Vegan blackberry scones with lemon glaze are just what you’ve been craving! They are moist, crumbly, and buttery with delicious blackberries scattered throughout. Such an easy way to whip up breakfast, brunch, or dessert!
I cannot get over how delicious these light and crispy blackberry scones are! They are lightly sweetened with a hint of lemon and a slight cream cheese flavor that’s simply irresistible.
This easy dairy-free scone recipe calls for blackberries, but those can easily be replaced with any other berry. Or maybe you’re in the mood for blackberry lime scones, that’s just a quick replacement too!
You’ll Love These Scones Because They Are…
- Dairy-free, vegan
- Packed full of fresh blackberries
- Customizable with berries and citrus of your choice
- Fewer than 10 ingredients, most of which are kitchen staples
- The best texture - crisp and crumbly on the outside while soft and moist on the inside
Ingredient Notes and Substitutions
Fruit - Fresh blackberries are gently folded into the scone dough, however other berries such as blueberries or strawberries can be used instead. Both the zest and juice are used from a lemon, although you can swap it out with a lime if you want.
Vegan Yogurt - Unsweetened, vanilla, vegan yogurt is a key ingredient in this scone recipe. It adds a high level of moistness with a flavor profile that perfectly complements blackberry and lemon. If your yogurt isn’t flavored with vanilla, simply add ½ teaspoon of vanilla extract. If your yogurt is sweetened, reduce the amount of cane sugar you mix in unless you want the extra sweetness.
Flour - Measure out the all-purpose flour by spooning it into your measuring cup and then scraping off the top of it so that it’s level with the rim. This is the best way to make sure you’re using an accurate amount.
Plant-Based Milk - I use oat milk, although any other type would work as well. Brushing the tops of the scones with this milk before baking them helps to achieve a gorgeous golden brown color.
Sugars - Cane sugar is mixed into the dough and powdered sugar forms the lemon glaze. These are the sugars I know and trust to be vegan:
Leaveners - Both baking powder and vegan butter work to give these scones their flaky, layered rise. Make sure the butter is cold before you use it. I also suggest you cube it or slice it to decrease the amount of time it takes to cut it into the dry ingredients. I use salted vegan butter sticks. If your butter is unsalted, you can simply add ½ teaspoon of salt to the dry ingredients.
How to Make Vegan Blackberry Scones
Here are some quick visual steps. The full recipe with exact measurements can be found within the recipe card below.
Prepare the Butter - Cube or slice the butter and place it back in the refrigerator so it stays cold. The steam from cold butter meeting a hot oven will form air pockets and softness within the scones. Keep the yogurt in the refrigerator for now as well.
Cut the Butter In - Combine the dry ingredients in a large bowl. Then cut the butter in with a fork or pastry cutter until it looks and feels crumbly. Now that the butter is added, you want to work quickly before it melts.
Fold the Yogurt In - Next, mix the yogurt in with just a few folds. You don’t want to overwork the dough because it can become firm.
Add the Blackberries - Flour your hands and fold the dough together a few times to make sure all of the ingredients are combined. Next, gently fold the blackberries in with your hands. It’s okay and expected for some of them to burst.
Chill the Scone Dough - Preheat the oven to 400°F and line a baking sheet with parchment paper. Transfer the dough over to a floured tray or smooth cutting board and form a circular disc that’s about 1-inch tall. Place it in the freezer to chill for about 10 minutes.
Bake the Scones - Remove the dough from the freezer, cut it into 8 wedges, and place them on the lined baking sheet about an inch apart. Brush the tops with plant-based milk for a golden brown color. Pop them into the oven and start checking on them after 15 minutes or so. It should take about 20-25 minutes, but we want to start watching them early in case there are scone height or oven temperature variations. Take them out as soon as they are golden brown.
Make the Lemon Glaze - While the scones are cooling, make the lemon icing by whisking together lemon juice and powdered sugar. Once the scones have cooled to room temperature, drizzle the glaze over them and enjoy!
Tips
- Keep the butter and yogurt cold until you’re ready to use them. This helps create steam pockets while baking, resulting in a tall, soft, flaky texture to the scones.
- The dough will be sticky. Try not to overwork it because that can cause the butter to melt and toughen the scones’ texture.
