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Gluten-Free Vegan Lemon Blueberry Scones

Berries· Breakfast· Dairy Free· Gluten Free· Paleo· Refined Sugar Free· Snacks· Vegan

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Gluten-Free Vegan Lemon Blueberry Scones are going to become your new favorite breakfast and snack. They have a tender texture with a crispy exterior and are full of bright, lemony flavor. 

Gluten-Free Vegan Lemon Blueberry Scones are going to become your new favorite breakfast and snack. They have a tender texture with a crispy exterior and are full of bright, lemony flavor. 

Scones. Often known to be dry, crumbly, not-to-sweet, and usually not too delicious. One of the minor players in the breakfast pastry game, falling way behind croissants, cinnamon rolls, and muffins.

BUT – scones don’t have to be that way. One good scone can change your view of them forever, rebranding them as flaky, tender, flavorful, and absolutely delicious. This is what scones should be…and what these scones ARE.

Gluten-Free Vegan Lemon Blueberry Scones are going to become your new favorite breakfast and snack. They have a tender texture with a crispy exterior and are full of bright, lemony flavor. 

I first developed a gluten-free and vegan scone recipe for my cookbook and have been playing with TONS of different flavors ever since. I am so partial to a deliciously flaky scone and can devour them a few at a time – that’s how luscious they are. 

So far, I’ve shared a chocolate chip scone recipe, a cranberry orange scone recipe, and a maple pecan scone recipe. All SO good! It’s time to add one more flavor to the mix, though.

Gluten-Free Vegan Lemon Blueberry Scones are going to become your new favorite breakfast and snack. They have a tender texture with a crispy exterior and are full of bright, lemony flavor. 

Lemon Blueberry Scones, welcome to the party!

Blueberries and lemon are the perfect flavor combination for Spring and Summer. They bring such a beautiful, light flavor to the scones and they’re pretty simple to make, as well. Let’s get into the ingredients!

For the dry ingredients, we use blanched almond flour, tapioca flour, coconut sugar, baking powder, sea salt, and a little bit of cinnamon. We’ll mix all of those ingredients together, and then cut in the coconut oil, similar to the way you would for a pie crust. You can also do this in a food processor, but I usually keep it simple and use a pastry cutter.

In a separate bowl, you’ll whisk together the wet ingredients: full fat coconut milk, lemon juice and zest, a flax egg, and vanilla extract. Then, you’ll gently mix those ingredients into the wet ingredients until a dough forms, before folding in the blueberries!

Gluten-Free Vegan Lemon Blueberry Scones are going to become your new favorite breakfast and snack. They have a tender texture with a crispy exterior and are full of bright, lemony flavor. 

A quick hour-long chill in the fridge and then your scones are ready to bake! I like to brush them with coconut milk and sprinkle with turbinado sugar for a little *sparkle* and extra crunchy sweetness on top. 

The resulting Lemon Blueberry scones are irresistible!

They’re perfect for breakfast, as a snack, or for dessert. I love slathering them with a little vegan butter for a simple snack, or using a berry jam to add extra tartness. These would also be great with coconut butter drizzled over the top for a glaze. 

Gluten-Free Vegan Lemon Blueberry Scones are going to become your new favorite breakfast and snack. They have a tender texture with a crispy exterior and are full of bright, lemony flavor. 

These lemon blueberry scones are:

  • Tender
  • Crispy on the edges
  • Fluffy and soft in the middle
  • Tangy and sweet
  • Perfectly moist
  • Bursting with blueberries!

I hope you adore them as much as we did! They’re great for freezing too if you somehow don’t eat them all the day they’re made :D enjoy, and be sure to leave me a comment below letting me know your thoughts if you decide to try them out!

Gluten-Free Vegan Lemon Blueberry Scones are going to become your new favorite breakfast and snack. They have a tender texture with a crispy exterior and are full of bright, lemony flavor. 

