Vegan Lemon Blueberry Scones

February 19, 2018

Now that Valentine’s Day is over, I’m ready for spring. But who am I kidding, I’m always ready for warmer weather. Today is lovely! It’s about 70 degrees, there’s a warm breeze and it makes me hopeful that the winter season is nearing the end. We’ve been able to do several renovation projects over the weekend, which makes me feel so accomplished (even if I only get to supervise while Wiley does all of the manual labor).

The exterior of the house is looking great and we’ve started doing some detail work. My job over the next couple of weeks is to work on the yard.  I’ve been doing my research and had the best conversation with the lawn lady at Home Depot on Saturday. I could tell that Gail really knows her stuff when it comes to landscaping and she helped me out a lot! So first things first, I have to wait. I can’t do anything to the yard until the last frost has hit or else my little grass seeds might not make it and I certainly don’t want that to happen. When the wait is over, I’ll aerate the grass, plant the seed, fertilize it and water the heck out of it so those little seeds are full of nutrients for speedy growth. If you’ve never tended to a plant or grown a garden, I highly recommend it. It’s one of my greatest joys to watch something that I have cared for turn into something so beautiful and I think it’s very rewarding. So to say I’m excited to be the boss of the grass, might be an understatement!

In other news, I recently have been more inspired to create bright and fresh things in the kitchen so the other day I experimented with this scone recipe and the result was quite wonderful. Wiley doesn’t typically go for muffins or scones, he’s a cookie guy all the way but he took his first bite of these and kept coming back for more. He said they were “great” and coming from him, that’s a compliment for sure! So here’s the recipe for these spring-inspired vegan scones and I surely hope you love them. If you do, please share them with me on social media. Here’s to counting down the last days of winter and starting a brand new season!

Vegan Lemon Blueberry Scones


  • 2 cups unbleached wheat flour (or whole wheat)
  • 1 teaspoon baking soda
  • 1 ½ teaspoon baking powder
  • 1 teaspoon sea salt
  • 3/4 cup plain coconut milk
  • juice of 1 lemon + zest of ½ lemon
  • 7 tablespoons solid coconut oil
  • 2 tablespoons raw sugar or coconut sugar
  • 1 cup blueberries
  • glaze
  • ½ cup organic powdered sugar
  • 1 tablespoon lemon juice


  1. Preheat oven to 375 degrees F. Line a baking pan with parchment paper and dust with a bit of flour.
  2. In a small bowl mix the milk, lemon juice and zest and sugar. Set to the side.
  3. In another bowl mix the flour, baking powder, baking soda and salt. Spoon in, one tablespoon at a time the solid coconut oil. With a fork or a pastry cutter, blend in the coconut oil until the mixture is crumbly. Pour the liquid mixture into the bowl and stir until incorporated.
  4. Next, fold in the blueberries. Be careful not to handle the dough too much, you want the coconut oil to stay solid and not melt.
  5. Place the dough onto the prepared pan. Form a disc about an inch thick. Cut the dough into 8 parts. Cook in oven for about 30 minutes or until crispy and golden on top. Meanwhile make the glaze by mixing the powdered sugar and lemon juice.
  6. Allow the scones to cool and drizzle with glaze. Serve immediately or keep covered at room temperature for a couple of days.

You Might Also Like

No Comments

Leave a Reply