Vegan Blueberry-Lemon Scones

Do you have trouble deciding what to eat for breakfast?  These vegan blueberry-lemon scones make the choice simple.  They are easy, healthy and satisfying.  Dense and bursting with flavor, they are sure to please both vegans and non-vegans alike.  I’ll have a scone please!  Maybe even two!

 

Closeup, vegan blueberry-lemon scones

 

Vegan blueberry-lemon scones make for a quick and filling breakfast.  I adapted the recipe from Run Fast Eat Slow, a wonderful cookbook for athletes written by Elyse Kopecky and Shalane Flanagan.  I adore Shalane and Elyse and their concept of nourishing the body with whole foods that you take the time to prepare.  Their original Blueberry-Lemon Scone recipe calls for butter and yogurt, but with some simple substitutions you can easily veganize them!  I made some other alterations as well, such as using maple syrup to naturally sweeten the scones, and baking them with coconut flour to maintain the idea of using healthy fats.  Everyone at the potluck loved them, no one knew they were vegan!

 

Our Run Fast East Slow potluck. I went home scone-less 🙂

 

I love how flavorful these scones are.  Blueberries are among the healthiest fruits.  They have high levels of antioxidants, and are good sources of vitamin K and manganese.  Not to mention they are sweet and delicious!  The lemon juice adds the right amount of lemon flavor without being too tart.  Both ingredients make these scones a refreshing and filling choice for breakfast.

 

 

I make the scones with coconut flour so they are also gluten-free.  Coconut flour has a light texture and produces tender baked goods, like my almond-butter-stuffed banana muffins.  It also has a surprising amount of protein- 17 grams in a cup!  Continuing with the coconut theme, I use coconut milk yogurt in the recipe too.  Coconut has nourishing fats, which (I’m learning) are so important for proper health, especially for athletes.  Among other functions, the healthy fats found in coconut help regulate inflammation, hormones and metabolism, which are keys for athletic success.  Both the flour and the yogurt create light and moist breakfast scones.

 

Some of you are thinking, “But I don’t like coconut flavor!” Have no fear!  Notice how they’re called blue-berry lemon scones?  The ingredients are mild enough that the scones have no coconut flavor.

 

 

 

 

Ok, enough drooling.  Let’s bake!

 

 Vegan Blueberry-Lemon Scones

 

First, preheat oven to 350 degrees.  Then make 2 flax eggs.  What’s a flax egg? Click here.  

 

In a large mixing bowl, whisk together the cornmeal, flour, salt, and baking powder.  Then, cut the vegan butter into cubes.  Using a pastry cutter or your fingers, work the butter into the flour mixture until it resembles pea-sized pieces of sand.  (I always use my fingers for this; I’m not fancy enough for a pastry cutter).  PRO tip: Normally, I don’t like to use vegan butter and instead use coconut oil.  However, I’ve found that coconut oil doesn’t work as well in the scone recipe as cold butter, even when it’s solid.  For me, the scones turn out too crumbly and just don’t have the same taste.  Definitely go with vegan butter.

 

Vegan butter- cut into smaller cubes (like the ones at the top)

 

After incorporating the butter. Notice the pea-sized clumps.

 

In a separate bowl, whisk together the yogurt, maple syrup, lemon juice and flax eggs.  Slowly add this to the flour mixture and stir until just combined.  Next, fold in the blueberries. The batter will be very thick and sticky.

 

After combining the wet and dry ingredients.

 

With the blueberries. Yum!

 

Here’s the fun part.  You have two options.  Option one is to turn the scone batter out onto a floured surface, shape into a circle 2 inches thick, and cut into 10 triangles.  Then place the triangles onto the parchment paper.  Option two (an in my opinion the much easier option), is to just scoop ~1/4 cup of batter into your hands, form it into a triangular-looking blob and place it on the parchment paper.  Pro tip: Make sure all your blobs are the same thickness so they bake at the same rate.

 

I always go with option two because I have zero counter space and IDGAF how pretty the final blueberry-lemon scones look like.  They taste the same whether they are in nice, uniform triangular slices, or in hefty, deformed blobs that kind of resembles triangles, but really looks like kindergartener’s artwork.

