Description
These Lemon Blueberry Scones are tender, flaky, and bursting with fresh blueberries and zesty lemon flavor. Perfect for a breakfast treat or afternoon tea, they are made with simple ingredients including flour, butter, and coconut milk to create a moist, flavorful scone with a delicate crumb and a lightly crisp golden top.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/3 cup sugar
- 1 tablespoon lemon zest
Butter
- 1/2 cup cold vegan butter or regular unsalted butter
Fruit
- 3/4 cup fresh or frozen blueberries
Wet Ingredients
- 2/3 cup canned coconut milk or heavy cream
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
Optional Toppings
- Extra coconut milk for brushing
- Coarse sugar for sprinkling
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) and line a baking tray with parchment paper to prevent sticking and allow easy cleanup.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, sugar, and lemon zest until evenly combined to ensure even leavening and flavor distribution.
- Cut in Butter: Add the cold vegan butter or unsalted butter to the dry mix and use a pastry cutter or your fingers to cut it in until the mixture resembles coarse crumbs, which will create the flaky texture in scones.
- Fold in Blueberries: Gently fold the fresh or frozen blueberries into the crumb mixture, taking care not to crush them to keep the berries intact within the dough.
- Prepare Wet Mixture: In a separate bowl, combine the canned coconut milk or heavy cream with lemon juice and vanilla extract for a flavorful, moist binding agent.
- Combine Ingredients: Pour the wet ingredients into the dry mixture and stir carefully until just combined, avoiding overmixing to maintain tenderness.
- Shape Dough: Transfer the dough onto a floured surface and pat or roll it into a circle about 1 inch thick. Cut this circle into 8 equal wedges to form individual scones.
- Prepare for Baking: Place the scone wedges onto the prepared baking tray. Brush the tops with extra coconut milk and sprinkle with coarse sugar if desired to add a nice glaze and crunch.
- Bake: Bake the scones in the preheated oven for 18 to 22 minutes, until the tops are golden brown and the centers are cooked through, indicating they are perfectly baked.
- Cool and Serve: Allow the scones to cool slightly on a wire rack before serving warm, perfect for enjoying with tea or coffee.
Notes
- Use cold butter to ensure the scones remain flaky and tender.
- Frozen blueberries can be used but do not thaw them to prevent the dough becoming soggy.
- Do not overmix the dough, as this can make the scones tough.
- For a richer flavor, heavy cream can be substituted for coconut milk.
- Leftover scones are best stored in an airtight container and can be reheated gently before serving.
- Coarse sugar topping is optional but adds a nice texture and sweetness contrast.
