Sugar-Free & Vegan Lemon-Blueberry Scones
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.
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!