Vegan Blueberry Scones with Lemon Glaze

Hi Savvys,

I have been obsessed with scones ever since I tried the famous scones from Cobs many years ago.  I’ve missed the buttery yet subtle sweetness from these scones and knew I wanted to make my own vegan version.  These blueberry scones take literally minutes to put together and is very easy to freeze.  I always have a few in the freezer to satisfy any cravings.

You can easily change the fruit in these and make your own custom scones by using my recipe as a base.  I have a few other flavours I am testing out and can’t wait to share them when they’re done!

Hope you enjoy my easy Vegan Blueberry Scone recipe with a lemon glaze.

Now set forth and be savvy!

Ingredients for Scones

  • ½ cup soy milk + 1 tsp acv
  • 1 flax egg (1 tbsp ground flax seed and 3 tbsp hot water)
  • 2 cups all-purpose flour
  • 1/3 cup granulated sugar
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • ½ cup unsalted vegan butter
  • 2 tsp vanilla extract
  • 1 cup fresh or frozen blueberries
  • Zest of 1 lemon

Ingredients for Lemon Glaze

  • ¼ cup powdered sugar
  • 2 tsp lemon juice

Directions

  1. Make your flax egg by mixing the water and ground flax seed in a small bowl, set aside.
  2. Make your vegan buttermilk by mixing your non-dairy milk and ACV in a bowl, set aside.
  3. Mix the flour, sugar, baking powder and salt in a large bowl until well blended.
  4. Using a fork or a pastry blender, cut the vegan butter into the flour mixture until the mixture resembles large pea sized crumbles.
  5. In another bowl, mix the flax egg, vegan buttermilk and vanilla extract together.
  6. Add the wet ingredients, blueberries and lemon zest to the flour and butter mixture.  Mix until it comes together.
  7. Shape the dough into a large circle about 1 inch thick – I also like to shape them using a round takeout container that’s been coated in flour. 
  8. Place the dough into the fridge while you pre-heat the oven to 400 degrees.
  9. You can also pre-make this dough and store it in the fridge overnight so you can bake them first thing in the morning. 
  10. To bake, cut the round dough into 8 wedges and place on a cookie sheet lined with parchment paper.
  11. Bake for 30 – 35 minutes.
  12. While the scones are baking, make the glaze by mixing the powdered sugar and lemon juice together.
  13. When the scones come out of the oven, let them cool slightly before drizzling he glaze over top.

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