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A hand holding up a lemon blueberry scone over a batch on the counter below.

Blueberry Lemon Scones

Gaby Dimova
Plump juicy blueberries in a soft, tender dough make these Lemon Blueberry Scones impossible to resist. But it doesn't stop there! Top it off with a rich cream cheese glaze and I bet you’ll be hard-pressed to eat just one.
5 from 2 votes
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Breakfast, Dessert
Cuisine American
Servings 8 scones
Calories 363 kcal

Ingredients
  

Scones

  • 2 ⅓ cups all-purpose flour 280 g
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • ⅓ cup granulated sugar 67 g
  • lemon zest from 1 lemon about 1 tbsp
  • ½ cup cold unsalted vegan butter 115 g, cut into cubes*
  • ¾ cup canned coconut milk*
  • 2 teaspoon vanilla extract
  • 1 cup fresh blueberries

Icing

  • ¼ cup vegan cream cheese
  • 4-5 tablespoon powdered sugar
  • 1 tablespoon fresh lemon juice the juice from the lemon that we zested above
  • ½ teaspoon vanilla
  • 1 pinch salt

Instructions
 

  • To a bowl, add the flour, baking powder, salt, sugar, and lemon zest and mix those well.
  • Next, add in the cold butter that you've cut into cubes and use your fingers to mix the butter with the flour mixture. You don't have to break up all of the clumps! It's good to have some clumps of butter that melt as the scones bake.
  • Add in the blueberries and coconut milk and combine them with the rest of the ingredients.
  • Flour a surface, and dump the scones mixture on top. Use your hands to shape the mixture into a circle that's about 2 inches thick in height.
  • Cut the circle into 8 equal pieces and place each on a parchment-lined baking sheet. Brush coconut milk on each of the scones then bake for 18-20 minutes at 400F, until they are golden on top.
  • While the scones are baking, whisk up the icing ingredients. Once the scones are done baking and *fully* cooling, drizzle the icing on top and enjoy!

Notes

Make sure that the butter is very cold. I even like to place mine in the freezer for about an hour before making this recipe.
Use canned coconut milk as opposed to regular dairy-free milk as this gives a thicker consistency and acts as our heavy cream replacement.

Nutrition

Calories: 363kcalCarbohydrates: 45gProtein: 5gFat: 19gSaturated Fat: 8gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gTrans Fat: 2gSodium: 428mgPotassium: 117mgFiber: 2gSugar: 15gVitamin A: 10IUVitamin C: 2mgCalcium: 104mgIron: 2mg
Keyword blueberry scone recipe, lemon blueberry scones, Starbucks blueberry scones
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