Vegan Blueberry Scones
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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.
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
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214 Comments on “Vegan Blueberry Scones”
Easiest recipe and best blueberry scones ever! Everyone loves them.
This recipe is great! I made it once and my children, ages 18 and 24, loved it. I’ve since made it upon request on their birthdays 🥳 It’s really yummy.
Thanks so much, I’m glad everyone loves the scones.
I LOVE this recipe! My daughter found it while eating more healthy. I love to bake but my scones always turned out very dry, almost too dry. This recipe is a keeper; it is easy and the scones are VERY moist! ❤️
I just made these for the second time and they are great. The first time they ended up wayyy too dense because I added all the liquid and had to add a whole bunch of flour. But I added a little at a time this time and they turned out wonderfully.
This time they were fluffy, crumbly, sweet, and buttery :)))
Glad you enjoyed them! Thanks.
Made these today with my daughter we actually decided to use the “.optional” lemon zest (best decision EVER) . We also opted to add the glaze (ugh , Heavenly) . We had to add 1/2 extra of flour to stabilize the flour (thanks to this crazy Texas weather). Me & my family agreed that these were the best scones ever, thanks for sharing this recipe! It’s a treasure!
Hi Nora,
This recipe looks very good but i would like to make 16 mini scones instead. Do you think this could work?
It sure would! I do this often actually with my scone recipes. 🙂 I would just watch closely as they won’t take as long to be done.
I use this recipe as a base and replace the blueberries with raspberries and vanilla extract for almond extract. Sooo yummy!
Also if anyone has trouble handling the dough, line a cake pan with plastic wrap and add the dough to that to freeze overnight. It makes it super easy to cut!
So good! My first time trying vegan scones – no egg! I was nervous about how the texture would be, but it was fantastic! I threw in 1 tsp of cinnamon in the batter and topped it with brushed on oat milk and cinnamon sugar! Whole family (including nonvegans) loved it! Will definitely do it again!