Stop searching for that perfect tea-time treat, because I’ve finally cracked the code! You deserve a scone that tastes like it came straight from a fancy bakery case, but happens to be completely dairy-free. Trust me when I say these Vegan Lemon Blueberry Scones are the real deal: light, wonderfully flaky, and bursting with that bright citrus sunshine.
It took me ages to get the vegan butter ratio just right, but after several near-misses (one batch was basically a lemon blueberry biscuit, oops!), I nailed the texture. This recipe delivers that beautiful crumb without any eggs or traditional milk. It’s seriously simple, and once you see how these bake up, you’ll be making them every weekend. You absolutely must check out my notes on keeping things cold – that’s the secret weapon if you want real flakiness!
If you love lemon paired with fruit, you have to try my recipe for lemon raspberry crumb bars next week – it’s obsession-worthy, just like these scones. These tender treats use similar bright flavors!
Why You Will Love These Vegan Lemon Blueberry Scones
Honestly, these scones are my new obsession! They are unbelievably light and flaky—you won’t miss the butter or milk one bit. The flavor combination is just spot-on: tart lemon cutting through sweet bursts of fresh blueberry. Plus, they are so fast to pull together, making them the perfect last-minute vegan breakfast treat. They beat any store-bought pastry, hands down!
If you haven’t tried my lemon crumb bars yet, you are missing out on that tangy flavor profile we just adore!
Essential Ingredients for Perfect Vegan Lemon Blueberry Scones
When you are making something dairy-free that is supposed to be flaky, the ingredients list is non-negotiable! Seriously, you can’t freestyle here if you want that perfect bakery texture. I keep all these items stocked because they are the backbone of these amazing scones. I promise, once you see how simple they are, you’ll be whipping up a batch of lemon zucchini bread next!
For the Vegan Lemon Blueberry Scones
- 2 cups all-purpose flour (no need for fancy stuff here!)
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup cold vegan butter, cut into small pieces (This must be icy cold!)
- 1/2 cup fresh blueberries (or frozen, but keep them frozen!)
- Zest of 1 lemon (Don’t skip zesting BEFORE juicing!)
- 3/4 cup unsweetened plant milk (Soy or oat works best for richness)
For the Simple Lemon Glaze
We want a thin, drippy glaze, not a thick frosting that hides the scone. This is super easy!
- 1 tablespoon lemon juice (This is extra from the lemon you zested!)
- 1/2 cup powdered sugar
Expert Tips for Making Fluffy Vegan Lemon Blueberry Scones
This recipe is all about technique, especially since we aren’t using traditional dairy for structure. The number one rule for fluffy scones, vegan or otherwise, is keeping everything COLD. I’m talking about your vegan butter being icy, almost frozen, when you cut it into the flour mixture. If that butter starts melting, you end up with dense cookies instead of light pastries!
My personal mistake? Oh goodness, I once got distracted talking on the phone while mixing in the plant milk. I stirred that dough until it was perfectly smooth. Ended up with eight sad, tough, chewy disks. Yuck! You absolutely must mix that liquid in just until the dough barely comes together. A few dry patches are fine; they’ll incorporate during the gentle shaping process. If you want more ideas on flaky breakfast goodness, try my cranberry orange scones next time!
Also, remember the notes: if you want that slightly crisp edge, brush the tops with a tiny bit more plant milk before they go into the 400°F oven. It really helps them brown nicely!
Step-by-Step Instructions for Vegan Lemon Blueberry Scones
Okay, let’s get baking! This is where the magic happens, and remember, speed and cold hands are your best friends here. We are aiming for minimal handling to keep these babies fluffy. If you’re looking for another simple breakfast treat, you won’t regret trying out my recipe for lemon sweet rolls soon.
Preparing the Dough for Your Vegan Lemon Blueberry Scones
First things first: crank that oven up to 400°F (200°C) and line a baking sheet with parchment paper. We need that paper ready! In a big bowl, whisk together your flour, sugar, baking powder, and salt until they look evenly mixed. Now, use a pastry blender or your fingertips to cut in that cold, cubed vegan butter. You are done with this step when the mix looks like coarse, uneven crumbs—some pieces the size of peas, some smaller. This is crucial for flakiness!
