Description
These Lemon Blueberry Scones are a delightful and tender treat infused with fresh lemon zest and juicy blueberries. Made with a blend of all-purpose flour, vegan or regular butter, and creamy coconut milk, these scones offer a perfect balance of tangy lemon and sweet berries. Easy to prepare and baked to golden perfection, they make an ideal breakfast or afternoon snack.
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
Wet Ingredients
- 1/2 cup cold vegan butter or regular unsalted butter
- 3/4 cup fresh or frozen blueberries
- 2/3 cup canned coconut milk or heavy cream
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
Optional Topping
- extra coconut milk
- coarse sugar
Instructions
- Preheat and Prepare Baking Tray: Preheat your oven to 400°F (200°C) and line a baking tray with parchment paper to prevent sticking and ensure easy cleanup.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, salt, sugar, and lemon zest to evenly distribute all dry components.
- Cut in Butter: Using a pastry cutter or your fingers, cut the cold butter into the dry mixture until it resembles coarse crumbs, achieving that flaky scone texture.
- Fold in Blueberries: Gently fold in the blueberries, being careful not to crush them to keep the scones visually appealing and juicy inside.
- Combine Wet Ingredients: In a separate bowl, mix the coconut milk, lemon juice, and vanilla extract thoroughly to prepare the wet mixture.
- Mix Wet and Dry: Pour the wet ingredients into the dry and stir until just combined, taking care not to overmix to maintain a light, tender scone.
- Shape Dough: Transfer the dough to a floured surface and shape it into a circle about 1 inch thick. Cut this circle into 8 equal wedges.
- Prepare for Baking: Arrange the wedges on the prepared baking tray. Brush the tops with additional coconut milk and sprinkle with coarse sugar if desired for added crunch and sweetness.
- Bake the Scones: Bake for 18–22 minutes until the tops are golden brown and the centers are cooked through, indicating they’re perfectly done.
- Cool and Serve: Allow the scones to cool slightly before serving warm to enjoy their tender and flavorful texture at its best.
Notes
- For a vegan version, use cold vegan butter and canned coconut milk as indicated.
- Handle blueberries gently to avoid coloring the dough too much.
- Do not overmix the dough to keep scones tender and flaky.
- Adding coarse sugar on top adds a pleasant crunch and sweetness but is optional.
- These scones are best enjoyed fresh but can be stored in an airtight container for up to 2 days.
