Delicious Vegan Blueberry Lemon Scones Recipe

It’s no secret that scones are the perfect breakfast pastry. They’re not too sweet, they’re portable, and they pair perfectly with a hot cup of coffee or tea. However, as a vegan, it can be difficult to find a scone that meets your dietary restrictions and tastes as delicious as its non-vegan counterparts. That’s why I created this easy vegan blueberry lemon scone recipe!

With fresh blueberries and zesty lemon juice and zest, these scones are bursting with flavor. Plus, they’re made entirely with vegan ingredients, so you can indulge guilt-free. Whether you’re a veteran vegan or just looking to incorporate more plant-based foods into your diet, these scones are sure to become a new favorite.

So grab your apron and preheat your oven – let’s make some mouth-watering vegan blueberry lemon scones!

Why You’ll Love This Recipe

Easy Vegan Blueberry Lemon Scones
Easy Vegan Blueberry Lemon Scones

As a vegan chef, I’m always looking for creative ways to incorporate fresh and nutritious ingredients into my recipes. That’s why I’m excited to share with you my recipe for easy vegan blueberry lemon scones – it’s the perfect combination of sweet and tart flavors that’ll leave your taste buds begging for more!

One of the best things about these scones is how simple they are to make. With just a few basic ingredients, you can whip them up in no time. Plus, since they’re vegan-friendly, you don’t have to worry about any animal products sneaking their way into your breakfast or snack.

But easy and delicious aren’t the only things I love about this recipe. These scones are also packed with healthy ingredients like whole wheat pastry flour, fresh blueberries, and lemon zest. So not only will they satisfy your cravings, but you’ll also be treating your body right.

And if you’re looking for even more health benefits, you can easily make substitutions to fit your dietary needs. Try using gluten-free flour or almond flour instead of regular flour, or swap out sugar for coconut sugar to add a little extra sweetness without spiking your blood sugar levels.

In short, these vegan blueberry lemon scones are simply delightful. Whether you’re a seasoned vegan or just looking for a tasty new recipe to try out in the kitchen, this one is sure to impress. So what are you waiting for? Give it a try and see for yourself why everyone loves these scones!

Ingredient List

 Golden brown and bursting with tangy blueberries!
Golden brown and bursting with tangy blueberries!

Here’s what you’ll need to make these luscious Vegan Blueberry Lemon Scones:

Wet Ingredients

  • 1/2 cup vegan margarine, cold and cubed
  • 1 vegan egg replacer powder (We love Bob’s Red Mill)
  • 1/3 cup lemon juice
  • 1/2 cup soymilk
  • zest of 1 lemon

Dry Ingredients

  • 2 cups purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • ½ cup vegan sugar (We recommend cane sugar for a better texture)

Additional Ingredients

  • 1 cup fresh blueberries
  • Powdered sugar (for dusting)

Make sure to start with cubed and creamy vegan margarine, which lends richness and texture to the scones. Our favorite vegan egg replacer powder is perfect to make the scones hold together without the addition of animal-based eggs. Do not skip squeezing out the lemon juice and grating the lemon zest, as they bring a bright, tangy flavor to the scones.

In terms of flour, we recommend using whole wheat pastry flour for its soft texture and delicate taste. If you have a gluten allergy or intolerance, go for gluten-free all-purpose flour or almond flour instead. When measuring your dry ingredients, make sure to spoon and level them off to ensure accurate measurements. Finally, don’t forget the star ingredient – one cup of fresh blueberries!

The Recipe How-To

 Perfectly flaky, crumbly, and absolutely delicious.
Perfectly flaky, crumbly, and absolutely delicious.

Now it’s time for the much-awaited step-by-step guide on how to create these scrumptious Easy Vegan Blueberry Lemon Scones! Trust me, this recipe is as easy as pie.


  • 2 cups of Whole Wheat Pastry Flour
  • 1/2 cup of Vegan Sugar
  • 1 tbsp of Baking Powder
  • 1/2 tsp of Baking Soda
  • 1/2 tsp of Sea Salt
  • ⅓ cup of Vegan Margarine (cold)
  • 1 tbsp of Lemon Zest
  • 1 tbsp of Lemon Juice
  • 3/4 cup of Soymilk or any Plant-based Milk
  • 1 cup of Fresh Blueberries


  1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
  2. In a large mixing bowl, combine the flour, vegan sugar, baking powder, baking soda, and sea salt.
  3. Cut your vegan margarine into small pieces and drop it into the flour mixture. Using your hands or pastry cutter, mix until the vegan margarine becomes pea-sized and properly incorporated.
  4. Mix in the lemon zest and add in the soymilk slowly while stirring with a wooden spoon until the mixture becomes thick and clumpy.
  5. Finally, fold in fresh blueberries and create a ball out of the dough while transferring it in the prepared baking sheet.
  6. Using your hands or rolling pin, flatten the dough until they are formed into a circle or rectangle with approximately an inch thickness.
  7. Cut the flattened dough into eight triangular sections using a sharp knife, making sure you don’t cut all the way through.
  8. Brush each section with some soymilk before popping them into the oven to bake for about 20-25 minutes or when you notice that they have become golden brown on top.
  9. Remove from heat and let them cool down for five minutes before transferring them onto a wire rack to completely cool down.

