Sugar-Free and Vegan Lemon-Blueberry Scones

If you love scones but are watching your sugar intake, you will love these sugar-free and vegan, lemon blueberry scones! Made with monk fruit sweetener and almond flour, you won’t have to feel guilty about eating these deliciously tangy scones.

I don’t know about you, but I just love a freshly baked scone with my morning coffee or afternoon tea. Scones are the perfect blend of pastry and biscuit that goes great with jams or a little vegan butter. Although the tradition of eating scones is originally from the UK, American scones are very different from their English counterparts. English scones are more like American biscuits, not very sweet, usually served plain or with the simple addition of raisins or currants but not much else in terms of additional flavorings, nuts, or fruit. American scones on the other hand are sweeter and come in a multitude of flavors like maple walnut, chocolate chip, or something with fruit like this sugar-free and vegan lemon-blueberry scones recipe.

These sugar-free, vegan, lemon-blueberry scones are:

• Flakey and crispy on the outside with a moist buttery crumb on the inside
• Not too sweet with a bit of a tang from the Meyer lemon zest
• Perfect for breakfast, a snack, or to serve with afternoon tea
• Sweetened with monk fruit to make them sugar-free!

Notes on making these lemon-blueberry scones

Made, with a few pantry staples, this vegan scone recipe is simple to make and delicious without the guilt as they are sweetened with monk fruit and therefore are refined sugar-free! As always, use as many organic ingredients as possible, and feel free to substitute the fresh blueberries for raspberries, dried cranberries, raisins, currants, or cut-up dried apricots. Frozen blueberries and raspberries also work well! If using dried fruit, you should soak them in warm water to rehydrate them before adding to the batter.

Because we will be using the zest or peel of the Meyer lemon in this recipe, make sure you buy organic Meyer lemons which are in season right now and can be found in abundance at Trader Joe’s and Whole Foods if you live in California. I also love using my favorite zester to get a fine zest that easily incorporates into the batter.

If you’re unfamiliar with monk fruit sweetener, it is a small round fruit called luo han go which is often grown in Southeast Asia. The sweetener is made by crushing the monk fruit after the skin and seeds are removed to collect the juice which is then dehydrated into a powder. This sweetener is a natural, zero-calorie sweetener high in antioxidants and anti-inflammatory properties thanks to the antioxidant called mogrosides, the main component of monk fruit sweetener. This sweetener does not raise blood sugar levels so it is a great sugar alternative for diabetics and has been approved by the FDA to be used as a sweetener since 2010.

I love using Miyoko’s vegan butter for all of my vegan cooking and baking needs. I know in California, they sell Miyoko’s in packs of 2 at Costco which is where I stock up on my vegan butter. You can also get it at Whole Foods and Trader Joe’s used to stock this butter but they have now replaced it with their own brand of vegan butter which I have yet to try.

When incorporating the butter into the flour mixture, make sure the butter is cold. I love using a pastry cutter like this one to cut the butter into the flour mixture, but you can also use two forks, your fingers, or even a food processor as long as you don’t over-mix the batter which will lead to tough and dense scones.

As I stated before, after incorporating the butter into the flour mixture and when you pour your soy milk, lemon juice, and vanilla mixture into the flour mixture, just mix gently until it comes together into a rough dough. Do not over-mix! Once you get a rough dough, gently fold in the blueberries or fruit of your juice being careful not to crush the fruit.

I like using a bowl scraper to scrape the dough out onto my wood-cutting board lined with floured parchment paper. Once you have your dough onto a flat surface, gently pat the dough into a disc that is about two inches thick then cut it into eight wedges. Make sure you refrigerate the dough for about 15-20 minutes to let the butter re-harden which will give you a nice and flaky scone.

Once your scones have set in the refrigerator, brush the tops with soy milk then bake in a pre-heated 400°F oven and bake for 20-25 minutes or until golden brown. Serve right away with butter, fruit preserves, or eat them plain! They taste delicious either way.

Want a sweeter, more decadent scone and don’t mind using a bit of sugar? Make this quick lemon glaze and drizzle it over your scones and enjoy!

Meyer lemon glaze instructions:

• 1 cup powdered sugar
• 1-2 tablespoons of fresh Meyer lemon juice

Mix the powdered sugar with the lemon juice until you reach your desired consistency. Add more lemon juice for a thinner glaze and less for a thicker more opaque glaze. Add a few drops of vanilla extract if you like!

Do you love having scones with your tea? If so, you will love pairing your scones with my easy matcha latte recipe! Check it out here

Sugar-Free & Vegan Lemon-Blueberry Scones

Tamae Elizabeth

You will love these flavorful scones that are moist on the inside with a crisp and crumbly crust. Sugar-free and vegan, you won't have to feel guilty about snacking on these delicious scones bursting with fresh blueberries and a tangy Meyer lemon flavor.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 25 minutes mins

Course Breakfast, Dessert, Snack

Cuisine American

Servings 8

Calories 270 kcal

Ingredients

  

• 1 cup All-purpose flour
• 1 cup Almond flour
• 2 tbsp Lemon juice
• 1 tbsp Lemon zest Make sure you use organic lemons for the zest
• 1 tbsp Cornstarch
• 1/2 cup Monk fruit sweetener
• 1 tbsp Baking powder
• 1/2 tsp Ground cinnamon
• 8 tbsp Miyokos vegan butter (cold) or any vegan butter in stick form
• 1/3 cup Unsweetened organic soy milk
• 1.5 tsp Vanilla extract
• 1 cup Fresh organic blueberries

Instructions

 

• Sift the flour, almond flour, monk fruit sweetener, cornstarch, salt, baking powder, and cinnamon into a mixing bowl and mix the ingredients together thoroughly with a French whisk.
• In a small bowl, combine the soy milk, lemon juice, and vanilla extract. Stir and let thicken into a buttermilk consistency, set aside.
• Cut the cold vegan butter into 1/2" cubes and blend into the flour mixture using a pastry blender or your fingers until you get a crumbly mixture that resembles coarse breadcrumbs.
• Slowly pour the soy milk mixture over the flour mixture and stir gently just until the dough comes together. Do not over-mix or your scones will be tough.
• Add the blueberries and gently fold into the dough.
• Use a dough scraper to gather the dough from the bowl and place it on a floured surface. Gently shape the dough into a 2" thick disc and cut into 8 wedges.
• Chill the disc in the refrigerator for 15-20 minutes so that the butter can set.
• Preheat your oven to 400°F or 220°C
• Line your baking sheet with parchment paper and place the scones about 2 inches apart from each other.
• Bake for 20-25 minutes or until golden brown on top with crispy edges.
• Remove from the oven and let the scones rest for about 5 minutes before transferring them onto a wire cooling rack.
• When completely cooled you can drizzle a lemon glaze on top (this will make the scones not sugar-free) by combining 1 cup of powdered sugar with about 1 tablespoon of lemon juice or until you reach the desired consistency.
• Serve immediately and enjoy with vegan butter, preserves or nut butters.
• You can store the scones in a glass Tupperware container for 4-5 days in the fridge or you can freeze them for up to 1 month. Toast before serving to get the edges crispy again. Bon Appétit!

Keyword high tea, lemon-blueberry scones, pastries, scones, tea scones, vegan pastries, vegan scones