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’ve made these before with the children in my class (ages 3-6) for a special grandparents day visit and EVERYONE loved them (kids included)! I’m curious if I could use a circular cookie cutter to shape them like biscuits? Would they still turn out???
Thanks for the amazing recipe!
That’s so cute! I’m glad everyone loved them! Yes, you could shape them like biscuits with a circular cookie cutter. Thank you!
Made them both ways, Gluten free and regular flour. Works beautifully both ways. I used fresh berry’s in one batch and frozen in the other. Fresh works better but frozen was acceptable.
Thanks for the recipe.
forgot the stars
Thank you, Bruce, for sharing your recipe experience and great review! I’m so glad that you loved the scones! Happy cooking!
Made these but a lemon poppyseed variation! Instead of blueberries, I added true lemon powder (I didn’t have lemons) and poppyseeds with a tad extra almond milk. I also added a touch of turmeric powder for color. For the glaze, I used powdered sugar + almond milk and added poppy seeds. Sooooo good!!
Hi Gary. Thank you for sharing your recipe variation ideas and terrific review! I’m so glad that you loved the recipe! Wishing you happy baking!
I left out the blueberries, doubled the vanilla and used vanilla bean paste to make the glaze to make a vanilla bean scone to mimic the Starbucks ones I still dream about. These were fantastic! I’ve failed at making scones a couple times in my past and I was so shocked how easy this recipe came together. Just be careful not to overcook them, I did 23 minutes and could have done a couple minutes less. Will be making these again in different versions!
Hi Kate. Thank you for sharing your recipe variation idea! I’m so glad that you found the recipe simple and delicious! I appreciate your support, and wish you lots of happy cooking!
I made these this afternoon, so good! Easy, and I kind of want to eat them for dinner!
Thank you for all the yummy recipes!
Hi Suzan. I’m glad you love the blueberry scones, and found them both easy to make and delicious! Why not have one for dinner! Thank you for taking time to share your awesome review! Wishing you lots of happy cooking!
Super easy to make, ready in 30 minutes, and so delicious!! Thank you for the recipe!
Every recipe I have ever tried from Nora turns out amazing, and this one didn’t disappoint. Love these scones, do not consider myself a “baker” and they turned out fantastic. Excited to try experimenting with some of the other flavors mentioned in the comments section. Thank you Nora! Also love the physical hard cover recipe book for gorgeous photos and inspiration.
Hi Ali. I’m thrilled that you loved the blueberry scones! Thank you for loving my recipes, and for purchasing my cookbook! I’m so glad you are enjoying the recipes and the pictures! Enjoy your journey through all the different flavors and recipes! Wishing you lots of happy cooking!
Woah. I’m GF vegan so I used Gluten-Free flour (King Arthur, 1:1 substitute for wheat flour) and they were even better than when I made them with normal flour before i knew of my gluten sensitivity. Me and my husband fell head over heals for these 🥹
I’m thrilled that you and your husband loved the blueberry scones, Naomi! Thank you for sharing your stellar review and comments! Happy cooking!
Made these for a tea party and they got such rave reviews. Def the best vegan scone I’ve ever tried! My bf and I made extra and have been eating them everyday since the party and can’t get enough. I also used your recipe to make orange cranberry scones by replacing the blueberries with craisins and the milk with orange juice mixed with a bit of creamer, and added the zest only one orange and it was SO GOOD. We made one batch with no blueberries but spread some butter in them then dipped them in cinnamon sugar before baking and those were very good and still moist enough
Hi Sandy. I love reading about all the different ways you used my scone recipe to make various flavored scones! Thank you for sharing your recipe experience and terrific review! Sounds like a wonderful and fun tea party! Wishing you lots of happy cooking!
Nora does it again! She cooks, and boy does she do it well.
It seems most times I want to make something sweet (homemade brownies, scones, etc.), I find myself on this website.
The blueberry scones were phenomenal.
I altered the recipe to make it with plant based buttermilk (1/2 cup soy milk + 1/2tbsp ACV), and increased the vanilla extract for more vanilla flavor.
