Blueberry Lemon Scones

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Tea time isn’t complete without flakey, buttery, crispy-on-the-outside and pillowy soft on the inside, scones. Now you might think you said goodbye to these (surprisingly easy-to-make) pastries when you went vegan, but I’m here to tell you that these Blueberry Lemon Scones meet all the above requirements and I defy anyone to call them out as not being as good after taking the first bite. The secret, my friends? Full fat coconut milk in lieu of heavy cream, and that magical Earth Balance (vegan butter) we’re always raving about.


2 cups all purpose, unbleached flour

1 tablespoon baking powder

1/2 teaspoon fine sea salt

5 tablespoons cold vegan butter, cut into chunks

1 cup fresh blueberries

Zest of 1 lemon

1 cup full fat coconut milk, chilled, plus more for brushing the scones


Preheat the oven to 400F.

Sift together the dry ingredients. Using a pastry blender (or 2 forks) cut the butter into the flour until the mixture is coarse and crumbly. Fold the blueberries gently into the mixture, being careful not to mash them.

Make a well in the centre of the flour and pour in the coconut milk. Fold everything together just to incorporate. Don’t over stir because the little pockets of butter are what make scones so flakey and delicious.

Press the dough onto a lightly floured surface, into a rectangle about 12 x 3 x 1.5 inches. Cut the rectangle into half, then cut those pieces in half, giving you 4 3 inch squares. Cut the squares on the diagonal to make 8 triangles. Place the scones on an ungreased cookies sheet (I like to put down a piece of parchment paper because I have really old baking sheets). Brush the tops with a little more coconut milk and bake for 15-20 minutes until golden brown.

Let cool slightly and then enjoy with vegan butter or jam, or just as they are. You can also let them cool completely and drizzle with a simple glaze, by whisking together a couple tablespoons of lemon juice with powder sugar until you get a consistency you like.



  1. I have tried making these scones two mornings in a row now! The first time i dumped a whole can of coconut milk not realizing it was a 14 oz can! stupid I know! very frustrating. there was no way I was rolling that heap of mush on the counter. Morning number 2 I measured the milk 1 cup. and the dough was still very wet not anything I could put on counter to cut? Please help me figure out what I’m doing wrong! The fat was on top and the milk was on the bottom I scraped the top off set aside and measured the milk? Please help! not starting my mornings off to good 🙁
    frustrated cook.

    • Hi Brenda,

      Sorry you’re having so much trouble! I think I know the problem: separating the fat on top from from the liquid below. Shake the can before opening it and then measure out 1 cup. You want the liquid to be quite thick, like heavy cream, for these babies.

      Hope that helps! Let me know 🙂


  2. I’m going to try and make these early next week when I have a couple girlfriends over for tea. I’m wondering, have you ever tried baking them as a single round and then cutting into triangles afterwards? Thanks in advance!

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