Dairy-Free Blueberry Scones

Delightfully tender and bursting with juicy blueberries, these Dairy-Free Blueberry Scones are the perfect treat for breakfast, brunch, or an afternoon pick-me-up. Crafted with creamy coconut oil in place of butter and almond milk instead of dairy, this recipe offers a vegan-friendly twist on the classic scone, without sacrificing flavor or texture. A hint of bright lemon zest enhances the sweetness of the blueberries, while a sprinkle of turbinado sugar creates a satisfyingly crisp, golden topping. Ready in just 35 minutes, these scones are easy to whip up and pair beautifully with a cup of tea or coffee. Whether you’re catering to dietary restrictions or simply crave a lighter twist, these dairy-free scones will quickly become a household favorite.

Nutriscore Rating: 44/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 8

Ingredients

• 2 cups all-purpose flour
• 0.33 cup granulated sugar
• 1 tablespoon baking powder
• 0.25 teaspoon salt
• 0.5 cup coconut oil, solid
• 0.5 cup unsweetened almond milk
• 1 teaspoon vanilla extract
• 1 cup fresh blueberries
• 1 teaspoon lemon zest
• 2 tablespoons turbinado sugar, for sprinkling

Directions

Step 1

Preheat your oven to 400 degrees F (200 degrees C) and line a baking sheet with parchment paper.

Step 2

In a large bowl, whisk together the all-purpose flour, sugar, baking powder, and salt.

Step 3

Add the solid coconut oil to the dry ingredients and use a pastry cutter or two forks to cut the coconut oil into the flour mixture until it resembles coarse crumbs.

Step 4

In a small bowl, mix almond milk and vanilla extract together.

Step 5

Gradually add the almond milk mixture to the dry ingredients, stirring until just combined.

Step 6

Gently fold in the blueberries and lemon zest, being careful not to overmix the dough.

Step 7

Turn the dough out onto a lightly floured surface and pat into an 8-inch circle that is about 1 inch thick.

Step 8

Using a sharp knife, cut the dough circle into 8 equal wedges.

Step 9

Place the wedges onto the prepared baking sheet, spacing them apart to allow for spreading.

Step 10

Sprinkle the tops of the scones with turbinado sugar for an added crunch.

Step 11

Bake in the preheated oven for 18-20 minutes or until the scones are golden brown and a toothpick inserted into the center comes out clean.

Step 12

Allow the scones to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Step 13

Serve warm or at room temperature, and enjoy your delightful dairy-free blueberry scones!

Nutrition Facts

Serving size	(742.0g)

Amount per serving	% Daily Value*
Calories	2377.2

Total Fat 123.7g	0%
Saturated Fat 98.9g	0%
Polyunsaturated Fat 0.3g
Cholesterol 0mg	0%
Sodium 2015.3mg	0%
Total Carbohydrate 303.5g	0%
Dietary Fiber 10.6g	0%
Total Sugars 107.3g
Protein 26.6g	0%

Vitamin D 43.9IU	0%
Calcium 258.3mg	0%
Iron 11.9mg	0%
Potassium 429.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 45.7%

Protein: 4.4%

Carbs: 49.9%