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.
Recipe 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.
Jane
Is there any reason that vegetable shortening can’t be substituted for the vegan butter? Your site is.now the first place I visit when looking for vegan recipes. Every one of your recipes I’ve tried has been a keeper.
Nora
Thank you so much! I think shortening would work just fine, though they won’t have that “buttery” flavor. Hope you love the scones!
Caroline from GreenEatalia
These Blueberry Lemon Scones are so good I could NOT stop eating them! Seriously. I used coconut oil instead of butter for a “healthier” version and frozen blueberries – recipe turned out great. Would recommend to anyone! Super easy and satisfying.
Nora
Thanks for the comment! I’m so glad you like them. 🙂
Michelle
How long will these keep and how do you store them?
Nora
They will keep at room temperature for up to 3 days if they last that long. In the refrigerator they may last 4 days. I just keep them covered at room temperature, on a plate or in a container. If you have a lot leftover, they do freeze well.
Jahmari
I made these this morning (with whole wheat pastry flour and frozen wild blueberries) and my family loved them. My son asked if I could make them again but with chocolate chips.
I have a feeling that these will replace our blueberry muffins in the morning!
LInda Guffin
So tasty and easy to make…. another to tell all who eat them that they are eating vegan…. yay!
Linda Guffin
I have made thes a number of times…. always blueberry so far. They have been a hit no matter where they go. Thank you so much for having this site. It is the best put together that I have found from the recipes you put up to the instructions with pictures and some tips. Thanks loads.
Nora
That is the nicest comment ever! Thank you so much for the feedback. I’m so glad you enjoy the scones, too!
Veronica
I made these scones this morning and they were a hit! Delicious in every bite. I made the gluten free, as my son has Celiac Disease, and I just swapped out regular flour with my favorite gluten free flour blend: Cup 4 Cup. Delish!
Liz
Tried these today, and the dough was pretty slack such that the scones didn’t hold their shape very well. Maybe I needed to knead the dough more before rolling it out and/or add a little more flour to create a firmer dough? Regardless, they look tasty!
Nora
Yes, if the dough is not firm enough, or too sticky, just add a little more flour. Moisture levels can vary depending on the vegan butter you used (or coconut oil), as well as how you measured the flour. Next time just add a little more flour if you encounter the same problem and they should be perfect and keep their shape. I hope they were yummy anyhow!
Henrierra
Any suggestions for making them lower in fat?
Nora
I haven’t tried it myself, so I can’t guarantee it would work, but you might be able to leave out the vegan butter, and use full fat coconut milk instead. Maybe 3/4-1 cup coconut milk in place of both the butter and almond milk. They really do need fat of some kind though, or they will be very dry and not taste good.
Henrietta
Will try it. Thanks
Christine Smith
These scones are fantastic and fairly easy to make. I used chocolate chips instead of blueberries and they still came out delicious. I’m certain these scones will be a highly-requested item by my family!
Nora
I’m so happy you enjoyed them; chocolate chip scones are so yummy! Thank you.
Alison
You’ve done it again!! Simple. Delicious. Amazing!! Thank you for another regular item to make in our house.