Blueberry Lemon Scones are crunchy on the outside, flaky on the inside, and use no butter or oil! This one-bowl spring recipe is perfect for breakfast, brunch, or a snack. Soy Free Nut Free Gluten Free Option. A low-fat option.
These are super refreshing buns that come together in just one bowl. We use some chilled coconut cream to add a flaky texture. They are perfectly flaky without using butter or oil, but if you want to add some, you can go ahead and add some to the batter, for extra buttery, extra flaky scones.
To make them lower fat, check out my low fat ones Apple Cinnamon Rollswhich also do not contain oil. Follow the process for the wet ingredients from there.
Change the berries to use seasonal berries of your choice. Make orange cranberry or another combination. Add some poppy seeds for Lemon Poppy Seed Muffins!
No matter which option you choose, Lemon Blueberry Scones will be your new favorite breakfast, brunch or snack. They are so easy to make, perfect for spring or any season, vibrant and delicious! Drizzle with your favorite frosting!
Why You’ll Love Blueberry Lemon Muffins
- flaky, buttery buns with no added butter or oil!
- tangy lemon and sweet blueberries in a crunchy, flaky bun
- the garnish adds even more zesty, lemony flavor
- one bowl, butter-free recipe
- easily made gluten free, soy free, nut free and even low fat!
Prevent your screen from dimming
First make the buns.
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Preheat oven to 425° F (218° C) and line a baking sheet with parchment paper.
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In a large bowl, add all the dry ingredients and mix very well. Then add the coconut cream, vanilla and maple syrup and press and mix into the batter. It will take two minutes or more for the coconut cream to start to incorporate into the batter. If the mixture is still too dry and won’t come together, add a tablespoon of coconut milk. (Not the coconut cream, add some coconut milk) Try to mix and make a dough. You may need an additional 1-2 tablespoons of coconut milk to mix the batter.
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Once the dough comes together, add the blueberries and continue to bring the dough together. You don’t want a really smooth dough, so don’t overwork the dough. Then just fold it over on itself to get the blueberries inside the dough. Even distribution is not required.
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Then shape the dough into a 1-inch-thick disk and use a pizza cutter or knife to cut into the bun shape you like. You can also use a cookie cutter to make round buns if you like.
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Place the buns on a parchment-lined baking sheet. (optionally brush the buns with a teaspoon of maple syrup if you want them to be very golden on top). Bake for 17 to 18 minutes, then tap the top of the middle bun to see if it sounds hollow. If it doesn’t, let it continue to bake for about 2 more minutes, then remove the buns from the oven.
During this time, make the garnish of your choice.
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In a bowl, add all the topping ingredients, except the lemon zest, and mix until smooth. Depending on your cream cheese or yogurt, you may need to add a few drops of water if it’s too thick to pour.
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Top the warm buns with this drizzle and then sprinkle with lemon zest as well. Serve plain or with a little vegan butter.
Topping: Instead of the optional topping above, you can also use any other vegan cream cheese topping or just plain frosting of your choice to top the scones.
No nutsskip the almond flour and use more all-purpose flour. Also, be sure to use non-dairy milk and nut-free yogurt. Add 1 to 2 tablespoons of vegan butter to the nut-free muffins when you add the wet ingredients to get that flaky texture.
To make gluten-free blueberry lemon muffins, use a mixture of 1 cup almond flour, 3/4 cup oat flour, and 1/2 cup potato starch. Mix very well and use 1 3/4 cups of this mixture instead of the all-purpose flour.
To make them soy-free, use non-dairy milk and soy-free yogurt.
To make them lower fat, check out my low fat ones Apple Cinnamon Rolls
Calories: 285kcal, Carbohydrates: 52g, Protein: 4g, fats: 7g, Saturated Fats: 4g, sodium: 196mg, potassium: 150mg, Fibers: 2g, sugar: 28g, Vitamin A: 8IU, Vitamin C: 3mg, calcium: 64mg, Iron: 2mg
The nutritional information is calculated automatically, so it should only be used as an estimate.
