Description
Tender and buttery lemon blueberry scones, bursting with citrusy zest and juicy berries. These scones are easy to make, customizable (vegan or traditional), and perfect for breakfast, brunch, or snacks.
Ingredients
2 cups all-purpose flour
1 tablespoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/3 cup sugar
1 tablespoon lemon zest
1/2 cup cold vegan butter or regular unsalted butter
3/4 cup fresh or frozen blueberries
2/3 cup canned coconut milk or heavy cream
1 tablespoon lemon juice
1 teaspoon vanilla extract
Optional: extra coconut milk and coarse sugar for topping
Instructions
- Preheat the oven to 400°F (200°C) and line a baking tray with parchment paper.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, sugar, and lemon zest.
- Cut in the cold butter using a pastry cutter or fingers until the mixture resembles coarse crumbs.
- Gently fold in the blueberries without crushing them.
- In a separate bowl, mix the coconut milk, lemon juice, and vanilla extract.
- Pour the wet mixture into the dry ingredients and stir until just combined. Do not overmix.
- Transfer the dough to a floured surface and shape into a circle about 1 inch thick. Cut into 8 wedges.
- Place the wedges on the prepared tray. Brush tops with coconut milk and sprinkle with coarse sugar if desired.
- Bake for 18–22 minutes until tops are golden and centers are cooked through.
- Let cool slightly before serving warm.
Notes
Keep butter cold and avoid overmixing for flakier scones.
Use frozen blueberries straight from the freezer to prevent color bleeding.
To make ahead, freeze shaped dough and bake from frozen with a few extra minutes.
Swap berries or add herbs for different variations.
Store in an airtight container for 2 days at room temp, 5 days refrigerated, or freeze for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Brunch, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 scone
- Calories: 210
- Sugar: 8g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 0mg
