Vegan Lemon Blueberry Scones

These light and fluffy scones are great for High Tea, brunch or just a snack. They taste light spring and if you’re a fan of lemon, these are for you. All though they may have coconut oil, it’s only a small amount given they make 8 large flakey delicious Scones!

Vegan Lemon Blueberry Scones

Lemon Blueberry Scones
Prep Time 10 minutes
Cook Time 20 minutes
Course Dessert
Cuisine American
Servings 8


  • 1 Baking tray
  • 1 Silpat or parchment paper


  • 1 cup + 2 tbsp Plant based milk
  • 1 tsp lemon extract
  • 2 tbsp lemon juice
  • 1/2 cup refined coconut oil, chilled and cubed
  • 3 cups all-purpose flour
  • 1/3 cup sugar
  • 1 tbsp baking powder
  • 1/2 tsp baking soda
  • 2 tbsp lemon zest
  • 1/2 cup dried blueberries

Lemon Glaze

  • 3/4 cup powdered sugar
  • 1-2 tbsp lemon juice


  • Preheat ove to 400 degrees F.
  • Line baking sheet with parchment paper or silicone baking mat.
  • In a measuring cup mix together the plant-based milk and lemon juice and set aside.
  • In a mixing bowl, sift together the flour, sugar, baking powder, salt, baking soda and add lemon zest and dried blueberries. Add the chilled coconut oil and using a fork or pastry blender, cut the oil into the flour until a coarse meal forms.
  • Gradually add the lemon juice milk mixture to the flour mixture and form a moist dough.
  • Form the dough into a 1 inch round disk. Cut into 8 wedges and then carefully places wedges on a baking sheet about 2 inches apart. This will allow for proper browning.
  • Bake for 18-20 minutes, depending on your oven. While the scones our cooling, prepare the glaze. Once the scones have cools, glaze and serve immediately.
Keyword Blueberry, Lemon, Scone, Vegan