Vegan Blueberry Scones
Buttery vegan blueberry scones with lemon zest and a tangy lemon glaze.
otherbreakfast
⚠ Contains allergens
glutensoy
#nut-free
Ingredients
For the Scones
- 460 g self-raising flour
- 1 1/2 tsp baking powder
- 50 g caster sugar— aka superfine sugar
- 1 lemon zest— zest of 1 lemon
- 100 g vegan butter— block variety, chilled and chopped into cubes
- 350 g blueberries— fresh, not frozen
- 50 ml vegan double cream or coconut cream
- 145 ml soy milk— unsweetened and unflavoured
- 1 tsp lemon juice
- 1 1/2 tsp vanilla extract
- 4 tbsp granulated sugar
For the Glaze
- 150 g icing sugar— aka confectioners sugar, sifted
- 1 tbsp lemon juice
- 4 tbsp soy milk— for glazing the scones before baking
To see full recipe:
View the original recipe by School Night Vegan ↗How it's validated
5/5 · 29 reviews