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.
Alison
I made these yesterday and they are the best scones I’ve ever had! I used coconut oil and frozen blueberries and they turned out great. The glaze is a perfect addition.
Nora
So glad you like them!
Mariana
This recipe is absolutely amazing! I have made these around six times over the past three months and they are definitely a hit! I used Bob’s Redmill Gluten Free one to one flour every time and it worked great! I used frozen berries, I realized that adding the blueberries gradually avoids turning the scones blue. I have also tried using raspberries instead and it’s a great alternative. Thank you for sharing, these scones are currently my family’s favorite breakfast!
Nora
You’re welcome! I’m glad you like them!
Michelle M.
I made these yesterday using chocolate chips instead of blueberries. They turned out so good…just like you said…moist and delicious! My family loves your recipes! Thank you for sharing them.
Nora
You’re welcome!
Michelle McIntyre
I forgot to give it 5 stars when I submitted the original feedback.
Lix
Hello! Is the flaxseed a must?
Nora
No, I’m sure you could leave it out and have them still come out good. Thanks!
Esther
We made two versions of these. One following the recipe, and one with cardamom and gf flour. Both turned out great!
Nora
That’s so great!
Ash
Incredibly delicious and easy to make! I replaced the blueberries with dried cranberries and smeared the warm scones with tofutti cream cheese to remind me of the scones my aunt used to make when I was a child. 🙂
Nora
Sounds delicious!
Raquel
These were so blasted good! For some reason mine did not become dough. Even when I added a few large spoonfuls of extra flour it didn’t turn into dough. So I just dropped the batter like drop biscuits onto a cookie sheet and they turned out so moist and perfect! Essentially this recipe is fool proof. Thank you Nora!
Nora
You’re welcome!
Jennifer
Hi! Just made these and they are so delicious! Any advice on how to keep the whole batter from becoming purple? I used frozen blueberries so is that a possible reason?
Nora
Yes, frozen blueberries tend to do this. You can try rolling them in flour, then adding to the batter. It can help a bit. So glad you enjoyed them!
Kate
Delicious recipe! I added a bit of lemon juice to the icing. Yum!!! Thank you!!
Nora
You’re welcome!
Cecily
Oh, I do too! It’s great!
Cecily
These are absolutely amazing!! I’ve now made them twice in three days. My nine year old son said that usually scones are dry but these are so moist. Lovely, lovely flavor! You can’t tell that they are vegan at all.
Nora
Thanks for the great comment!
Lissa
I’m not sure what happened, but mine turned into like a cookie batter and was too runny (maybe I spilled in extra milk or something). I added extra flour to get a better consistency and they came out nicely. I should’ve added a touch more sugar with the flour, but the kids and I are enjoying them for brunch.
Raquel
Mine were the same. Then today I followed the recipe and they turned out a little different. Either the amount of liquid was inaccurate early on and later changed or maybe I just made an error? Can you shed some light on this? Because I think I liked the scones better when I added extra liquid! I just don’t remember how much I added the first time.
Abbi
I’ve made these a few times now, & each time they have been amazing! 🙂 I’ve made them so much that I’ve used up all of my all-purpose flour without even realizing it! Just wondering if self-rising flour would work instead? I do have almond flour too, but another comment I read said that it wasn’t likely to work. Thanks! : )
Nora
So glad you love them! I’m not sure how self rising flour would work, it might be okay. Yes, unfortunately almond flour won’t work well here. Thank you!