We’ve been crushing on baked goods lately, and these gluten-free Blueberry, Lemon & Lavender Scones are the perfect breakfast treat. If you need perfectly tender and delicious scones, look no further – you’ve found them! Also, these scones are not just delicious – they’re also vegan and gluten-free!
What is a Scone?
The answer to this question depends on who you ask. The original scones are a single-serving cake invented in Britain. They are light and fluffy, without much fat or sugar. That’s because people enjoy them with lashings of butter, cream, and jam!
In contrast, this recipe makes an “American” style scone. American scones have more fat (usually a lot more). They’re also sweeter and have plenty of mix-ins, like fruit, nuts and even chocolate chips. In this way, American scones are more of a “stand-alone” treat.
However, there is no bias here. We love both kinds as long as they’re made with vegan ingredients!
Tips for Baking Vegan + Gluten-Free Scones
We know that gluten-free baked goods (that aren’t as hard as a rock) can be difficult to make. However, there is a solution! To get that pillowy texture in these blueberry scones, seek out a good quality gluten-free flour. You can also combine this with xanthan gum (which mimics the elasticity and texture of gluten) to achieve a nice soft dough. However, not all people react well to xantham gum, so use your judgment.
In terms of vegan baking, the main ingredients to replace are eggs and dairy. Firstly, we use chia “eggs” as the binding agent in the dough. This is a versatile egg-replacement that works in all kinds of recipes. Secondly, we use neutral-tasting plant milk (almond milk is good in this recipe), and a vegan butter substitute (we like Vegan Buttery Sticks from Earth Balance).
Lemon, Lavender, Blueberry – Scone Superstars!
Let me explain the concept for these blueberry, lemon and lavender scones. When you bite into one, you’ll notice they are pillowy, with bursting berries. There’s also a zing of lemon and a slight hint of lavender. Finally, there’s a little sugar hit from the lemon glaze. Yum!
Bursting Berries + Zesty Lemon
To get that beautiful berry burst, we recommend fresh blueberries. Frozen berries will taste just as good, but you won’t get that lovely ‘pop’ when you take a bite. For the lemon zest, use super fresh lemons… older ones lose a bit of that delightful zingy zesty-ness.
Lavender is a beautiful flower that pairs well with blueberries, but be sure to purchase the culinary type for these scones. Culinary lavender is sweeter and sold for use in cooking. In contrast, manufacturers spray decorative lavender with all sorts of things to retain color, etc. You’ll find culinary lavender at specialty stores and online.
The last word on lavender – don’t go crazy with it! The recipe calls for one teaspoon. Be careful not to add more, because you may regret it. In fact, too much lavender makes food taste like soap or perfume. If you want more of that lavender taste, garnish your scones with a little sprinkle before serving.
How to Make Great Scones
Obviously, the instructions for cooking these treats are in the recipe. However, we’d like to share a few scone-baking tips to help you make them perfect (these tips are inspired by The Kitchn).
- Make sure all your ingredients are cold. This means they’ve come straight from the fridge. This stops the vegan butter from melting before the baking process starts. The fats need to melt during the bake to ensure flaky pastry.
- Don’t overmix the dough. You should only mix the ingredients until the dough comes together in your hands. Too much mixing will make your scones tough instead of flaky.
- Chill the dough again before you bake it. This serves the same purpose as using cold ingredients.
Can Scones be Made Ahead or Frozen?
Scones are always best when freshly baked, so we don’t recommend cooking them in advance. However, you can do some of the work ahead of time. The trick is to do everything except the baking. You can prepare the dough and shape the scones in advance. However, stop there and either:
- Place your blueberry scones on a baking tray, seal, and leave in the fridge for the next day.
- Or instead, put the raw scones into the freezer for up to 3 months. Wrap the scones in foil individually, or freeze the whole batch in a baking tray. You won’t need to thaw them, just put the scones directly in the oven.
We’re looking forward to hearing what you think of our Blueberry Scone recipe! If you try them, let us know what you think with a comment and rating! Every bit of feedback helps make the Plant Riot even better!Print
Blueberry Scones with Lemon + Lavender
Delicious blueberry scones laced with Lemon and lavender Scones. This easy scone recipe is vegan, gluten-free, and has no refined sugar!
- Prep Time: 20 minutes
- Cook Time: 15 to 20 minutes
- Total Time: 35 to 40 minutes
- Yield: 8 scones 1x
- 2 flax eggs (made using 2 tablespoons of ground flax seeds mixed with six tablespoons of water)
- 1 3/4 cup gluten-free baking flour + more for dusting
- 1/3 cup organic raw sugar
- 2 teaspoons baking powder
- 2 teaspoons xanthan gum (optional)
- 1 teaspoon culinary lavender (if you’re not a fan of lavender, feel free to leave out!)
- Pinch of salt
- 1 stick (4oz / 113 grams) cold vegan butter, chopped
- 2 tablespoons almond milk (or plant milk of choice)
- 1 teaspoon vanilla extract
- Zest of one lemon
- 2 tablespoons lemon juice
- 3/4 cup fresh blueberries
- 1/4 cup organic powdered sugar
- 1/2 tablespoon lemon juice
- 1/4 to 1/2 teaspoon culinary lavender
- Preheat the oven to 400F/205C and line a baking tray with parchment paper.
- Prepare flax eggs by mixing together ground chia seeds with 6 tablespoons of water. Allow to thicken for five minutes.
- Place flour, sugar, baking powder, xanthan gum (if using), culinary lavender and salt into a large bowl, stir to combine.
- Add cold vegan butter and work into the flour mixture using your fingers until the mixture looks like bread crumbs. Add chia eggs, almond milk, vanilla extract, lemon zest and lemon juice, stir to combine.
- Fold in lavender and blueberries then turn dough out onto a flour dusted surface. Bring dough together into a circle shape, about 1 inch / 2.5cms thick (if the dough is sticky, dust with a little gluten free flour). Cut the dough circle into eight wedges (like cutting a pizza) and transfer wedges to prepared baking tray.
- Bake for 15 to 20 minutes or until a wooden skewer inserted into the scone comes out clean. Allow to rest for 10 minutes.
- While the scones are baking, prepare the lemon icing. Sift powdered sugar into a small bowl, add lemon juice and whisk until well combined. Once scones are baked and have cooled for around 20 minutes, drizzle lemon icing over warm scones and if desired, sprinkle with a little extra culinary lavender.
- Nutritional information is to be used as a guide only as calories and nutrition vary between products and brands worldwide.
Keywords: blueberry scones, blueberry lemon scones, gluten-free scones, vegan scones, The Plant Riot
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