These Vegan Blackberry Lime Scones are so soft, flaky, & can easily be made in one bowl! Making homemade berry scones without eggs or butter is easier than you think and this recipe has all the best flavors of summer.
Making fruit-flavored scones was one of the first things I tackled when I started SGTO with my Vegan Lemon Scones. Since then, I’ve made made quite a few vegan scone recipes including my popular Vegan Blueberry Scones!
However, these blackberry lime scones may just be my best flavor yet! I got the flavor inspiration from my favorite Blackberry Lemonade Mojito and at the last minute decided to swap out the lemon for limes. Wow- it did NOT disappoint.
These scones are SO flaky and contain the perfect balance of sweet and tart flavors!
Steps to make homemade blackberry scones
When I first started baking scones, they sounded incredibly intimidating. However, I’m here to equip you with all the tips, tricks, & the process to make easy scones from the comfort of your home!
First, make the vegan scone batter
Freeze the coconut oil
All of my scone recipes on SGTO feature grated frozen coconut oil. I prefer coconut oil because of the soft texture it gives scones, but it can be replaced 1:1 with cold vegan butter. Simply scoop 1/2 cup of room temperature coconut oil into a small bowl and then add to the freezer for around 15 minutes.
Mix the dry ingredients first
Unlike homemade cookies where the wet ingredients get mixed first and then the dry ingredients get added, scones are the complete opposite. First, mix together all the dry ingredients in one bowl. This includes the flour, sugar, salt, baking powder, and lime zest.
Cut the coconut oil into the dry ingredients
Once the dry ingredients are mixed together, remove the coconut oil from the freezer and grate it into the bowl. I use a hand grater, but even a knife to chop up the coconut oil works.
By the way, it’s totally okay if large chunks of coconut oil fall into the bowl. After all the coconut oil has been added in, use a pastry cutter to “cut” the coconut oil into the dough. If you don’t have a pastry cutter, a fork also works for this step, but I HIGHLY recommend investing in a pastry cutter if you plan on making scones or biscuits often!
Then, add in the wet ingredients & blackberries
Now that the coconut oil has been cut into the dough, add in the wet ingredients including the almond milk and vanilla. Then, use the pastry cutter to mix until a shaggy dough forms and no dry spots remain.
Tips for the best scone dough:
- Do not overwork the dough. Mix it JUST until it comes together.
- Don’t knead the dough. It should be shaggy and will not be anything like bread dough.
- Use cold ingredients like refrigerated milk and frozen coconut oil/ refrigerated butter
Finally, add in whole blackberries and use the pastry cutter to slice them into the dough or add in sliced berries. The berries will add in a decent amount of moisture so don’t mix them in too much or the scone dough will be hard to shape.
Shaping the scone dough
After forming the shaggy scone dough, turn it out onto a baking sheet lined with parchment paper. This is the same baking sheet you will bake the scones on and it creates less mess to shape the scones on this surface as well!
How to shape scone dough:
- Flatten the dough with your hand into a circle that is 2-3 inches in height (it doesn’t have to be perfect either!)
- Don’t use a rolling pin to shape the dough, patting the dough with your hands works best
- Try to handle the dough as little as possible to keep it cold
- Before cutting into slices, add the dough to the freezer
After shaping the scone dough into a circle I ALWAYS add it to the freezer for 10 minutes before slicing. While the dough is in the freezer, preheat the oven to 400F. Cooking scones at a high heat helps them become super flaky and crusty on the outside with soft centers.
After about 10 minutes in the freezer, remove the tray with the scone dough and cut diagonally into 8 even pieces. Next, separate the scones on the baking tray so they are no longer touching and there is at least 1 inch between them.
Bake the scones
Luckily, this part is pretty simple. Just bake the scones for 15-20 minutes at 400F! Baking time will vary on how thick you made your scones, so check at the 15 minute mark and cook until the scones are cooked through and beginning to brown on top.
After the scones are baked I let them cool on the tray before removing. They will be softer right out of the oven but harden as they cool!
How to make an easy lime glaze
Did you know that making homemade citrus glaze is incredibly easy and only requires three ingredients?! I can guarantee after making this recipe you’re going to want to add lime glaze to everything you bake!
Here’s all you need:
- Powdered sugar
- Lime zest
- Fresh lime juice
Once you have those three ingredients just add 1 cup of sifted powdered sugar & the lime zest to a bowl. It should be noted, it is SUPER important to sift powdered sugar or else clumps will form in the glaze. Here’s one of my favorite flour sifters that I use to sift powdered sugar for a smooth glaze.
