Brighten your morning with these irresistible Vegan Lemon Blueberry Scones, a perfect blend of zesty citrus and juicy blueberries that will make your taste buds sing. Crafted with gluten-free flour and naturally sweetened with coconut sugar, these scones are not only delicious but also wholesome. The fresh lemon juice and zest add a vibrant brightness, while the blueberries burst with flavor in every bite. Topped with a sprinkle of Martha’s Vineyard Blueberry Honey Sea Salt, these scones are both comforting and refreshing. Whether enjoyed with a cup of tea or as a sweet snack any time of day, they are sure to become a beloved staple in your kitchen. Get ready to indulge in a delightful treat that’s as satisfying as it is nourishing!
Ingredients:
2 cups gluten free flour (I use Arrowhead Mills Heritage Gluten Free Flour)
3 teaspoons baking powder
¼ teaspoon Martha’s Vineyard Premium Sea Salt
⅓ cup + 1 tablespoon coconut sugar
¼ teaspoon ground nutmeg
1 cup + 1 tablespoon frozen or fresh blueberries
1 ½ teaspoon lemon zest
2 heaping tablespoons freshly squeezed lemon juice
¾ - 1 cup full fat coconut milk (I use the can in the grocery section) - stir before using to loosen up and combine the coconut cream with the rest of the can’s milk
1 - 1 ¼ teaspoons Martha’s Vineyard Blueberry Honey Sea Salt
Instructions:
Preheat the oven to 350 degrees. Line a cookie sheet with parchment paper, flour or spray with non-stick cooking spray.
Place flour, baking powder, Martha’s Vineyard Sea Salt, coconut sugar (⅓ cup) and nutmeg in a large mixing bowl. Stir together. Add 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. Add freshly squeezed lemon juice and ¾ cup of the coconut milk into the middle of the bowl. With spatula combine flour into wet ingredients. If the dough is too dry add a little coconut milk about ½ tablespoon at a time until fully combined. (Be careful not to add too much liquid or the mixture will come out more like a muffin.) Don’t overwork the dough.
With slightly damp hands place dough onto the parchment paper. Shape dough into a flat circle about 9 ½ inches wide. The dough will be a bit sticky which is OK.
Sprinkle 1 tablespoon of blueberries, 1 tablespoon of coconut sugar, ½ teaspoon lemon zest and about a generous 1 teaspoon of Martha’s Vineyard Blueberry Honey Sea Salt onto dough. Gently press into the dough. Cut down the middle of scones on both sides of the circle four times until you have eight equal slices.
On the middle rack of the oven, bake scones for 18-25 minutes. Bake until fully cooked in the middle. Leave to cool fully before removing from the pan.
Adapted From https://www.cearaskitchen.com/vegan-lemon-blueberry-scones/
Serves 8