Vegan Blueberry Lemon Cookie Scones! A healthy sweet treat for breakfast? Don’t mind if we do!

Lemony, lightly sweet, and delicious, these easy-to-make Vegan Blueberry Lemon Cookie Scones are moist, tender, and flavorful. Perfect with a cup of coffee or tea, excellent for breakfast, brunch, or a delightful snack, your family will devour these cookie scones in a flash.

Whole Food Plant Based, Vegan, plant based, oil free, refined sugar free, no highly processed ingredients and gluten free.

Hi there, Ameera here!

Talk about delicious!!!  These cookie scones are complete dream-worthy deliciousness!  We devoured them.

You gotta give this one a try!

Tips for Success:

• Flavor Profile: These blueberry lemon drop cookie scones are delicious and easy to make. Filled with fresh lemony goodness and blueberries makes for the perfect breakfast treat or snack.
• Scones: This recipe is not your typical scone recipe.  The batter is wet and is scooped versus a dough that is pushed together, rolled, and cut as with traditional scones.  If you are looking for a traditional scone recipe, then pass on this one.
• Shape of Cookie Scones: The batter should resemble a high dome before entering the oven; think igloo.
• Large Cookie Scoop: We used a large cookie scoop which is just shy of ¼ cup. If you don’t have one, then use a ¼ cup measuring cup and fill it just shy of the top.
• Sweetness: These cookie scones are very lightly sweet.
• Lemon Infused Sugar Topping: Rubbing fresh lemon zest into the sugar creates a beautiful lemon-flavored sugar topping.  We do not recommend skipping this part of the recipe.
• Number of Lemons Used: This recipe used 2 lemons (for zest) and the juice of one lemon for the batter. One average size lemon yields approximately 1 teaspoon of finely grated lemon zest and 3 Tablespoons of juice.
• Cashew Butter: The cashew butter can be substituted with almond butter (or other nut or seed butters) with the understanding that the flavor will change slightly.
• Maple Sugar: Maple sugar is dehydrated maple syrup.  It works really well in this recipe.  The maple sugar can be substituted with coconut sugar or date sugar.  Date sugar is slightly less sweet than maple sugar and slightly more texturized (largely dependent upon the brand). This will also be reflected in the texture of the end product.  If your diet permits, coconut sugar is a good substitute for maple sugar.
• Almond Flour Substitutions: This recipe was designed to use almond flour.  We do not have any substitutions to offer, nor have we tested any substitutions for this recipe.
• Maple Sugar and Maple Syrup: This recipe uses both maple sugar (dry) and maple syrup (liquid).  You can substitute the maple sugar as indicated in the note above.  There is no substitute for the maple syrup.
• Rolled Oats: Do not use quick cooking oats.

Leftovers and Freezing:

Leftovers will generally keep 3 days at room temperature.  Store in a covered container. For longer storage, store in the refrigerator.

These cookie scones freeze well.

Pantry Products:

• Cashew Butter:  We used Artisana Organic Raw Vegan Cashew Butter.  Feel free to use your favorite raw cashew butter in this recipe.  Read the label, make sure the only ingredient is raw cashews.  Do not use a salted or sweetened cashew butter.
• Rolled Oats:  We used Bob’s Red Mill Gluten Free Old Fashioned Whole Grain Rolled Oats, feel free to use your favorite whole grain oats.
• Sea Salt:  Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.

Kitchen Equipment:

• Food processor
• Large cookie scoop, just shy of ¼ cup (optional)
• Large baking sheet (14×20)
• Parchment paper
• Lemon zester

If you try these delicious cookie scones, we would love to know if you enjoy it as much as we do! Please leave us a review! Post a picture on Facebook or Instagram and tag us! We would love to hear from you.

Vegan Blueberry Lemon Cookie Scones

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• Author: Monkey and Me Kitchen Adventures
• Prep Time: 15 Minutes
• Cook Time: 19-21 Minutes
• Total Time: 35 Minutes
• Yield: 14-16 Cookies 1x
• Category: Dessert
• Method: Oven
• Diet: Vegan

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Description

Lemony, lightly sweet, and delicious, these easy-to-make Vegan Blueberry Lemon Cookie Scones are moist, tender, and flavorful.

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Ingredients

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Dry Ingredients:

• 1 cup rolled oats, fine chop
• 1 ¼ cups almond flour, lightly packed
• 2 Tablespoons cornstarch (or arrowroot powder)
• 2 ½ teaspoons baking powder
• ¼ cup maple sugar (or coconut sugar) *
• 1 Tablespoon flaxseed meal
• ¼ teaspoon sea salt * 

Wet Ingredients: 

• ½ cup unsweetened plain plant yogurt
• 2 Tablespoons pure maple syrup
• 3 Tablespoons fresh lemon juice
• 1 teaspoon fresh lemon zest (+/-)
• ¼ cup cashew butter *

Other Ingredients:

• 1 cup blueberries

Topping Ingredients:

• 3 Tablespoons maple sugar (or coconut sugar)
• 1 teaspoon fresh lemon zest
• Extra small blueberries (optional)

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Instructions

1. Preheat the oven to 375 F. Place the oven rack in the center
2. Line a large baking sheet with parchment paper, set aside.
3. Make the Topping by adding 3 Tablespoons of maple sugar (or coconut sugar) to a small bowl, add 1 teaspoon fresh lemon zest. Pinch and rub the sugar and the lemon zest together for several minutes to infuse the lemon zest into the sugar. Set aside until Step 9.
4. Place the rolled oats into the food processor and process until the oats are almost flour, about 40 to 50 seconds, place into a large bowl.
5. Place all the remaining Dry Ingredients into the large bowl with the finely chopped oats, whisk to combine. Set aside.
6. Add all the Wet Ingredients to the large bowl (with the dry ingredients), stir until well combined. Stir in the blueberries.
7. Using a large cookie scoop (or ¼ cup measuring cup), scoop up the batter and drop it onto the parchment-lined baking sheet into a dome-like shape. Space apart by about 3 inches as the cookie scones do slightly spread.  Continue until all the batter has been scooped and dropped.
8. Take a few extra small blueberries and place them on top of the scones, press slightly to adhere them.
9. Sprinkle each drop scone generously with some sugar/lemon zest mixture from Step 3.
10. Bake at 375 F for 19 to 21 minutes.
11. Remove from the oven, allow to cool for 5 minutes on the baking sheet before transferring to a cooling rack.

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Notes

*Please reference the blog post for Tips for Success, Pantry Items Used, Storage and Freezing, and Kitchen Products Used.

*Sea Salt:  Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.

*Serving:  Makes 14 to 16 cookie scones

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