Description
Delicious vegan and oil-free lemon blueberry scones that are light, flaky, and bursting with flavor.
Ingredients
Scale
- 1 3/4 cup all-purpose flour
- 1/4 cup almond flour
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 3 tablespoons cane sugar
- 1/2 teaspoon salt
- 2 teaspoons lemon zest
- 3/4 cup coconut cream
- 1 teaspoon vanilla extract
- 1 tablespoon maple syrup
- 3/4 cup blueberries (fresh or frozen)
- 2 tablespoons non-dairy yogurt
- 2 teaspoons lemon juice
- 2 to 3 tablespoons powdered sugar
- 1/4 teaspoon vanilla extract for topping
- Lemon zest for garnish
Instructions
- Preheat your oven to 400°F (205°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, whisk together flour, almond flour, baking powder, baking soda, sugar, salt, and lemon zest.
- Add coconut cream, vanilla extract, maple syrup, non-dairy yogurt, and lemon juice. Mix gently until a dough forms.
- Fold in blueberries.
- On a floured surface, shape the dough into a rectangle, about 1 inch thick, and cut into triangles or rounds.
- Place on the baking sheet and bake for 15-20 minutes until golden and puffed.
- For the topping, combine powdered sugar, vanilla extract, and lemon juice until drizzable.
- Let scones cool slightly, then drizzle with lemon glaze.
Notes
For best results, use room temperature ingredients and quality fresh blueberries.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 scone
- Calories: 150
- Sugar: 6g
- Sodium: 200mg
- Fat: 5g
- Saturated Fat: 4g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg
Keywords: scones, vegan, breakfast, lemon, blueberry
