Description
These Lemon Blueberry Scones are tender, flaky, and bursting with fresh blueberries and bright lemon flavor. Made with a mix of all-purpose flour, lemon zest, and a touch of coconut milk for moisture, they bake up golden and perfect for breakfast or an afternoon treat. The optional coarse sugar topping adds a delightful crunch.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/3 cup sugar
- 1 tablespoon lemon zest
Wet Ingredients
- 1/2 cup cold vegan butter or regular unsalted butter
- 3/4 cup fresh or frozen blueberries
- 2/3 cup canned coconut milk or heavy cream
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
Optional Toppings
- Extra coconut milk for brushing
- Coarse sugar for sprinkling
Instructions
- Preheat Oven: Preheat the oven to 400°F (200°C) and line a baking tray with parchment paper to prepare for baking.
- Combine Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, sugar, and lemon zest until well mixed.
- Cut in Butter: Add the cold butter and use a pastry cutter or your fingers to cut it into the flour mixture until it resembles coarse crumbs, which helps create a flaky texture.
- Add Blueberries: Gently fold in the fresh or frozen blueberries, taking care not to crush them to keep the scones visually appealing and juicy.
- Mix Wet Ingredients: In a separate bowl, mix together the coconut milk, lemon juice, and vanilla extract to create the liquid component that adds moisture and flavor.
- Combine Wet and Dry: Pour the wet ingredients into the dry ingredients and stir until just combined, avoiding overmixing to maintain a tender crumb.
- Shape Dough: Transfer the dough onto a floured surface and gently shape it into a circle approximately 1 inch thick. Cut the circle into 8 even wedges.
- Prepare for Baking: Arrange the scone wedges on the prepared baking tray. Brush the tops with extra coconut milk and sprinkle with coarse sugar if desired for a shiny, crunchy finish.
- Bake: Bake the scones in the preheated oven for 18 to 22 minutes, until the tops are golden brown and the centers are fully cooked.
- Cool and Serve: Allow the scones to cool slightly before serving warm to enjoy their full flavor and flaky texture.
Notes
- Use cold butter for the best flaky texture.
- Do not overmix the dough to prevent tough scones.
- Fresh or frozen blueberries both work well.
- Can substitute heavy cream if not using coconut milk.
- Store leftover scones in an airtight container for up to 2 days.
- Reheat gently before serving to restore freshness.