If you like these, you’ll also love these recipes:

  • Chocolate Chip Scones (Gluten-Free, Paleo & Vegan)
  • Blueberry Crisp Tart (Gluten-Free & Vegan)
  • Lemon Cake (Gluten-Free, Paleo & Vegan)
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Gluten-Free Vegan Lemon Blueberry Scones are going to become your new favorite breakfast and snack. They have a tender texture with a crispy exterior and are full of bright, lemony flavor. 

Gluten-Free Vegan Lemon Blueberry Scones


★★★★★

5 from 2 reviews

  • Author: Rachel
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes
  • Yield: 8 scones 1x
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Description

Gluten-Free Vegan Lemon Blueberry Scones are going to become your new favorite breakfast and snack. They have a tender texture with a crispy exterior and are full of bright, lemony flavor. 


Scale

Ingredients

  • 2⅓ cups (224g) blanched almond flour
  • ¾ cup (96g) arrowroot flour or tapioca flour
  • ¼ cup coconut sugar
  • 1¼ teaspoons baking powder
  • ½ teaspoon sea salt
  • ½ teaspoon cinnamon (optional)
  • ½ cup (100g) coconut oil, firm
  • ¼ cup full-fat canned coconut milk, plus a little extra to brush on top of the scones
  • 2 tablespoons fresh lemon juice, plus zest
  • 1 flax egg, see Notes
  • 1 teaspoon vanilla extract
  • ¾ cup fresh or frozen blueberries
  • Raw turbinado sugar, to sprinkle on top (optional)

Instructions

  1. In a food processor or large mixing bowl, combine the blanched almond flour, arrowroot flour, coconut sugar, baking powder, salt, and cinnamon, if using. Pulse or whisk together.
  2. Add in the coconut oil and pulse or use a pastry cutter or fork to work the coconut oil into the dry ingredients until only very small chunks of coconut oil remain.
  3. In a small mixing bowl, whisk together the coconut milk, lemon juice and zest, flax egg, and vanilla extract. Add to the dry ingredients and stir or pulse until completely combined. Stir in the blueberries.
  4. Place a sheet of parchment paper on a baking sheet and dust with arrowroot flour. Put the dough on top of the parchment, dust with more arrowroot flour, and press into a circle, about 1 1/2” thick and 8” across. Place in the refrigerator for at least 1 hour or up to 24 hours to chill. If leaving in the refrigerator for more than a few hours, I recommend wrapping the dough in plastic wrap so it doesn’t dry out.
  5. When ready to bake, preheat the oven to 375ºF. Cut the circle into 8 scones and separate from each other so they’re not touching. Use a pastry brush to brush the top of the scones with a small amount of coconut milk. Sprinkle with raw turbinado sugar, if using. Bake for 25 to 30 minutes or until golden brown.
  6. Serve warm or let cool completely before serving. Store in an airtight container in the fridge for up to a week.

Notes

For the flax egg: in a small bowl, whisk together 1 tablespoon flax meal with 2½ tablespoons water. Let set to gel for 5 to 10 minutes before using.

  • Category: Breakfast, Snacks

Keywords: blueberry, lemon, scones, gluten-free, vegan, dairy-free, paleo

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Gluten-Free Vegan Lemon Blueberry Scones are going to become your new favorite breakfast and snack. They have a tender texture with a crispy exterior and are full of bright, lemony flavor. 

Gluten-Free Vegan Lemon Blueberry Scones are going to become your new favorite breakfast and snack. They have a tender texture with a crispy exterior and are full of bright, lemony flavor. 

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22 Comments

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Comments

  1. Diane says

    March 9, 2020 at 7:33 pm

    Coconut milk really bothers my stomach. What could I replace that with?

    Reply
    • Rachel says

      March 10, 2020 at 10:25 am

      Hi Diane, you should be able to replace with nut milk (though I haven’t tested it that way) but they may spread a bit more, since the milk will have less fat.

