Vegan Blackberry and Lemon Scones Recipe with Tart Lemon Glaze

Directions

1. Prepare the Neat Egg:

• In a small bowl, combine 1 tablespoon of neat egg mix with 2 tablespoons of water. Stir until fully combined and let it sit for a minute.

2. Preheat the Oven:

• Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

3. Make the Scone Dough:

• In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
• Add the cold vegan butter to the dry ingredients and use a pastry cutter or your fingers to cut the butter into the flour mixture until it resembles coarse crumbs.
• Gently fold in the blackberries and lemon zest.
• In a separate bowl, combine the coconut milk, neat egg mixture, and vanilla extract. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.

4. Shape the Scones:

• Turn the dough out onto a lightly floured surface and gently knead it a few times until it comes together.
• Pat the dough into a 1-inch thick circle and cut it into 8 wedges.
• Place the wedges on the prepared baking sheet.

5. Bake the Scones:

• Bake in the preheated oven for 15-18 minutes, or until the scones are golden brown and a toothpick inserted into the center comes out clean.
• Remove the scones from the oven and let them cool on a wire rack.

6. Prepare the Tart Lemon Glaze:

• In a small bowl, whisk together the powdered sugar, fresh lemon juice, lemon zest, and vanilla paste until smooth and glossy.
• Drizzle the glaze over the cooled scones.

7. Serve:

• Serve the scones warm or at room temperature, with a cup of tea or coffee.

These vegan blackberry and lemon scones are soft, buttery, and bursting with fruity and citrusy flavors. The neat egg helps achieve a perfect crumb, while the tart lemon glaze adds a finishing touch that’s both sweet and tangy. Enjoy this delicious vegan treat anytime!