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
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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.
Recipe 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.
Chelsi
My family requests these at least once a week! Excellent! We have tried it with both oat milk and almond milk, and both milks worth great. We have also used both fresh and frozen blueberries with great results. Our oven runs hot, so we pull them out at 20 minutes. Thanks for such a great recipe—actually, we have added several of your recipes to our list of staple meals in our house and we know we can come to your site and get a delicious recipe! Keep up the great work and I am off to try your tofu taco recipe!
Nora
Thanks so much for the great comment! I’m glad you all enjoy the scones!
Ariadna
I would love to make this recipe, but I only have olive oil. Will it still work?
Nora
Sorry I’ve never tried it. Might work!
serge
I’ve made these a few times now and i pove em! A few times ive swapped chocolate chips for the blueberrys and they came out great
Nora
I’m so glad they’re great!
Stephanie
I absolutely loved these!!! I used coconut milk instead of almond milk and worked just fine! I probably should have added more flour to the batter since it was sticky and hard to work but when it came out of the oven you would never know the difference. Oh and my scones were completely blue from the frozen wild blueberries. They weren’t picture perfect but again the taste made up for it. I’ll make this again and again! Thanks!
Nora
You’re welcome! Glad you loved them!
Jodi
I found the same thing with the frozen wild blueberries. I was a little stunned at how blue they turned out. They were great-tasting, of course. But I preferred them with fresh blueberries, which provided a surprising little burst of flavor. Either way, though, these scones are a winner!
Mery Volcovich
I will like to make them with almond or coconut flour, do you think it can work?
Nora
I’m sorry I don’t think it will work, but you could try it. Almond flour doesn’t absorb moisture the same at all so you’d have to adjust other things as well, and coconut flour tends to absorb too much moisture and can be difficult to bake with. You could play with it though, but I can’t promise it will turn out.
Oriana
These turned out delicious! Can I make with frozen strawberries? Or any other frozen fruits?
Nora
I’m sure you could, but I haven’t tested it! So glad you enjoyed them.
Katie
Incredible!!! I used oat milk instead of the recommended almond, and it worked perfectly!
I didn’t have the ingredients in my cupboard for the drizzle, so at 10 mins, I pulled them out of the oven, sprinkled some turbinado sugar on top, pressed it in slightly with my fingers to make it stick, then popped them back in the oven.
They’re incredibly fluffy and sweet!
Nora
Sounds wonderful, I’m so glad you enjoyed the scones!
Jodi
I am only a skosh ashamed that I ate six of these since making them this afternoon. If that doesn’t shout FIVE STARS, I don’t know what does.
Nora
I can totally relate! Glad you liked them!
Jodi
“Like” doesn’t begin to describe it. I have made these three more times since my first batch five days ago — one full batch and two half batches. And I have yet to share them with anyone. They’re sheer perfection.
Nora
Wow, thank you so much for the great comment!
amy wright
Is there a way to make these sugar free using monkfruit extract? I know that a lot of times granulated sugar is important in a recipe, but I also can’t do sugar alcohols like erythritol, so monkfruit by lakanto wouldn’t work for me because of the erythritol in it. (also can’t do coconut sugar).
Nora
I’ve never used monkfruit extract so I’m not sure. I don’t think it would be a problem, though of course it will change the way they taste, but if you like the taste of the monkfruit then I think you will like the scones. Thank you!
Ashley
I made these once and they are amazing! I want to make them again for a party. Can the dough be refrigerated and then baked in the morning? Or would they still be good left out overnight. I really liked that they were a little warm when we ate them. Thanks!
Nora
Good question! I’ve never actually tried making the dough the night before, but I do think it would work just fine. I agree, they are best fresh and warm.
Jane
Is there any reason that vegetable shortening can’t be substituted for the vegan butter? Your site is.now the first place I visit when looking for vegan recipes. Every one of your recipes I’ve tried has been a keeper.
Nora
Thank you so much! I think shortening would work just fine, though they won’t have that “buttery” flavor. Hope you love the scones!
Caroline from GreenEatalia
These Blueberry Lemon Scones are so good I could NOT stop eating them! Seriously. I used coconut oil instead of butter for a “healthier” version and frozen blueberries – recipe turned out great. Would recommend to anyone! Super easy and satisfying.
Nora
Thanks for the comment! I’m so glad you like them. 🙂
Michelle
How long will these keep and how do you store them?
Nora
They will keep at room temperature for up to 3 days if they last that long. In the refrigerator they may last 4 days. I just keep them covered at room temperature, on a plate or in a container. If you have a lot leftover, they do freeze well.
Jahmari
I made these this morning (with whole wheat pastry flour and frozen wild blueberries) and my family loved them. My son asked if I could make them again but with chocolate chips.
I have a feeling that these will replace our blueberry muffins in the morning!
LInda Guffin
So tasty and easy to make…. another to tell all who eat them that they are eating vegan…. yay!
Linda Guffin
I have made thes a number of times…. always blueberry so far. They have been a hit no matter where they go. Thank you so much for having this site. It is the best put together that I have found from the recipes you put up to the instructions with pictures and some tips. Thanks loads.
Nora
That is the nicest comment ever! Thank you so much for the feedback. I’m so glad you enjoy the scones, too!
Veronica
I made these scones this morning and they were a hit! Delicious in every bite. I made the gluten free, as my son has Celiac Disease, and I just swapped out regular flour with my favorite gluten free flour blend: Cup 4 Cup. Delish!
Liz
Tried these today, and the dough was pretty slack such that the scones didn’t hold their shape very well. Maybe I needed to knead the dough more before rolling it out and/or add a little more flour to create a firmer dough? Regardless, they look tasty!
Nora
Yes, if the dough is not firm enough, or too sticky, just add a little more flour. Moisture levels can vary depending on the vegan butter you used (or coconut oil), as well as how you measured the flour. Next time just add a little more flour if you encounter the same problem and they should be perfect and keep their shape. I hope they were yummy anyhow!
Henrierra
Any suggestions for making them lower in fat?
Nora
I haven’t tried it myself, so I can’t guarantee it would work, but you might be able to leave out the vegan butter, and use full fat coconut milk instead. Maybe 3/4-1 cup coconut milk in place of both the butter and almond milk. They really do need fat of some kind though, or they will be very dry and not taste good.
Henrietta
Will try it. Thanks
Christine Smith
These scones are fantastic and fairly easy to make. I used chocolate chips instead of blueberries and they still came out delicious. I’m certain these scones will be a highly-requested item by my family!
Nora
I’m so happy you enjoyed them; chocolate chip scones are so yummy! Thank you.
Alison
You’ve done it again!! Simple. Delicious. Amazing!! Thank you for another regular item to make in our house.