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Vegan Lemon Blueberry Scones

vegan lemon blueberry scones

I was so happy when I saw fresh blueberries at the grocery store on sale this morning (fresh blueberries can run a hefty price tag around here). I know I had to make something special with them for you guys! And what’s more special than homemade Vegan Lemon Blueberry scones?

Are you a scone fan? 

the coconut milk

They are a super popular breakfast and tea-time snack in Canada, the US and the UK. I looove scones. If you are not familiar with what a scone is, it’s basically a sweet biscuit. A tender and soft sweet biscuit with a crunchy outside filled with your favorite fruit of choice. In this case, lots of delicious bright blueberries and fresh lemon! Yum…

When I studied in Ottawa, there was a popular cafe called The Scone Witch which specialized in every scone you can possibly ever imagine.

vegan lemon blueberry

Chocolate scones, strawberry, rhubarb, cheese – you name it! Whenever my parents would come down to visit they would always stock up on scones to bring back with them to Toronto and freeze. Well.. at least they said they’d freeze them – desserts never truly seem to last that long around my house back home, ha!

These vegan lemon blueberry scones are very similar to the ones I remember from my undergrad days but a little bit healthier. I swapped out all the butter and cream for coconut milk, making these scones 100% oil free. The coconut milk is undetectable in the final result but makes these scones super tender and moist. I also subbed the regular all purpose flour for my favorite light spelt flour and regular white sugar for cane sugar.

The scones are topped off with more fresh blueberries, lemon zest and cane sugar on top. All these scones need is my favorite tea, a British drama streaming on Netflix and my ideal afternoon is born πŸ˜‰ 

lemon blueberry scones

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Vegan Lemon Blueberry Scones


  • Author: Ceara
  • Total Time: 42 mins
  • Yield: 8 1x

Description

These Vegan Lemon Blueberry Scones make a delicious breakfast or snack alongside afternoon tea! These soft and sweet scones are filled with fresh blueberries and lemon.


Ingredients

Scale

Instructions

  1. Pre-heat oven to 200C/390F. Line a pan with parchment paper and flour it or spray it with a non-stick cooking spray.
  2. Place spelt flour, baking powder, sea salt, cane sugar (1/3 cup) and nutmeg in a large mixing bowl. Stir together. Add the blueberries (1 cup) and lemon zest and lightly toss together until the blueberries are coated with the flour mixture.
  3. With a spatula, make a well in the middle of the mixing bowl by moving the flour mixture to the edges. Add the lemon juice and 3/4 cup of the coconut milk into the middle of the bowl. With the spatula (or clean hands) combine the flour into the wet ingredients. If the dough is too dry add a bit of the coconut milk by the 1/2 a tbsp until it is fully combined. Do not add too much liquid or the scones will not hold together and will get more muffin-like (I added an extra 2 tbsps). I like to do this part with my hands to get the dough fully combined. Try your best not to overwork the dough or your scones will be too dense.
  4. With slightly damp hands (so the dough will not stick to your hands), place the dough onto the parchment paper. Shmoosh and shape the dough into a flat circle about 9.5 inches/24 centimeters wide. The dough will be a bit sticky, but that’s okay.
  5. Sprinkle the remaining blueberries (1 tbsp), cane sugar (1 tbsp) and lemon zest (1/2 tsp) onto the scones. With a share knife, cut down the middle of the scones on both sides of the circle, 4 times, until you have 8 equal slices (see photo).
  6. On the middle rack of the oven, bake the scones for 18 – 25 minutes. They are ready when they are fully cooked in the middle. Leave them to cool fully before removing them from the pan. Cut into the 4 slices you made before baking so the scones will separate easily Enjoy!

Notes

1) Make sure your baking powder is aluminum free, this ensures that you don’t have the baking powder after-taste.
2) Substitute Cane Sugar for Regular Sugar.
3) Make sure to only zest the yellow part of the lemon skin. The white part of the lemon leaves a bitter aftertaste.
4) Leave the scones to cool fully on the pan before removing them.
5) Substitute Light Spelt Flour for All Purpose Flour or White Whole Wheat Flour.

  • Prep Time: 20 mins
  • Cook Time: 22 mins
  • Category: Breakfast
  • Cuisine: British

ceara s kitchen

If you try these Vegan Lemon Blueberry Scones, it makes my week seeing your amazing #CearasKitchen creations. Share your photos with me on Instagram @CearasKitchen (and remember to tag #CearasKitchen so I don’t miss it!) or share it on my Ceara’s Kitchen Facebook page. Wishing you a wonderful weekend everyone! 