- Pop your blackberries into the freezer for a few minutes if they are overripe. Although some bursting of berries is expected, placing them in the freezer for 5-10 minutes before folding them into the dough can help with this.
Notes
- Salt - Add ½ teaspoon of salt to the dry dough ingredients if your butter is not already salted.
- Vanilla - Add ½ teaspoon of vanilla if your vegan yogurt does not already have this flavor added.
- Use less cane sugar if your yogurt is already sweetened.
Recipe Variation Ideas
- Replace the lemon with lime to create blackberry lime scones.
- Try this recipe with other berries such as blueberries or strawberries.
- If you’d prefer to skip the lemon icing, you can sprinkle turbinado sugar over the scones before baking them. Or simply leave off any sweet toppings if you’d rather a treat that isn’t as sweet.
Frequently Asked Questions
Yes! There are two options for making these scones ahead of time. Either fully bake them and store them in the refrigerator or freezer until you’re ready to heat them up. The second option is to refrigerate or freeze individual uncooked wedges in a sealed container. If frozen, thaw them in the refrigerator overnight before baking them in the oven as listed within the recipe card.
Keep the uncooked dough in a sealed container in the refrigerator for 3 days or the freezer for 2 months. If baked, store them at room temperature for 2 days, the refrigerator for 5 days, or the freezer for 2 months. When ready, heat baked scones in the microwave in 30-second intervals until heated through.
Related Vegan Recipes
I hope you loved these Vegan Blackberry Scones! Please leave a star rating and comment below.
Vegan Blackberry Scones
Ingredients
- 2 cups all-purpose flour
- ⅓ cup cane sugar
- 2 teaspoons baking powder
- 1 teaspoon lemon zest
- ½ cup vegan butter, salted
- ¾ cup vegan yogurt, unsweet, vanilla
- 1 cup blackberries
- 2 tablespoons plant-based milk
For the Lemon Glaze
- 2 tablespoons lemon juice
- 1 cup powdered sugar
Instructions
- Cut the vegan butter in cubes or slices. Keep them in the refrigerator along with the vegan yogurt until you’re ready to use them.
- Combine the flour, cane sugar, baking powder, and lemon zest in a large mixing bowl. Cut the cold butter cubes into the dry ingredients until it’s crumbly.
- Add the vegan yogurt to the bowl and gently fold it in just until everything is moistened. With floured hands, fold the dough together some more to make sure the ingredients are combined. Then, gently fold the blackberries into the dough.
- Move the scone dough to a flat, floured surface such as a cutting board. Without overworking it, form the dough into a circular disc that's 1-inch in height.
- Preheat the oven to 400°F. Place the scone disc in the freezer for 10 minutes and line a medium-sized baking sheet with parchment paper.
- Remove the dough from the freezer. Slice it into 8 wedges and place them 1-inch apart on the lined baking sheet. Brush the tops of the scones with the plant-based milk.
- Bake the scones on the top rack for 20-25 minutes. Start checking on them after about 15 minutes or so to prevent them from burning.
- Remove the scones from the oven when they are golden brown and place them on a cooling rack. Make the icing by whisking together the lemon juice and powdered sugar. Drizzle it over the scones once they have cooled down and enjoy!
Video
Notes
- Salt - Add ½ teaspoon of salt to the dry dough ingredients if your butter is not already salted.
- Vanilla - Add ½ teaspoon of vanilla if your vegan yogurt does not already have this flavor added.
- Use less cane sugar if your yogurt is already sweetened.
Tips
- Keep the butter and yogurt cold until you’re ready to use them. This helps create steam pockets while baking, resulting in a tall, soft, flaky texture to the scones.
- The dough will be sticky. Try not to overwork it because that can cause the butter to melt and toughen the scones’ texture.
- Pop your blackberries into the freezer for a few minutes if they are overripe. Although some bursting of berries is expected, placing them in the freezer for 5-10 minutes before folding them into the dough can help with this.
- If you’d prefer to skip the lemon icing, you can sprinkle turbinado sugar over the scones before baking them. Or simply leave off any sweet toppings if you’d rather a treat that isn’t as sweet.
Nutrition
The nutrition information is estimated and can vary depending on brands and measurements used.
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