Vegan lemon-blueberry scones for a Meatless Monday baking project

Categories: Vegetarian

With blueberries in season and bright, bold lemons in the stores, today is a perfect time to bake a big batch of delectable, lemon-blueberry scones. You'll have breakfast to-go for the rest of the week!

See also:
- Vegan coffee cake for a morning pick-me-up on Meatless Monday
- Vegan blueberry muffins with lemon for a breakfast treat on Meatless Monday
- Vegan pancakes for a fast and delicious breakfast on Meatless Monday

You will need:

1 tablespoon egg replacer (equivalent of 1 egg)
3 tablespoons water
2 lemons
2 1/2 cups flour plus extra
1/3 cup sugar plus extra
4 teaspoons baking powder
1/2 teaspoon salt
3/4 cup nondairy butter (you know how we feel about Earth Balance brand!)
1 cup fresh blueberries
1 teaspoon lemon extract
1/2 cup nondairy milk plus extra (we used soy; coconut or almond milk are also good choices)

1. Preheat your oven to 425 degrees F and line a baking sheet with parchment paper.

2. Zest the two lemons and set aside for later.

Rinse the blueberries while you're at it.

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