      Reply
  2. Angela Satarino says

    March 10, 2020 at 11:18 am

    Your recipes never disappoint! I just made these today and they are absolutely delicious! Out of curiosity, how much lemon zest did you put in? Thank you for your vegan delights!!!!!

    Reply
    • Rachel says

      March 11, 2020 at 9:44 am

      Hi Angela, so glad you’re loving them!! I’m lazy and didn’t measure the lemon zest, but I zested all of the lemons before I juiced them and added all of it. Hope this helps!

      Reply
  3. Sharon Irven says

    March 10, 2020 at 3:07 pm

    How about a real egg instead of a flax egg?

    Reply
    • Rachel says

      March 11, 2020 at 9:43 am

      That should work just fine!!

      Reply
  4. Lisa says

    March 21, 2020 at 11:21 am

    Can we use gluten free flour rather than almond flour to make it but free?

    Reply
    • Rachel says

      March 23, 2020 at 10:03 am

      Yes, absolutely that should totally work! Enjoy :D

      Reply
  5. Amy says

    March 21, 2020 at 12:47 pm

    If I don’t have coconut milk, can I use whole milk?

    Reply
    • Rachel says

      March 23, 2020 at 10:03 am

      Yes, that should be totally fine!! :)

      Reply
  6. Romy says

    March 22, 2020 at 6:16 pm

    I just made them but I substituted half of the almond flour with sorghum, and I added 2 tablespoons of maple and they were great!. Thnaks for this recipe ❤

    Reply
    • Rachel says

      March 23, 2020 at 10:03 am

      So thrilled they turned out well! Thanks for letting us know your changes and for the feedback :D I appreciate it!

      Reply
  7. Natalie says

    March 24, 2020 at 8:32 pm

    Hi! Can I substitute cornstarch for the arrowroot powder?

    Reply
    • Rachel says

      March 25, 2020 at 10:33 am

      That should work!! Enjoy!

      Reply
  8. Cori says

    March 26, 2020 at 6:49 am

    I made these and cut them into about 20 mini scones instead and they are freaking delicious. I made them exactly as written and they spread pretty badly, they’re more like soft scone cookies now. I’m thinking it was either my almond flour brand (my dough was almost like a thick batter) or my oven wasn’t hot enough so I’ll check those next time…because with this lockdown I’ll likely make them again soon. SO GOOD.

    Reply
    • Rachel says

      March 26, 2020 at 8:51 am

      Hi Cori! So glad they’re delicious. The dough should definitely be thicker than a batter consistency, so I’d add a little extra flour next time to help them firm up and stay thick. Feel free to reach out for any more help! So glad you’re loving them though, and thanks for the feedback!

      Reply
  9. Lisa says

    May 4, 2020 at 3:29 pm

    I’m thinking of throwing in some lavender.

    Reply
    • Rachel says

      May 5, 2020 at 11:28 am

      Great idea!! Enjoy!

      Reply
  10. Elizabeth says

    May 4, 2020 at 8:20 pm

    These scones were tasty thank you Rachel! I used the zest from one large lemon and might even try adding more next time! I didn’t have any raw turbinado sugar on hand but know that would be a yummy addition. :)

    ★★★★★

    Reply
    • Rachel says

      May 5, 2020 at 11:29 am

      So glad you’re loving the recipe! Thanks so much for your feedback, Elizabeth.

      Reply
  11. Paula says

    December 24, 2020 at 9:04 am

    These were awesome, thanks so much. I substituted stevia/monkfruit powder for the coconut sugar and used reduced fat coconut milk. Will be making these or the chocolate chip or apple cinnamon scones again soon!

    ★★★★★

    Reply
    • Bakerita | Rachel Conners says

      December 26, 2020 at 6:19 pm

      So glad you loved them, Paula!! Hope you love all the scones you try :D

      Reply

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Welcome to Bakerita! I’m Rachel, a baker and recipe developer with a passion for nut butters & creating easy, mouth-watering desserts and baked goods! I hope you find a recipe you love.
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