 

My blobs, waiting anxiously to turn into blueberry-lemon scones

 

See?  Still pretty.  Bake the scones for 30-35 minutes at 350 degrees, or until the tops are firm and the edges are slightly browned.  Remove and let cool on a rack.  Remove and attempt to let them cool, but in reality eat one.  It’s a warm, delicious, fragrant, slightly sweet scone after all,  you’re only human.

 

The final result! Vegan blueberry-lemon scones! Scrum-diddily-umptious!

 

 

 

Basically, vegan blueberry-lemon scones score on multiple levels of health, flavor and simplicity. These scones work well for breakfast, weekend brunch, as a post-run snack, or even as a dessert! Scrumptious, nourishing and refreshing, make these scones part of your regular breakfast rotation.

 

If you make some, please leave your feedback below.  Don’t forget to share on social media and tag @RabbitFoodRuns or #rabbitfoodrunner

 

Buen provecho!

 

Becca

Print Recipe
Blueberry-Lemon Scone
Who doesn't love a refreshing, flavorful scone for breakfast? These blueberry-lemon scones make a hearty breakfast treat bursting with flavor. Naturally sweetened with maple syrup, blueberries and lemon, these can be enjoyed for breakfast, brunch, or even dessert! These scones are adapted from the Run Fast East Slow recipe.
Course breakfast
Prep Time 30 minutes
Cook Time 30 minutes
Servings
scones
Ingredients
  • 2 flax eggs *See my post on how to make them
  • 1 cup organic stone-ground cornmeal
  • 1 cup coconut flour *See notes for substitutions
  • 2 teaspoons baking soda
  • 1/2 teaspoon sea salt
  • 8 tablespoons vegan butter
  • 1/4 cup maple syrup *See notes for substitutions
  • 1/3 cup unsweetened coconut milk yogurt *See notes
  • 1 teaspoon vanilla extract
  • Juice from 1/2 a lemon
  • 1 cup frozen blueberries
Course breakfast
Prep Time 30 minutes
Cook Time 30 minutes
Servings
scones
Ingredients
  • 2 flax eggs *See my post on how to make them
  • 1 cup organic stone-ground cornmeal
  • 1 cup coconut flour *See notes for substitutions
  • 2 teaspoons baking soda
  • 1/2 teaspoon sea salt
  • 8 tablespoons vegan butter
  • 1/4 cup maple syrup *See notes for substitutions
  • 1/3 cup unsweetened coconut milk yogurt *See notes
  • 1 teaspoon vanilla extract
  • Juice from 1/2 a lemon
  • 1 cup frozen blueberries
Instructions
  1. Preheat oven to 350ºF
  2. Make 2 flax eggs and set aside in the refrigerator
  3. In a large mixing bowl, whisk together the cornmeal, flour, salt, and baking powder
  4. Cut the vegan butter into cubes. Using a pastry cutter or your fingers, work the butter into the flour mixture until it resembles pea-sized pieces of sand. (I always use my fingers for this; I'm not fancy enough for a pastry cutter)
  5. In a separate bowl, whisk together the yogurt, maple syrup, lemon juice and flax eggs. Slowly add this to the flour mixture and stir until just combined. The batter will be pretty sticky
  6. Fold in the blueberries
  7. Line a baking sheet with parchment paper. Scoop ~1/4 cup of batter into hands and shape into triangle. Place onto the sheet, leaving about 2 inches between each scone. ** See note
  8. Bake at 350 degrees for 30-35 minutes, or until the tops are firm and the bottom is lightly browned. Transfer to a wire rack to cool when they're done
Recipe Notes

 

  • I've also tried this recipe with buckwheat flour (decrease cooking time to 25 minutes).

 

  • The original recipe calls for 1/4 cup of coconut sugar or granulated sugar.  I prefer to naturally sweeten my foods, so I swapped out for 1/3 cup of maple syrup.  This makes the scones denser without being overbearingly sweet.

 

  • For the yogurt, I like to use unsweetened plain coconut milk yogurt.  I've also used almond and soy-based yogurt, but I've had the best results with coconut.

 

  • Once the blueberries are combined, you can also turn the batter out onto a lightly floured surface.  Roll it into a rectangle shape about 2 inches thick and then cut it into 10 triangles.  Arrange the triangles onto the baking sheet and sick in the oven.  I however, have neither the counter space nor the patience to deal with a rolling pin, so I just scoop and plop.
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