Vegan Blueberry Scones

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5 from 29 votes

Classic buttery vegan blueberry scones with a lemon zest kick and fruity filling, served with a tangy lemon glaze.

Cook Time20

Total Time20

Course: Breakfast, Dessert, Desserts

Cuisine: American, English

Servings: scones

Calories: 307kcal

Author: Richard Makin

Equipment

oven
2 x Medium Bowl
1 x Sieve
1 x Measuring Jug
1 x Spatula
1 x Baking tray

Ingredients

For the Scones

460 g self-raising flour
1 ½ teaspoon baking powder
50 g caster sugar aka superfine sugar
zest of 1 lemon
100 g vegan butter block variety, chilled and chopped into cubes
350 g blueberries fresh, not frozen
50 ml vegan double cream or coconut cream
145 ml soy milk unsweetened and unflavoured, + 4 tablespoon for glazing
1 teaspoon lemon juice
1 ½ teaspoon vanilla extract
4 tablespoon granulated sugar

For the Glaze

150 g icing sugar aka confectioners sugar, sifted
1 tablespoon lemon juice

Metric - US Customary

Instructions

Preheat the oven to 200 °C (fan).
In a medium bowl, sieve together the self-raising flour and baking powder. In a separate medium bowl, place the caster sugar and the lemon zest. Rub together with your fingers until very fragrant then add to the flour mixture and whisk to combine.
460 g self-raising flour, 1 ½ teaspoon baking powder, 50 g caster sugar, zest of 1 lemon
Rub the vegan butter into the flour mixture with your finger tips until very roughly combined - there should still be some lumps around the size of garden peas.
100 g vegan butter
Add the blueberries and toss together with your hands until distributed.
350 g blueberries
In a measuring jug, stir together the vegan double cream, soy milk, lemon juice and vanilla extract. Add the wet mixture to the dries then stir together carefully with a spatula until a crumbly dough just about forms.
50 ml vegan double cream, 145 ml soy milk, 1 teaspoon lemon juice, 1 ½ teaspoon vanilla extract
Transfer the dough to a clean counter then knead gently a few times to form a very rough ball of dough. Push into a 1 inch thick disc and dust the top with a little flour. Slice the circle of dough into 10 triangular scones then carefully transfer to a baking tray lined with baking parchment.
Separate the scones slightly to give them room to grow, then brush the tops with the soy milk and sprinkle with the granulated sugar before placing in the oven. Bake for 20 minutes then leave to cool for 10 minutes on a wire cooling rack before serving.
4 tablespoon granulated sugar
While the scones cool, make the glaze by whisking together the icing sugar and lemon juice in a small bowl. You may not need all the lemon juice, just add enough to make a thick but running paste. Drizzle the glaze over the cooled scones and serve.

Nutrition