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
4.91 stars (195 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


  • 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


  • 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.



  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.


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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  1. Hi, I would love to make these and give to family. They look absolutely delicious. How to store these scones? How long would they last ? Can I sub coconut cream instead of butter?

    1. Hi there! I store the scones at room temperature, covered to keep them from drying out. They will last about 2-3 days this way, or you can freeze them if needed. I don’t think coconut cream will work very well, but I’ve never tried it.

  2. Thank you for offering up a great vegan scone option. I have made this recipe a number of times and everyone loves it. My go-to method is with oat milk, chia seeds instead of ground flax seed and plant based butter and I always include the lemon zest. A real flavour enhancer with the lemon rind and the chia seeds give the texture of poppy seeds! The icing fancies it up, but the recipe is great without too!

  3. Thank you for offering up a great vegan scone option. I have made this recipe a number of times and everyone loves it. My go-to method is with oat milk and plant based butter and I always include the lemon zest. A real flavour enhancer! The icing fancies it up, but the recipe is great without too!

  4. Long overdue comment, as I make Nora’s recipe for the umpteenth time- tender, crunchy outside, soft inside and the recipe is so forgiving! My go-to as I always have lemons on a tree and frozen blueberries. Thank you Nora for holding a specials place at our table!

    1. Hi Wendy. Thank YOU for making space for my recipes at your table! I’m thrilled you are enjoying my recipes! Thanks for your fabulous review and feedback!

  5. I tried this recipe for the first time & it came out really tasty and soft just had to add a bit more milk about 1 1/2 tablespoons. Also I just grated my frozen butter straight into the bowl. Then did a brushing of milk before going in the oven. Did 18 min instead of 20 and swapped out blueberries for chocolate chips- came out so soft and tasty! Thanks Nora!

  6. Absolutely love these! Made them a few times, with a few different add-ins, and they came out perfect every time. Thanks!

    1. Hi Sheila. Hi Sheila. A gluten free flour mix would probably work, but I haven’t tried it. Others have used Bob’s Red Mill 1:1, and had great results! Happy cooking!

  7. These turned out beautifully. I used frozen cranberries instead of blueberries. I used Mioko vegan butter, and it worked well. I found the scones were done in about 18 minutes, but that’s probably just my oven. The glaze was too thin to stay in a design, so next time I would make it thicker. Thanks Nora, I’ll be making these again.

    1. You are welcome, Deb! Your scones sound delicious! Thank you for sharing your feedback and terrific review!

  8. Love this recipe! Make it all the time. I’m curious would it be ruined if I subbed for dairy butter but kept the rest of the recipe the same?

  9. Hi Nora, I’ve made this several times now and every time it comes out great. Thanks for sharing the recipe. ❤️

  10. Just made these. I made them gluten free. Instead of flax seed I used apple sauce. I do see what people mean when they say they taste baking powder. I feel like it’s a tad too much. But over all great flavor. Mine came out soft, did I under bake them? They don’t seem to be raw. Maybe it’s the gluten free flour? Still tasty tho.

  11. Hi Nora, these are so delicious and I’ve made them many times! After moving to Canada though and switching to Becel plant based non salted butter, my batter has become quite liquidy and sticky. Every time I think the milk might be too much or made the Becel has a low melting point. I’ve had to add extra flour each time or put the batter in the fridge. Any suggestions? Thanks so much and love all your recipes!

    1. Hi Justine, thanks so much for your wonderful review and feedback! It sounds like your butter may be the problem here. It might help to switch to one that stays cold and firm longer, or you can try measuring, then freezing the butter until it’s solid. This should help it melt slower. Hope this helps!

  12. Made these this morning. We used cupcake paper for our shape of scone they came out gorgeous! My chef loved this recipe.

  13. Hello Nora, I have been vegan for 38 years now. I love vegan food and I have a weakness for sweets. I am also a good cook but very leacy. Can you make some vegan scones for me?


  14. Hello Nora,
    I really like the look of these scones and I want to try and make them at the place I work!
    I’m wondering if I can make them without blueberries or will they turn out too dry?
    Do you have any advice if that is the case?
    Thank you for your time,
    Kind Regards,

    1. You can make them without the blueberries, they will not be dry. I often use dried fruit or chocolate chips instead and it works great.

  15. I’ve made these a lot! They generally turn out quite well. I’ve had to make the following modifications to achieve a scone/biscuit dough: reduce milk to 1/4 cup at max, add 1tbsp more of butter, bake for only 13-14mins. If I left these in the oven for longer than that, they’d be burnt to a crisp!
    Thank you for all the recipes, I reference your site often.

  16. Hi there! I made these this morning. I believe that I followed the recipe exactly, and they look beautiful, they cooked perfectly. But to me it tastes particularly flour-y (or baking powder-ish?). Kind of flavorless….any idea where I may have gone wrong? I did use soy milk because my son is allergic to nuts as well. But I didn’t make any other changes. 1 tbsp of baking powder, correct? I’m stumped. I want to love these; they’re beautiful!

    1. 1 tablespoon is correct! Was your butter really cold? Did you add more than 2 1/2 cups of flour? Softened butter will lead to a moist dough, which means we have to add more flour to correct this. Also, did you add enough salt? The salt is important for rounding out all of the flavors!

  17. Just made these with home grown blueberries and they were just perfect. Thank you!

    I sprinkled the dough with a little turbinado sugar instead of using glaze.

    1. I use this recipe often and am never disappointed. My pleasure is to go through all the recipes you have put up on my iPhone.

  18. I want to make these the night before I cook them. Do you think they will be okay in the fridge overnight?

    1. I’ve never actually tried making the dough the night before, but I think it would work just fine. Just pop them in the oven straight from the fridge as directed. Enjoy!

  19. What would you recommend using in place of the flax seeds? I can’t stand the smell of flax seeds so much it actually makes me nauseous.

    1. You could actually just leave them out here, or substitute JUST Egg or another egg substitute (around 1 eggs worth).

  20. Hi, I made these and they dough was not as thick as yours. They gushed out and looked more like cookies. I didn’t sub out any of the ingredients so not sure what happened – what so you think? Thanks !!!

    1. The dough can get too wet when the butter is not cold enough, or because the dough gets handled too much with warm hands, causing it to melt. Make sure the vegan butter is very cold when you begin, and try to handle the dough minimally when shaping and cutting into scones. If not placing in the oven immediately, transfer the scones (unbaked) on the pan into the fridge until ready to bake. You could also start with less milk, about 1/2 cup, and add a little more as needed until the dough is workable. Hope that helps!

      1. This may be an obvious question, but can I omit the blueberries (family doesn’t like them :()? I chose this recipe over an abundance of plain vegan scone recipes because it has so many positive reviews, but I don’t know if the recipe would have to be adjusted for a difference in moisture. Thanks!

        1. You can omit the blueberries, they will still be good! I make them a lot with chocolate chips instead of blueberries.

  21. Amazing!! I made the recipe using fresh blueberries and Bob’s Red Mill whole wheat pastry flour. The scones were sweet enough, so I opted not to add the glaze. This is the perfect recipe and is so easy. I’m looking forward to using the basic recipe and adding different flavors. Thanks!

    1. I’m thrilled you loved the scones! Thank you for sharing your feedback and review! Have fun experimenting with flavors!

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