Vegan Blueberry Scones
This post may contain affiliate links. Read my full disclosure here.
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
This post contains affiliate links. Read my full disclosure here.
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.
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.
Nutrition
We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com. Read my full disclosure here
419 Comments on “Vegan Blueberry Scones”
Very tasty
. However, I used frozen blueberries which was all i had and the dough was extremely wet, I had to add an extra +cup of flour in order for it to come together. Next time I will go with my gut and use chocolate chips & nuts which i like i cookies/ scones. 🙂
Amazing scones! I get so many compliments! Have used gluten free flour(1 for 1) and they turn out great too!
I’ve made these a few times and to reduce the stickiness I mixed the flaxseed with the milk for 15 minutes before making the recipe and had no trouble no extra flour needed and on all occasions they are fantastic and stay moist for a few days
Hi Chanti. I’m glad that you are enjoying the scones! Thank you for sharing your feedback and ideas!
Hello!
I made the recipe this afternoon, and they taste great! I read the reviews before starting and reduced the amount of almond milk in the scone recipe to 1/2 a cup. My batter did not end up as sticky as I assume others’ turned out from the comments. It was very easy to work with.
Just a tip if others do reduce the liquid, make sure to check your scones about 5 minutes before the formula time (which is 22 minutes). Less liquid normally means that things brown quicker. This is especially important is your oven runs hot.
These look and taste amazing. If you read the reviews and reduce almond milk ever so slightly, these turn out great for tea time. 🙂
Hi Emma! Thank you for sharing your wonderful feedback and review, and you experience with the scones! I’m so glad they turned out delicious for you!
I just made these today – they are delicious! I only made half of the frosting recipe, and it still worked really well – thank you, Nora!
You are welcome! Thank you for sharing your wonderful feedback!
Very tasty. I took a star off just because I had the same issue as many of the other comments: sticky, wet dough. Despite adding much more dough in, it never fully came together meaning it would need a significant amount more to make it a workable dough. Butter was straight from the fridge and chocolate chips subbed in the place of fruit, so there was no extra moisture from there, either.
The wet clumps that I ended up with baked up nicely and tasted lovely. I just don’t think I’d make them again due to the amount of guess work I would have to put in to find the correct dry to wet ingredient ratio.
My batter seems to be be super wet too but I will experiment with the batter next time…. This time I wanted to see what it would be like following the recipe to a T.
Hi Jenna! There are a few things that could contribute to the batter being too wet, such as the butter being too soft or melted or mixing in thawed frozen blueberries that were quite wet. Hopefully this can help you for next time!
Nora, thank you so much for this AMAZING perfect recipe! It came out too yummy for words! I just made it and I’m still savoring the deliciousness! I’m GF and substituted Bob’S Red Mill GF 1:1 baking flour. I used coconut oil and added the lemon zest and about a tablespoon of lemon juice to the glaze. I made half a batch and Perfecto! When my family digs in later they will disappear! Can’t wait to make a full batch and serve these at the next brunch! Thanks again ❤️!
Thank you for your wonderful feedback, Antonette! I’m so glad you and your family loved the scones!
Hi!
I’d love to make blueberry lemon scones. Do you think adding some lemon zest is a good idea for that?
I think that’s a great idea! You could also add some zest or lemon juice to the glaze as well 🙂
Loved this recipe! My dough was really sticky initially so I had to add a fair bit of extra flour to be able to knead/flatten it but everything turned out all right in the end.
Looking forward to testing different add in combos in the future!
These are really good! I substituted the King Arthur 1 to 1 gluten free flour and it worked good. I also substituted coconut sugar for the table sugar cutting the amount in half. I don’t like real sweet scones and it was perfect. Love how easy the recipe is!
Thank you for your wonderful feedback! I’m so glad you loved the scones!
I didn’t have any flaxseeds to grind so used 1/4 cup applesauce. These were the bomb! Used a cast iron scone pan, just scooped dough from bowl since it was sticky from using applesauce. They were so moist it was unbelievable – almost like cake. Will be making them again for Easter. Your recipes are wonderful!
Thank you for your wonderful feedback and kind words! I am glad the scones turned out great for you! I’m so glad you are enjoying my recipes! Wishing you lots of happy cooking!
Why add the ground flaxseed? Could you substitute something else?
Flaxseed adds to the flavor and helps the scones turn out moist but you can leave it out if you want!
these are amazing and so easy to make!!!! thank you!
Just finished baking these and they are delicious!! This recipe is spot on and the best vegan scone recipe I’ve used. I used a vegan “buttermilk” instead of almond milk.
Thank you for sharing your wonderful feedback, Fran! I’m thrilled you loved the scones!
So I made your scones today….lol
The dough was soooooo wet I had to add half the bag of flour to the last step. I have no idea what happened since no other reviewers seemed to have a problem I assume something happened on my end. I can only imagine that maybe the scale didn’t measure the flour correctly in the first step.
Anyway: they turned our AMAZINGLY anyway!!! I couldn’t believe it!!
I just placed the wet blobs (didn’t want to “waste” even MORE flour) on the cookie sheet and then left them in the shut off oven for about 10 minutes longer and yummm.
Valentine’s Day is saved! Thank you for yet another delicious recipe.
I’m trying your monkey bread next.
Hi Jennifer. Thank you for sharing your review and feedback! I’m really glad the scones turned out amazing for you, even though your dough was pretty wet! There are factors that could lead to added moisture, such as the butter being too melted, or mixing in thawed frozen blueberries that were quite wet. I hope you enjoy the monkey bread! Happy cooking!
Could you make these and freeze them? Then pull them when you need to bake them?
I haven’t tried it, but it would probably work.