Vegan Lemon Blueberry Scones

These gluten-free scones have a thick, “buttery” texture and are moist, fluffy, sweet, and fruity. They are vegan and free of processed sugar, and they are jam-packed with taste from lemon and delicious blueberries. They work well as a snack, dessert, breakfast, or brunch item.

Ingredients

For the Scones

• 2 cups gluten-free all-purpose flour
• 1/4 cup granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• Zest of 1 lemon
• 1/2 cup (1 stick) vegan butter, cold and cubed
• 1/2 cup unsweetened almond milk (or any plant-based milk)
• 1 tablespoon lemon juice
• 1 teaspoon vanilla extract
• 1 cup fresh blueberries (or frozen, unthawed)

For the Lemon Glaze

• 1 cup powdered sugar
• 2 tablespoons lemon juice
• Zest of 1 lemon

Instructions

For the Scones

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, combine the gluten-free all-purpose flour, granulated sugar, baking powder, baking soda, salt, and lemon zest.
3. Add the cold, cubed vegan butter to the dry ingredients. Use a pastry cutter or your fingers to cut the butter into the flour mixture until it resembles coarse crumbs.
4. In a separate bowl, mix together the unsweetened almond milk, lemon juice, and vanilla extract.
5. Pour the wet mixture into the dry mixture and stir until just combined.
6. Gently fold in the fresh blueberries. Be careful not to overmix; you want the blueberries evenly distributed but not smashed.
7. Turn the dough out onto a lightly floured surface. Pat it into a circle about 1 inch (2.5 cm) thick.
8. Cut the dough into 8 wedges and place them on the prepared baking sheet, leaving some space between each scone.
9. Bake in the preheated oven for 18-20 minutes or until the scones are golden brown and cooked through.

For the Lemon Glaze

1. While the scones are baking, prepare the lemon glaze. In a small bowl, whisk together the powdered sugar, lemon juice, and lemon zest until you have a smooth glaze.
2. Once the scones are done baking, remove them from the oven and let them cool on a wire rack for a few minutes.
3. Drizzle the lemon glaze over the slightly cooled scones.

Nutrition Facts

• Calories: 280-300 calories per scone
• Total Fat: 12-14g
• Saturated Fat: 2-3g
• Cholesterol: 0mg
• Sodium: 320-350mg
• Total Carbohydrates: 43-45g
• Dietary Fiber: 2-3g
• Sugars: 20-22g
• Protein: 2-3g