Lemon Blueberry Scones

Lemon blueberry scones are crisp on the skin, flaky inside and use No butter or oil! This one-bowl spring recipe is ideal for breakfast, brunch, or snacking. Soyfree Nutfree Glutenfree possibility. Low fats possibility.

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 possibly can 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. Observe the method for the moist substances from there.

Change up the berries to make use of seasonal berries of selection. 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, good for spring or any season, and vibrant and scrumptious! Drizzle along with your favourite icing!

Why You’ll Love Lemon Blueberry Scones

• flaky, buttery scones with no added butter or oil!
• zesty lemon and candy blueberries in crisp, flaky scone kind
• 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 skin, flaky inside and use no butter or oil! This 1-bowl spring recipe is ideal for breakfast, brunch, or snacking. Soyfree Nutfree Glutenfree possibility. Low fats possibility

Prep Time20 minutes minutes

Prepare dinner Time17 minutes minutes

Whole Time37 minutes minutes

Course: Breakfast, brunch, Snack

Delicacies: european

Key phrase: lemon blueberry scones

Servings: 8

Energy: 285kcal

Creator: Vegan Richa

Components

For the Dry Components

• 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 Components

• 3/4 cup (177.44 ml) coconut cream That’s 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 mixture

For the Non-obligatory 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.

• Preheat the oven to 425° F (218° C) and line a baking sheet with parchment paper.

• In a big bowl, add the entire dry substances and blend very well. Then, add within the coconut cream, vanilla, and maple syrup and press and blend into the dough. It should take two minutes or extra for the coconut cream to form of begin to incorporate into the dough. If the combination remains 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 would possibly want one other 1-2 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 don’t desire a actually clean dough, so don’t overwork the dough. Then, simply fold it over itself to get the blueberries contained in the dough. An excellent distribution will not be obligatory.

• Then, form the dough right into a 1” thick disc and, and use a pizza cutter or knife to slice into the scones form that you simply like. You can too use a cookie cutter to make spherical scones, in the event you like.

• Place the scones onto the parchment-lined baking sheet. (optionally brush a teaspoon of maple syrup everywhere in the scones, in order for you them to be additional golden on high). Bake for 17 to 18 minutes, then faucet the highest of the center scone to see if it sounds hole. If it doesn’t, 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 elective topping.

• In a bowl, add the entire topping substances, besides the lemon zest, and blend till clean. Relying in your cream cheese or yogurt, you would possibly want so as to add a number of drops of water, if it’s too thick to drizzle.

• Prime 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

I exploit a mixture of frozen wild blueberries and recent blueberries for the scones. The frozen berries are likely to leak a whole lot of shade, so that you wish to watch out whereas mixing these in. You need to use all recent or all frozen berries, as effectively, to make these.
Topping: As an alternative of the elective topping above, you can even use every other vegan cream cheese topping or only a plain icing of selection, as effectively, to high the scones.
Nutfree, omit the almond flour and use extra all-purpose flour. Additionally you should definitely 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 substances 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 a substitute 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
 

Diet

Diet Details

Lemon Blueberry Scones Vegan Oil-free

Quantity Per Serving

Energy 285
Energy from Fats 63

% Day by 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%

* P.c Day by day Values are primarily based on a 2000 calorie weight loss plan.

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Components and Substitutions

• flours – You might be utilizing a mixture of all-purpose and almond flours. If you happen to’re 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 – To situation the dough.
• sugar – For sweetness.
• lemon zest – Provides an zingy, lemon taste to the scones and to the topping.
• coconut cream – 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 permits you to get a flaky scone with no added oil. If you wish to do low fats, see the moist substances in my low-fat apple cinnamon scones, that are additionally oil-free.
• vanilla extract – For taste.
• maple syrup – For moisture and taste.
• blueberries – So as to add to the scones.
• non-dairy yogurt or cream cheese – For the elective topping. Use nut- or soy-free, if wanted.
• lemon juice – Makes the topping additional lemony!
• powdered sugar – To sweeten the topping and assist it harden like a glaze.

Methods to 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 the entire dry substances and blend very well.

Then, add within the coconut cream, vanilla, and maple syrup and press and blend into the dough. It should take two minutes or extra for the coconut cream to form of begin to incorporate into the dough. If the combination remains 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 would possibly 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 don’t desire a actually clean dough, so don’t overwork the dough. Then, simply fold it over itself to get the blueberries contained in the dough. An excellent distribution will not be obligatory.

Then, form the dough right into a 1” thick disc and, and use a pizza cutter or knife to slice into the scones form that you simply like. You can too use a cookie cutter to make spherical scones, in the event you like.

Place the scones onto the parchment-lined baking sheet, and optionally brush a teaspoon of maple syrup everywhere in the scones, in order for you them to be additional golden on high. Bake for 17 to 18 minutes, then faucet the highest of the center scone to see if it sounds hole. If it doesn’t, 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 elective topping.

In a bowl, add the entire topping substances, besides the lemon zest, and blend till clean. Relying in your cream cheese or yogurt, you would possibly want so as to add a number of drops of water, if it’s too thick to drizzle. 

Prime the nice and cozy scones with this drizzle, after which additionally sprinkle on the lemon zest. Serve plain or with some vegan butter.