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Lemon Blueberry Scones

Makes 8 scones


  • 2 c. gluten free flour blend
  • ¼ c. granulated sugar
  • 2 t. lemon zest
  • 1 T. baking powder
  • ½ t. baking soda
  • ¾ t. salt
  • 6 T. cold vegan margarine, diced
  • ¾ c. dairy free milk
  • ¼ c. fresh lemon juice
  • 1 t. pure vanilla extract
  • ¼ c. dried blueberries
  • Glaze
  • 1 c. powdered sugar, sifted
  • 2 T. lemon juice
  • 2 t. grated lemon zest


  1. Preheat oven to 375 degrees and line a sheet tray with parchment paper. Set aside.
  2. Crumble the Chewy Bars with your fingers into a bowl. Add the flour blend, sugar, lemon zest, baking powder, baking soda and salt. Mix until combined.
  3. Add the diced cold margarine into the flour mixture and using a pastry blender or the back of a fork mix the margarine in until it resembles wet sand.
  4. Mix together the dairy free milk, lemon juice and vanilla extract. Drizzle into the flour-margarine mixture and mix together until blended. Stir in the dried blueberries.
  5. Scoop onto the parchment lined baking sheet and pat into a 7-8” round circle. Use the tip of a knife to score 8 triangular scones into the batter.
  6. Bake for 20-25 minutes until golden brown.
  7. Cool completely. Mix together the glaze ingredients and drizzle over the top. Sprinkle with additional dried blueberries, if desired.

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