Tender, moist Vegan Blueberry Scones with simple glaze are a wonderful addition to any breakfast or brunch! Better than Starbucks! 

looking down on a few vegan blueberry scones with grey background

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!

a couple of blueberry scones with glaze, grey background

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.

collage of making blueberry scones in a bowl

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.

collage showing how to make vegan blueberry scones

Place the scones onto the prepared baking sheet, and bake for 22-26 minutes until golden brown on top.

collage of uncooked and cooked blueberry scones

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.

unglazed vegan blueberry scones

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.

3 stacked vegan blueberry scones

Want more vegan scone or muffin recipes?

one vegan blueberry scone on a white plate with more scones in background.

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looking down on a few vegan blueberry scones with grey background
4.92 stars (201 ratings)

Vegan Blueberry Scones

Tender, moist Vegan Blueberry Scones with simple glaze are a wonderful addition to any breakfast or brunch! Better than Starbucks! 
Prep: 10 minutes
Cook: 26 minutes
Total: 36 minutes
Servings: 8 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

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

  1. 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.
  2. You can sub the vegan butter with coconut oil that is hard. Cut it into the dry ingredients the same way.

Nutrition

Serving: 1serving | Calories: 322kcal | Carbohydrates: 55g | Protein: 4g | Fat: 10g | Saturated Fat: 2g | Sodium: 274mg | Potassium: 203mg | Fiber: 2g | Sugar: 29g | Vitamin A: 542IU | Vitamin C: 1mg | Calcium: 105mg | Iron: 2mg
Course: Breakfast
Cuisine: American, French
Author: Nora Taylor
Did you make this recipe?Mention @nora_cooks_vegan_ or tag #noracooks!

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Comments

  1. Failure proof!!!

    Just like other person commented, my husband and I are vegetarians so we swapped flax to 1egg. We also used regular salted butter and opted out the salt in the recipe, and they turned out so good!

    What’s more, even though the oven broke half way through and had to leave the scones for like half an hour till we fixed it, it still came out puffy/moist/yummy after baking again. Such durable scones to withstand the trouble and all the changes! Lol.

    Thanks for the great recipe!

  2. Had freshly picked blueberries from FL and this recipe was perfect. Had to make a second batch per my hisband of 42 years with a sweet tooth! Nora has made me a better cook, baker and wife! LOL!

    1. I’m thrilled that the scones were a hit! I’m glad you are enjoying my recipes and getting lots of fun ideas of good food to make! I know YOU are wonderful being you! Thanks for your stellar review! Wishing you lots of happy cooking!

  3. We made them twice, and they were so good. The first time, we followed the recipe exactly, and the second time, we used cherry, extra vanilla, and an egg. We are dairy-free but not vegan, so we swapped the flax for one egg, and it turned out great as well.

  4. Hi Nora,

    I am allergic to flax, can I use an egg instead? I know this would negate it being vegan, but I am ok eating an egg in a treat. Thank you

  5. We love this recipe! We make it every week! Do you think the blueberries could be swapped from strawberries?

    1. I’m so glad you are loving the recipe. Thank you for your wonderful review! Though I have never tried it, I do think it would be great with chopped strawberries! Let me know how it works for you! Happy cooking!

  6. Hi Nora I love yr scone here it just smell so byttery despite there wasn’t any butter in it but I could taste a little of the baking powder I wonder can I reduce or what can I do for this issue. Other than this issue it is perfect scone ! Thank you ♥️

    1. You could use a little less baking powder, but you may also just want to buy a new container that is fresh. If you can taste it, likely you have a bad or old batch of baking powder.

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