Appetizer,  Breakfast,  Dessert

Lemon Blueberry Scones

Happy Sunday! We wanted to celebrate spring season with something light and lemony! Great for breakfast, a snack, dessert, or with afternoon tea, we hope you’ll enjoy these vegan and gluten free lemon blueberry scones as much as we do! 


[makes around 6 small scones]


1 cup gluten free flour (we use Good & Gather from Target)

3 Tbsp sugar

1 ¼ Tsp baking powder

Pinch of salt

1 flax egg

1 Tsp vanilla

⅓ cup vegan butter

¼ cup non-dairy milk

 1 Tbsp lemon zest

1 Tbsp lemon juice

½ cup blueberries (fresh or frozen is fine)

[Feel free to swap for a different berry if you like, or leave out if you just want lemon]


In a large bowl, mix your flour, sugar, baking powder, salt, and lemon zest together.

Grate your butter or mash with a fork into the flour and mix until it is sandy and there are no large lumps.

Stir in your blueberries, then mix in your vanilla, lemon juice, and flax egg. 

Then slowly add in your milk. You may not need the full ¼ cup, so just add in small amounts until your dough can hold itself together.

Roll out your dough a little, just enough so you can cut it into triangles or whatever shape you prefer.

Place on a lined baking sheet and rest in the fridge for 15 minutes. 

While the dough chills, preheat your oven to 400F. Then bake for 20 minutes or until your scones turn golden and toasty on the top.  


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