Description

Fluffy and tender Lemon Blueberry Scones made with fresh lemon zest and juicy blueberries. Perfect for breakfast, brunch, or afternoon tea, with optional lemon glaze for a bright, citrusy finish.

Ingredients

2 cups all-purpose flour

1/4 cup granulated sugar

1 tablespoon baking powder

1/2 teaspoon salt

6 tablespoons cold vegan butter or regular butter, cut into small pieces

1 tablespoon lemon zest

1 cup fresh or frozen blueberries

3/4 cup full-fat canned coconut milk or heavy cream

1 teaspoon pure vanilla extract

1 tablespoon lemon juice

Optional: coarse sugar for sprinkling

For the glaze (optional):

1/2 cup powdered sugar

1–2 teaspoons lemon juice

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Instructions

Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a large bowl, whisk together the flour, sugar, baking powder, and salt.
Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
Gently fold in the lemon zest and blueberries.
In a separate bowl, whisk together the coconut milk (or cream), vanilla extract, and lemon juice.
Pour the wet ingredients into the dry ingredients and stir just until combined. Do not overmix.
Turn the dough out onto a floured surface and pat it into a 1-inch thick circle.
Cut the dough into 8 wedges and place them on the prepared baking sheet.
Sprinkle with coarse sugar if using.
Bake for 18–22 minutes or until golden brown.
Let the scones cool slightly. Mix powdered sugar with lemon juice and drizzle over the scones if desired.

Notes

Swap blueberries for raspberries or chopped strawberries for variation.

Use heavy cream instead of coconut milk for a richer flavor if not vegan.

Add almond extract alongside vanilla for extra aroma.

Mix in 1–2 tablespoons of chopped nuts for added texture.

Use a 1:1 gluten-free flour blend to make them gluten-free, adjusting liquid as needed.

Store in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.

Reheat in a 300°F (150°C) oven for 5–7 minutes or microwave for 15–20 seconds.

Chill scones for 10–15 minutes before baking to help them hold their shape.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Breakfast, Brunch
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 scone
Calories: 260
Sugar: 9g
Sodium: 200mg
Fat: 11g
Saturated Fat: 7g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 37g
Fiber: 1g
Protein: 3g
Cholesterol: 0mg