Oatmeal lemon blueberry scones are a cozy, wholesome vegan bake made with hearty oats, bright lemon zest, and naturally sweet dried blueberries-perfect for lazy mornings, meal prep, or anytime you want a bakery-style treat that actually feels good to eat.
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Recipe backstory.
After a trip to Scotland, I became obsessed with traditional oat scones-their rustic texture, simple ingredients, and satisfying heartiness. Once I started baking them at home, I couldn't stop thinking about how well oats pair with naturally sweet fruit. Lemon and blueberries felt like a natural fit, adding brightness and balance to the oats. These oatmeal lemon blueberry scones are my plant-based take on that inspiration: cozy, nourishing, and just sweet enough.
xoxo Kori
Vegan lemon blueberry scones are a must-make.
If you're looking for a healthier baked good that still delivers on texture and flavor, these oatmeal lemon blueberry scones deserve a spot in your kitchen.
✔️ Naturally sweetened. No refined sugars, just the natural magic of dates.
✔️ Hearty & wholesome. Made with oats and whole grains for a satisfying, nutrient-packed bite.
✔️ Perfectly crumbly. Crisp, golden edges with a soft, tender interior.
✔️ Great for meal prep. Bake a batch and enjoy throughout the week - or freeze for later.
These are hands-down my favorite kind of scone-crumbly, rustic, lightly sweet, and you'd never guess they're completely vegan.
Let's talk texture and flavor.
You take your first bite and hit those golden, lightly crisp edges before sinking into a soft, oat-filled center. Bright lemon zest cuts through the richness, while dried blueberries add concentrated pops of sweetness. The oats bring a subtle nuttiness that makes these lemon blueberry scones (vegan) feel hearty without being heavy - cozy, balanced, and deeply satisfying.
What you'll need.
Here's what you're going to need to make oatmeal lemon blueberry scones:
- All-purpose flour: Provides structure while keeping the scones tender.
- Whole wheat flour: Adds nuttiness, fiber, and a heartier texture.
- Baking powder + baking soda: Work together to give the scones lift.
- Salt: Balances sweetness and enhances the lemon flavor.
- Cinnamon: Adds warmth without overpowering the citrus.
- Granulated sugar (raw or regular): Lightly sweetens the dough.
- Plant-based butter (very cold): Creates flaky layers and a crumbly texture.
- Dried blueberries: Add concentrated sweetness and chew.
- Lemon zest: Brings brightness and fresh citrus flavor.
- Old-fashioned rolled oats (soaked and drained): Add heartiness and nutrition.
- Flax egg (flax meal, lemon juice, reserved oat soaking liquid): Acts as the vegan binder.
- Plant-based milk: Used for both the dough and the wash.
- Agave or maple syrup: Adds gentle sweetness to the wash.
- Extra granulated sugar: Sprinkled on top for a lightly crisp finish.
If you enjoy these oatmeal lemon blueberry scones, you'll also love my oatmeal date scones for extra cozy sweetness and my glazed pumpkin scones when you're craving warm spices and a bakery-style treat.
Customize it your way.
These oatmeal lemon blueberry scones are easy to adjust depending on what you love or have on hand.
- Swap pecans for walnuts for a slightly milder nut flavor.
- Use orange zest instead of lemon zest for a softer citrus note.
- Add 1 teaspoon vanilla extract for a warmer, bakery-style flavor.
- Drizzle with a lemon glaze or maple glaze to make them more indulgent. Make fresh lemon glaze using fresh lemon juice!
- Replace the blueberries with other naturally sweet dried fruits like raisins, apricots, cherries, sweetened dried cranberries, or dates.
- Swap dried blueberries for fresh or frozen blueberries. Frozen blueberries are easy to find year-round to make it easier.
Flexible dietary swaps.
These lemon blueberry scones vegan recipe swaps help tailor the recipe while keeping the results consistent.
- Nut-Free: Omit the nuts completely and add extra dried fruit for texture.
- Refined Sugar-Free: Use coconut sugar or raw sugar in place of regular granulated sugar.
- Soy-Free: Stick with almond milk or oat milk instead of soy milk for the wash.
- Maple-Sweetened: Use maple syrup in place of agave syrup for the wash.
How to make vegan blueberry scones.
💡Tip: These lemon blueberry scones have a few more steps than my usual recipes (it's worth it, though!)- I like to tackle them on the weekend, make a double batch, and stash some in the freezer for when those cravings hit!
For full instructions, see the printable recipe card below.
Sift & cut in butter
Sift the flours, baking powder, baking soda, salt, sugar, and cinnamon into a large bowl then cut in the butter. Refrigerate.
Soak the oats
Soak the oats in water for about 15 minutes, then strain them. Reserve the leftover milk.
Flax egg
Make the flax egg with reserved oat milk, vinegar, and flax meal. Whisk well and set aside until the flax gels.
Add the rest
Stir everything together without overworking the dough. It will be very crumbly and lose. Refrigerate.
Shape & cut
Place the dough on a lightly floured surface. Fold a couple of times then shape into a disc. Cut into 8 pieces, place on a parchment lined baking sheet then freeze until frozen or overnight.
Wash & bake
Make the wash and brush over the top of the scones, sprinkle with sugar. Bake until done.
How to enjoy them.
Oatmeal lemon blueberry scones are incredibly versatile and easy to enjoy throughout the day.
