Hello World KitchenBeta

Vegan Lemon Blueberry Drop Scones

Tender, flaky, and bursting with juicy fresh blueberries and bright citrus flavor. These rustic drop scones use very cold vegan butter or solid coconut oil to achieve a perfect pastry texture without dairy, all finished with a beautifully tart lemon glaze.

Prep 15 min Cook 18 min Total 48 min Level Easy

Serves 8

Ingredients

Vegan Buttermilk

0.5 cup Unsweetened plant milk (almond, soy, or oat) — cold
1 tablespoon Lemon juice — freshly squeezed
1 teaspoon Vanilla extract

Scone Dough

2 cups All-purpose flour — spooned and leveled
0.33 cup Granulated sugar
1 tablespoon Baking powder
0.5 teaspoon Salt
1 tablespoon Lemon zest — zest of about 1 large lemon
0.5 cup Vegan butter or refined coconut oil — must be VERY cold, cut into small cubes. If using coconut oil, it must be solid.
1 cup Fresh blueberries — washed and dried well

Tart Lemon Glaze

1 cup Powdered sugar — sifted
2.5 tablespoons Lemon juice — freshly squeezed, adjust for thickness
0.5 teaspoon Lemon zest (optional)

Instructions

Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
~5 min
In a small measuring jug, whisk together the cold plant milk, 1 tablespoon of lemon juice, and vanilla extract. Set aside for 5 minutes to curdle and form a vegan buttermilk.
~5 min
Soy or almond milk curdle best for vegan buttermilk.
In a large mixing bowl, combine the granulated sugar and lemon zest. Use your fingertips to rub the zest into the sugar until it becomes incredibly fragrant and slightly damp. This releases the lemon oils.
~2 min
Whisk the all-purpose flour, baking powder, and salt into the lemon sugar until evenly distributed.
~1 min
Add the cold cubed vegan butter (or solid coconut oil) to the dry ingredients. Using a pastry cutter or two forks, cut the fat into the flour mixture until it resembles coarse crumbs with some pea-sized pieces of fat remaining.
~3 min
Keeping the fat very cold is the absolute key to flaky scones. If your kitchen is hot, chill the bowl for 10 minutes before adding the liquid.
Gently fold the fresh blueberries into the dry mixture, coating them in flour to prevent them from sinking to the bottom.
~1 min
Pour the vegan buttermilk mixture into the bowl. Using a spatula or wooden spoon, gently fold the mixture until *just* combined. The dough should be shaggy and slightly sticky. Do not overmix, or the scones will become tough.
~2 min
Using a large cookie scoop or two spoons, drop mounds of dough (about 1/3 cup each) onto the prepared baking sheet, spacing them about 2 inches apart.
~2 min
For an extra crunch, sprinkle the tops with a pinch of coarse sugar before baking.
Bake for 15-18 minutes, or until the scones are golden brown on top and cooked through.
~18 min
Remove the scones from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire cooling rack to cool almost completely.
~15 min
While the scones cool, whisk together the powdered sugar, lemon juice, and lemon zest in a small bowl until smooth. The glaze should be thick but pourable. If it's too thin, add more powdered sugar; if too thick, add a drop more lemon juice.
~3 min
Drizzle the tart lemon glaze generously over the cooled scones. Let the glaze set for a few minutes before serving.
~5 min

Nutrition

285

Calories

Protein (g)

Carbs (g)

Fat (g)

Sat. Fat (g)

Fiber (g)

Sugar (g)

320

Sodium (mg)

Cholesterol (mg)

Equipment

Baking sheet
Parchment paper
Large mixing bowl
Small bowl
Pastry cutter or two forks
Measuring cups and spoons
Cooling rack

Tips & Storage

Always use extremely cold vegan butter or coconut oil. The cold pockets of fat create steam while baking, which results in a flaky texture.
If using frozen blueberries, do not thaw them first, and toss them quickly into the flour to prevent the dough from turning completely blue/purple.
Do not overmix the dough! A shaggy, slightly uneven dough yields the most tender scones.
Storage: Store leftover scones in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 4 days. Un-glazed scones can be frozen for up to 3 months; thaw at room temperature and glaze before serving.