Next, gently fold in those glorious blueberries and all that bright lemon zest. Don’t mash them; we want them whole! In a small dish, quickly mix your plant milk and the tablespoon of lemon juice. Pour this liquid right over the dry stuff. Mix it super lightly with a fork until it *just* comes together. If you see dry streaks, stop mixing! Seriously, stop! Overmixing is the death of a good scone.
Shaping and Baking Your Vegan Lemon Blueberry Scones
Dust a clean surface lightly with flour and turn your shaggy dough out onto it. Pat it down gently—don’t knead it! You want to shape it into a circle or square about 3/4-inch thick. Think thick pancakes, not pizza dough. Slice that into 8 nice wedges, or use a cookie cutter if you want perfect rounds. Arrange them on your lined baking sheet, giving them a little space to breathe.
Into the waiting hot oven they go for 15 to 18 minutes. Keep an eye on them! They are done when the tops look nicely golden brown. You are looking for that beautiful, baked color, not pale dough.
Finishing with the Lemon Glaze on Your Vegan Lemon Blueberry Scones
While those beauties are cooling down just a hair—they should still be quite warm—it’s glaze time! Whisk your powdered sugar with the remaining tablespoon of lemon juice. You want this to be thin enough to drizzle easily, so add lemon juice drop by drop until it flows nicely off your whisk. Drizzle that tangy glaze right over the tops of the warm scones before you serve them up. That warm glaze melting slightly into the scone is the absolute best part!
Ingredient Notes and Substitutions for Vegan Lemon Blueberry Scones
Since we’re ditching traditional dairy, we have to be smart about what we swap in to keep that perfect texture. I’ve tested this recipe with practically every plant milk under the sun. For the richest, flakiest results, I highly recommend sticking with soy or oat milk—they have a little more body, similar to whole dairy milk. Almond milk seems to work okay, but sometimes yields a slightly drier scone, so use that if it’s what you have!
When it comes to vegan butter, make absolutely certain it’s the stick variety, not the tub spread! The high water content in tub butter messes with the pastry structure big time. And yes, if you’re out of fresh blueberries, frozen ones are a totally fine swap—just toss them in straight from the freezer. Don’t let them thaw, or you’ll end up with purple dough streaks everywhere. For more dairy-free goodness, you should check out these amazing almond blueberry pancakes!
Storage and Make-Ahead Options for Vegan Lemon Blueberry Scones
I know you’ll want to eat all eight immediately, but if you can manage to save a few for later, I have great news: they store wonderfully! Once the scones are completely cool—and I mean *totally* cool, otherwise you risk sogginess—tuck them into an airtight container. They should keep nicely at room temperature for about two or three days.
If you want that fresh-out-of-the-oven taste later on, just pop them in a toaster oven or regular oven at about 350°F for about 5 minutes. That wakes everything back up!
Pro tip for serious bakers: you can freeze the unbaked, cut scones! Place them on a baking sheet until they freeze solid, then transfer the frozen wedges to a freezer bag. When you crave a scone, just bake them directly from frozen, adding about 5 extra minutes to the baking time. I love having cinnamon raisin bread ready to go, and these scones are just as easy to keep on hand!
Serving Suggestions for Your Delicious Vegan Lemon Blueberry Scones
These lemon blueberry scones are seriously perfect all by themselves, especially when that glaze is still a little sticky! But if you’re looking to dress them up for a weekend brunch, I have a couple of favorite ways to serve them. You absolutely have to try them warmed up with a little smear of high-quality strawberry jam—the berries just sing together.
If you want something creamier, a dollop of cashew cream or even just a thick plant-based yogurt works wonderfully. Honestly, though, grab your favorite hot coffee or a nice cup of Earl Grey tea. That’s the authentic way to enjoy them! These pair so well with anything coffee related—if you’re looking for other morning treats, check out my easy crepes and pancakes recipes!
