Perfectly golden and crisp on the outside and soft, buttery and crumbly on the inside. These scones are full of hints of lemon, fresh blueberries and just the right amount of sweetness with the simple lemon glaze on top. And of course - all vegan!
To a large mixing bowl, add 1 cup of the all purpose flour (reserve the other ½ cup for later), whole wheat flour, cane sugar, poppy seeds, baking soda, and sea salt. Mix until combined.
Make a well in the middle of the dry ingredients and add the lemon juice, vegan yogurt, lemon zest vanilla extract, and grated or cubed frozen butter into the center of the bowl.
Using a spatula, gently fold the dry ingredients into the wet ingredients until just combined. About 6-8 folds. Lastly fold in the blueberries. Do not over mix this. Clumps are good and you want the butter to stay cold.
Once combined, turn out the dough onto a lightly floured surface. Here is where you will add the remaining ½ cup of flour to help you work the dough into a round circle that is about 1" high. Rolling pin is not needed. Again don't work it too much, you want the butter to stay cold.
Cut the circle into 8 triangles, like you would cut a pizza.
Spread the scones out on a large baking sheet. You want to give them space to rise and crisp up on the edges. Brush the tops of the scones with a little vegan yogurt mixed with water (about 1 tablespoon yogurt and 2 teaspoons water).
Preheat the oven to 400 degrees, Fahrenheit. While oven preheats, put the scones in the freezer for 10 minutes. This will help them keep their shape during baking.
Once the oven has preheated, bake for 22-25 minutes or until tops and edges are golden brown.
Transfer scones to a cooling rack. Once cool, drizzle the scones with the lemon poppy seed glaze.
Enjoy! Best served fresh but will keep at room temperature in an airtight container for 3-5 days.
Using frozen vegan butter is a must.
Read the post for vegan scone baking tips to help you get the best results!