Dairy Free Lemon Blueberry Scones

These homemade blueberry scones are soft, flaky, and bursting with juicy blueberries and zesty lemon. They’re dairy-free, easy to make, and perfect for breakfast or afternoon tea.

Table of Contents

• Why I Love This Blueberry Scone Recipe
• What Youll Need to Make Blueberry Scones
• Substitutions & Variations
• Step-by-Step Directions
• How to Store Leftovers & Make Ahead
• Other Scones Recipes You’ll Love
• Final Thoughts

As a recipe developer, I love experimenting with classic recipes to make them simpler and more accessible for everyone. These Blueberry and Lemon Scones are a result of that passion, offering a dairy-free alternative that doesn’t compromise on taste or texture. Regardless of your dietary restrictions, I hope recipes like this help you fall in love with baking through simple, approachable recipes.

Why I Love This Blueberry Scone Recipe

• Dairy-free & flexible: Made with plant-based butter and almond milk, but still perfectly flaky and tender.
• Minimal ingredients, maximum flavor: Blueberries, lemon zest, and a touch of vanilla make these scones feel bright and summery.
• Beginner-friendly: Even if it’s your first time making scones, I’ll walk you through it step by step.
• Bakery-worthy results: Lightly crisp on the outside, soft and buttery inside…just like your favorite café scone.

What Youll Need to Make Blueberry Scones

• All-purpose flour (2¾ cups): The base of the dough; be sure to spoon and level.
• Baking powder + baking soda: Give your scones a tender, fluffy lift.
• Salt + granulated sugar: A perfect balance of sweet and savory.
• Cold plant-based butter (or cold unsalted butter): Frozen grated butter is a pro tip for creating flaky layers!
• Egg: Helps bind the dough and adds richness—choose local eggs if possible.
• Almond milk: Or any dairy-free milk. If you’re not dairy-free, heavy cream works well too.
• Vanilla extract + lemon zest: Flavor boosters that make this recipe sing.
• Fresh blueberries: You can use frozen blueberries, just don’t thaw them.
• Milk (for brushing): Helps get that beautiful golden finish.
• Optional glaze: Powdered sugar and fresh lemon juice for a tangy-sweet finish.

For the Lemon Glaze (Optional)

• 1 cup powdered sugar
• 2 tablespoons fresh lemon juice

Substitutions & Variations

This scone recipe is delightfully flexible:

• Use frozen blueberries if fresh ones aren’t available.
• Swap almond milk for oat milk, soy milk, or regular milk.
• Use real butter if you don’t need dairy-free.
• Add sliced almonds for a bit of crunch on top.
• Try a maple glaze instead of lemon for a cozy, fall twist.
• Mix in other berries like raspberries or blackberries for a mixed berry scone.

Step-by-Step Directions

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone baking mat.
2. Mix dry ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar.
3. Cut in butter: Use a pastry cutter or your fingers to cut cold butter into the flour mixture until it resembles coarse crumbs.
4. Combine wet ingredients: In a small bowl, whisk together the egg, almond milk, vanilla, and lemon zest.
5. Bring it all together: Add wet ingredients to dry and stir until just combined. Gently fold in the blueberries.
6. Shape the dough: On a lightly floured surface, shape dough into a 1-inch thick disc. Cut into 8 equal wedges.
7. Bake: Place wedges on the prepared baking sheet. Brush tops with milk. Bake for 18–20 minutes until golden brown.
8. Glaze (optional): Whisk lemon juice and powdered sugar in a small bowl. Drizzle over warm scones.

Lemon Glaze (Optional)

Prepare Glaze: In a small bowl, whisk together the powdered sugar and fresh lemon juice until smooth.

Glaze Scones: Drizzle the glaze over the cooled scones for an extra burst of lemon flavor.

Suggested: How to Properly Freeze Scones for Later

How to Store Leftovers & Make Ahead

• Storage: Keep scones in an airtight container at room temperature for 1–2 days, or refrigerate for up to 4 days.
• Reheat: Warm in a low oven or microwave for 10–15 seconds.
• Freeze: Freeze baked scones (unglazed) for up to 2 months. Thaw and glaze just before serving.

Other Scones Recipes You’ll Love

• Fresh Strawberry Scones
• Orange and Basil Scones
• Double Berry Scones
• Apple and White Chocolate Scones
• Bacon Cheddar and Chive Scones
• Green Onion and Smoked Gouda Scones
• Cranberry and White Chocolate Scones
• Cheddar and Caramelized Onion Scones

Final Thoughts

There’s something timeless about a good blueberry scone—flaky, fragrant, and just sweet enough. Whether you’re sipping your morning coffee, hosting brunch, or baking a weekend treat, these dairy-free lemon blueberry scones hit the spot every single time.

And remember: cooking at home should always feel joyful, not stressful. This recipe proves that with a few pantry staples and seasonal fruit, you can whip up something truly special. Don’t forget to tag me when you bake these—I love seeing your creations!