Lemon Blueberry Scones - ingredients below
Lemon Blueberry Scones - ingredients below is a easy Western recipe that serves 8. 210 calories per serving. Recipe by Taavi Moore on YouTube.
Prep: 30 min | Cook: 20 min | Total: 1 hr
Cost: $3.91 total, $0.49 per serving
Ingredients
- 2 cups All-Purpose Flour (sifted)
- 0.25 cup Granulated Sugar (fine)
- 2 teaspoons Baking Powder (double‑acting)
- 0.5 teaspoon Salt (fine sea salt)
- 0.25 cup Vegan Butter (cold, cut into cubes)
- 1 cup Fresh Blueberries (rinsed and patted dry)
- 1 lemon Lemon Zest (zest only, no white pith)
- 0.5 cup Non-Dairy Milk (unsweetened almond milk)
- 1 teaspoon Vanilla Extract (pure)
Instructions
Preheat Oven
Set the oven to 400°F (200°C) and let it preheat while you prepare the dough.
Time: PT10M
Temperature: 400°F
Combine Dry Ingredients & Lemon Zest
In a mixing bowl whisk together the flour, sugar, baking powder, and salt. Add the lemon zest and gently massage it into the sugar mixture until fragrant.
Time: PT5M
Incorporate Vegan Butter
Add the cold vegan butter cubes to the dry mixture. Using a pastry cutter or two forks, cut the butter into the flour until the mixture resembles coarse crumbs.
Time: PT3M
Fold in Blueberries
Gently fold the fresh blueberries into the crumbly dough, being careful not to crush them.
Time: PT2M
Add Wet Ingredients
In a small cup whisk together the non‑dairy milk and vanilla extract, then pour into the bowl. Stir just until the dough comes together; it should be slightly sticky but not over‑mixed.
Time: PT3M
Shape the Scones
Turn the dough onto a lightly floured surface, pat it into a 1‑inch thick round, and cut into 8 equal wedges.
Time: PT5M
Prepare for Baking
Place the wedges on a parchment‑lined baking sheet, spacing them a little apart. Brush the tops lightly with a splash of non‑dairy milk for a golden sheen.
Time: PT2M
Bake
Bake for 18–20 minutes, or until the tops are golden brown and a toothpick inserted near the center comes out clean.
Time: PT20M
Temperature: 400°F
Cool
Remove the scones from the oven and transfer to a cooling rack. Let them cool for about 10 minutes before serving.
Time: PT10M
Nutrition Facts
- Calories
- 210
- Protein
- 3g
- Carbohydrates
- 30g
- Fat
- 9g
- Fiber
- 2g
Dietary info: Vegan, Dairy-Free, Egg-Free
Allergens: Wheat, Soy, Tree nuts
Ingredient Substitutions
- Instead of All-Purpose Flour: Gluten-Free Flour blend
- Instead of Granulated Sugar: Coconut Sugar
- Instead of Baking Powder: Cream of Tartar + Baking Soda
- Instead of Vegan Butter: Coconut oil (solid)
- Instead of Fresh Blueberries: Frozen blueberries (thawed)
- Instead of Lemon Zest: Lemon extract (1 tsp)
- Instead of Non-Dairy Milk: Soy milk, Oat milk
- Instead of Vanilla Extract: Maple syrup (1 tsp)
Equipment Needed
- Mixing Bowl
- Pastry Cutter or Fork (optional)
- Whisk (optional)
- Baking Sheet
- Parchment Paper
- Oven
- Cooling Rack (optional)
- Zester or Microplane (optional)
- Measuring Cups and Spoons
Critical Steps — Do Not Skip
- Massage lemon zest into the sugar to release oils
- Cut cold vegan butter into the flour until crumbly
- Do not overmix after adding the liquid
- Handle blueberries gently to avoid crushing
- Bake until golden brown and tops are crisp
Chef Tips from the Video
- Chill the butter and milk before mixing for extra flakiness.
- Use fresh, plump blueberries for the best burst of flavor.
- Brush the tops with a little extra non‑dairy milk for a shiny, golden finish.
Troubleshooting
Scones are dry and crumbly.
Make sure the vegan butter is cold and do not overmix the dough; add a splash more non‑dairy milk if the dough feels too dry.
Blueberries burst and make the scones soggy.
Toss berries in a tablespoon of flour before folding them in, and handle them gently.
Storage
Refrigerator: Store in an airtight container for up to 3 days.
Freezer: Wrap individually and freeze for up to 1 month. Reheat in oven before serving.
Room temperature: Best eaten the same day; can sit at room temperature for up to 1 day.
Make-Ahead Tips
- Freeze unbaked scone wedges on a tray, then transfer to a zip‑top bag; bake from frozen, adding 2‑3 minutes to baking time.
- Reheat baked scones in a 350°F (175°C) oven for 5 minutes for a fresh‑out‑of‑the‑oven feel.
Frequently Asked Questions
What is the cultural significance and history of lemon blueberry scones in Western brunch cuisine?
Scones originated in the United Kingdom as a quick tea‑time bread. Over time, American bakers added fruit and citrus, creating bright variations like lemon blueberry scones that are now a staple of spring and Easter brunches.
What are traditional regional variations of scones in British and American cuisine?
Traditional British scones are plain or contain raisins and are served with clotted cream and jam. In the United States, fruit‑filled scones such as blueberry, cranberry, or lemon‑blueberry have become popular, often enjoyed with coffee or tea at brunch.
How is a vegan lemon blueberry scone authentically served in Western brunch settings?
Vegan scones are typically served warm, split in half, and accompanied by plant‑based butter, jam, or a drizzle of maple syrup. They pair well with a cup of coffee, tea, or a fresh‑pressed orange juice.
What occasions or celebrations are lemon blueberry scones traditionally associated with in Western culture?
These bright, citrus‑fruit scones are especially popular for Easter brunches, spring garden parties, and Mother’s Day gatherings because their colors evoke the season’s freshness.
What are the most common mistakes to avoid when making lemon blueberry vegan scones?
Common errors include overmixing the dough, which creates tough scones, using warm butter that prevents flakiness, and crushing the blueberries, which can make the crumb soggy. Follow the critical steps for best results.
Why does this recipe use cold vegan butter and a brief mixing method instead of a traditional creaming method?
Cold butter creates pockets of steam during baking, giving the scones a light, flaky texture. A creaming method would incorporate too much air and melt the butter, resulting in a denser crumb.
Can I make lemon blueberry vegan scones ahead of time and how should I store them?
Yes. Unbaked scones can be frozen on a tray and later baked from frozen. Baked scones store in an airtight container in the refrigerator for up to three days or in the freezer for a month; reheat briefly before serving.
What texture and appearance should I look for when the lemon blueberry vegan scones are done?
The tops should be golden‑brown and slightly crisp, while the interior remains soft and tender. A toothpick inserted near the center should come out clean, and the berries should be visible without leaking excessive juice.
What does the YouTube channel Taavi Moore specialize in?
The YouTube channel Taavi Moore focuses on approachable, plant‑based home cooking, offering quick and tasty vegan recipes for everyday meals and special occasions.
How does the YouTube channel Taavi Moore's approach to vegan baking differ from other vegan cooking channels?
Taavi Moore emphasizes minimal equipment, simple ingredient lists, and clear step‑by‑step visuals, making vegan baking feel accessible to beginners while still delivering flavorful, restaurant‑quality results.
Last updated: September 1, 2026
