Easy Vegan Blueberry Lemon Scones Recipe

Name: Easy Vegan Blueberry Lemon Scones
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Dry Ingredients; 2 cups whole wheat pastry flour; 2 teaspoons baking powder; 1 teaspoon lemon zest; 1/2 teaspoon baking soda; 1/4 teaspoon salt; Wet Ingredients; 1/3 cup agave nectar or 1/3 cup vegan sugar; 1 cup soymilk or 1 cup almond milk; 1 tablespoon lemon juice; 1 tablespoon vegan egg replacer powder, mixed to the equivalent of 1 egg; 1/4 cup vegan margarine, melted; 1 cup blueberries; GLAZE; 1/2 cup powdered sugar; 1 tablespoon lemon juice; 1/2 teaspoon lemon zest

Servings: persons

Dry Ingredients
2 cups whole wheat pastry flour
2 teaspoons baking powder
1 teaspoon lemon zest
1/2 teaspoon baking soda
1/4 teaspoon salt
Wet Ingredients
1/3 cup agave nectar or 1/3 cup vegan sugar
1 cup soymilk or 1 cup almond milk
1 tablespoon lemon juice
1 tablespoon vegan egg replacer powder, mixed to the equivalent of 1 egg
1/4 cup vegan margarine, melted
1 cup blueberries
GLAZE
1/2 cup powdered sugar
1 tablespoon lemon juice
1/2 teaspoon lemon zest

1
Combine dry ingredients thoroughly in a large mixing bowl.
2
In a separate bowl combine the wet ingredients.
3
Pouring the wet into the dry ingredients, mix until everything is just moistened.
4
Fold in blueberries. NOTE: Yes, you can use frozen blueberries in a pinch, but if you are using frozen blueberries, do not let them thaw prior to adding them or your dough will be blue. Still tasty, just blue.
5
Drop by the spoonful onto a preheated pizza/cookie stone or just bake on normal baking sheets.
6
Bake at 400 degrees for about 15 minutes until lightly browned.
7
While they bake, combine the powdered sugar, zest and juice so you can pour it over the scones while they're still hot. Makes 12 small or 9 huge scones.

720

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: Dry Ingredients, 2 cups whole wheat pastry flour, 2 teaspoons baking powder, 1 teaspoon lemon zest, and more.

Yes, Easy Vegan Blueberry Lemon Scones falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Easy Vegan Blueberry Lemon Scones

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions