These Gluten-Free Vegan Lemon Blueberry Scones are:
- moist and fluffy
- sweet and fruity
- rich and “buttery”!
I mentioned in my May Favourites post that I’d be experimenting with summery desserts made with blueberries, and these scones were the first thing on my list.
These Lemon Blueberry Scones are American scones, which are quite different from British scones. Here are the main differences between American and British scones:
- The shape: American scones are triangular, British scones are circular
- The way they’re baked: American scones are made by making a round shape with the dough and cutting before baking, whereas British scones are made by cutting out individual circles from the dough
- Add-ins: American scones usually include add-ins like fresh fruit, whereas British scones are usually plain or contain a small amount of dried fruit such as currants
- The way they’re eaten: British scones are sliced in half and eaten with clotted cream and strawberry jam
So, as I was keen to make more blueberry desserts, I decided to make American scones!
The flaky scones are honestly undetectably vegan, gluten-free and refined sugar free, and they’re really enhanced by the addition of zesty lemon and juicy blueberries.
The dough comes together easily in one bowl and uses simple ingredients. Once you’ve made the dough, all you need to do is get a baking tray lined with baking paper, and use your hands to create an elongated circular shape. You can use a rolling pin, but I like to avoid floured surfaces and all the faff that comes along with that, so I prefer to just use my hands as it’s easier. You can use a floured rolling pin if you like, but there’s no need to use a floured surface as the baking paper works to stop the dough from sticking.
Once you’ve got that circular shape, just use a knife to carve lines into the surface of the dough – it’s kind of like cutting a pizza, but don’t cut it all the way through to the bottom!
These Lemon Blueberry Scones are much healthier than the traditional version, so they’re perfect for all sorts of occasions, such as:
- afternoon tea
- quick snacks
- baby showers
- and anything else in between!
For more blueberry desserts, check out my:
- Blueberry Cheesecake
- Blueberry Banana Bread
- Lemon Blueberry Mug Cake
- Blueberry Muffins
- Blueberry Pie
- Lemon Blueberry Cake
If you try out this recipe or anything else from my blog, I’d really love to hear any feedback! Please give it a rating, leave a comment, or tag a photo #rhiansrecipes on Instagram! Thank you.
Helpful tools to make these Gluten-Free Vegan Lemon Blueberry Scones:
These Gluten-Free Vegan Lemon Blueberry Scones are moist and fluffy, sweet and fruity, and rich and "buttery"!
- 60 g (1/4 cup) coconut oil (or sub olive or vegetable oil)
- 100 ml (4/5 cup) unsweetened almond milk (or any other plant-based milk)
- Juice of 1 lemon
- Zest of 1 lemon
- 8 tablespoons maple syrup (or sub any other sweetener)
- 1 teaspoon vanilla extract
- Pinch of salt
- 150 g (1 1/4 cup) ground almonds* (almond meal)
- 100 g (1 cup) fresh blueberries
- 150 g (1 1/4 cup) gluten-free flour blend (or sub plain flour if not gluten-free)
- 2 heaped teaspoons baking power (ensure gluten-free if necessary)
- 1/4 teaspoon bicarbonate of soda (baking soda)
Preheat oven to 180 degrees Celsius (350 degrees Fahrenheit)
Place the coconut oil in a large bowl and melt over a saucepan of boiling water or in the microwave (skip this step if using any other oil)
Once melted, add the milk to the same bowl along with the lemon juice, lemon zest, maple syrup, vanilla, salt, ground almonds and blueberries
Sift in the flour, baking powder and bicarbonate of soda
Mix well until a dough forms - it should be soft, but firm enough to mould easily. You can add a tiny splash more milk if it’s looking too dry
Line a baking tray with greased baking paper
Use your hands to shape the dough into a slightly elongated circular shape about 2 cm/1 inch thick - you can also use a floured rolling pin for this, but I prefer to do it with my hands because it’s easier. There’s no need to use a floured surface as the baking paper works to stop the dough from sticking.
Keeping the dough in that shape, use a knife to carve the surface of the dough into eight - cut in half first, then each half into half, and each quarter into half again until you end up with eight even triangles. It's a bit like cutting up a pizza, but make sure not to cut all the way down through the dough.
Bake in the oven for 15-20 minutes until browned and an inserted skewer comes out clean
Leave to cool slightly before cutting
Tastes best when fresh, but keeps covered in the fridge for up to a few days - delicious reheated in the toaster!
*You can alternatively use almond flour
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