Check ingredients Preheat oven to 375ºF and line a baking sheet with a silicone mat or parchment paper.
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.
Add coconut oil and use a pastry cutter to fully incorporate the coconut oil. Alternatively, you could use a fork.
Add milk and lemon juice to the mixture and mix until combined.
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.
Fold in using a rubber spatula.
Transfer onto a plate and form a 7”x7” square of about 1 inch high.
Cut into 16 scones.
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.
Remove from the oven and let cool completely.
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.
Sprinkle with poppy seeds.
Enjoy immediately or store in the fridge for up to 3 days in an airtight container.
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.
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.
Can I use another oil in place of the coconut oil? The only replacement to coconut oil in this recipe would be vegan butter.
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.
