Wild Blueberry Scones with Lemon Lavendar Glaze
These simple, flaky wild blueberry scones are buttery, delicate and so stuffed with flavorful little blueberries they’re bursting to share their summer goodness. To make them that much nicer, we’ve topped them with a simple lavender and lemon glaze.
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About Wild Blueberries
Early this summer when travelling through Maine, I stopped at a roadside stand that sold Maine blueberries. I bought an entire quart of those tiny, flavorful berries. There must have been hundreds of perfect berries in that quart. If you’ve never had wild blueberries, the best way I can describe them is if you took a supermarket blueberry and condensed it. Where supermarket berries are often large, mealy, and a little bit watery and flavorless, wild blueberries are so much more. Much smaller, but so much more flavor, more sweet, more tart, and more nutritious. Picking them by hand is a real chore, but you can harvest plenty in a small amount of time with the use of a blueberry rake. The real benefit of using wild blueberries in these scones is that their small size means we can maximize the blueberry to scone ratio, and in turn the amount of blueberry present.
Looking for Berry Recipes? Try one of these!
- Wild Blueberry and Magnolia Sweet Rolls
- Vegan White Chocolate Granola with Wild Blueberries
- Homemade Vegan Strawberry Shortcake
- Tempeh in Homemade Mulberry BBQ Sauce
- Festive Cranberry Sweet and Sour Tofu
- Strawberry Milk Tea Vegan Boba Popsicles
- Raspberry and Lychee Vegan Halloween Tart
- White Chocolate Vegan Blackberry Tart
- Vegan Cranberry Shortbread Bars
- Vegan Chai Mulberry Cake with Cream Cheese Frosting
- Creamy Vegan Black Raspberry Curd
- Mini Strawberry, Rhubarb and Wintergreen Berry Tarts
- Vegan Scones with Raspberry Apple Compote
- Pinole Pancakes with Blueberry Maple Syrup
- Salted Dark Chocolate Vegan Blackberry Brownies
- Roasted Sweet Potato in Cape Gooseberry Sauce
- Vegan Blueberry and Pawpaw Muffins
Looking for more Vegan Scone Recipes? Try one of these!
- Vegan Date Scones with Pistachios and Rose Glaze
- Vegan Scones with Raspberry Apple Compote
- Olive and Dulse (Seaweed) Vegan Scones
- Vegan Lemon Scones with Lemon Turmeric Glaze
Wild Blueberry Scones, Tips and Tricks
- Wild blueberries and not conventional blueberries are key in these scones, both as they give you more blueberries per scone, but also as they will give you smaller patches of moisture and will be less likely to soggy up your dough.
- The trickiest part about this recipe is incorporating the blueberries into the scone dough without making a sticky, soggy mess. My biggest tip is to sandwich the berries into the dough after it’s been formed. Start by making a thin layer of dough, then add the berries on top, and then more dough. Handle it gently, and instead of kneading or mixing the dough to integrate the berries, just cut it in half, place one half on top of the other, and gently flatten into a disc. After doing that a couple times your berries should be well mixed in.
- I made my sconces into circles, but wedges are even easier. Simply divide the dough into two pieces, form into discs, and use a bench scraper to cut the disks like a pie into 6 even pieces each. Shaping done!
- Make sure your scones are fully cooled before glazing them, or the glaze won’t set properly and will be sticky (of that happens, don’t fret- they’re still delicious!).
Wild Blueberry Scones with Lavendar Lemon Glaze
Wild Blueberry Scones with Lemon Lavendar Glaze
Ingredients
- 2/3 cup soymilk (or other plant-based milk)
- 1 tbsp. vinegar (white or apple cider)
- 3 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 tsp. baking powder
- 1/4 tsp. salt
- 1/2 cup chilled plant-based butter (baking or stick style)
- 1 tbsp. vanilla extract
- 1 cup fresh, washed wild blueberries
- 1/2 cup powdered sugar
- 1 lemon, juice and zest
- 1 tsp. lavender extract paste
For the Scones
For the Glaze:
Instructions
- Preheat the oven to 400. Line a baking tray with a silicone mat or parchment paper.
- Combine the soymilk and vinegar together in a small bowl and setting aside for 5 minutes, to allow the milk to curdle. In the meantime combine the flour, sugar, baking powder, and salt together and whisk.
- Cut the vegan butter into the flour mixture, in pieces about the size of a tablespoon. Use a pastry knife, a fork, or just your hands (if your hands don’t run too warm) to chop up the butter, mixing until the pieces of butter are no larger than a pea, but making sure there are still little chunks. Over mixing will give you a less flaky scone.
- Add the vanilla extract to your curdled soy milk, and pour that into the rest of the dough. Mix until just combined, and slightly shaggy. To incorporate your blueberries without them smashing, I recommend laying out a thick layer of dough, placing the blueberries on top, and then sandwiching them between the rest of the dough. Bring together in a disc, cut in half and place one half on top of the other. Re-flatten, and repeat. The blueberries should now be well-mixed into the dough with minimal smashing.
- Lightly flour your workspace, and roll the dough out into a half-inch thickness. Use a 3 1/2 inch ring to cut them into even circles. Remove the shaped scones, and scrunch the leftover dough together. Re-roll, and form the remaining dough into scones. Place on the prepared baking sheets and bake for around 20 minutes, until they have turned a light golden color on top. Remove from the oven and allow to cool fully on a cooling rack before icing.
- To make the icing, zest your lemon and combine it in a large bowl with the powdered sugar. Add the lavender paste, and 1 tbsp. of lemon juice and whisk. A second tablespoon of juice may be needed to turn the glaze into a thick, drippy glaze. Once the scones have cooled fully you can drizzle or dunk the tops in glaze, and let sit at room temperature to let the icing set.
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