Plump juicy blueberries in a soft, tender dough make these Lemon Blueberry Scones impossible to resist. But it doesn’t stop there! Top it off with a rich cream cheese glaze and I bet you’ll be hard-pressed to eat just one.
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If you’re anything like me you have a hard time resisting all the gorgeous treats in the Starbucks display case. Unfortunately, there aren’t always many vegan options which is why I’ve created my own version of the Starbucks blueberry lemon scone.
I’ve taken fresh blueberries and baked them in a vegan dough that’s made super rich with vegan butter and canned coconut milk. It makes a super moist and tasty scone that gets even better once you layer on the rich cream cheese frosting.
If you like these blueberry scones with lemon glaze, you will love my other Starbucks copycat recipes for their Red Velvet Loafthis Vegan Pumpkin Breadand these Pumpkin Cream Cheese Muffins.
Why You’ll Love This Lemon Blueberry Scones Recipe
- Simple to prepare: This vegan scone recipe isn’t as complicated as you might think. They actually come together quickly and easily.
- Perfect flavor combination: Lemon and blueberry flavors go so well together.
- Versatile treat for all occasions: These Starbucks scones are great for an on-the-go breakfast or perfect for an afternoon tea break.
Ingredients
- All-purpose flour: All-purpose flour creates a tender and flaky scone.
- Granulated sugar: White granulated sugar adds a touch of sweetness to the scones. You can substitute with coconut sugar on a 1-1 basis but note your scones may turn out slightly darker.
- Lemon zest: Fresh lemon zest adds a touch of brightness and lemony flavor without a lot of acidity to balance the sweet blueberries. Did you know? Cold lemons are easier to zest than room-temperature ones.
- Unsalted vegan butter: You’ll need very cold vegan butter, cut into cubes. Do not substitute the butter with any oil other than really cold coconut oil, but I highly recommend using vegan butter instead.
- Coconut milk: Full-fat canned coconut milk is the best option for these scones. Refrigerated nondairy milks are too thin and don’t have enough fat content. We are using the coconut milk as a replacement for dairy cream.
- Vanilla extract: Pure vanilla extract tastes better bringing natural sweetness to the scones, but artificial vanilla will still work in a pinch if that’s all you have.
- Blueberries: I used fresh blueberries in these scones but you could also use frozen. If you decide to go with frozen blueberries, there’s no need to thaw them first.
- Icing: For the icing, you’ll need a combination of vegan cream cheese, powdered sugar, fresh lemon juice, vanilla, and salt to create a simple glaze for the scones.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
- Swap the berries: Use strawberries, cherries, cranberries, or any similar fruits in place of the blueberries.
- Make them gluten-free: For gluten-free blueberry scones substitute all-purpose flour with a 1-1 gluten-free flour.
- Change up the icing: Prepare a simple powdered sugar and vegan butter glaze or omit the icing and dust the scones with a sprinkling of powdered sugar.
Serving Suggestions
A Starbucks blueberry scone makes a tasty treat throughout the day. Here are some serving ideas for a bit of inspiration.
Expert Tips
- Freeze your butter: I like to place my vegan butter in the freezer an hour or so before I begin to prepare these scones so it is super cold.
- Don’t over-mix: Over-mixing allows more gluten to develop which leads to a tougher scone.
- Accurately measure the flour: Too much or too little flour will alter the texture of the scone. To accurately measure, spoon the flour into the measuring cup and use a knife to level off the top. Or even better, use a kitchen scale to weigh the flour.
- Storage: Store the scones in an airtight container in the fridge for 3-4 days or the freezer for 3 months. I prefer to freeze them without the frosting when possible and then add it on right before serving. Thaw the scones on the kitchen counter or pop in the microwave before serving.
- Cool on a wire rack: Place the baking sheet on a wire rack to allow cool air to flow underneath which prevents the scone bottoms from becoming soggy.
Video
Recipe FAQs
To ensure even distribution of the blueberries within the scone, toss them in a touch of flour. The flour creates a barrier that helps the blueberries to stay suspended within the scone instead of sinking.
If your dough is sticky and hard to handle, add one tablespoon of flour at a time until it is easier to manage.
More Delicious Blueberry Recipes
Blueberry Lemon Scones
Plump juicy blueberries in a soft, tender dough make these Lemon Blueberry Scones impossible to resist. But it doesn’t stop there! Top it off with a rich cream cheese glaze and I bet you’ll be hard-pressed to eat just one.
Ingredients
Scones
- 2 ⅓ cups all-purpose flour 280 g
- 1 tablespoon baking powder
- ½ teaspoon salt
- ⅓ cup granulated sugar 67 g
- lemon zest from 1 lemon about 1 tbsp
- ½ cup cold unsalted vegan butter 115 g, cut into cubes*
- ¾ cup canned coconut milk*
- 2 teaspoon vanilla extract
- 1 cup fresh blueberries
Icing
- ¼ cup vegan cream cheese
- 4-5 tablespoon powdered sugar
- 1 tablespoon fresh lemon juice the juice from the lemon that we zested above
- ½ teaspoon vanilla
- 1 pinch salt
Instructions
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To a bowl, add the flour, baking powder, salt, sugar, and lemon zest and mix those well.
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Next, add in the cold butter that you’ve cut into cubes and use your fingers to mix the butter with the flour mixture. You don’t have to break up all of the clumps! It’s good to have some clumps of butter that melt as the scones bake.
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Add in the blueberries and coconut milk and combine them with the rest of the ingredients.
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Flour a surface, and dump the scones mixture on top. Use your hands to shape the mixture into a circle that’s about 2 inches thick in height.
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Cut the circle into 8 equal pieces and place each on a parchment-lined baking sheet. Brush coconut milk on each of the scones then bake for 18-20 minutes at 400F, until they are golden on top.
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While the scones are baking, whisk up the icing ingredients. Once the scones are done baking and *fully* cooling, drizzle the icing on top and enjoy!
Notes
Use canned coconut milk as opposed to regular dairy-free milk as this gives a thicker consistency and acts as our heavy cream replacement.
Nutrition
Calories: 363kcalCarbohydrates: 45gProtein: 5gFat: 19gSaturated Fat: 8gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gTrans Fat: 2gSodium: 428mgPotassium: 117mgFiber: 2gSugar: 15gVitamin A: 10IUVitamin C: 2mgCalcium: 104mgIron: 2mg
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