Lemon blueberry scones are crisp on the surface, flaky inside and use No butter or oil! This one-bowl spring recipe is ideal for breakfast, brunch, or snacking. Soyfree Nutfree Glutenfree option. Low fat option.
Table of Contents
These are super refreshing scones that come together in only one bowl. We use some chilled coconut cream so as to add the flaky texture. They’re perfectly flaky without using any butter or oil, but when you wish to add some, you may go ahead and add some to the dough, for extra buttery, extra flaky scones.
To make these lower fat, see my low-fat apple cinnamon scones, that are also oil-free. Follow the method for the wet ingredients from there.
Change up the berries to make use of seasonal berries of selection. Make orange cranberry or other combination scone. Add in some poppyseeds for lemon poppyseed scones!
Irrespective of what variation you select, lemon blueberry scones are going to be a recent favorite breakfast, brunch, or snack. They’re really easy to make, perfect for spring or any season, and vibrant and delicious! Drizzle along with your favorite icing!
Why You’ll Love Lemon Blueberry Scones
- flaky, buttery scones with no added butter or oil!
- zesty lemon and sweet blueberries in crisp, flaky scone form
- drizzle topping adds much more vibrant, lemony flavor
- one bowl, oil-free recipe
- easily made gluten-free, soy-free, nut-free, and even low fat!
Recipe Card
Save This Recipe in Your Inbox
Share your email and we’ll send this recipe! Plus, enjoy all the brand new recipes as they post!
By submitting this way, you consent to receive emails from Vegan Richa.
Print Recipe
Lemon Blueberry Scones Vegan Oil-free
Lemon blueberry scones are crisp on the surface, flaky inside and use no butter or oil! This 1-bowl spring recipe is ideal for breakfast, brunch, or snacking. Soyfree Nutfree Glutenfree option. Low fat option
Servings: 8
Calories: 285kcal
Ingredients
For the Dry Ingredients
- 1 3/4 cup (218.75 g) all-purpose flour
- 1/4 cup (28 g) almond flour
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 3 tablespoons sugar cane sugar
- 1/2 teaspoon salt
- 2 teaspoons lemon zest
For the Wet Ingredients
- 3/4 cup (177.44 ml) coconut cream That’s the solid part from a can of full-fat coconut milk. Use more, as needed.
- 1 teaspoon vanilla extract
- 1 tablespoon maple syrup
To Add Later
- 3/4 cup (111 g) blueberries fresh or frozen or a combination
For the Optional Topping
- 2 tablespoons non-dairy yogurt or non-dairy cream cheese
- 2 teaspoons lemon juice
- 2 to three tablespoons powdered sugar
- 1/4 teaspoon vanilla extract
- lemon zest for garnish
Instructions
First, make the scones.
-
Preheat the oven to 425° F (218° C) and line a baking sheet with parchment paper.
-
In a big bowl, add all the dry ingredients and blend very well. Then, add within the coconut cream, vanilla, and maple syrup and press and blend into the dough. It’ll take two minutes or more for the coconut cream to sort of start to include into the dough. If the mixture continues to be is simply too dry and never coming together, add in a tablespoon of coconut milk. (Not the coconut cream, add some coconut milk) Attempt to mix and make a dough. You would possibly need one other 1-2 tablespoons of coconut milk to get the dough together.
-
Once the dough is somewhat coming together, add within the blueberries and proceed to bring the dough together. You don’t want a extremely smooth dough, so don’t overwork the dough. Then, just fold it over itself to get the blueberries contained in the dough. A fair distribution isn’t vital.
-
Then, shape the dough right into a 1” thick disc and, and use a pizza cutter or knife to slice into the scones shape that you simply like. You may also use a cookie cutter to make round scones, if you happen to like.
-
Place the scones onto the parchment-lined baking sheet. (optionally brush a teaspoon of maple syrup everywhere in the scones, if you happen to want them to be extra golden on top). Bake for 17 to 18 minutes, then tap the highest of the center scone to see if it sounds hole. If it doesn’t, then let it proceed to bake for one more 2 minutes or so, then take the scones out of the oven.
Meanwhile, make the optional topping.
-
In a bowl, add all the topping ingredients, except the lemon zest, and blend until smooth. Depending in your cream cheese or yogurt, you may have to add just a few drops of water, if it’s too thick to drizzle.
-
Top the nice and cozy scones with this drizzle, after which also sprinkle on the lemon zest. Serve plain or with some vegan butter.
Video
Notes
Topping: As a substitute of the optional topping above, it’s also possible to use every other vegan cream cheese topping or simply a plain icing of selection, as well, to top the scones.
Nutfree, omit the almond flour and use more all-purpose flour. Also remember to use nut-free non-dairy milk and yogurt. Add 1 to 2 tablespoons of vegan butter into the nut-free scones if you add the wet ingredients to get that flaky texture.