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322 Comments

  1. these were great! Nice and crisp at the top and soft inside. It was my first time making scones and it was a hit!

  2. I want to make this scones with coconut instead of lemon. How much desiccated unsweetened coconut you think it could use in this recipe? do I need to add more liquids because of the coconut?

    Thank you!

  3. I am not a recipe commenter but I had to because these were PERFECT. I don’t know if I’ve ever written a recipe into my recipe book after my first try making it, but that’s how happy I was with these! I used all purpose flour and regular white sugar. I also mixed leftover juice from my lemon with some powdered sugar to make a glaze I drizzled on top once they were done, which I recommend! I was going to make them Saturday night for Sunday morning breakfast but decided to do it Sunday morning and I’m so glad I did – they are especially good warm right out of the oven. Try these!!!!!

  4. Is it ok to use canned coconut cream instead?or told best to use canned coconut milk?
    Thanks

  5. Hi CEARA I just made this just now for our Sunday breakfast. I used all purpose flour. My husband loved it, thank you!
    I do have a question, is there anything I can do if I want it to burst out of flavor or baking fragrance? The sweetness and lemony are pretty balance but it is a bit plain for me, I’m searching for that BURST-OUT flavor.. πŸ™‚
    Thank you for your recipe!

    1. Hi Pan,

      I am glad that you and your husband enjoyed the scones! You could try adding a touch more lemon zest if you want even MORE lemon flavor!

      Enjoy! πŸ™‚

  6. I made this today using my homemade oat flour, oat milk and coconut sugar and it turned out awesome. Thank you for the recipe

  7. Excellent recipe! I’ve made these at least 8 times now and love them! I’ve subbed all purpose flour and they still turned out great. The only addition I consistently make is vanilla in with the coconut milk. I’ve done orange instead of lemon and those were lovely too. Thank you!

  8. I made these today and they were delicious! I followed the recipe exactly. They’re nearly gone. I’m going to have to make more tomorrow.
    Thank you for the wonderful recipe!

    1. Hi Christie! I am not sure – I think the maple syrup or honey would change the consistency of the dough too much. I would stick to the sugar used in the recipe if you can! Let me know if you end up trying the scones. Enjoy!

  9. This looks great. I have to make something for a friend who is egg and dairy free and these look perfect. Do you think I can get 16 mini drop scones out of this, and if so, how long do you recommend I bake them? Thanks!

    1. I did make these and multiplied the recipe by 1.5. Was able to get 18 drop scones that took about 18-20 minutes to bake. They were a big hit!

  10. These look amazing, but I’d like to make them for a friend who is allergic to coconut. Is there a way to substitute that?

    1. Hi Madeleine,

      I’ve only made these scones with coconut milk as I find the high fat content is what makes these scones so flaky and soft! I’ve heard feedback from other readers that they’ve had luck using almond or soy milk but I can’t guarantee the results.

      Would love to know how they turn out if you try them!

      Ceara

  11. So excited to try this recipe TODAY !!! Just wondering can I use homemade coconut milk ? It’s not full fat , at least I don’t think it is. And can I substitute the nutmeg or omit it ? I don’t have it. thanks πŸ™‚

    1. Hi Lola,

      You can leave the nutmeg out if you don’t have any on hand. I would be weary about using coconut milk that is not full fat. Since there is no oil/butter in this recipe the fat in the coconut milk makes these scones butter-y and flakey!

      Enjoy!

  12. These are delicious! I’ve been waiting to try this recipe for a long time and a cold rainy tuesday was the perfect time. I think I added a bit too much coconut milk, but I used frozen blueberries so those released a lot of moisture too. They’re a bit cakey in the middle but the taste is perfect! The dough was a lot less finicky than other scone recipes I’ve tried. The coconut milk is a good substitute for coconut oil and easier to work with. Thanks for the recipe!

  13. I made these with cranberries and oranges instead and they were amazing! I also added a bit of almond extract and put some slivered almonds on top. So delicious! Thanks!

  14. Every Sunday morning I make traditional scones for my family. This Sunday, we had a young vegan guest, so I had to make vegan scones, of course. I was thrilled to find this recipe. I had to improvise a bit. I used regular flour and sugar (didn’t have the alternatives). I didn’t have any blueberries, so had to go fruitless. Because of this, I reduced the amount of coconut milk to 2/3c (I just happened to guess right). The dough was great to work with, very fluffy. It took only 15 minutes to bake, presumably because, again, no fruit. Our guest loved the scones, as did everyone else, who had to try them to see was vegan scones taste like. Thank you!

