Lemon blueberry scones are crisp on the surface, 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’ll be able to 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. Comply with the method for the moist elements from there.
Change up the berries to make use of seasonal berries of alternative. 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 along with your favourite icing!
Why Youâll Love Lemon Blueberry Scones
- flaky, buttery scones with no added butter or oil!
- zesty lemon and candy blueberries in crisp, flaky scone type
- 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 surface, 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 Thatâs 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 Non-compulsory 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 elements and blend very well. Then, add within the coconut cream, vanilla, and maple syrup and press and blend into the dough. It’ll take two minutes or extra for the coconut cream to form of begin to incorporate into the dough. If the combination continues 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 deliver the dough collectively. You donât 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. A good distribution shouldn’t be needed.
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Then, form the dough right into a 1â thick disc and, and use a pizza cutter or knife to slice into the scones form that you simply like. You may also use a cookie cutter to make spherical scones, in case you like.
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Place the scones onto the parchment-lined baking sheet. (optionally brush a teaspoon of maple syrup all around the scones, if you need 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 doesnât, then let it proceed to bake for one more 2 minutes or so, then take the scones out of the oven.
In the meantime, make the optionally available topping.
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In a bowl, add all the topping elements, besides the lemon zest, and blend till easy. Relying in your cream cheese or yogurt, you may want so as to add just a few drops of water, if itâs 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 optionally available topping above, it’s also possible to use every other vegan cream cheese topping or only a plain icing of alternative, as properly, 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 if you add the moist elements 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 very 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
Â
Vitamin
Vitamin Info
Lemon Blueberry Scones Vegan Oil-free
Quantity Per Serving
Energy 285
Energy from Fats 63
% Each 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%
* % Each day Values are based mostly on a 2000 calorie weight-reduction plan.
Substances and Substitutions
- flours â You might be utilizing a mixture of all-purpose and almond flours. For those whoâre 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 â To situation the dough.
- sugar â For sweetness.
- lemon zest â Provides an zingy, lemon taste to the scones and to the topping.
- coconut cream â Coconut cream is the thick, white half that separates out if 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 elements in my low-fat apple cinnamon scones, that are additionally oil-free.
- vanilla extract â For taste.
- maple syrup â For moisture and taste.
- blueberries â So as to add to the scones.
- non-dairy yogurt or cream cheese â For the optionally available topping. Use nut- or soy-free, if wanted.
- lemon juice â Makes the topping additional lemony!
- powdered sugar â To sweeten the topping and assist it harden like a glaze.
ð¡ Suggestions
- The dough for scones must be on the dry facet. You need it to be simply coming collectively earlier than shaping and slicing.
- Itâs OK if the blueberries aren’t completely evenly distributed. The lemony scones are tremendous flavorful, so you’ll be able to get pleasure from some bites which are extra lemony and a few which are extra blueberry-ish.
- For those who donât need 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!
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 elements and blend very well.
Then, add within the coconut cream, vanilla, and maple syrup and press and blend into the dough. It’ll take two minutes or extra for the coconut cream to form of begin to incorporate into the dough. If the combination continues 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 deliver the dough collectively. You donât 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. A good distribution shouldn’t be needed.
Then, form the dough right into a 1â thick disc and, and use a pizza cutter or knife to slice into the scones form that you simply like. You may also use a cookie cutter to make spherical scones, in case you like.
Place the scones onto the parchment-lined baking sheet, and optionally brush a teaspoon of maple syrup all around the scones, if you need 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 doesnât, then let it proceed to bake for one more 2 minutes or so, then take the scones out of the oven.
Within the meantime, make the optionally available topping.
In a bowl, add all the topping elements, besides the lemon zest, and blend till easy. Relying in your cream cheese or yogurt, you may want so as to add just a few drops of water, if itâs too thick to drizzle.Â
High the nice and cozy scones with this drizzle, after which additionally sprinkle on the lemon zest. Serve plain or with some vegan butter.
Incessantly Requested Questions
For nut free, you’ll be able to 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 if you add the moist elements 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 very well, and use 1 3/4 cup of this combination as an alternative of the all-purpose flour.Â
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 likely to leak quite a lot of shade, so that you need to watch out whereas mixing these in. You should utilize all recent or all frozen berries, as properly, to make these.Â
