Lemon blueberry scones are crisp on the skin, flaky inside and use No butter or oil! This one-bowl spring recipe is ideal for breakfast, brunch, or snacking. Soyfree Nutfree Glutenfree choice. Low fats choice.
Desk of Contents
These are tremendous refreshing scones that come collectively in only one bowl. We use some chilled coconut cream so as to add the flaky texture. They’re completely flaky with out utilizing any butter or oil, however if you wish to add some, you possibly can go forward and add some to the dough, for additional buttery, additional flaky scones.
To make these decrease fats, see my low-fat apple cinnamon scones, that are additionally oil-free. Observe the method for the moist components from there.
Change up the berries to make use of seasonal berries of selection. Make orange cranberry or different mixture scone. Add in some poppyseeds for lemon poppyseed scones!
It doesn’t matter what variation you select, lemon blueberry scones are going to be a brand new favourite breakfast, brunch, or snack. They’re really easy to make, excellent for spring or any season, and vibrant and scrumptious! Drizzle together with your favourite icing!
Why You’ll Love Lemon Blueberry Scones
- flaky, buttery scones with no added butter or oil!
- zesty lemon and candy blueberries in crisp, flaky scone kind
- drizzle topping provides much more vibrant, lemony taste
- one bowl, oil-free recipe
- simply made gluten-free, soy-free, nut-free, and even low fats!
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Lemon Blueberry Scones Vegan Oil-free
Lemon blueberry scones are crisp on the skin, flaky inside and use no butter or oil! This 1-bowl spring recipe is ideal for breakfast, brunch, or snacking. Soyfree Nutfree Glutenfree choice. Low fats choice
Servings: 8
Energy: 285kcal
Substances
For the Dry Substances
- 1 3/4 cup (218.75 g) all-purpose flour
- 1/4 cup (28 g) almond flour
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 3 tablespoons sugar cane sugar
- 1/2 teaspoon salt
- 2 teaspoons lemon zest
For the Moist Substances
- 3/4 cup (177.44 ml) coconut cream That’s the stable half from a can of full-fat coconut milk. Use extra, as wanted.
- 1 teaspoon vanilla extract
- 1 tablespoon maple syrup
To Add Later
- 3/4 cup (111 g) blueberries recent or frozen or a combination
For the Optionally available Topping
- 2 tablespoons non-dairy yogurt or non-dairy cream cheese
- 2 teaspoons lemon juice
- 2 to three tablespoons powdered sugar
- 1/4 teaspoon vanilla extract
- lemon zest for garnish
Directions
First, make the scones.
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Preheat the oven to 425° F (218° C) and line a baking sheet with parchment paper.
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In a big bowl, add all the dry components and blend rather well. Then, add within the coconut cream, vanilla, and maple syrup and press and blend into the dough. It can take two minutes or extra for the coconut cream to form of begin to incorporate into the dough. If the combination remains to be is just too dry and never coming collectively, add in a tablespoon of coconut milk. (Not the coconut cream, add some coconut milk) Attempt to combine and make a dough. You may want one other 1-2 tablespoons of coconut milk to get the dough collectively.
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As soon as the dough is considerably coming collectively, add within the blueberries and proceed to carry the dough collectively. You don’t need a actually easy dough, so don’t overwork the dough. Then, simply fold it over itself to get the blueberries contained in the dough. An excellent distribution just isn’t crucial.
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Then, form the dough right into a 1” thick disc and, and use a pizza cutter or knife to slice into the scones form that you simply like. You can too use a cookie cutter to make spherical scones, for those who like.
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Place the scones onto the parchment-lined baking sheet. (optionally brush a teaspoon of maple syrup everywhere in the scones, if you would like them to be additional golden on prime). Bake for 17 to 18 minutes, then faucet the highest of the center scone to see if it sounds hole. If it doesn’t, then let it proceed to bake for an additional 2 minutes or so, then take the scones out of the oven.
In the meantime, make the non-obligatory topping.
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In a bowl, add all the topping components, besides the lemon zest, and blend till easy. Relying in your cream cheese or yogurt, you may want so as to add a couple of drops of water, if it’s too thick to drizzle.
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High the nice and cozy scones with this drizzle, after which additionally sprinkle on the lemon zest. Serve plain or with some vegan butter.
Video
Notes
Topping: As a substitute of the non-obligatory topping above, you too can use another vegan cream cheese topping or only a plain icing of selection, as effectively, to prime the scones.
Nutfree, omit the almond flour and use extra all-purpose flour. Additionally remember to use nut-free non-dairy milk and yogurt. Add 1 to 2 tablespoons of vegan butter into the nut-free scones whenever you add the moist components to get that flaky texture.
To make gluten-free lemon blueberry scones, use a mixture of 1 cup almond flour, 3/4 cup oat flour, and 1/2 cup potato starch. Combine rather well, and use 1 3/4 cup of this combination as an alternative of the all-purpose flour.