After that, just add in 1 Tbsp of fresh lime juice and use a whisk or fork to combine. I like a super thick glaze for my scones, but if you want a thinner glaze just add more lime juice or even add 1-2 tsp of almond milk!
Add Ins & Substitutions
While I love these vegan blackberry scones with lime glaze, I also want to give you a few add-in & substitution options!
- Instead of blackberries, replace with any berry 1:1 to make vegan berry scones. That include blueberries, raspberries, strawberries, or even cranberries.
- Instead of lime, replace with lemon for a blackberry lemon scone!
- Looking to make these scones even healthier? Replace the sugar with coconut sugar or maple sugar (not syrup) for a refined sugar-free breakfast or dessert
- Don’t have whole wheat flour? Use all purpose or spelt flour as a 1:1 substitution.
- Want more flavor? Add in 1 tsp chopped fresh mint or dried lavender to add a fresh twist to these scones!
Can I make these scones gluten-free?
I do get asked a lot if it’s possible to make these scones gluten-free. While I have not personally tried it with this recipe, I have heard great things about Bob’s Red Mill 1:1 Gluten-Free mix working in my recipes calling for all-purpose flour. I do not recommend making this recipe with almond flour or coconut flour as the amount you need in this recipe would differ from the whole wheat flour I used.
Will frozen berries work in this recipe?
Yep! Simply use the same amount of frozen berries as fresh berries in this recipe.
I really can’t wait for you to try this delicious vegan blackberry recipe! Vegan Blackberry Lime Scones are on repeat in our house any time we can find fresh berries in season. Enjoy!
Looking for more vegan breakfast recipes? Check out these other SGTO favorites:
- 1/2 cup frozen coconut oil
- 2 1/4 cups all-purpose flour
- 1/2 cup sugar
- 2 .5 tsp baking powder
- 2 tsp lime zest
- 1 tsp salt
- 1/2 cup+ 2 Tbsp almond milk
- 1 tsp vanilla bean paste/extract
- 3/4 cup fresh blackberries (loosely packed- can be sliced in half)
- 1 cup powdered sugar
- 1 tsp lime zest
- 1 Tbsp lime juice
- Begin by scooping your coconut oil into a bowl and placing it into the freezer for at least 10 minutes to freeze. It’s okay if it’s not frozen entirely through, but the more frozen it is the flakier your scones will be.
- Next, add the dry ingredients to a large mixing bowl including the flour, sugar, baking powder, lime zest, and salt. Sift together until well mixed.
- Take your frozen coconut oil out of the freezer and use a cheese grater to grate it into the mixing bowl. If you have a few larger chunks, that's totally fine. Use a pastry cutter or fork to “cut” any large chunks of coconut oil into the dough.
- Next, add in your milk and vanilla. Use a pastry cutter or your hands to combine into a shaggy dough. The shaggy dough will be somewhat flaky, yet still hold together without any dry spots. If your dough is too wet add 1-2 Tbsp more flour and if it is too dry add in a 1-2 Tbsp more milk. As a final step, add in your blackberries and cut into the dough with a pastry cutter or slice in half and mix into the dough with your hands.
- Next, line a baking sheet with parchment paper and turn the dough out onto the baking sheet. Then, form the dough into a large circle that is 2-3 inches in height. Place the scones into the freezer & preheat your oven to 400F. Once the oven is preheated, remove the scones from the freezer and bake for 15-20 minutes until cooked through and slightly browned on top. (*Please note if your scones are not as thick as mine they will cook faster so check at 15 minutes*)
- Remove the scones from the oven and transfer to a wire rack to cool. While the scones are cooling, make your glaze by adding the powdered sugar and lime zest to a small bowl. Then, add in the lime juice and whisk until a smooth glaze has formed. Add in 1-2 tsp of almond milk if you want a thinner glaze.
- Pour the lime glaze over the cooled blackberry scones and enjoy!
- Scones will keep in the fridge for 3-5 days or the freezer for up to 3 weeks. Store in a closed container between sheets of parchment paper.
- Blackberries can be replaced 1:1 with any berry (fresh or frozen) and lime can be replaced with lemon 1:1
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 361Total Fat: 14gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgCarbohydrates: 55gFiber: 2gSugar: 27gProtein: 4g
ShortGirlTallOrder occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although shortgirltallorder.com attempts to provide accurate nutritional information, these figures are only estimates.