American Style Blueberry Scones (Vegan)

Vegan blueberry scones on a board with blueberries scattered around.

5 from 7 votes

American Style Blueberry Scones (Vegan)

These American style Blueberry Scones with Lemon Glaze are perfect breakfast treat or afternoon guilty pleasure and they are vegan too! Delicate sweetness from blueberries and lemony tanginess from the icing - it doesn't get any better than this.

Course Afternoon Tea, Breakfast, Brunch, Snack

Cuisine American

Keyword American scones, blueberries, blueberry scones, vegan blueberry scones

Prep Time 15

Cook Time 20

Total Time 35

Servings scones

Calories 255kcal

Author Jo Allison

Equipment

Ingredients

Scones

250 g self-raising flour see notes
1 teaspoon baking powder
2 tablespoon caster (fine) or granulated sugar see notes
75 g salted vegan block butter cold or frozen, see notes (I use Flora Plant)
150 g fresh blueberries
240 g plain vegan yogurt
zest of one lemon optional

Lemon Glaze

65 g icing sugar
1 tablespoon lemon juice

Metric - US Customary

Instructions

Preheat the oven to 180C/400F/Gas Mark 4.
Put flour, baking powder, sugar, butter and salt (if using unsalted butter) in a food processor and mix until the mixture resembles sand or breadcrumbs.
If you don't have food processor simply use your fingers and rub the butter and flour mixture together until you get that sandy consistency.
250 g self-raising flour, 1 teaspoon baking powder, 2 tablespoon caster (fine) or granulated sugar, 75 g salted vegan block butter
Transfer your mixture to the large bowl and gently fold in blueberries taking care so that they don't burst. Add lemon zest (if using) at this point as well.
150 g fresh blueberries, zest of one lemon
Gently mix in the yogurt until the dough comes together. Make sure you don't work it too much though.
240 g plain vegan yogurt
Sprinkle some flour on your worktop and gently tip the dough out of the bowl. Without kneading too much, try and bring it together with your hands (dough scraper comes really handy here) to make a shape of rectangle 30cm/12inch long, 9cm/3.5inch wide and roughly 2cm/1inch thick.
Using a knife or a dough scraper cut the long rectangle into 4 equal size squares/rectangles and then cut each one of them into 2 triangles.
Place your scones on a prepared baking tray and bake for 15-20 minutes (depending on your oven) until nicely brown. Take them out onto a cooling rack and let them cool completely before glazing.
Prepare lemon glaze by mixing icing sugar with lemon juice to reach desired consistency and drizzle or spoon over the scones once cool.
65 g icing sugar, 1 tablespoon lemon juice
Enjoy!

Notes

Nutritional information is approximate, per scone and should be treated as a rough guideline only.
Feel free to use plain (all-purpose) flour and adding extra 2 teaspoon of baking powder.
If you decide not to glaze the scones you might want to increase the sugar a bit to make your scones that tiny bit sweeter (optional).
Feel free to even freeze your butter and grate it just before use. If using unsalted butter you might want to add a pinch of salt to your dough.
The quantities of icing sugar and lemon juice for lemon glaze in this recipe will give you quite a thick glaze. Feel free to play with quantities to achieve different thickness as per your liking. Thicker glaze is fine if you'd like to brush or spoon the icing over the entire scone. However, if you'd like to drizzle your icing over the scones instead, it will work better with slightly thinner consistency.
Best eaten on the same day but can be stored in the airtight container, in room temperature for up to 2 days or 3-4 days in the fridge.
Freezer friendly (details above).

Nutrition