To make these soy-free use soy-free non-dairy milk and yogurt.
To make these decrease fats, see my low-fat apple cinnamon scones
Diet
Diet Information
Lemon Blueberry Scones Vegan Oil-free
Quantity Per Serving
Energy 285
Energy from Fats 63
% Day by day Worth*
Fats 7g11%
Saturated Fats 4g25%
Sodium 196mg9%
Potassium 150mg4%
Carbohydrates 52g17%
Fiber 2g8%
Sugar 28g31%
Protein 4g8%
Vitamin A 8IU0%
Vitamin C 3mg4%
Calcium 64mg6%
Iron 2mg11%
* % Day by day Values are based mostly on a 2000 calorie food regimen.
Substances and Substitutions
- flours – You might be utilizing a mixture of all-purpose and almond flours. In case you’re doing a nut-free model, omit the almond flour and use extra all-purpose flour plus 1 to 2 tablespoons vegan butter to get again the flakiness you lose from omitting the almond flour.
- baking powder, baking soda, and salt – To situation the dough.
- sugar – For sweetness.
- lemon zest – Provides an zingy, lemon taste to the scones and to the topping.
- coconut cream – Coconut cream is the thick, white half that separates out whenever you refrigerate a can of full-fat coconut milk. The fats within the coconut cream is what lets you get a flaky scone with no added oil. If you wish to do low fats, see the moist components in my low-fat apple cinnamon scones, that are additionally oil-free.
- vanilla extract – For taste.
- maple syrup – For moisture and taste.
- blueberries – So as to add to the scones.
- non-dairy yogurt or cream cheese – For the non-obligatory topping. Use nut- or soy-free, if wanted.
- lemon juice – Makes the topping additional lemony!
- powdered sugar – To sweeten the topping and assist it harden like a glaze.
💡 Suggestions
- The dough for scones must be on the dry aspect. You need it to be simply coming collectively earlier than shaping and slicing.
- It’s OK if the blueberries should not completely evenly distributed. The lemony scones are tremendous flavorful, so you possibly can take pleasure in some bites which might be extra lemony and a few which might be extra blueberry-ish.
- In case you don’t wish to make the topping listed, use your favourite vegan cream cheese topping or plain icing. You’ll be able to nonetheless sprinkle on the lemon zest for that zingy taste!
The way to Make Lemon Blueberry Scones
First, make the scones.
Preheat the oven to 425° F (218° C) and line a baking sheet with parchment paper.
In a big bowl, add all the dry components and blend rather well.
Then, add within the coconut cream, vanilla, and maple syrup and press and blend into the dough. It can take two minutes or extra for the coconut cream to form of begin to incorporate into the dough. If the combination remains to be is just too dry and never coming collectively, add in a tablespoon of coconut milk. Not the coconut cream, add some coconut milk, and attempt to combine and make a dough. You may want one other one to 2 tablespoons of coconut milk to get the dough collectively.
As soon as the dough is considerably coming collectively, add within the blueberries and proceed to carry the dough collectively. You don’t need a actually easy dough, so don’t overwork the dough. Then, simply fold it over itself to get the blueberries contained in the dough. An excellent distribution just isn’t crucial.
Then, form the dough right into a 1” thick disc and, and use a pizza cutter or knife to slice into the scones form that you simply like. You can too use a cookie cutter to make spherical scones, for those who like.
Place the scones onto the parchment-lined baking sheet, and optionally brush a teaspoon of maple syrup everywhere in the scones, if you would like them to be additional golden on prime. Bake for 17 to 18 minutes, then faucet the highest of the center scone to see if it sounds hole. If it doesn’t, then let it proceed to bake for an additional 2 minutes or so, then take the scones out of the oven.
Within the meantime, make the non-obligatory topping.
In a bowl, add all the topping components, besides the lemon zest, and blend till easy. Relying in your cream cheese or yogurt, you may want so as to add a couple of drops of water, if it’s too thick to drizzle.
High the nice and cozy scones with this drizzle, after which additionally sprinkle on the lemon zest. Serve plain or with some vegan butter.
Steadily Requested Questions
For nut free, you possibly can omit the almond flour and use extra all-purpose flour. Additionally remember to use nut-free non-dairy milk and yogurt. Add 1 to 2 tablespoons of vegan butter into the nut-free scones whenever you add the moist components to get that flaky texture.
To make gluten-free lemon blueberry scones, use a mixture of 1 cup almond flour, 3/4 cup oat flour, and 1/2 cup potato starch. Combine rather well, and use 1 3/4 cup of this combination as an alternative of the all-purpose flour.
To make these soy-free use soy-free non-dairy milk and yogurt.
I exploit a mixture of frozen wild blueberries and recent blueberries for the scones. The frozen berries are inclined to leak lots of shade, so that you wish to watch out whereas mixing these in. You should use all recent or all frozen berries, as effectively, to make these.