Enjoy these vegan blueberry lemon scones while they are still warm with your favorite drinks! They’re absolutely tasty and best enjoyed fresh out of the oven!

Substitutions and Variations

 A delightful vegan twist on a classic breakfast treat.
A delightful vegan twist on a classic breakfast treat.

As a vegan chef, I know that substitutions are key to making recipes accessible and appealing to all dietary needs. Here are some ideas for substitutions and variations you can try with this Easy Vegan Blueberry Lemon Scones Recipe:

– Gluten-free: For a gluten-free version, swap out the whole wheat pastry flour for a 1:1 gluten-free flour blend. You might need to add an extra tablespoon or two of soymilk or vegan egg replacer powder to get the right consistency.

– Paleo: If you’re following a paleo diet, replace the whole wheat pastry flour with almond flour and swap out the granulated sugar for coconut sugar. You can also use ghee instead of vegan margarine if you eat dairy.

– Lemon glaze: The tangy lemon glaze is the perfect complement to the sweet blueberries in these scones, but if you prefer, you could try some different flavor combinations. Swap out the lemon juice for orange juice and add a teaspoon of orange zest for a citrusy twist, or try adding some finely chopped fresh herbs, like rosemary or thyme, to the glaze.

– Different fruit: Blueberries are my go-to fruit for these scones because they’re deliciously sweet and juicy, but you could definitely switch things up. Try using raspberries or blackberries for a tart twist or sliced strawberries for a sweeter flavor.

– Vegan butter: If you don’t have vegan margarine on hand, feel free to use any other vegan butter substitute that you like. Coconut oil will work well too!

Remember that when making substitutions, your results may vary slightly from the original recipe. But don’t let that discourage you – experimentation is half the fun of cooking!

Serving and Pairing

 Delicate crumbs and fresh, juicy blueberries in every bite.
Delicate crumbs and fresh, juicy blueberries in every bite.

These vegan blueberry lemon scones are incredibly versatile when it comes to serving and pairing. They’re perfect for a light breakfast, brunch, or even as a midday snack. These scones have a perfectly balanced fruity flavor that makes them great for pairing with your favorite cup of tea or coffee.

For serving, I suggest dusting the tops of your scones with a light sprinkling of powdered sugar for an extra hit of sweetness. Or if you want something more indulgent, drizzle them with a simple lemon glaze made by mixing some freshly squeezed lemon juice and powdered sugar.

If you want to elevate the flavors further, you can also create a delicious fruit salad to pair with these scones. Combine fresh blueberries, strawberries, raspberries, and blackberries for a colorful blend of juicy fruits that complement the tangy sweetness of the lemon in these scones.

Alternatively, smoothie bowls are also an excellent option for pairing with these scones. Blend some fresh blueberries, banana slices, and nondairy milk together until smooth and creamy, and top with sliced bananas and more blueberries. This will provide a refreshing contrast to the buttery richness of the scones.

Overall, these vegan blueberry lemon scones are incredibly delicious on their own but pairing them with complementary flavors can take them to another level entirely.

Make-Ahead, Storing and Reheating

 These scones are a heavenly combination of tart lemon and sweet blueberries.
These scones are a heavenly combination of tart lemon and sweet blueberries.

Once you’ve baked your vegan blueberry lemon scones to perfection, you can store them and enjoy them later, or even have some of the ingredients prepped for an easy morning bake. To make sure your scones stay fresh and flavorful for longer, wrap them tightly in plastic wrap or aluminum foil and store them in the refrigerator for up to 3-4 days.

If you want to make these scones ahead of time, you can freeze the unbaked dough for later use. Simply follow the recipe’s instructions up until cutting the dough into triangular wedges. Place the unbaked wedges on a lined baking sheet and freeze until solid, then transfer to an airtight container or freezer bag.

To reheat the scones, remove them from the fridge or freezer and let them come to room temperature first. Once they are no longer cold, preheat your oven to 350°F (175°C) and place them on a baking sheet lined with parchment paper. Bake for around 10 minutes, or until they are crispy on the outside and soft on the inside.

