Description

These Vegan Lemon Blueberry Scones make a delicious breakfast or snack alongside afternoon tea! These soft and sweet scones are filled with fresh blueberries and lemon.

Ingredients

Scale

2 cups spelt flour
3 tsp baking powder*
1/2 tsp sea salt
1/3 cup + 1 tbsp cane sugar
1/4 tsp nutmeg
1 cup + 1 tbsp blueberries
1 1/2 tsp lemon zest
2 heaping tbsp lemon juice
3/4 – 1 cup full fat coconut milk

Instructions

Pre-heat oven to 200C/390F. Line a pan with parchment paper and flour it or spray it with a non-stick cooking spray.
Place spelt flour, baking powder, sea salt, cane sugar (1/3 cup) and nutmeg in a large mixing bowl. Stir together. Add the blueberries (1 cup) and lemon zest and lightly toss together until the blueberries are coated with the flour mixture.
With a spatula, make a well in the middle of the mixing bowl by moving the flour mixture to the edges. Add the lemon juice and 3/4 cup of the coconut milk into the middle of the bowl. With the spatula (or clean hands) combine the flour into the wet ingredients. If the dough is too dry add a bit of the coconut milk by the 1/2 a tbsp until it is fully combined. Do not add too much liquid or the scones will not hold together and will get more muffin-like (I added an extra 2 tbsps). I like to do this part with my hands to get the dough fully combined. Try your best not to overwork the dough or your scones will be too dense.
With slightly damp hands (so the dough will not stick to your hands), place the dough onto the parchment paper. Shmoosh and shape the dough into a flat circle about 9.5 inches/24 centimeters wide. The dough will be a bit sticky, but that’s okay.
Sprinkle the remaining blueberries (1 tbsp), cane sugar (1 tbsp) and lemon zest (1/2 tsp) onto the scones. With a share knife, cut down the middle of the scones on both sides of the circle, 4 times, until you have 8 equal slices (see photo).
On the middle rack of the oven, bake the scones for 18 – 25 minutes. They are ready when they are fully cooked in the middle. Leave them to cool fully before removing them from the pan. Cut into the 4 slices you made before baking so the scones will separate easily Enjoy!

Notes

1) Make sure your baking powder is aluminum free, this ensures that you don’t have the baking powder after-taste.
2) Substitute Cane Sugar for Regular Sugar.
3) Make sure to only zest the yellow part of the lemon skin. The white part of the lemon leaves a bitter aftertaste.
4) Leave the scones to cool fully on the pan before removing them.
5) Substitute Light Spelt Flour for All Purpose Flour or White Whole Wheat Flour.

Prep Time: 20 mins
Cook Time: 22 mins
Category: Breakfast
Cuisine: British