Lemon Blueberry Scones
These easy vegan lemon blueberry scones are buttery, tender, and moist in the middle with crispy, flaky edges and bursting with juicy berries in every bite! Perfect for brunch or an afternoon treat, they are simple to make with common pantry ingredients and minimal effort.
Instructions
- 1
Preheat the oven to 200 degrees C (400 degrees F). Line a baking sheet with a silicone mat or parchment paper. In a large bowl, combine the all purpose flour (1.5 cup), baking soda (0.5 tsp), baking powder (2 tsp), and salt (1 tsp). Mix well. Add granulated sugar (0.5 cup), plant butter (0.5 cup), zest (1 lemon), blueberries (0.5 cup), and plant milk (0.5 cup) and stir until mixed.
- 2
Flour a large dry surface and flatten the dough into a 0.5 inch circle. Cut the dough like a pizza into 8 slices.
- 3
Brush [extra plant milk] on tops of scones and sprinkle with [extra granulated sugar]. Bake for about 13 to 15 minutes, or until golden brown on top.
Nutrition Facts
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