These vegan blueberry scones are tender, crumbly, and bursting with fresh juicy blueberries! Drizzle them with lemon icing for a sweet treat that's perfect with a cup of tea.
- ¾ cup full-fat coconut milk (Note 1)
- 1 teaspoon lemon zest
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- ½ cup organic granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon ground cinnamon
- ½ teaspoon salt
- ½ cup vegan butter, chilled
- 1 cup fresh or frozen blueberries
- 1 cup organic powdered sugar, plus more if needed
- 2 tablespoons lemon juice, plus more if needed
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Preheat the oven to 400°F and line a couple of baking sheets with parchment paper.
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Stir the coconut milk, lemon zest, and vanilla together in a small container, such as a liquid measuring cup. Set aside.
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Whisk the flour, sugar, baking powder, cinnamon and salt together in a large mixing bowl.
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Cut the vegan butter into about 8 slices and add them to the bowl with the flour mixture. Use a pastry cutter or a fork to cut the butter into the flour mixture. Continue until the mixture resembles coarse crumbs.
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Stir in the blueberries.
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Pour the coconut milk mixture into the bowl with the flour mixture and stir everything together just until combined.
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Transfer the dough to a lightly floured surface and shape it into an 8-inch round. Cut the dough into 8 wedges and carefully transfer them to the baking sheets. (Note 2)
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Bake the scones for 16 to 20 minutes, or until they begin to darken at the edges.
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Transfer the baking sheets to cooling racks. Let the scones cool for a few minutes on the baking sheets to finish setting, then carefully remove them directly to the racks to finish cooling.
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Combine the icing ingredients while the scones cool, adding more lemon juice if the mixture seems too thick, or more powdered sugar if it seems too runny.
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Drizzle the scones with the icing once they've cooled.
- Your coconut milk should be liquid (not separated), but make sure you don't get it too warm. Shake the can before opening it. If you don't feel sloshing, submerge it in hot water for a few minutes before opening. Open the can and if there is still some separation, simply transfer it to a larger container and stir it up as best you can to combine the coconut cream and water.
- Moving the dough triangles can be tricky. I find a pie server works best for this. Make sure you've got plenty of flour on the bottom when you shape your round so that they don't stick to your work surface.