Lemon Blueberry Scones

Vegan blueberry scones

Prep Time 20 minutes

Cook Time 20 minutes

Total Time 40 minutes


  • 2 cups all-purpose flour
  • 1 Tablespoon baking powder
  • 2 Tablespoons cane sugar (plus 1 Tablespoon to sprinkle on top)
  • 1/2 teaspoon salt
  • 1/4 cup vegan butter
  • 4 Tablespoons agave
  • 3 Tablespoons lemon juice
  • 2 Tablespoons lemon zest
  • 1 teaspoon vanilla extract
  • 1/2 cup almond milk
  • 1 cup blueberries fresh or frozen

For Lemon Glaze (optional):

  • 1 cup confectioner sugar
  • 1/4 cup lemon juice
  • 1 Tablespoon melted butter


  • Preheat oven to 400 degrees Fahrenheit.
  • In a medium mixing bowl, add flour, baking powder, salt, and cane sugar.
  • Cut in butter until the butter is in tiny clumps, evenly distributed in the dough.
  • Add agave, lemon juice, lemon zest, vanilla, and almond milk. Mix ingredients; If the dough is too dry, add more milk, 1 tablespoon at a time until the dough is stiff. You don’t want the dough to be liquidy. Fold in blueberries
  • Add dough to floured surface and use hands to form into a disc. Divide into 8 even slices. Transfer to a parchment-lined baking sheet.
  • Sprinkle cane sugar on top of scones.
  • Bake for 20 minutes. Remove from oven and let cool completely before adding the glaze.
  • To make the glaze: Whisk together until mixture turns into a thick glaze. Drizzle over the top of the scones and let cool.

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