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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.

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.

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.

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!

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.

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!

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)

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

Print Recipe

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

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.
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.
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.
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.
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.
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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