Vegan Blueberry Scones with Lemon Icing

These vegan blueberry scones are tender, crumbly, and bursting with recent juicy blueberries! Drizzle them with lemon icing for a candy deal with that is excellent with a cup of tea.

Vegan Blueberry Scones topped with lemon glaze on a baking sheet.

I’ve to confess, in relation to vegan baked items, scones generally is a problem to get proper. I imply, I grew up with a love of baking, and again then I discovered that even non-vegan scones are tough. They will simply come out dry and tasteless!

However I have been engaged on my vegan scone sport fairly a bit over the previous few years and I am type of turning into a professional. I assumed I might reached perfection just a few years in the past with my vegan brown sugar walnut scones. And sure, they’re scrumptious, however these vegan blueberry scones are even higher!

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Why This Recipe Works

This recipe makes use of a easy pastry making methodology of chopping vegan butter into dry components to present our scones a wonderfully tender, crumbly texture. This can be a fairly customary methodology of scone making, simply utilizing vegan components.

However to take our texture excessive, we’re including coconut milk. It is the proper substitute for the heavy cream you will discover in lots of typical scone recipes, and it is loaded with fats, which supplies us tremendous moist scones. Coconut milk does not at all times work in baked items (which you’ll be able to examine in my information to dairy-free milks). However when it does, the outcomes are wonderful.

Every little thing will get topped off with a tangy lemon glaze that completely compliments the sweetness of our recent blueberries.

Vegan Blueberry Scone on a plate with a baking sheet in the background.

Components You will Want

  • Coconut milk. Ideally you will need to use full-fat coconut milk, from a can. I talked a bit about why that is essential above. You’ll be able to in all probability get away with gentle coconut milk or one other non-dairy milk (I’ve used them with advantageous leads to different vegan scone recipes), however full-fat coconut milk gives you the very best outcomes.
  • Lemon zest.
  • Vanilla extract.
  • Flour. We’re utilizing all-purpose flour. In the event you want an alternative choice, spelt flour or complete wheat pastry flour are typically secure bets. I am undecided how the scones will prove with the rest.
  • Sugar. Use natural sugar to maintain the recipe vegan. Typical sugar could also be processed utilizing animal bone char.
  • Baking powder.
  • Cinnamon.
  • Salt.
  • Vegan butter. You will discover this close to the common butter at most supermarkets. Search for manufacturers like Earth Stability and Miyoko’s.
  • Blueberries. Ideally you will need to use recent berries, however frozen will do exactly advantageous when recent aren’t in season.
  • Powdered sugar. That is for our lemon icing. Be certain it is natural. Skip it in the event you favor plain scones.
  • Lemon juice. That is additionally for the icing. Use freshly squeezed juice! Bottled lemon juice is not very flavorful.

How They’re Made

The next is an in depth photograph tutorial on make this dish. Scroll all the way in which down if you would like to skip proper to the recipe!

Liquid ingredients in a measuring cup with spoon.

Stir your coconut milk, lemon zest and vanilla extract collectively in a small container. A liquid measuring cup works nice!

Dry ingredients in a mixing bowl with whisk.

Whisk the dry components collectively in a big bowl: flour, sugar, baking powder, cinnamon, and salt.

Tip: Coconut milk can separate within the can, particularly in case your kitchen is chilly. Shake the can earlier than opening to make sure that it is liquid. If it feels prefer it’s not, place the can beneath sizzling water for a couple of minutes, then shake it once more. In the event you nonetheless discover some separation once you open the can, simply give it an excellent stir.

Hand cutting butter into a bowl of dry ingredients for scone dough.

Take your vegan butter out of the fridge (it must be chilly!), slice it up, and add it to the dry combination. Minimize it in with a pastry cutter or fork.

Hand stirring blueberries into a bowl of pastry.

Stir the berries into the pasty combination that you’ve got simply created. Get them evenly distributed and coated.

Tip: When chopping butter into pastry, the purpose is to actually lower the butter into tiny items, getting each coated in flour. The combination ought to look crumbly by the point you are executed.

Liquid ingredients being poured into a bowl of scone pastry.

Pour the coconut milk combination into the bowl together with your pastry combination.

