Vegan Blueberry Scones
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Tender, moist Vegan Blueberry Scones with simple glaze are a wonderful addition to any breakfast or brunch! Better than Starbucks!
Scones can be pretty dry but that is not the case here. These vegan blueberry scones are incredibly moist, tender and just plain delightful. They taste a million times better than the ones at Starbucks, and are made with no animal ingredients!
These Vegan Blueberry Scones:
- Are made in 1 bowl
- Are moist & tender
- Have crumbly edges and a golden crunchy exterior
- Include a wonderfully simple glaze drizzle
- Have an abundance of blueberries!
How to make vegan blueberry scones:
First, preheat the oven to 400 degrees and line a large baking sheet with parchment paper.
Next, in a large bowl, add the flour, baking powder, ground flaxseeds, sugar and salt. Stir to combine.
Add the cold vegan butter and use a pastry cutter (or your hands if needed) until the mixture resembles coarse crumbs. Pour in the milk and vanilla, and stir until just combined. Then fold in the blueberries.
On a lightly floured surface, turn out the dough and knead it just a few times until it comes together. Flatten the dough into a circle, about 1 inch thick. Slice into 8 equal triangles with a pizza cutter or large knife.
Place the scones onto the prepared baking sheet, and bake for 22-26 minutes until golden brown on top.
Let the scones cool for at least 15 minutes before drizzling the glaze on top. The glaze is totally optional, you can leave it out if desired.
Can vegan blueberry scones be frozen?
Yes, you can freeze these scones after they cool if desired. I would leave the icing off if you are going to freeze them though.
Can you use frozen blueberries for these scones?
Yes, you can use frozen blueberries. Do not thaw frozen blueberries if using, but add them directly from the freezer to the dough. They still might make your scones a little blue but they will taste great! I especially like using those little frozen wild blueberries in scones.
Can blueberry scones be made gluten free?
I haven’t tried it myself, but I’m sure a good quality gluten free flour mix would work just fine. You can also substitute whole wheat pastry, spelt or white whole wheat flour for some or all of the white flour, if desired.
Want more vegan scone or muffin recipes?
- Starbucks Copycat Vegan Pumpkin Scones
- Vegan Blueberry Muffins
- Vegan Banana Muffins
- 1 Bowl Vegan Pumpkin Muffins
This post contains affiliate links. Read my full disclosure here.
Vegan Blueberry Scones
Ingredients
- 2 cups all purpose flour
- 1 tablespoon baking powder
- 1 tablespoon ground flaxseeds
- 1/2 teaspoon salt
- 1/2 cup granulated sugar
- 8 tablespoons cold vegan butter, (or solid coconut oil)
- 3/4 cup almond milk, (soy or coconut milk fine)
- 1 teaspoon pure vanilla extract
- 3/4-1 cup fresh blueberries, (may use frozen as well)
- OPTIONAL: lemon zest from 1 lemon
Simple Glaze, optional
- 1 cup powdered sugar
- 2 tablespoons almond milk
- 1/2 teaspoon pure vanilla extract
Instructions
- Preheat the oven to 400 degrees F and line a large baking sheet with parchment paper.
- In a large bowl, whisk together the flour, baking powder, ground flaxseeds, salt and sugar.
- Add the cold vegan butter, and use a pastry cutter or your hands to work the butter into the dry ingredients. It should resemble coarse crumbs.
- Pour in the milk and vanilla, and stir until just combined. Fold in the blueberries.
- On a lightly floured surface, knead the dough a few times until it comes together. Flatten the dough with your hands (lightly flour your hands if sticky). Flatten it into a circle, about 1 inch thick.
- Using a pizza cutter or large knife, cut it like you would a pizza, into 8 pieces.
- Place the scones onto the prepared baking sheet and bake for 22-26 minutes, until lightly golden brown on top.
