Vegan Blackberry Scones

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 walnut or blackberry lime scones, those are just a quick replacement too!

You’ll Love These Scones Because They Are…

• Dairy-free and 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!

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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 – All-purpose flour creates a light and airy scone. Measure it 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 – Brushing the tops of the scones with any plant 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. Make sure to buy organic to ensure that they are 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 here. If your butter is unsalted, you can simply add 1/2 teaspoon of salt to the dry ingredients.

Step-By-Step Instructions

Here are some quick visual steps. Find the full recipe with exact measurements on the recipe card below.

Cube the butter and put 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.

Combine the dry ingredients in a large bowl. Then cut the butter in with a fork or pastry cutter until it feels crumbly. Now that the butter is added, you want to work quickly before it melts.

Next, mix in the yogurt with just a few folds. You don’t want to overwork the dough because it can become firm. 

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.

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.

Cut the dough into 8 wedges, and place them on the lined baking sheet about an inch apart. Brush the tops with plant-based milk. Pop them into the oven and start checking on them after 15 minutes. It should take about 20-25 minutes, but we want to start watching them early. Take them out as soon as they are golden brown.

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.

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

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