Vegan Iced Lemon Blueberry Scones

When I was 14 years old my mother entered the kitchen to find me doubled over in pain, clutching my abdomen, and crying. Cramps, she thought as she rubbed my back. Well yes, but I wasn’t having my period. I had just come from soccer practice, sweaty, thirsty and tired, and was drinking my second big glass of cold, creamy milk. So satisfying. That is, until it felt like my intestines were trying to escape from my body.

A couple of weeks, a few tests, and a doctor visit later, it turns out that the Asian genes that comprise half of me gave me lactose intolerance in addition to dark hair and dusky skin. This was devastating news to a teenager with no concept of restraint and an unholy love of pizza and cheeseburgers.

“You don’t have to give up dairy products entirely, but restrict yourself to two or three servings a week and don’t drink milk.”

Apparently, a serving of pizza is just one measly slice. My devastation did not lessen.

In time I adapted, however reluctantly. And I may have pushed the limits once in a while – okay, regularly – with a teenager’s ability to handle and forget pain. In 1978 there were no lactase enzyme supplements, vegan butters, or plant-based cheeses to make my intolerance more tolerable. These are things I now rely on regularly because a life without cheese seems bleak to me. In addition, I’ve memorized the lactose content of my favorite dairy foods, learned how and when to indulge, and I’ve added a huge repertoire of vegan baked goods to my cooking skills. Life is pain-free and sweet. And when I say sweet, I mean that literally.

These scones top my list of vegan treats. They’re sweet but not too sweet, flaky, a little crumbly, with some crispy edges, a soft interior, and popping with blueberries and lemon zest. You’d never know they were vegan and no one I’ve ever served them to recognized the difference. I make them all the time. As in, seriously, all the time. Once a week at least. Yeah, I’m a little obsessed.

Read the notes after the recipe to get some important tips, ingredient recommendations, and to understand why this works, but let’s get into it, shall we?

Ingredients

2 cups all-purpose flour

3 tbsp sugar

1 tbsp baking power

2 tsp cornstarch

1/2 tsp salt

the zest of one medium sized lemon

1/3 cup vegan butter*

1/2 cup oat milk*

1 tbsp nut or vegetable oil*

1 cup blueberries, fresh or frozen + 1 tbsp flour

2/3 cup powdered sugar

juice from one lemon

Directions

Mix the flour, sugar, baking powder, cornstarch, and salt in a large mixing bowl.

Cut the butter into the flour mixture with a pastry blender or two butter knives held together until you have large crumbs.

Mix in the milk and oil just until everything holds together and is shaggy. Do not overmix.

Place the blueberries and flour in a sealable plastic bag and shake until the berries are coated in flour. Discard any excess flour.

Create holes in your dough and add blueberries. Gently fold the dough to incorporate the berries.

Sprinkle some flour on a clean surface and turn out your dough. Sprinkle flour on top of the dough and flour your hands. Fold the dough in half and press down lightly. Turn and fold again twice more. Add a little flour to the top if it’s too sticky.

Shape the dough into a 1-inch thick circle. Do this with your hands for an authentically rustic look, or with a rolling pin.

Cut the circle into 8 triangles and place them on a baking sheet at least an inch apart.

Put the sheet in the refrigerator and let the scones chill for 30 minutes.

Preheat oven to 400 degrees Fahrenheit

While the scones are chilling and the oven preheating, make your icing by putting the powdered sugar into a bowl and adding the lemon juice. Mix until you have an icing that will drizzle from a spoon. Adjust sugar and juice as needed.

Bake the scones for 22-25 minutes depending on your oven strength. They should be golden and firm on the bottom.

Let the scones cool for about 15 minutes, then drizzle the icing on top.

Notes:

The colder your butter, the flakier your scones. I use Earth Balance and put it in the freezer 15 minutes before making the scones.

Any plant-based milk will work in this recipe, but my favorite is Chobani Plain Extra Creamy.

I use grapeseed oil because it doesn’t add flavor. Walnut oil also works really well. Canola oil or something similar is fine.

Using cornstarch and oil in this recipe helps with the lack of egg, butter, and milk. The cornstarch acts as a binder, and the oil adds back some of the fat that baked goods need.

Dredging the blueberries in flour helps to prevent them from all sinking to the bottom of the scones.

The scones will keep in an airtight container for a few days, but they’re best enjoyed the same day you bake them.

Enjoy!