Vegan Blackberry Lemon Scones
These moist and tangy blackberry lemon scones contain all plant-based ingredients. They are a delicious delight that will please vegans and non-vegans alike!
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.