutes. Preheat your oven while your dough chills if you didn’t already preheat it.
- Using a sharp knife or a bench scraper, cut the dough into triangular wedges.
- Transfer the scones to the prepared baking sheet, leaving some space between them.
- Bake in the preheated oven for 15-18 minutes, or until the bottoms and edges are lightly browned.
- While the scones are baking, make the lemon glaze. Zest and juice your second lemon. In a small bowl, whisk together the powdered sugar, lemon juice, and lemon zest until smooth. Adjust the consistency by adding more lemon juice if needed.
- Once the scones are done baking, allow them to cool slightly. Drizzle the lemon glaze over the scones.
- Allow the glaze to set for a few minutes before serving.
