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
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)
- 1/2 cup almond milk + more as needed
- 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. If the dough seems too dry and crumbly, add up to another 1/4 cup of milk. 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.
Video
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.
I didn’t have vegan butter, so I crossed my fingers and mixed in half a cup of canola oil with the other wet ingredients. The batter was probably stickier than it would have been with cold butter, but a generous dusting of flour solved that problem. They baked up beautifully golden brown and were tender and delicious. With the lemon zest, I didn’t miss the flavor of the butter. I’m definitely going to make these again with canola oil.
Hi Michael. I really appreciate you taking time to share your recipe experience with using canola oil. I am thrilled that the muffins turned out wonderful and delicious for you! Thanks for your awesome review as well. Wishing you happy cooking!
I love this recipe for blueberry scones! Im looking for a plain scones recipe that can be had with homemade jam but having no luck. Would this work as a base recipe with no additives?
Yes, you can simply leave out the blueberries and the glaze for plain scones. Thanks and enjoy!
Hi Nora!! I’d love to use this as a base scone recipe for other scone variations- it’s just so so good and I want to try other flavors! Do you think I could sub baking chips (like mini chocolate chips) for the blueberries? If so, would anything else in the recipe need to be adjusted? Thanks for the help!!
Absolutely! I actually make chocolate chip scones from this recipe all the time. Just substitute chocolate chips, mini or regular but I do love mini. I tend to sprinkle with coarse sugar before baking, and omit the icing when I do chocolate chip. That’s it, enjoy!
This is so perfect! I will be making homemade cinnamon chips and using those! Can’t wait to test it out!! And great tip about the course sugar topping! You’re the absolute best, Nora- thank you!
One last question- how many many chocolate chips do you do when you do the chocolate chip variation? 3/4 cup? More? Less? Thanks for the help! I follow recipes to the T, so have a hard time winging this stuff! 😉
I use about a cup, but you can use a little less or more and they will be fine. 🙂 No problem, and enjoy!
The best scones!! Thank you, thank you!! Any ideas if I can make ahead and freeze the scone “wedges” before baking? And if so, can they be baked from frozen? And what would the baking instructions be? I’m trying to figure out if I can prep ahead to have less work when I want to quickly have warm scones in the morning! Thanks, Nora!!
Thanks Carrie! I’m glad you’re enjoying the scones. I think you could freeze the unbaked scones and then bake from frozen, I believe they will just take a bit longer in the oven to bake. Same temperature, just bake a bit longer. If you can, I would remove them from the freezer and let them warm up as the oven preheats perhaps. Hope that helps!
Super helpful, thank you Nora!! Looooovvvveeee your recipes and so do tons of people I share them with!
You are welcome! Thank you for the recipe love! Wishing you so much happy cooking!
I’ve made these many times with a few different variations and they always turn out!
I’ve cut the sugar in half and used chocolate chips instead of blueberries and they are also delicious.
I’ve used Robin Hood gluten free flour as well and they also turned out.
I usually add the extra 1-4 cup milk plus another TBSP to get a nice dough texture.
These were delicious! I used my own plant milk substitutes (soy and rice), half butter and coconut oil was all I had and it worked perfect, they were fluffy and crunchy and moist. We used lemon juice in the icing instead of vanilla for an extra tang. The family only had great things to say! Thank you!
You bet, Alex! I’m so glad you and your family enjoyed the blueberry scones! Thank you for taking time to share your recipe experience, ideas, and terrific review! Happy cooking!
Never would have tried vegan scones, but my niece came to see me and I wanted to bake her some breakfast. She can’t have dairy. They were so delicious I am baking another batch for my co-workers. Thank you for the recipe.
You are so welcome, Kathryn! I’m glad you love the scones! Thank you for sharing your terrific review and recipe experience! Wishing you lots of happy cooking!
I don’t usually leave reviews but I just made these and I added the lemon zest and the juice from 1 lemon and they are sooooo good, I had to leave a review. I didn’t even use the glaze. I see a lot of blueberry scones in my future:)
I just made this recipe, but I used fresh mulberries from my tree, lemon, and doubled the vanilla. I also used some white chocolate chips. Absolutely delicious!
Your scones sound amazing, Nikki! The flavors – oh my gosh! Thank you for sharing your recipe experience as well as your fantastic review! Wishing you a happy cooking!
Just made your recipe with fresh blueberries and exactly as you wrote it… so delicious and easy to prepare! I didn’t make the glaze cuz I didn’t think it needed more sweetness. It was perfect! Thank you!!!
Thank YOU, Gail, for using my recipe! I’m so glad that you loved the scones. Nothing like fresh blueberries to make a delicious fresh scone! Thank you for sharing your terrific review. Wishing you a happy cooking.
Delicious. I used the lemon zest, I replaced 1/4 cup flour with almond flour, and swapped almond extract for the vanilla.
Hi Beverly. I’m glad that the scones turned out delicious for you with your ingredient replacements! Thank you for sharing your fantastic recipe, experience and feedback! Happy cooking!
I love all your recipes and applicate your easy explanations and delicious desserts. With this yummy scones I didn’t know when to add the lemon zest so I just sprinkled it on top before putting it in the oven. Was I wrong? It’s in the oven right now so I guess I’ll find out later. Again keep bringing more delicious masterpieces dear Nora we all love You.
Thank you so much Diane! I would actually mix the lemon zest into the dough before baking, but I don’t think you will have ruined the scones by sprinkling it on top. I hope you enjoyed them and I’ll keep making recipes! 🙂 Thanks for the love.
Nora is THE BEST . Always full proof DELICIOUS, crowd pleaser Everytime. Your recipes never fail. So grateful I found your recipes.
Thank you so much for the recipe love and support! I’m thrilled that you are loving the scones! I am also glad that you found my recipe site, and that you are finding so many wonderful things that you love! I appreciate your stellar review! Happy cooking!
Can I make the dough, freeze it and bake it in the morning? That’s what I’ve done so I’ll let you know if it works out!
It should work fine, hope you enjoy!
I made these today and they were fantastic! I used frozen blueberries. I didn’t have flax seed, so I used 2 tsp of Ener-G egg replacer powder as a binder.
I also made the icing with the optional lemon zest and juice. My husband said “this is the best scone I’ve ever had.”
5 stars!
I am thrilled that the scones were a hit with you guys! Thanks for taking time to share your recipe experience and steller review! Wishing you happy cooking!