I also used frozen wild blueberries (hello, cold days of winter), and mixed them in with the flour before adding the wet ingredients. This allowed the blueberry moisture to absorb some of the flour without turning my entire batch into a mosh of purple.
Next time, I’ll probably throw in a dash of cinnamon…
I brushed soy milk on top of each scone, baked for 22 mins and wowza! Awarded with a light, fluffy, and totally tasty scone to enjoy along side my mid-morning cup of joe.
Thank you Nora!
Thank you, Meg for sharing your stellar review and recipe ideas and experience! Thank you for your encouraging support, and for loving my recipes! Wishing you lots of happy cooking!
How would you recommend storing these?
I recommend storing them in a covered container at room temperature and eating within 2 days. You can also freeze leftovers for longer.
Any tips for getting a more golden brown hue without using an egg wash? Recipe is delicious!!
Spread a little bit of melted vegan butter on top, or just bake a bit longer, mine usually get nice and golden on top. Thank you!
Loved it! I used vanilla bean paste instead of extract, and I had vegan heavy cream on hand so I brushed about two tablespoons of it on the scones for that beautiful golden brown crust. I also made a lemon glaze to compliment the blueberry. This recipe is dangerous, I don’t want to stop at one serving haha
Whoops, forgot to add the rating! Asking if oat milk can be subbed for the almond milk as we have an extra supply of it.
Love this recipe so much – typically use it with dried apricots and candied ginger or dried cranberries and orange zest in place of the blueberries and lemon.
Thanks Domenica! Yes, I’ve used oat milk and it works just as well as almond. I love your subs for mix-ins!
These are SO good. I am not a good baker and these have come out perfect everytime. These are a go to for breakfast potlucks and treats to take to work. Or something to scarf down on a lazy Saturday morning.
Fwiw, we found the coconut taste comes out pretty strong when I used coconut oil. If you’re into coconuty scones, def something to try! As well, frozen Blueberries were perfect. I was worried it’d be weird but Nora knows.
I used the frozen bag of mixed berries from Trader Joes – worked great!! (avoided the large strawberries)
I just made these today. I didn’t change a thing with the recipe. They were absolutely delicious!
Hi Karen. I’m so glad you enjoyed the blueberry scones! Thank you for sharing your glowing review!
Perfect recipe! After making these a few times, I now use it as a base recipe for all kinds of scones: marzipan and cherry, orange, etc. Perfect every time.
Thank you, Toby, for sharing your stellar review! How awesome that you are using my scone recipe as a base for all types of different and delicious scones! Thank you for sharing your ideas. Wishing you a wonderful fall season of baking!
Delicious and very easy!
These are my 7 year olds favorite pastry. I have made them several times because she keeps asking for them!! Made them again today and only substituted almond extract instead of vanilla in the glaze and added lemon juice. Turned out delicious!
Hi Tatiana, I’m so glad your daughter is loving the blueberry scones! Thank you for sharing your fun story and recipe feedback! Happy cooking!
Hi! What would you recommend as a substitute for ground flax seed? Thanks!
Hi Sean. You could actually just leave the flax seed out here, or substitute JUST Egg or another egg substitute (around 1 eggs worth). Enjoy!
Favorite scone recipe I’ve ever made ! I have subbed King Arthur gf flour and it works great. I also have tried vegan butter and coconut oil in the scones as well. Both have turned out wonderful. I share this with everyone!
Hi Sadie. I’m thrilled that this is your favorite scone recipe! Thank you for sharing your terrific review and recipe experiences! Wishing you happy cooking!
Hi! Your recipes are the only ones I trust when baking for vegan friends and this one looks like a must-try. I wanted to ask if this recipe could use frozen raspberries as a substitute for the blueberries? Would they make the dough too wet?
Thanks!
Hi Alex. Thanks for you support and for trusting my recipes! I am so glad that you are loving them! Sounds delicious with the raspberries, and I think that would work! Happy baking