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Ready for the best vegan scones? These Lemon Blueberry Scones are perfectly sweet with just the right about of zesty goodness. You're going to LOVE them.
Prep Time20 mins
Active Time15 mins
Total Time35 mins
Author: Rosslyn Maria


Dry Ingredients

  • 2 cups all-purpose flour
  • 1 tbsp baking powder
  • pinch of salt

Wet Ingredients

  • 1/2 cup non-dairy milk
  • 1/3 cup maple syrup
  • 1/4 cup vegan butter (cold)
  • 1 tsp vanilla extract
  • coconut milk* (for brushing on top)


  • 1 tbsp lemon zest (or zest from one lemon)
  • 1 cup blueberries

Lemon Icing

  • 1/2 cup icing sugar (confectioners sugar)
  • 1 ½ tbsp lemon juice (or juice from half a lemon)


  • Preheat the oven to 425º and line a baking sheet and set it aside.
  • Whisk together the dry ingredients in a medium-sized bowl then, cut in the vegan butter with a fork (or your hands).
  • Form a well in the centre of the mixture and pour in the wet ingredients. Stir the wet ingredients gently in the well before full combining with the dry.
  • Add in the blueberries and lemon zest before everything is fully incorported. Use your hands to mix everything together completely.
  • Place the dough on a flat surface and shape it into a flat circular disk.
  • Cut into 8 even-sized triangles and brush the tops with some full-fat coconut milk.
  • Spread evenly on a baking sheet and bake for 12-14 minutes or until the edges are golden brown.


* Coconut milk won't go in with the rest of the wet ingredients. Use it to brush on top of your scones before placing them in the oven.