  15. I just made these with gluten free flour (King Arthur) and subbed coconut sugar for the cane sugar and they came out great! I think next time I might try making them with almond or hazelnut flour, but I’m not sure how the extra fat content would affect the texture…? I’ll let you know if I give it a go! Thanks so much for sharing all your delicious, healthy recipes. I can see how much thought and effort you put into your blog and I love stopping by to get inspiration!

    1. Thank you for the feedback and lovely comment, Claire πŸ™‚ It made my day! Happy to hear you enjoyed the scones and that they worked well with GF flour! Let me know if you end up trying any other variations on the recipe!

  16. hi there! would frozen berries work here? i have lots a fruit but it all seems to be frozen..ready for nice cold smoothies…need to grab some fresh goodies… thanks!

    1. YES!! Frozen blueberries work PERFECT in these! Just do not wait for them to defrost when using them! Happy Baking πŸ™‚ Would love to hear your feedback if you end up trying these scones!

  17. I made these the other day the minute I found this recipe, and it was such a good choice! Both me and my family loved it, and they could not believe that they were actually vegan πŸ™‚ I’m making these again tomorrow for a family dinner. This is definitely a new favourite!

    1. Yay!! So happy you and your family enjoyed these scones πŸ™‚ Thank you so much for the wonderful feedback!

    2. This is always my question but I never ask, so I will just go for it today lol. Why are people surprised when vegan baked goods (or nIce cream, etc) are good? About a week into being vegan/plant based, I realized I suddenly had so much more variety in what I ate, I was using spices, finding new stuff and realizing that being in the kitchen could be fun! (there were other first week good things, but I’ll not share that detail, lol)
      I think maybe people think everything is all about vegetables. I am still really bad about getting enough veggies! But doing better than before. I’m so grateful to every awesome vegan blogger who gets these truly excellent recipes out into the world, and for people who try something new. The commenter who made vegan scones for a guest made me so happy I almost cried! I am the only vegan in my family so that was so sweet to read. I’m glad to have discovered you, I just Googled some local farms where the fam can pick blueberries fresh so hopefully we’ll have a good activity for everyone, and then eat the berries in these scones. Oh I want them now!

  18. I made these scones a couple of weeks ago and shared them with friends. They were a hit! Not too dry, just moist enough, and of course sweet and lemony. I really appreciated your warning that the dough was going to be sticky, because it *was* pretty sticky after I’d mixed everything together. Had you not said that, I would have worried the dough was too wet. It turns out that it wasn’t, of course. Thanks so much for posting it.

    1. Thank you so much for the kind words and positive feedback, Leah!!! πŸ™‚ So happy you enjoyed the scones!

  19. This recipe was recently made for a family dinner. My family was in awe as a recent vegan that I was able to prepare such a delicious dessert that stayed true to my new lifestyle. Ceara’s recipe was extremely easy to follow and complete. The scones were absolutely delicious! Soft and crumbly scrumptious. Even the meat eaters of the family who may not always be on board with animal free choices gave me two thumbs up! Thank you Ceara for sharing your kitchen with us all! I look forward to trying so many more of your recipes:) @myveggievoyage

    1. Thank you so much for the wonderful feedback, Karri! So happy you hear that you and your family enjoyed the scones so much! <3 Wishing you all the best in your new lifestyle!!! xo

  20. I just found your recipe so I haven’t made it yet, but will real soon. Does this make a scone, that is more like a undercooked cookie than a biscuit? I have been looking for a scone recipe that has a moist center cookie like center.

    1. Hi Sherry. The best way to describe the texture of this is VERY similar to a traditional cream and butter type scone (kind of like a sweet, flaky biscuit). I wouldn’t describe this as cookie-like like but rather soft, slightly moist and flaky! Please let me know if you end up trying it! Happy Baking πŸ™‚

  21. These are absolutely to die for!! No one believed that they were vegan either πŸ˜‰ I made a slight change and used soy buttermilk and plain old whole wheat flour. But they are wonderful, and the lemon zest brings it home. Keep em coming!! And thank you so much πŸ™‚

    1. Thank you SO much for your lovely feedback, Jordan! I really appreciate. I am so happy everybody enjoyed them and that your subs worked out well!! πŸ™‚

  22. Love this! I’ve never used spelt flour before but I think I’m going to have to try it asap! Thanks for the recipe πŸ™‚

  23. Hello! I had a question regarding the coconut milk! The kinda i get its separated in the can, the much much thinker part and the liqued part. Do you just mix it all together or do you only use part of it? Thank you so much!!!

