Vegan Blueberry Scones with Lemon Glaze

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Last updated on June 17th, 2024 at 01:08 pm

I am so excited to share a delightful and simple recipe: vegan blueberry scones with lemon glaze. These scones are not only scrumptious but also entirely plant-based, making them a guilt-free delight for everyone. Join me on this journey as we delve into the world of vegan baking and create these delectable treats.

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What Makes These Scones Vegan?

The beauty of vegan baking lies in its creativity and versatility. For these blueberry scones, we wave goodbye to traditional ingredients like butter, eggs, and cream. Instead, we employ plant-based substitutes that taste just as yummy!

If you’re looking for another vegan scone recipe, check out my maple-flavored vegan scones!

Butter Swap: Coconut oil is our star here, providing that lovely, crumbly texture to the scones. It’s essential to use solid coconut oil for that perfect scone consistency.

Egg Replacement: Applesauce can add a little bit more liquid that eggs would normally add. Don’t worry about your scones being flat, though! There is plenty of baking powder to still make them rise.

Dairy Substitute: I highly recommend coconut milk from a can for baking. If you really love almond or oat milk, they would also work for this recipe! Personally, I love the creamy flavor that coconut milk adds.

Pro Tips for Making Vegan Scones

Baking vegan scones might seem a bit intimidating at first, but fear not! Here are a few tips that will guide you toward scone success:

Chill Out: Put your scone dough in the freezer before baking it. Keeping it cold is key! You can use the fridge as well, but you might have to adjust your bake time.

Don’t Overwork the Dough: Once you combine your ingredients, be gentle when mixing. Overmixing can result in tough scones. Try to work your dough as minimally as possible, once all the ingredients are combined.

Frozen Berries for the Win: If you’re using fresh blueberries, freezing them for a bit beforehand can prevent them from bleeding into the dough, resulting in a more even distribution of those gorgeous bursts of blueberry flavor.

The Perfect Cut: When it’s time to cut your scone dough into triangles or rounds, use a sharp knife or a bench scraper. Also, don’t twist the knife—just press down gently. Twisting can seal the edges and affect their rise.

How to Make Vegan Blueberry Scones with Lemon Glaze

Now, let’s dive into the fun part—the actual baking process! Here’s a simple, step-by-step guide to creating these heavenly vegan blueberry scones:

Ingredients:

For Blueberry Scones

– 2 cups all-purpose flour
– 1/3 cup sugar
– 1 tablespoon baking powder
– 1/2 teaspoon salt
– 1/2 cup solid coconut oil
– 1/2 cup coconut milk from a can
– ¼ cup applesauce

– 1 tsp vanilla
– 1 cup blueberries (fresh or frozen)

For Lemon Glaze:

– 1 cup powdered sugar
– 2-3 tablespoons fresh lemon juice
– 1 teaspoon lemon zest (optional, for extra flavor)

Instructions:

Mix Dry Ingredients: In a large bowl, combine the flour, sugar, baking powder, and salt.

Cut in the Fat: Add the cold coconut oil to the dry ingredients. Using a large fork or your hands (I use both!) cut the coconut oil into the flour mixture until it resembles coarse crumbs. It’s really easy to use your hands for this! You can just squeeze the mixture, almost kneading it, to mix in the coconut oil.

coconut oil in vegan blueberry scones recipe

cut in coconut oil vegan lemon blueberry scones

Add Wet Ingredients: Mix in coconut milk, applesauce and vanilla until just combined.

Fold in Blueberries: Gently fold in the blueberries until evenly distributed throughout the dough. The color from the blueberries most likely will bleed. The color bleeding does not bother me too much, personally. However, if you mix your blueberries a little too much, your scone dough will turn grey and may not look as pretty.

Shape and Cut: Transfer the dough onto a floured surface and shape it into a rectangle about 1 inch thick. I like to use a cookie sheet lined with parchment paper. Place your scone dough in the freezer to chill for 30 minutes.

Prepare for Baking: While your scones are chilling, preheat your oven to 400° F and line a cookie sheet with clean parchment paper.

Cut your scones into triangular wedges.

Bake: Place the scones on the prepared baking sheet (leaving room for them to expand some) and bake for 10-15 minutes or until they turn golden brown on the bottom and not jiggly on the top. The tops should definitely firm up, but not turn golden brown. If they are golden brown, you’ve probably burned the bottoms.

Cool: Let the scones cool for a few minutes before adding the lemon glaze.

Make Lemon Glaze

Whisk it Up: In a small bowl, combine the powdered sugar, 2 tablespoons of fresh lemon juice, and lemon zest. Whisk together until smooth. Add more lemon juice if needed to reach your desired consistency.

Drizzle: Drizzle your lemon glaze on top of cooled blueberry scones using a spoon.

And there you have it, a simple yet utterly scrumptious recipe for vegan blueberry scones with lemon glaze! These scones are perfect for a cozy breakfast, a delightful brunch, or a sweet afternoon snack.

So, roll up your sleeves, gather your ingredients, and let’s create these delightful vegan treats together. Don’t forget to share your scone-making adventures, especially if you make these delectable scones, in the comments. Happy baking!