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Really Good Blueberry-Lemon Scones

What you need: 

1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
2 teaspoons baking powder
1 teaspoon salt
1/2 cup turbinado sugar + more for sprinkling
1/2 cup vegan margarine
zest of 1 lemon
1/2 cup fresh or frozen blueberries
1/2 cup nondairy milk + more for brushing tops (I use soy)

What you do: 

1. Preheat oven to 400 degrees F. Spray cookie sheet lightly with oil or vegan cooking spray. Combine flour, baking soda, baking powder and salt. Mix well to distribute ingredients evenly.
2. Add sugar, margarine, zest, blueberries and milk; stir until everything is mixed. Divide dough into 6 round pieces and place onto cookie sheet, flattening them a bit.
3. Brush milk on tops of scones and sprinkle with sugar. Bake for about 13-15 minutes, or until scones are a little brown on top. Enjoy!

Preparation Time: 
20 min
Cooking Time: 
Recipe Category: 


These scones were delicious! I used both blueberries and pomegranite, 6 instead of 8 scones, and they turned out wonderful. Thanks for the great recipe :)


These came out really yummy! I  also subbed oil for earth balance and I used lemon juice instead of lemon zest--they baked up like muffins...but still tasted great! I'll probably make these again and up the flour content to stiffen the dough for a more scone-like out come :)


I think next time I'll add 1/2 the soy milk and 1/2 the salt.  Probably put smaller spoonfuls on the tray too!  They did spread out and crumble a bit, but this ended up being a fantastic excuse for eating the mess-ups!  Thanks for the good recipe!


My scones didn't rise much and melted into a giant sheet of scone which I proceeded to cut into bars. They're pretty good but kind of cakey. What did I do wrong?  :-\

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