Connoisseurus Veg · by Alissa Saenz★ 5.0 (4)
Vegan Blueberry Scones with Lemon Icing
NUTRITION · PER SERVING37M COOK
CAL 19%·PRO 9%
CARBS 52G56% OF CAL
4G FIBER19G OTHER30G TOTAL SUGAR
FAT 16G38% OF CAL
13G SAT3G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Tender, crumbly vegan scones bursting with fresh blueberries and finished with a tangy lemon icing. They're perfect with tea or coffee for a sweet morning treat.
dessertbritishbaked good🍪 sheet pan🔥 ovendairy freeveganvegetarian
View the full recipe on Connoisseurus Veg →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 3/4 cup full-fat coconut milk ((Note 1))
- 1 teaspoon lemon zest
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 cup organic granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 cup vegan butter, (chilled)
- 1 cup fresh or frozen blueberries
- 1 cup organic powdered sugar, (plus more if needed)
- 2 tablespoons lemon juice, (plus more if needed)
At a glance
PER SERVING · TIME 37M
CAL 19%·PRO 9%
CARBS 52G56% OF CAL
4G FIBER19G OTHER30G TOTAL SUGAR
FAT 16G38% OF CAL
13G SAT3G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 17m
- Sodium
- 159mg
- Total sugar
- 30g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 191mg
- Calcium
- 18mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 159MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.