These scones are so dang tasty; you’ll probably eat one so fast without even realizing it. That happens to me every time I make a batch and have my first one. I’m like… where did it go!? Oh, right, I devoured it like there was no tomorrow. Dramatic? Maybe. The truth? Unfortunately, yes. With that being said, clearly, you should make these vegan blueberry citrus scones ASAP!
Quick and Easy
I am happy to say that, yet again, this is a relatively quick and easy recipe to make! I wouldn’t say the ingredients are anything out of the ordinary, and you do not need to have any crazy kitchen skills. The word ‘scones’ may sound intimidating, but I promise you this recipe isn’t. The only “weird” ingredient in these scones is flax meal. This is simply ground up flax seeds, which can be found at nearly any grocery store nowadays! I mix the flax meal with water to create a flax egg. This sounds weird, I know, but it’s a fantastic cruelty-free binder for these scones.
Basic Kitchen Techniques
The methods to make these scones are pretty simple. First, I mix the dry ingredients and cut coconut oil in by rubbing everything in between the palm of my hands. Then I toss in blueberries and lemon zest and stir in coconut milk and the flax egg to create a dough. Next, I form the dough into a thick disc, chill it, and cut it into triangles. Then I brush them with more coconut milk, sprinkle them heavily with sugar, and bake them to a beautiful, light golden brown color. Seeeeee. Easy-peasy!
Also, don’t forget to read my “tiparooskis” section of this post, located below the recipe. I share my top tips to help you achieve recipe perfection and a couple of substitute suggestions!
Want another sweet treat recipe!? Check out my Better Than Sex Vegan S’mores Chocolate Chip Cookies. The title expresses it all, but damn, I want to emphasize that they are DELICIOUS.
If you make these vegan blueberry citrus scones, don’t forget to post a picture to Instagram, tag me @chefsummerstorm, and #gardengrub so I can see your recreation!
Easy Homemade Vegan Blueberry Citrus Scones
- 1 tbsp flax meal
- 3 tbsp water
- 1 1/2 cups all-purpose flour
- 1 cup old fashioned oats
- 1/2 cups organic cane sugar, plus more for sprinkling on top of the scones
- 2 tbsp organic brown sugar
- 1 tbsp baking powder
- 1/4 tsp kosher salt
- 1/4 cup coconut oil (Make sure it is in the solid form, not the liquid form.)
- Zest of 2 lemons
- 1 1/4 cups frozen blueberries, thawed
- 1/3 cup full fat, unsweetened, canned coconut milk (Whisk the mixture inside the can extremely well and then measure out the 1/3 cup.) You will also need more for brushing on top of the scones.
- In a ramekin, stir the flax meal and water together. Let rest for 10 minutes. This mix creates a flax "egg."
- Into a large bowl, combine the flour, oats, sugars, baking powder, and salt. Stir well.
- "Cut" the coconut oil in with your hands by pressing the oil into the dry mix. Press everything between the palms of your hands and up your fingers. The result should have no large clumps of coconut oil.
- Add in the lemon zest and blueberries. Stir well to combine evenly.
- Stir the flax egg and coconut milk together. Add that mixture into the large bowl of the other ingredients. Then stir them with a wooden spoon to almost create a dough.
- Now, go in with your hands and finish mixing/kneading it until there is no visible dry mix.
- Heavily flour the countertop and dump the dough mix on top. Shape it into a 1-inch thick disc that is about 8 inches in circumference.
- Lay the disc on a parchment paper-lined baking sheet, cover it in plastic wrap, and pop it into the freezer to chill for 1 hour.
- Preheat the oven to 400 degrees Fahrenheit.
- Lightly flour the countertop. Cut the dough disc in half, and then cut the halves in half, and then cut each piece in half, giving you 8 triangle-like shaped scones.
- Use a bench scraper to lift each scone, dust off any excess flour hanging on underneath them, and place them on parchment-lined baking sheets at least 1 inch apart from each other.
- Brush the tops of each scone with coconut milk and heavily sprinkle sugar on top. *I sprinkle about 1 tsp of sugar onto each scone. Try your best to avoid sprinkling any sugar on the actual sheet pan; otherwise, it may burn.
- Finally, bake the scones on the middle rack for 22 minutes, rotating the pan half-way through. *You may be able to only fit one sheet pan in the oven at a time, and if so, keep the other pan of scones in the freezer until ready to be baked.
Welcome to my tip section of the blueberry citrus scones recipe! Here I provide my top tips to help you perfect the recipe. Sometimes, I also give substitute suggestions that I think you may find helpful.
- Play around with the citrus zest. After all, I did name these blueberry citrus scones. My go-to is always lemon because it’s classic, but I have used orange zest several times, and it’s delicious, too. But, I think even grapefruit zest could be delicious!
- Ditch the zest altogether. Then you’ll have straight-up blueberry scones. If you opt to do so, I recommend adding in another 1/4 cup of blueberries.
- Store these in the refrigerator for the most extended shelf life. Once they’ve cooled down to room temperature, I will store them in an airtight container, between parchment paper layers, and hold them in the refrigerator. Otherwise, they will turn soft. I think that these taste amazing cold. However, if you would like to eat one warm, sprinkle a pinch of sugar on top to freshen it up. Then reheat it in the oven set to 350 degrees Fahrenheit until warm throughout.
- Do you want these to look a bit less rustic and more uniform? After cutting the dough disc into triangles, I will pop them back into the freezer until they’re nearly completely frozen. This will prevent the scones from losing their triangle shape as much, and they will stand a bit taller after being baked. I then bake them for about 2-4 minutes longer than the original baking time, and I always keep a closer eye on them towards the end to ensure the sugar isn’t burning.
- Mash some of the blueberries! Lately, I have been getting my hands into the dough and partially mashing about half of the blueberries. This will give the dough a beautiful, slight blue tint and more blueberry flavor throughout the whole scone. Just like with the last tiparooski, this is a personal preference and optional!