Oatmeal Lemon Blueberry Scones Vegan Recipe
These lemon blueberry scones (vegan) are light and crumbly with crisp edges and a tender, oat-filled center, finished with just the right touch of natural sweetness. Made with wholesome, plant-based ingredients, they’re hearty, nourishing, and freezer-friendly for warm-from-the-oven mornings.
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 more helpful hints, substitution ideas, cooking tips, and other delicious recipes check out my post above.
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.
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
Serving: 1gCalories: 306kcalCarbohydrates: 42gProtein: 4gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 7gTrans Fat: 2gSodium: 409mgPotassium: 173mgFiber: 4gSugar: 15gVitamin A: 3IUVitamin C: 0.3mgCalcium: 96mgIron: 2mg
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