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.
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 make these almost every Sunday per my husbands request! Thank you!!
You are welcome! What a fabulous tradition! Thank you for sharing your wonderful feedback and review! Wishing you lots of happy baking!
These turned out delicious, but like many others I did have to add more flour because it was super sticky. I would reduce the milk next time.
This recipe came out beautifully, I used raisins instead of blueberries, Bobs Mill ground flax, and Earth Balance. I skipped the glaze as I was serving a rich vegan “clotted cream” with them. I read through all the helpful comments before making the scones. All the measurements worked for me. Served them to two non-vegans, one an Irishman who grew up on scones, and they were a big hit! Thank you!
Hi Jo Anna. You are welcome! How fabulous the scones were a hit! Thanks for your wonderful feedback and review!
This recipe is always a crowd pleaser. For variety, I use it as a base, but add frozen cranberries (instead of blueberries), orange juice (but adjust the milk to accommodate the extra liquid) and orange zest. For the glaze, I add orange zest.
How wonderful this recipe is a hit for you, Jonna! Thanks for sharing your wonderful feedback and review!
Can’t wait to try this! Wonder if you’ve had any success freezing the dough to bake later?
I’ve never tried freezing the dough, I’m not sure how that would work. Hope you enjoy the scones!
Can salt be reduced or eliminated without affecting the texture? I have high blood pressure and struggle to reduce daily sodium intake.
Omitting the salt should not affect the texture.
These were delicious! Easy recipe to follow and quick to make. My family loved them.
Thanks for sharing!
How great to hear your family loved the scones! Thanks for your wonderful feedback!
Ooooo super interested in making these! Do you have a recommendation for subbing out the coconut oil/vegan butter?
Another commenter used olive oil as a substitute with good results. Let me know how it works out for you!
These are WONDERFUL!! I scooped 8 tablespoons of “butter” and put the little blobs in the freezer for an hour. I added the “milk” a little at a time until I was happy with the consistency, so I didn’t use it all. I used dried fruit which plumped up nicely after baking and didn’t add extra moisture. The dough was perfect.
I can’t wait to try different flavors and fruit combinations. Another fabulous recipe from Nora!!!!
Hi Anne. I love that your scones turned out wonderful! I appreciate your butter freezing tip! Thank you for taking time to share your fabulous feedback!
I read a comment that someone could taste the bitter baking powder. I ran into this until I sifted my baking powder. I discovered little baking powder “rocks” that wont incorporate in the dough thus causing very bitter spots. Now I always sift my baking powder,( soda etc.) and flour together to blend ingredients and to catch those “rocks” in all recipes.
Excellent recipe! I needed to bring scones to my family this christmas, and everyone liked them. I don’t have a sweet tooth but I will definitely redo this recipe, this time just for me :o)
I’m thrilled you love the recipe! Thank you for sharing your terrific feedback!
Excellent recipe! I realized at the last minute that we were out of blueberries – so I used dried cranberries and raisins. Excellent. Also, I completely forgot to add the sugar – but the sugar from the cranberries/raisins and the glaze was plenty. Everyone (even the vegan skeptics) loved it.
Hi Cali. I’m thrilled that you love the scones recipe! They sound so good with dried cranberries and raisins! Thank you for sharing your fantastic feedback and review!
Thank you!
Excellent basic scone. The flour measurement is on point and comparable to other scone recipes so I do wonder why so many ended up needing to add so much more.
I made these with and without blueberries – both were great. My only modifications for the dough
– 1 tbsp vinegar to (cold) milk mixture
– Freezing the “butter”, then grating it, and refreezing until ready to add to the dough
I also tried my hand at Early Grey with lavender scones.
-Place just the milk, 1 tsp lavender, and 3 tea bags of Earl Grey to a very small saucepan and warm together. then remove from heat and let sit for 10 minutes.
-Squeeze all the tea out of the bags and into the milk, add the vanilla (and vinegar, if using) and refrigerate for 15 minutes so that it is cold.
-Add milk mixture as you would milk and vanilla in step 4
-May add 1 pinch of lavender to glaze if desired
These scones double in size so keep that in mind.
Hi Michelle. Your Earl Grey with lavender scones sound amazing! I’m glad you’re loving the recipe! Thank you for sharing your great feedback and ideas!
Can I use fresh cranberries instead of blueberries?
Absolutely!
KEEPER RECIPE! this is the best AND easiest scone recipe I’ve made. Reduced milk (I used cashew) to 1/2 cup. Added lemon juice to milk and the ground flax as others suggested. Let sit about 10-15 min before adding to dry ingredients. I did not have to add any more flour at all. Used fresh blueberries and they mixed in fine.
Used lemon juice in glaze. Deeeeeelicious! 10/10!!
Hi Patty. Love the lemon glaze idea! I’m so glad that you love the recipe! Thanks for sharing your fantastic feedback and tips!
Can I use powdered egg replacer in place of the ground flax seed? If so, how much?
Delicious. Nothing vegan tasting about these scones. Made the recipe as is, with lemon zest, and they came out perfectly I didn’t use the glaze, crusted them with sanding sugar which adds a bit of crunch to the top. Will definitely make again and try other flavors.
I’m thrilled that you loved the scones! They sound really pretty with the sanding sugar! Thank you for sharing your great feedback and ideas! Wishing you lots of happy cooking!
Hi Nora! Just wondering; what is the purpose of the flaxseed in this recipe?
Hi Jennifer. Flaxseed adds to the flavor and helps the scones turn out moist. You can leave it out if you want!
Like another commenter, I also had to add a lot more flour. Is 2 cups correct, Nora? It may be more like 3.
Love all your recipes though. Thanks!
Yes, that is correct, but you can add a little more if needed. Also, make sure your vegan butter is very cold when you cut it in. If it’s too soft it will start to melt and lead to a runny scone dough, causing you to add more flour. You don’t want to add so much flour the scones turn out dry. Hope that helps!
Butter was straight from the fridge but it’s still summer here so next time I’ll try popping it in the freezer first. I added quite a bit of flour but it was still wet in the end; didn’t want to add too much flour and ruin it. I admittedly had never liked bakery scones because they’re always dry – these were not! Turned out perfect and delicious. So pleased with your website. Keep it up. Thank you!
Hi Rebecca. So glad to hear your scones turned out great. I’m glad you are enjoying my website! There’s lots to explore! Thanks for your fantastic feedback and review! Happy cooking!
I love Nora’s recipes! I’ve made multiple at this point! The blueberry scones were a hit and delicious!
Thank you for your kind words, Morgan! I’m so glad you loved the scones! I appreciate you taking time to share your wonderful feedback!
I am new to being a vegan. I need it for pain management. I have cooked and baked all my life but vegan is different so this site is a Godsend to me. I live with 3 20somethings and they are starting to prefer vegan to regular. I made these and they turned out just like the photo. I don’t even like blueberries, but these were great. They were fluffy and tender like a scone should be with a burst of fresh blueberry flavor. They won’t last long.
Hi Dawn. I am glad you have found my site, and that you are enjoying my recipes! It sounds like you are facing some challenges, and I wish you healing and health. Thank you for sharing your wonderful feedback and review! I’m glad you loved the scones! Wishing you lots of happy cooking!
Yummy recipe but I think the measurements are off cause I ended up adding more flour due to the dough being too wet and sticky. Probably added 1/2 C -1 cup more!!! But it turned good. Can you try to make this recipe again Nora. Maybe you made a mistake with the measurements on the four? Thank you