Frequently Asked Questions About Vegan Lemon Blueberry Scones
I get so many questions every time I post these beauties on social media! People want to know how to make sure this dairy-free breakfast staple comes out perfect every time. Here are the answers to the most common things folks ask about my favorite vegan pastry recipe.
Can I use other berries besides blueberries in these vegan scones?
Oh, absolutely! Don’t be limited to just blueberries. Raspberries are fantastic in these, and they pair beautifully with the lemon tang. If you use strawberries, just make sure they are cut small—we don’t want big chunks sinking to the bottom. The main thing to watch out for is moisture; if the berries you use are super wet, your dough might need just a tiny sprinkle more flour when you pat it out.
How can I achieve a crispier exterior on my vegan lemon blueberry scones?
This is such a great question for folks who like that little bit of crunch! Remember what I mentioned in the tips section? Before you slide those wedges into the oven, take a pastry brush and lightly coat the tops of the scones with a little extra splash of plant milk. That small amount of fat and liquid helps caramelize the top layer faster, giving you that lovely golden, slightly crisp shell while keeping the inside tender. It’s a small step that makes a huge difference to the final vegan pastry!
Is it necessary to use lemon zest, or just the juice?
If you only use the juice, you are missing out on about 80% of the incredible lemon flavor! The zest holds all those essential oils, which give you that bright, aromatic punch that makes these scones so special. Lemon juice is crucial for the liquid measurement and for the glaze, but the zest is what screams “lemon!” If you skip the zest, you’ll end up with a mild, sweet scone, not the vibrant one you are supposed to have. You always need both for a fantastic flavor experience in any dairy-free breakfast item!
If you’re needing even more bright flavors in your baking life, you have to try the vegan chocolate pancakes—they incorporate berries beautifully too!
Nutritional Snapshot of Vegan Lemon Blueberry Scones
Now, I know we are baking for flavor and comfort here, but it’s always fun to see the numbers! Since these are made with whole ingredients and no heavy creams or eggs, they are surprisingly reasonable for a pastry. Remember, these calorie counts are estimates based on how I measure everything out, so you know how things go when you bake at home!
Keep in mind that the natural fruit sugars bump those totals up a bit, but that’s deliciousness we earned! For a deeper dive into how fruit sugars compare to refined sugars, check out this interesting article I found on fruit sugar content.
- Calories: About 250 per scone
- Total Fat: Roughly 10g
- Carbohydrates: Around 38g
- Protein: A decent 4g
- Sugar: Usually hits about 15g
Vegan Lemon Blueberry Scones
- Total Time: 33 min
- Yield: 8 servings 1x
- Diet: Vegan
Description
A recipe for simple, dairy-free scones flavored with lemon zest and fresh blueberries.
Ingredients
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup cold vegan butter, cut into small pieces
- 1/2 cup fresh blueberries
- Zest of 1 lemon
- 3/4 cup unsweetened plant milk
- 1 tablespoon lemon juice (for glaze)
- 1/2 cup powdered sugar (for glaze)
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt.
- Cut in the cold vegan butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Gently fold in the blueberries and lemon zest.
- In a small bowl, mix the plant milk and lemon juice. Pour this mixture into the dry ingredients. Mix lightly until just combined; do not overmix.
- Turn the dough out onto a lightly floured surface. Gently pat or roll the dough into a 3/4-inch thick circle or square.
- Cut the dough into 8 wedges or use a round cutter. Place the scones on the prepared baking sheet.
- Bake for 15 to 18 minutes, or until the tops are lightly golden.
- While the scones cool slightly, whisk together the powdered sugar and remaining lemon juice to make a thin glaze.
- Drizzle the glaze over the warm scones before serving.
Notes
- For a crispier exterior, brush the tops of the scones with a little extra plant milk before baking.
- If you do not have fresh blueberries, use frozen ones, but do not thaw them before adding them to the dough.
- Prep Time: 15 min
- Cook Time: 18 min
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 scone
- Calories: 250
- Sugar: 15
- Sodium: 150
- Fat: 10
- Saturated Fat: 2
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 38
- Fiber: 2
- Protein: 4
- Cholesterol: 0
Keywords: vegan scones, lemon blueberry, dairy-free breakfast, baked goods, pastry