Blueberry Lemon Scones (vegan, gluten free, naturally sweetened)

Soft, nourishing, and delicious blueberry lemon scones

Blueberry and lemon is one of those food combinations that just seems to fit, especially in baked goods. I love this recipe because it makes scones that are soft and sweet, and it only takes 10 steps to complete!

These scones are also completely vegan, gluten-free, and refined white sugar-free, making them a healthy option for a tasty breakfast, snack, or dessert!


Flaxseed egg:

2 tablespoons ground flaxseed

6 tablespoons water


2 1/2 cups oat flour (gluten-free)

1/4 cup coconut sugar

1 teaspoon baking powder

1 1/2 tbsp lemon zest

1/2 cup blueberries


1 cup canned coconut milk (look for non-BPA lining)

¼ cup coconut oil (softened)


  1. Start preparing the flaxseed egg by combining the ground flaxseed and water in a small bowl. Let stand for about 4-6 minutes (or until it reaches a gel-like consistency)

  2. In a large bowl, combine your flour, baking powder, and coconut sugar

  3. Whisk in your coconut oil

  4. Add in your coconut milk and flaxseed egg, and combine

  5. Fold in your blueberries and lemon zest

  6. Allow dough to cool in the fridge for 30 minutes

  7. Once the dough is almost done cooling, preheat the oven to 350° F

  8. Place the dough onto a pan with a reusable baking sheet (or parchment paper), divide in half, and shape into two disks. Cut each of your disks into 4 pieces, or 6 for mini scones

  9. Place in the oven for 22-24 minutes

  10. Allow to cool before taking the individual scones apart, and then serve and enjoy!

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