- Fresh out of the oven with a steaming mug of coffee or chai
- With a smear of almond butter for extra richness
- Crumbled over yogurt for a scone-inspired parfait
- Packed up for a road trip or afternoon snack - they travel beautifully
Kori's tips.
- Don't skip the chilling or freezing step - it helps keep the butter cold for flaky layers.
- Cold butter must be used, keep sticking the scone dough in the fridge or freezer if needed. Use fresh lemon zest - it makes the citrus pop.
- Timesaver: Make these ahead of time, store in the freezer prior to baking - then when you're ready, bake only what you need. Voila! Fresh scones.
FAQ's
Keep cooled scones in an airtight container for up to 3 days at room temp or 1 week in the fridge.
Yes! Freeze unbaked scones and bake straight from frozen for up to 4 months. You can also freeze baked ones after they have cooled.
Reheat gently in the microwave on low power for 15-30 seconds, wrapped in a paper towel, until just warmed through.
📌 Be sure to pin this pin to Pinterest for later!
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📖 The recipe.
Oatmeal Lemon Blueberry Scones Vegan Recipe
Ingredients
- 125 grams all-purpose flour (¾ cup + 2 tablespoons; I used unbleached all purpose flour, but bleached is fine)
- 60 grams whole wheat flour (⅓ cup + 1 tablespoon)
- 10 grams baking powder (2½ teaspoons)
- 2 grams baking soda (¼ teaspoon)
- 2 grams salt (¼ teaspoon)
- 2 grams cinnamon (1 teaspoon)
- 54 grams granulated sugar (¼ cup; I used raw cane sugar but regular is fine)
- 130 grams very cold vegan butter (9½ tablespoons) use unsalted if possible; store-bought plant-based butter or my recipe (see link) may be used)
- 100 grams dried blueberries (¾ cup)
- 2 grams lemon zest (1 teaspoon)
- 80 grams old fashioned oats (before soaking) (¾ cup)
- 7 grams flax meal (1 tablespoon)
- 2 grams apple cider vinegar (½ teaspoon)
- 50 grams reserved oat milk (¼ cup)
Wash
- 20 grams milk of choice (1½ tablespoons)
- 10 grams agave or maple syrup (½ tablespoon)
- Granulated sugar for sprinkling
Instructions
Sift the dry ingredients, then cut in the butter. Refrigerate dough.
- Sift the flours, baking powder, baking salt, sugar, and cinnamon into a large bowl.
- Cut the butter into the flour using clean dry hands, pinching the pieces of butter into the flour until about pea-sized (a pastry cutter could be used to achieve this as well). The butter should remain cold and hold some of its shape. Stick the bowl into the fridge while you wait for the oats to soak (in next step).
Soak the oats, then strain and reserve the liquid.
- Add the oats to a small bowl then cover with just enough water to cover them. Let soak for about 15 minutes.
- In a strainer, push the oats with a rubber spatula to remove as much liquid as possible. Reserve the liquid oat milk that is left over.
Make the flax egg.
- In a small bowl, whisk together the reserved oat milk, flax meal, and lemon juice. Stir well and set aside until the flax gels, about 5 minutes.
Finish the dough.
- To the dry ingredients, toss in the dried blueberries, lemon zest, the oat milk flax egg, and the soaked oats. Toss to combine without overworking the dough - it will be very crumbly and lose, and that is what you want. Chill, and let rest for 15 minutes. The dough should hold together if you squeeze it with your hand, but should not be too wet. If it is too dry, add a teensy bit of water a little at a time.
Shape the scones.
- Line a baking sheet with parchment paper or a silpat.
- Put the very crumbly dough on the lined sheet pan. Start pressing the mixture together, then fold the dough two times using a little flour on your hands if it feels sticky. The trick is to not overwork the dough and keep it crumbly but have it hold together enough to shape it into a disc and cut it.
- Form the mixture into a ball then flatten into a 1½" disc, about 7 inches in diameter. Using a sharp knife, but into eight wedges, place onto the lined baking sheet.
Freeze them.
- Freeze until frozen (a few hours) or overnight.
Wash and bake.
- When ready to bake, move the rack to the top third of the oven and preheat to 375℉.
- In a small bowl mix together the milk of choice and agave. Brush the wash onto the top of the scones and sprinkle the top generously with sugar.
- Bake for 30 to 40 minutes. You can tell when these are done when you can start to smell them and you can carefully lift a scone off of the pan without it separating. If it starts to separate it is not done. If it lifts off the pan and holds together it's done.
Kori's Tips
For best accuracy, this recipe was originally developed in grams, though cup measurements work just fine. Keep the butter very cold—return it to the fridge or freezer as needed while working. Bake the scones in the top third of the oven for even browning. These are baked from frozen, making them ideal for meal prep; store frozen scones in an airtight container for up to 4 months. To check doneness, gently lift a scone—if it holds together, it’s ready. OPTIONAL LEMON GLAZE:
For a simple glaze, whisk together 1 cup powdered sugar, 1 tablespoon lemon juice, and 1 teaspoon lemon zest. Add milk of choice a little at a time until you reach your desired drizzleable consistency. VARIATIONS:
This recipe relies on minimal sugar and the natural sweetness of dried fruit. Use sweeter options like raisins, apricots, dried blueberries, sweet cherries, or sweetened dried cranberries. SERVING SUGGESTIONS:
Serve warm with vegan butter and your favorite jam.
Nutrition
© 2025 Seeking Good Eats™
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