Updated: Oct 4, 2021

Yield: 8 Scones

Time: 1 Hour


  • 2 Cups Flour

  • 1/2 Cup Sugar

  • 2 1/2 tsp Baking Powder

  • 1/2 tsp Salt

  • Zest of 1 Lemon

  • 1 Stick Frozen Plant Based Butter (my preference is County Crock Avocado Oil Based Butter)

  • 1/3 Cup Plant Based Milk Combined with 1 tsp Lemon Juice (this creates plant based buttermilk)

  • 1 Tbsp Ground Flaxseed Combined with 4 Tbsp Hot Water (Flax "Egg")

  • 2 tsp Vanilla

  • 1 Cup Blueberries

  • Coarse Sugar for topping

Lemon Glaze

  • 2 cups Powdered Sugar

  • Juice of 1 small Lemon


Step 1

In a large bowl, whisk together the dry ingredients (Flour, Sugar, Baking Powder, Salt & Lemon Zest) until combined.

Step 2

Using a box grater or grater on a food processor, grate frozen plant based butter. Add to flour mixture with hands, until well incorporated. Mixture should be crumby.

Step 3

In a small bowl, whisk together the wet ingredients. (Buttermilk, Flax "Egg", & Vanilla).

Add wet mixture and blueberries to flour mixture. Mix until well incorporated.

Add a splash of plant based milk if too dry, add a pinch of flour if too wet.

Step 4

Line counter with sheet of plastic wrap. Press into a ball shape. Wrap & rest in refrigerator for 10 minutes. Then slice into 8 wedges & refrigerate for 10 more minutes.

Pre-heat oven to 400ºF.

Step 5

Brush dough wedges with plant based milk & top with coarse sugar for added crunch.

Line baking sheet with parchment paper & place dough wedges 2 inches apart.

Bake for 22 minutes or until golden brown. Remove from oven & let cool.

Step 6

In a small bowl mix together powdered sugar & lemon juice.

Smooth onto cooled scones & enjoy!

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Hey, I'm Tay!

I love to eat, travel & bake delicious plant based recipes while my pup Oatie waits for the crumbs.

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