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Easy vegan blackberry scones up close image.

Vegan Blackberry Scones

These delicious vegan blackberry scones with lemon glaze are so moist, crumbly, and buttery! They are ready in a flash with just a few simple ingredients. Easily whip them up for breakfast or brunch for all to love!
5 from 6 votes
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Bonnie - Serene Trail

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

Ingredients

  • 2 cups all-purpose flour, (240g)
  • 1/3 cup cane sugar, (65g)
  • 2 teaspoons baking powder
  • 1 teaspoon lemon zest
  • 1/2 cup salted vegan butter, cubed, cold, (115g)
  • 3/4 cup vegan vanilla yogurt, unsweet, cold (190g)
  • 1 cup blackberries, fresh or frozen, (150g)
  • 2 tablespoons plant-based milk, for brushing

For the Lemon Glaze

Instructions

  • Preheat the oven to 400°F (200°C) and line a medium-sized baking sheet with parchment paper.
  • Combine the flour, cane sugar, baking powder, and lemon zest in a large bowl. Cut the cold butter cubes into the dry ingredients until it’s crumbly. Use a fork or pastry cutter for this.
  • Stir in the vegan yogurt just until everything is moistened. With floured hands, fold the dough together some more to make sure the ingredients are combined. Then, gently fold in the blackberries.
  • Move the scone dough to a floured surface such as a cutting board. Without overworking it, form the dough into a circular disc that's about 1 inch in height. Place the scone disc in the freezer for 10 minutes.
  • Remove the dough from the freezer. Slice it into 8 wedges and place them an inch apart on the baking sheet. Brush the tops with plant-based milk. Bake the scones on the top rack for 20-25 minutes. Start checking on them after 15 minutes 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.

Video

Notes

Add ½ tsp of salt to the dry ingredients if your butter is not already salted. 
Add ½ tsp 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 nutritional information provided is an estimate from third-party calculations.

Did you make this recipe?I'd love to hear what you think! Drop a comment below or share it on Instagram and tag me @serene.trail.