Make the optional glaze:
- Combine the powdered sugar, milk and vanilla in a small bowl and whisk until smooth. If the glaze is too thick, add more milk. If too thin, add more powdered sugar.
- Let the scones cool for at least 15 minutes, then drizzle some of the glaze onto each scone. Let the glaze set before serving.
Notes
- May also use whole wheat pastry flour or white whole wheat flour. A gluten free flour mix would probably work, but I haven't tried it.
- You can sub the vegan butter with coconut oil that is hard. Cut it into the dry ingredients the same way.
Nutrition
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327 Comments on “Vegan Blueberry Scones”
tried this recipe today and i liked the result. I used coconut sugar so it wasn’t so sweet. how should i store these if i don’t want to freeze them? thank you.
Glad you liked the scones. Room temperature is best, but they will only last a few days before drying out. You could probably keep them in the refrigerator for an extra day or two though.
I’m a pretty experienced baker and I can’t figure out why this dough is so sticky and unmanageable.
Make sure you are measuring everything accurately, and use well floured hands and surface. You can always add a bit more flour and work it into the dough if it’s too sticky, this depends on the humidity where you live, how you measured the flour, etc, so it’s fine to add more as needed. But be careful not to add too much flour or the scones will be dry.
OMG these are the best. I have made them twice and they are really delicious. Thanks for a super simple easy scone recipe that is fantasitc!
Thanks for sharing your wonderful review! I’m glad you are loving the scones!
Looks great! Can I freeze the dough before baking for a few days?
I’ve never tried freezing scone dough, so I’m not sure! I’ll have to test it sometime. I think it will work.
What a wonderful recipe, tried it and loved it! Do you think it can work with spelt flour as well?
I’ve never tried it, but it might work! Glad you enjoyed the scones.
I am not a baker and I’ve made these twice and people LOVE them. These are super delicious and moist! Still can’t figure out the icing part, but that’s okay, maybe next time.
Thanks for sharing your great review! I’m glad you love the scones! Let me know if I can help regarding the icing part!
any way to sub the refined sugar for maple syrup? thanks!
You could try it, but I would also reduce the milk so they dough isn’t too wet.
made them for mothers day and they were straight flames. i subbed a few things and i didnt use the flax seeds but they turned out really good.
Made the recipe as is, they turned out really yummy and perfect texture. Also loved how easy they were!
Thank you for sharing your great review!
Absolutely delicious! I subbed half the flour with whole wheat flour to add some whole grains. I was worried it might be a little to heavy but not so! They were perfect! Thanks Nora for another great recipe!
I’m so glad you enjoyed the scones, Mary! Thank you for sharing your great review!
Love all your recipes! I am using half unbleached all purpose flour and half whole wheat flour just to add some whole grains. I’m sure it will be a little heavier but I’m sure delicious all the same! I’ll let you know how it turns out.
Best scones very moist but can I use dried strawberries in place of blueberries?
Sure, that sounds very yummy!
So good just like all your recipes! I was wanting to make scones for the first time and knew to try your recipe first because they never fail. Will make again and again.
Thank you for using my recipes! I’m so glad you enjoyed the scones! I appreciate you taking your time to share your wonderful review!
Oh my gosh, I am so sorry I found this recipe. These are so easy to make and the best scones we’ve ever had. Now I need a voice in my head that says, “Step away from the scones.” Great recipe.
LOL! I’m glad you love the scones, Jill! Thank you for taking your time to share your review and comments!
Amazing! I tried this recipe with plant butter & coconut oil. Coconut oil gives it that great bakery taste👅 while the butter was still delicious. Soy milk also gives it a fluffier texture over almond.
Thank you!!
Thank you for sharing your wonderful review and comments, Kimberly! I’m glad you love the scones!
I never write reviews of anything, but I had to come back to say that these are incredible. Some of the best vegan baking I’ve ever done. Don’t change a thing!
I appreciate you taking your time to share your kind review, Liz! I’m glad you love the scones!