To add a touch of sweetness and lemony tanginess, drizzle the scones with some homemade or store-bought vegan lemon glaze before serving warm.

And there you have it! With these tips, you can bake these delicious vegan blueberry lemon scones any time of day or week and enjoy them fresh out of the oven every time.

Tips for Perfect Results

 One bite and you'll be transported to a cozy bakery on a lazy morning.
One bite and you’ll be transported to a cozy bakery on a lazy morning.

Listen up, fellow bakers! If you want your vegan blueberry lemon scones to be perfect, then follow these tips. These tips will help you achieve delicious scones that are crispy on the outside and fluffy on the inside.

Firstly, do not overmix the dough. Overmixing may result in hard scones instead of soft ones. There should still be some visible clumps of margarine in the dough before putting it into the oven.

It is essential to keep your ingredients (especially the margarine and milk) cold before using them. Cold ingredients will help maintain the structure of your scones as they bake, resulting in flaky and light scones.

When adding blueberries to the dough, make sure to fold them gently to avoid bursting them. Adding too many at once can also cause them to sink to the bottom of your scones while baking.

Before baking your vegan blueberry lemon scones, brush a little non-dairy milk on top of each one as this gives them a lovely golden color once baked.

Finally, allow your baked scones to rest before serving them. Resting allows time for moisture to evenly distribute in the scone, making it softer and less likely to crumble apart.

Follow these tips and achieve perfect results every time with these vegan blueberry lemon scones.

Bottom Line

In conclusion, this vegan blueberry lemon scones recipe is the perfect treat for any occasion. Whether you’re hosting a brunch or just craving something sweet and tangy, these scones will not disappoint. With the perfect combination of tart lemon zest, juicy blueberries, and a delicate pastry crumb, these scones are sure to be a crowd pleaser.

What’s more, this recipe is incredibly easy to make and requires only a handful of ingredients that you likely already have on hand. And if you’re worried about accommodating dietary restrictions, don’t sweat it because there are options to make it gluten-free or paleo.

So why not try making these vegan blueberry lemon scones and impress your friends and family with your baking skills? Not only will they taste as delicious as any bakery-bought scones, but you’ll also have the satisfaction of knowing they were made with wholesome ingredients and without any animal products.

So go ahead, give this recipe a try and enjoy the sweet scent of freshly baked scones in your home. I’m sure you won’t regret it!

Easy Vegan Blueberry Lemon Scones

Easy Vegan Blueberry Lemon Scones Recipe

Who knew honey, whole wheat and blueberries could get them running to the table so fast? Make a double batch, these won't last long. YES, I realize that many vegans will not eat honey. As I have an entirely cruelty free hive in my back yard, I know where my sweetness comes from and how well and humanely the honey is harvested. If you don't have the same assurance, then use agave nectar or vegan sugar to replace the honey.
No ratings yet
Prep Time 10 mins
Cook Time 15 mins
Course Breakfast or brunch
Cuisine Vegan
Calories 142 kcal


Dry Ingredients

  • 2 cups whole wheat pastry flour
  • 2 teaspoons baking powder
  • 1 teaspoon lemon zest
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt

Wet Ingredients

  • 1/3 cup agave nectar or 1/3 cup vegan sugar
  • 1 cup soymilk or 1 cup almond milk
  • 1 tablespoon lemon juice
  • 1 tablespoon vegan egg replacer powder, mixed to the equivalent of 1 egg
  • 1/4 cup vegan margarine, melted
  • 1 cup blueberries


  • 1/2 cup powdered sugar
  • 1 tablespoon lemon juice
  • 1/2 teaspoon lemon zest


  • Combine dry ingredients thoroughly in a large mixing bowl.
  • In a separate bowl combine the wet ingredients.
  • Pouring the wet into the dry ingredients, mix until everything is just moistened.
  • Fold in blueberries. NOTE: Yes, you can use frozen blueberries in a pinch, but if you are using frozen blueberries, do not let them thaw prior to adding them or your dough will be blue. Still tasty, just blue.
  • Drop by the spoonful onto a preheated pizza/cookie stone or just bake on normal baking sheets.
  • Bake at 400 degrees for about 15 minutes until lightly browned.
  • While they bake, combine the powdered sugar, zest and juice so you can pour it over the scones while they're still hot. Makes 12 small or 9 huge scones.

Add Your Own Notes


Serving: 61gCalories: 142kcalCarbohydrates: 30.5gProtein: 4.5gFat: 1.2gSaturated Fat: 0.2gSodium: 229.9mgFiber: 3.5gSugar: 9.4g
Keyword < 30 Mins, Berries, Breakfast, Brunch, Fruit, Scones, Vegan
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