Description
A recipe for simple, dairy-free scones flavored with lemon zest and fresh blueberries.
Ingredients
Scale
- 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