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Vegan Lemon Blueberry Scones


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  • Author: Eat Drink Shrink
  • Total Time: 1 hour
  • Yield: 8 1x

Ingredients

Scale

Instructions

  1. Preheat oven to 400 degrees Fahrenheit.
  2. In a medium mixing bowl, add flour, baking powder, salt, and cane sugar.
  3. Cut in butter until the butter is in tiny clumps, evenly distributed in the dough.
  4. Add maple syrup, lemon juice, lemon zest, vanilla, and almond milk.
  5. Mix ingredients; If you find the dough is too dry, add more milk, but 1 tablespoon at a time until the dough is stiff, you want a firm dough.
  6. Gently fold in blueberries and try not to break them.
  7. On a floured surface use hands to form the dough into a disc. Divide into 8 even slices. Transfer to a parchment-lined baking sheet. Separate the scones so they have room to bake.
  8. Brush the tops with melted vegan butter and generously sprinkle with coarse sugar. You can use any variety of sugar, but coarse is the best!
  9. Chill in the fridge for 30 minutes.
  10. Bake for 20 minutes, with rotating mid bake.
  11. Remove from oven and let cool. You can make a lemon glaze, but it’s really not needed!
  • Prep Time: 40 minutes
  • Cook Time: 20 minutes

Nutrition

  • Serving Size: 1