Dairy Free Lemon Blueberry Scones

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Blueberry and Lemon Scones are a delightful combination of sweet blueberries and tangy lemon zest, creating a perfect balance of flavors in a tender, flaky scone. This dairy-free version uses oat milk, making it suitable for those avoiding dairy.

Table of Contents

• What Youll Need to Make Blueberry Scones
• How To Make Lemon Blueberry Scones
• Tips for Perfect Blueberry and Lemon Scones
• Variations and Serving Suggestions
• Other Scones Recipes You’ll Love
• Recipe Recap
• Frequently Asked Questions
• Connect with Me

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.

What Youll Need to Make Blueberry Scones

• 2 ¾ cups all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ½ cup granulated sugar
• ½ cup cold dairy-free plant butter or cold butter, cut into small pieces
• 1 egg, at room temperature
• ½ cup almond milk (or any preferred dairy-free milk)
• 1 tablespoon vanilla extract
• 2 tablespoons fresh lemon zest
• 1 ½ cups fresh blueberries (or frozen blueberries)
• 2 tablespoons milk for wash

For the Lemon Glaze (Optional)

• 1 cup powdered sugar
• 2 tablespoons fresh lemon juice

How To Make Lemon Blueberry Scones

Preheat and Prep

1. Preheat Oven: Preheat your oven to 400°F (200°C).
2. Prepare Baking Sheet: Line a baking sheet with parchment paper or a silicone baking mat.

Mixing the Dough

3. Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and granulated sugar.
4. Cut in Butter: Add the cold butter pieces to the flour mixture. Using a pastry cutter or your fingers, cut the butter into the dry ingredients until the mixture resembles coarse crumbs.
5. Wet Ingredients: In a separate bowl, whisk together the egg, almond milk, vanilla extract, and lemon zest.
6. Combine: Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Gently fold in the blueberries.

Shaping and Baking

7. Shape Dough: Turn the dough out onto a lightly floured surface and gently knead it a few times. Shape the dough into a disc about 1 inch thick.
8. Cut Scones: Cut the disc into 8 wedges and place them on the prepared baking sheet.
9. Milk Wash: Brush the tops of the scones with the additional 2 tablespoons of milk.
10. Bake: Bake for 18-20 minutes, or until the scones are golden brown.

Lemon Glaze (Optional)

11. Prepare Glaze: In a small bowl, whisk together the powdered sugar and fresh lemon juice until smooth.
12. Glaze Scones: Drizzle the glaze over the cooled scones for an extra burst of lemon flavor.

Suggested: How to Properly Freeze Scones for Later

Tips for Perfect Blueberry and Lemon Scones

• Cold Butter: Ensure the butter is very cold to create flaky layers in the scones.
• Gentle Mixing: Avoid overmixing the dough to keep the scones tender.
• Fresh vs. Frozen Blueberries: Both work well, but if using frozen blueberries, add them frozen. If thawed and soft, they will break easily, create excess moisture and the color will bleed into the dough.

Variations and Serving Suggestions

• Gluten-Free Option: Substitute the all-purpose flour with a gluten-free flour blend to make these scones gluten-free.
• Serving: Enjoy these scones warm, paired with a cup of tea or coffee. They also make a great addition to brunch spreads.

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

Recipe Recap

These Blueberry and Lemon Scones are a delightful, dairy-free treat that everyone will love. The combination of fresh blueberries and lemon zest creates a burst of flavor in every bite. Whether you’re an experienced baker or a beginner, this recipe is straightforward and yields delicious results every time.

If you try this recipe, please leave a comment below and let me know how it turned out. Your feedback is invaluable and helps me create even better recipes for you.

Frequently Asked Questions

Can I use regular milk instead of almond milk?

Yes, you can use any milk you prefer. Regular milk, oat milk, or soy milk all work well in this recipe.

How do I store the scones?

Store the cooled scones in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.

Can I freeze the scones?

Yes, you can freeze the scones. Wrap them tightly in plastic wrap and then in aluminum foil. They will keep in the freezer for up to 3 months.

What can I substitute for the egg?

You can use a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) as an egg substitute.