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Lemon Blueberry Scones


  • 2 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1/4 cup margarine
  • 1/2 cup plus 2 Tbsp non-dairy milk
  • 1 tsp grated lemon zest
  • 1 tsp vanilla extract
  • 1 cup dried blueberries
  • Non-dairy milk for brushing tops
  • Granulated sugar for tops


  • Preheat oven to 350°F. Grease baking sheet. In large bowl, mix flour, sugar, baking powder and salt. Cut in margarine with pastry blender or two knives until mixture resembles coarse meal.
  • Mix non-dairy, milk, lemon zest, and vanilla in medium bowl. Stir in dried blueberries. Add to flour mixture, stirring just until moist (dough will be sticky).
  • Turn dough out onto lightly floured surface. Pat into 2  circles about 3/4-inch thick and cut into scone triangles. Place 1/2 inch apart on baking sheet. (If making ahead, stop here, wrap tightly in plastic and refrigerate.) Brush tops with non-dairy milk, and sprinkle with sugar.
  • Bake 12 to 14 minutes, until tops are lightly browned.