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Lemon Blueberry Thyme Scones

I’m obsessed with blueberries, aren’t you? For me it’s not just the sweet taste of this little fruit it’s also the sweet memories that come to mind every time I pop a handful of blueberries in my mouth. I close my eyes and picture the house I’ve gone to visit every summer since I was in high school. Lazy days spent on the beach, mornings at the farmer’s market or picking pails of blueberries from the bushes. Even relaxed evenings on the screened porch eating the latest local fare.

I can’t remember a single summer where we did not pick our own blueberries. We would load up the cars with various friends, cousins, aunts and uncles who were interested in going picking. This adventure was never without a challenge to see who could pick the largest blueberry. Even Grandma managed to pick her fair share of blueberries.

 

This year, however, it was just me. Everyone else had gone back home and my husband would rather relax than pick blueberries. As it turned out, I had fun listening to other families start their own competitions or reminisce about other times they went blueberry picking.

 

Since I had 10 lbs. worth of blueberries, it was time for me to get baking! I love this recipe for Lemon Blueberry Thyme Scones because the flavors remind me so much of summer. While the flavor is all blueberry, the hint of lemon and thyme adds a rich flavor that will make these scones one of your favorites! The greatest thing is that it has a nice crispness on the outside but is moist on the inside. I am not a fan of dry scones, are you?

The other nice thing about this recipe is that it is vegan and allergy friendly for those who have a dairy and egg allergy.

Lemon Blueberry Thyme Scones

Created by Jeanne Fitzgibbons on June 21, 2019

This recipe for Lemon Blueberry Thyme Scones is one of my favorites and one I make often. If you love scones, you will love the combination of blueberries and thyme in this sweet but savory treat!

  • Prep Time: 15m
  • Cook Time: 20m
  • Total Time: 35m
  • Serves: 8
  • Yield: 8 scones
  • Category: Breakfast, Dairy Free, Egg Free, Nut Free, Sweets, Vegan

Ingredients

  • 2 c flour
  • 1/3 c sugar
  • 2 tsp. baking powder
  • 1 tsp. salt
  • 8 tbsp. cold non-dairy margarine (cut into small pieces)
  • 1 c blueberries
  • 2 tsp. fresh thyme leaves (add more for bolder flavor)
  • 1 tsp. lemon zest
  • 3/4 c non-dairy milk
  • 1 tbsp. melted non-dairy margarine
  • tsp. Raw cane sugar for topping

Instructions

  1. Preheat oven to 400°F. Place parchment paper on a baking sheet. In a medium bowl, combine flour, sugar, baking powder and salt. With a pastry cutter or two knives, cut non-dairy butter into the flour mixture until it becomes the size of very coarse crumbs.
  2. Stir in the thyme leaves and lemon zest. Stir in ½ C non-dairy milk and mix well. Add more liquid if the mixture is too dry.
  3. On lightly floured surface, knead dough and shape into an 8-inch circle about 1 inch in thickness. Cut dough into 8 wedges and place in baking sheet. Brush top of scones with melted butter and sprinkle with raw cane sugar.
  4. Place in oven and bake for 20 minutes. Can be served warm or at room temperature.
  5. If you prefer a bolder flavor, increase the amount of lemon or thyme leaves.
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Reader Interactions

Comments

  1. Katie says

    May 21, 2020 at 9:19 pm

    These look amazing!

    Reply
    • Katie FitzGibbons says

      May 22, 2020 at 11:07 am

      Thank You!

      Reply

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Hello! Jeanne and Katie here! There are many paths to follow in your life and your allergy path is just one of them. Come follow along as we explore life without dairy, eggs, peanuts, nuts and sesame. Read More…

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DISCLAIMER: Any information on this site is based on my personal journey living with food allergies and should not be considered as medical advice. You should always consult a physician or registered dietician before you begin any restrictive diet. It is up to the individual reader to determine which food items are safe to consume. · Copyright © 2025