Lemon Blueberry Scones with fresh blueberries and lemon juice. These scrumptious scones are excellent for breakfast or afternoon tea. If you’d prefer, you can choose to leave off the icing and substitute the ingredients for organic or more natural sweeteners such as agave or honey. For gluten allergies or sensitivity, the flour can be substituted for gluten-free flour.

Ingredients

Lemon Blueberry Scones

• 2 cups all-purpose flour
• 1 egg replacer or 1 Tbs flax meal mixed with 2 Tbs warm water
• 1/2 tsp salt
• 1/4 cup sugar
• 8 Tbs cold smart balance or other vegan butter
• 1/2 cup fresh blueberries, rinsed and dried
• Zest from 1 lemon
• 1 lemon, juiced
• 1/2 tsp vanilla extract
• Oat milk (as needed)

Icing ingredients

• 1/2 cup powdered sugar
• 1-2 Tbs Oat milk or lemon juice

Directions

1. Preheat the oven to 350ºF
2. In a large mixing bowl, combine the flour, salt, vanilla, and sugar. Whisk together.
3. Create a hole in the middle of the flour mix and pour in the egg replacer, lemon zest, and lemon juice.
4. On top of that, add in the 8 Tbs of cold vegan butter.
5. Using your hands or a pastry blender, mix the wet ingredients into the dry. The dough should be semi-firm but easily shapeable and not too sticky. If the dough is very dry, add a splash of oat milk or other non-dairy milk as needed. Fold in the blueberries by hand.
6. Once well combined, turn the dough out onto a lightly floured surface and form it together into a log about 1 1/2 – 2 inches in height.
7. Use a pastry cutter or knife to cut out triangles along the length of the dough log.
8. Add the shaped scones to a baking sheet.
9. Place in the oven and bake for 10 minutes, rotating, and baking for 10-12 more minutes or until the scones are lightly golden.
10. If using icing, mix together those ingredients to achieve an icing that is not too liquidy. Pour over the scones after they have cooled.
11. Serve with a cup of coffee or tea and enjoy!

Nutrition Information

Nutrition Disclaimer

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