Hand stirring scone dough together in a mixing bowl.

Stir the combination up simply till all the things is mixed. It’s best to have a tender, sticky dough.

Blueberry scone dough shaped into a circle and cut into 8 wedges.

Switch the dough to a floured floor and form it into a big circle. Slice it into wedges, then rigorously switch the wedges to parchment paper-lined baking sheets. Bake your scones!

You’ll be able to combine up the icing whereas your scones cool. As soon as they’re, drizzle it on and serve your scones!

Vegan Blueberry Scones on a baking sheet with blueberries and lemon slices.

Leftovers & Storage

Leftover vegan blueberry scones will maintain in an hermetic container at room temperature for about 2 days, within the fridge for 4 to five days, or within the freezer for about 3 months.

Extra Vegan Blueberry Treats

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Vegan Blueberry Scone on a plate with blueberries and lemon slices.

Vegan Blueberry Scones with Lemon Icing

These vegan blueberry scones are tender, crumbly, and bursting with recent juicy blueberries! Drizzle them with lemon icing for a candy deal with that is excellent with a cup of tea.

Components

For the Scones

  • ¾
    cup
    full-fat coconut milk
    (Notice 1)
  • 1
    teaspoon
    lemon zest
  • 1
    teaspoon
    vanilla extract
  • 2
    cups
    all-purpose flour
  • ½
    cup
    natural granulated sugar
  • 2
    teaspoons
    baking powder
  • ½
    teaspoon
    floor cinnamon
  • ½
    teaspoon
    salt
  • ½
    cup
    vegan butter,
    chilled
  • 1
    cup
    recent or frozen blueberries

For the Lemon Icing

  • 1
    cup
    natural powdered sugar,
    plus extra if wanted
  • 2
    tablespoons
    lemon juice,
    plus extra if wanted

Directions

  1. Preheat the oven to 400°F and line a few baking sheets with parchment paper.

  2. Stir the coconut milk, lemon zest, and vanilla collectively in a small container, equivalent to a liquid measuring cup. Put aside.

  3. Whisk the flour, sugar, baking powder, cinnamon and salt collectively in a big mixing bowl.

  4. Minimize the vegan butter into about 8 slices and add them to the bowl with the flour combination. Use a pastry cutter or a fork to chop the butter into the flour combination. Proceed till the combination resembles coarse crumbs.

  5. Pour the coconut milk combination into the bowl with the flour combination and stir all the things collectively simply till mixed.

  6. Switch the dough to a evenly floured floor and form it into an 8-inch spherical. Minimize the dough into 8 wedges and thoroughly switch them to the baking sheets. (Notice 2)

  7. Bake the scones for 16 to twenty minutes, or till they start to darken on the edges.

  8. Switch the baking sheets to cooling racks. Let the scones cool for a couple of minutes on the baking sheets to complete setting, then rigorously take away them on to the racks to complete cooling.

  9. Mix the icing components whereas the scones cool, including extra lemon juice if the combination appears too thick, or extra powdered sugar if it appears too runny.

  10. Drizzle the scones with the icing as soon as they’ve cooled.

Recipe Notes

  1. Your coconut milk ought to be liquid (not separated), however ensure you do not get it too heat. Shake the can earlier than opening it. In the event you do not feel sloshing, submerge it in sizzling water for a couple of minutes earlier than opening. Open the can and if there’s nonetheless some separation, merely switch it to a bigger container and stir it up as finest you may to mix the coconut cream and water. 
  2. Transferring the dough triangles may be tough. I discover a pie server works finest for this. Be sure you’ve acquired loads of flour on the underside once you form your spherical in order that they do not persist with your work floor.

Vitamin Info

Vegan Blueberry Scones with Lemon Icing

Quantity Per Serving (1 scone)

Energy 385
Energy from Fats 151

% Day by day Worth*

Fats 16.8g26%

Saturated Fats 8.3g42%

Sodium 274mg11%

Potassium 240mg7%

Carbohydrates 56.1g19%

Fiber 1.9g8%

Sugar 30g33%

Protein 3.9g8%

Calcium 65mg7%

Iron 2mg11%

* P.c Day by day Values are primarily based on a 2000 calorie weight loss plan.