Vegan Lemon Blueberry Scones

I’ve been working at a local coffee shop and it’s really hard seeing all of these delicious looking baked goods that I can’t eat. I finally got busy in making a huge batch of scones. I found a great recipe here and played around with it a bit. I love how mild it is on the sweetness, but it could be a little drier. Regardless of the texture, they taste great and the blueberries and lemon are a match made in flavor heaven. Enjoy!


  • 3 c flour

  • 2 Tbls baking powder

  • 1/4 c sugar (plus an extra for toppings)

  • 1/4 tsp salt

  • 1/3 c canola oil

  • 1/2 c coconut (non dairy) creamer

  • 3/4 c soy milk plus 2 tsp apple cider vinegar

  • zest of 1 lemon

  • 1 1/2 c fresh blueberries
  1. Combine dry ingredients. Make a well and pour wet into dry. Once mixture is combined, grate a lemon and fold in the zest and blueberries
  2. Use a 1/4 c measuring cup for scone sizes. Sprinkle with sugar. Bake at 400 F for 12-15 minutes




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