Blueberry Poppy Seed Scones
Ingredients
- 2 cups + 1 tbsp unbleached all purpose flour , divided
- ¼ cup brown sugar
- 1 tbsp baking powder
- ¼ tsp sea salt
- 1 tbsp + 1 ½ tsp poppy seeds
- 1 tsp lemon zest
- 6 tbsp coconut oil , at room temperature but not liquid
- ½ cup unsweetened soy milk
- 2 tbsp lemon juice
- 1 cup frozen blueberries
Glaze (optional)
- 4 tbsp powdered sugar
- 2 tsp lemon juice
- 1 tsp poppy seeds
- 2 cups + 1 tbsp unbleached all purpose flour , divided
- ¼ cup brown sugar
- 1 tbsp baking powder
- ¼ tsp sea salt
- 1 tbsp + 1 ½ tsp poppy seeds
- 1 tsp lemon zest
- 6 tbsp coconut oil , at room temperature but not liquid
- ½ cup unsweetened soy milk
- 2 tbsp lemon juice
- 1 cup frozen blueberries
Glaze (optional)
- 4 tbsp powdered sugar
- 2 tsp lemon juice
- 1 tsp poppy seeds
Recipe
- Step 1
Preheat oven to 375ºF and line a baking sheet with a silicone mat or parchment paper.
- Step 2
Make the scones by adding 2 cups of unbleached all purpose flour along with brown sugar, baking powder, salt, poppy seeds and lemon zest into a bowl. Mix to combine.
- Step 3
Add coconut oil and use a pastry cutter to fully incorporate the coconut oil. Alternatively, you could use a fork.
- Step 4
Add milk and lemon juice to the mixture and mix until combined.
- Step 5
In another clean bowl, add frozen blueberries and the remaining 1 tablespoon of flour. Toss until the blueberries are coated and drop them into the scone mixture.
- Step 6
Fold in using a rubber spatula.
- Step 7
Transfer onto a plate and form a 7”x7” square of about 1 inch high.
- Step 8
- Step 9
Transfer onto the prepared baking sheet, leaving some room between them to expand, and bake in the oven for 20 minutes. If you want your scones to have a little extra color, broil them for 1-2 minutes, while watching them closely.
- Step 10
Remove from the oven and let cool completely.
- Step 11
To make the glaze, add powdered sugar and lemon juice into a small bowl. Mix and use a spoon or a fork to drizzle the glaze onto the scones.
- Step 12
Sprinkle with poppy seeds.
- Step 13
Enjoy immediately or store in the fridge for up to 3 days in an airtight container.
Common Questions & Swaps
- Can I use another flour here? I have not tested other flours for this recipe, but I would say that a 50:50 mix of whole wheat and all purpose flour would work well, as well as spelt flour. In terms of gluten free options, I would try using an all purpose gluten free flour mix, although I cannot guarantee that the result will be the same.
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Can I use another sweetener? I would stick to granulated sweeteners here like cane sugar and coconut sugar. However, note that I have not tried any of these.
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Do I need to add a glaze? I would highly recommend it because the scones themselves are not suuuper sweet. The glaze is a lovely finishing touch, plus it is made with lemon juice so it adds a nice acidity.
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Can I use another oil in place of the coconut oil? The only replacement to coconut oil in this recipe would be vegan butter.
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Can I use fresh blueberries? I think so, just be super gentle when folding them in. I used frozen blueberries because, when taken out of the freezer, they are solid and therefore are easier to fold into the dough.
Scones were one of those things I discovered in my teenage years. They always seemed so fancy when I saw them on other bloggers’ websites or in cookbooks. Until I actually made a batch myself.
I remember being quite surprised by how accessible scones are. They don’t require fancy ingredients or tools and are super customizable! As long as you have a good dough to start off with, you’re good to go!
The idea for these scones came to me when I found myself with a freezer full of frozen berries! I had so much that I could barely fit a mini ice cream tub in it. So I told myself, “ok Murielle, gotta start using up those berries now!”
After a bit of research and a quick look on my “To Shoot” List, I settled on making these Vegan Blueberry Poppy Seed Scones.
These scones are not only super buttery and satisfying, they also have a lovely balance of sweetness to acidity, which works so well for summer desserts in my opinion!
Well… I made these scones Saturday night and I am writing this blogpost on morning Monday and there are only 4 of these scones left. AKA, we ate 12 of them in basically 1 day and a half. That is how good they are!
If you want to give this recipe a try, please do, I know you will really really enjoy it! And if you do end up making it, share it on social media and tag me (@muriellebanackissa).
Have a wonderful week my friends!
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