    1. Hi Maggie! The one I buy is sometimes separated in the can as well. I just give it a quick mix with my immersion blender so it’s all combined before I use it in this recipe! If you just used the top part you’d be using coconut cream instead! Happy Baking πŸ™‚

    1. There is no saying “no” to a warm scone fresh out of the oven! Half of these disappeared by mid-afternoon! πŸ˜€

  24. I can’t wait to make this recipe! I’ve be working on a lifestyle change, especially the way I eat. (Notice how I was able to keep the word “diet” out of the sentence!) I would like to see the nutritional and calorie breakdown, please. Also, I have tried “tweaking” many recipes with protein powder. Foods come out a little dense, but I’m working on that! I love muffins, breads and all. So I figure if it keeps me satisfied for three-four hours, I have just made my breakfast. Just new to your site, but love all it has to offer!

    1. Hi Barb! Thank you so much for your lovely comment! I am so happy that you are new here and are enjoying the recipes πŸ™‚ How wonderful that you are embarking on a healthy lifestyle – I think you’ll enjoy the healthy recipes here! I don’t usually provide the nutritional info with my recipes but try to use whole, healthy ingredients as much as I can instead. You can always plug the ingredients into this calorie counter here and the nutritional info will pop up -> http://www.caloriecount.com/cc/recipe_analysis.php

      I just did it for these scones based on 3/4 cup of coconut milk and this is what came up πŸ™‚ Not too bad for a scone!! πŸ˜‰ Have a wonderful day and happy baking!

      Amount Per Serving
      Calories 166Calories from Fat 54
      % Daily Value*
      Total Fat 6.0g9%
      Saturated Fat 4.9g24%
      Cholesterol 0mg0%
      Sodium 154mg6%
      Potassium 387mg11%
      Total Carbohydrates 26.6g9%
      Dietary Fiber 4.7g19%
      Sugars 2.7g
      Protein 4.8g
      Vitamin A 0% β€’ Vitamin C 7%
      Calcium 10% β€’ Iron 11%
      Nutrition Grade A-
      * Based on a 2000 calorie diet

  25. Oh I can’t wait for blueberries to come into season here…. it’ll be a few more months, but I am sooo looking forward to trying your recipe! I love scones. Using coconut milk/fat instead of cream or butter is so smart and spelt flour is delicious! Thank you for sharing this, Ceara!

    1. <3 Thanks so much, Traci!! I can't wait to go home this summer and enjoy the wild blueberries! Nothing beats their taste and flavor :) Yay for blueberries!

    1. Thank you so much for the sweet words and pin, Linda!! πŸ™‚ You are so right! Scones are SO inviting! We are huge scone fans around here!

  26. Biggest scone fan ever here Ceara! And I really do think that lemon blueberry is my favorite type. Happy Monday Ceara!!!! Hope all is well.

    1. Thank you so much, Laura!! I hope all is well with you too and you’re having a wonderful week!

  27. These look so yummy Ceara! I love scones and I love the crunchy exterior of these. I am just imagining the wonderful taste. Love that you made them oil-free too! I use the same thing, coconut milk in my blueberry muffins and they are so rich and moist! No need for oil!

    1. Thank you SO much, Brandi!!! These have SUCH a delicious crunchy exterior! It’s amazing how soft the coconut milk works in these scones – no need for oil at all like you said πŸ˜€

  28. I can almost feel the soft crumbliness through the screen…I want a bite so badly!! And finally a vegan scone recipe without tons of Earth Balance! The coconut milk is a great sub, plus even if the taste was detectable coconut would be delicious with these flavors <3

    1. Thank you so much, Natalie! These were so delish and crumbly (in a good way, lol!). I was so happy that the coconut milk worked SO well in these – no need for earth balance at all! Woohooo!! πŸ˜€

    1. These would be SO much fun for Mother’s Day, Jenn!! <3 Let me know if you end up trying them!! πŸ˜€

      1. These were delicious, Ceara! So quick and easy to make and if they were sold in a cafe I would keep going back to buy more! Now I can just make them again. Delighted!! Thank you! xo

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