To make gluten-free lemon blueberry scones, use a combination of 1 cup almond flour, 3/4 cup oat flour, and 1/2 cup potato starch. Mix very well, and use 1 3/4 cup of this mixture as an alternative of the all-purpose flour.
To make these soy-free use soy-free non-dairy milk and yogurt.
To make these lower fat, see my low-fat apple cinnamon scones
Nutrition
Nutrition Facts
Lemon Blueberry Scones Vegan Oil-free
Amount Per Serving
Calories 285
Calories from Fat 63
% Every day Value*
Fat 7g11%
Saturated Fat 4g25%
Sodium 196mg9%
Potassium 150mg4%
Carbohydrates 52g17%
Fiber 2g8%
Sugar 28g31%
Protein 4g8%
Vitamin A 8IU0%
Vitamin C 3mg4%
Calcium 64mg6%
Iron 2mg11%
* Percent Every day Values are based on a 2000 calorie eating regimen.
Ingredients and Substitutions
- flours – You might be using a combination of all-purpose and almond flours. When you’re doing a nut-free version, omit the almond flour and use more all-purpose flour plus 1 to 2 tablespoons vegan butter to get back the flakiness you lose from omitting the almond flour.
- baking powder, baking soda, and salt – To condition the dough.
- sugar – For sweetness.
- lemon zest – Adds an zingy, lemon flavor to the scones and to the topping.
- coconut cream – Coconut cream is the thick, white part that separates out if you refrigerate a can of full-fat coconut milk. The fat within the coconut cream is what means that you can get a flaky scone with no added oil. If you wish to do low fat, see the wet ingredients in my low-fat apple cinnamon scones, that are also oil-free.
- vanilla extract – For flavor.
- maple syrup – For moisture and flavor.
- blueberries – So as to add to the scones.
- non-dairy yogurt or cream cheese – For the optional topping. Use nut- or soy-free, if needed.
- lemon juice – Makes the topping extra lemony!
- powdered sugar – To sweeten the topping and help it harden like a glaze.
💡 Suggestions
- The dough for scones needs to be on the dry side. You would like it to be just coming together before shaping and slicing.
- It’s OK if the blueberries aren’t totally evenly distributed. The lemony scones are super flavorful, so you may enjoy some bites which can be more lemony and a few which can be more blueberry-ish.
- When you don’t have the desire to make the topping listed, use your favorite vegan cream cheese topping or plain icing. You possibly can still sprinkle on the lemon zest for that zingy flavor!
The way to Make Lemon Blueberry Scones
First, make the scones.
Preheat the oven to 425° F (218° C) and line a baking sheet with parchment paper.
In a big bowl, add all the dry ingredients and blend very well.
Then, add within the coconut cream, vanilla, and maple syrup and press and blend into the dough. It’ll take two minutes or more for the coconut cream to sort of start to include into the dough. If the mixture continues to be is simply too dry and never coming together, add in a tablespoon of coconut milk. Not the coconut cream, add some coconut milk, and take a look at to combine and make a dough. You would possibly need one other one to 2 tablespoons of coconut milk to get the dough together.
Once the dough is somewhat coming together, add within the blueberries and proceed to bring the dough together. You don’t want a extremely smooth dough, so don’t overwork the dough. Then, just fold it over itself to get the blueberries contained in the dough. A fair distribution isn’t vital.
Then, shape the dough right into a 1” thick disc and, and use a pizza cutter or knife to slice into the scones shape that you simply like. You may also use a cookie cutter to make round scones, if you happen to like.
Place the scones onto the parchment-lined baking sheet, and optionally brush a teaspoon of maple syrup everywhere in the scones, if you happen to want them to be extra golden on top. Bake for 17 to 18 minutes, then tap the highest of the center scone to see if it sounds hole. If it doesn’t, then let it proceed to bake for one more 2 minutes or so, then take the scones out of the oven.
Within the meantime, make the optional topping.
In a bowl, add all the topping ingredients, except the lemon zest, and blend until smooth. Depending in your cream cheese or yogurt, you may have to add just a few drops of water, if it’s too thick to drizzle.
Top the nice and cozy scones with this drizzle, after which also sprinkle on the lemon zest. Serve plain or with some vegan butter.
Regularly Asked Questions
For nut free, you may omit the almond flour and use more all-purpose flour. Also remember to use nut-free non-dairy milk and yogurt. Add 1 to 2 tablespoons of vegan butter into the nut-free scones if you add the wet ingredients to get that flaky texture.
To make gluten-free lemon blueberry scones, use a combination of 1 cup almond flour, 3/4 cup oat flour, and 1/2 cup potato starch. Mix very well, and use 1 3/4 cup of this mixture as an alternative of the all-purpose flour.
To make these soy-free use soy-free non-dairy milk and yogurt.
I take advantage of a combination of frozen wild blueberries and fresh blueberries for the scones. The frozen berries are likely to leak a number of color, so you wish to watch out while mixing those in. You should use all fresh or all frozen berries, as well, to make these.
