Vegan Blueberry & Lemon Scones

Vegan Blueberry & Lemon Scones

Recently, I’ve fallen in love with scones. I made them in the proper way: with butter and milk and what can I say. They were perfect. Sometimes, it’s worth going all in for the perfect baked goodie but usually, I rely on plant based milk and coconut oil for baking. I attempted to make a vegan version of my new favourite scones and I have good news: they are equally delicious! Here is what makes them nutritious: whole wheat flour, maple syrup, lemon zest, spelt milk, coconut oil and blueberries. Are you in need of some baked goods to meditate in your own kitchen? This recipe might have found you on the right day, at the right time. 

you’re the maple to my syrup

Thank you, Canada, for providing more than 80% of the world’s maple syrup! Maple syrup is yielded from the sugary sap of the maple tree (how utterly unexpected!). The sap gets heated in order to achieve a sweeter caramelly taste and allow the substance to thicken – yum! The process of retrieving this sap does not require any use of chemicals, additive or preservatives, so yeih to natural processes! Be careful though: pure maple syrup is different from sweeteners labeled simply as ‘syrup’ – get your hands on pure maple syrup, cause that’s the real deal that will bring you the following health benefits; compared to regular sugar, maple sugar has a lower glycemic index: 54 compared to 65 (the glycemic index relates the effects of certain carbohydrates on blood sugar levels). Maple syrup also offers a variety of nutrients and vitamins including zinc (immune system, growth and wound healing), manganese (aids in energy production), potassium (essential for regulating blood pressure), calcium (strengthening of bones and health), iron (oxygen cycle) and magnesium (protein synthesis, muscle and nerve function). Go get your hands on some maple syrup to sweeten your cakes, cookies, granolas or lemon & blueberry scones, which, by the way, we are getting closer and closer to! 

Prep Time: 10 min

Baking Time: 20 min

Servings: 9-12 scones

For this recipe you will need: 

2 cups whole-wheat flour

1 cup spelt milk (or any other plantbased milk)

2 tbsp coconut oil, room temperature

2 tbsp maple syrup

1 tsp baking soda

pinch of salt

1 cup blueberries, fresh or frozen

1 tbsp lemon zest of 1 organic lemon

Instructions: 

  1. Preheat the oven to 200°C – yes, scones like it hotter than regular baked goodies! 
  2. In a large bowl, combine the flour, salt and baking powder. Add in the milk, coconut oil and maple syrup and mix with your hands until a smooth dough has formed. 
  3. Add the lemon zest and blueberries and fold them in. With both hands, form about 9 scones and place on a baking tray (lined with baking paper). 
  4. Bake in the oven for 20 minutes or until their crust turns golden brown. 
  5. Serve while still warm along with some date syrup, jam, whipped coconut yoghurt or peanut butter! 



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