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Vegan Blackberry Scones featured image

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!
5 from 5 votes
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Course: Breakfast, Brunch, Dessert
Cuisine: English
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 8
Calories: 349kcal

Ingredients

For the Lemon Glaze

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

Serving: 1 scone | Calories: 349kcal | Carbohydrates: 51.8g | Protein: 3.6g | Fat: 14.1g | Saturated Fat: 3.2g | Sodium: 329mg | Potassium: 399mg | Fiber: 4.9g | Sugar: 21.5g | Calcium: 221mg | Iron: 2mg

The nutrition information is estimated and can vary depending on brands and measurements used.

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