Ingredients and substitutes
- Flours – You are using a mixture of all purpose and almond flour. If you’re making a nut-free version, omit the almond flour and use more all-purpose flour plus 1 to 2 tablespoons of vegan butter to regain the flakiness you lose from omitting the almond flour.
- baking powder, baking soda and salt – To condition the dough.
- sugar – for sweetness.
- lemon zest – Adds a zesty, lemony flavor to scones and toppings.
- coconut cream – Coconut cream is the thick, white part that comes out when you refrigerate a can of whole coconut milk. The fat in the coconut cream is what allows you to get a flaky bun without added butter. If you want to make low fat, check out the wet ingredients in my low fat Apple Cinnamon Rollswhich also do not contain oil.
- vanilla extract – to taste.
- maple syrup – for moisture and flavor.
- blueberries – To add to the scones.
- non-dairy yogurt or cream cheese – For garnish of your choice. Use nut or soy free if needed.
- lemon juice – Makes the topping very lemony!
- powdered sugar – To sweeten the topping and to harden as a glaze.
💡 Tips
- The dough for muffins should be dry. You want it to just come together before you shape and cut it.
- It’s okay if the blueberries aren’t completely evenly distributed. Lemon scones are super flavorful, so you can enjoy bites that are more lemony and others that are more like blueberries.
- If you don’t want to make the topping listed, use your favorite vegan cream cheese topping or plain frosting. You can still sprinkle lemon zest for that tangy flavor!
How to make lemon blueberry muffins
First make the buns.
Preheat the oven to 425° F (218° C) and line a baking sheet with parchment paper.
In a large bowl, add all the dry ingredients and mix very well.
Then add the coconut cream, vanilla and maple syrup and press and mix into the batter. It will take two minutes or more for the coconut cream to start to incorporate into the batter. If the mixture is still too dry and won’t come together, add a tablespoon of coconut milk. Not the coconut cream, add some coconut milk and try to mix and make a dough. You may need an additional tablespoon or two of coconut milk to mix the batter.
Once the dough comes together, add the blueberries and continue to bring the dough together. You don’t want a really smooth dough, so don’t overwork the dough. Then just fold it over on itself to get the blueberries inside the dough. Even distribution is not required.
Then shape the dough into a 1-inch-thick disk and use a pizza cutter or knife to cut into the bun shape you like. You can also use a cookie cutter to make round buns if you like.
Place the buns on a parchment-lined baking sheet and, if desired, brush the buns with a teaspoon of maple syrup if you want them very golden on top. Bake for 17 to 18 minutes, then tap the top of the middle bun to see if it sounds hollow. If it doesn’t, let it continue to bake for about 2 more minutes, then remove the buns from the oven.
Meanwhile, make the topping as desired.
In a bowl, add all the topping ingredients, except the lemon zest, and mix until smooth. Depending on your cream cheese or yogurt, you may need to add a few drops of water if it’s too thick to pour.
Top the warm buns with this drizzle and then sprinkle with lemon zest as well. Serve plain or with a little vegan butter.
Frequently asked questions
For nut-free, you can skip the almond flour and use more all-purpose flour. Also, be sure to use non-dairy milk and nut-free yogurt. Add 1 to 2 tablespoons of vegan butter to the nut-free muffins when you add the wet ingredients to get that flaky texture.
To make gluten-free blueberry lemon muffins, use a mixture of 1 cup almond flour, 3/4 cup oat flour, and 1/2 cup potato starch. Mix very well and use 1 3/4 cups of this mixture instead of the all-purpose flour.
To make them soy-free, use non-dairy milk and soy-free yogurt.
I use a mix of frozen wild blueberries and fresh blueberries for the scones. Frozen fruit tends to bleed a lot of color, so you have to be careful while mixing it. You can use all fresh or all frozen fruit to make these.
