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
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.
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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279 Comments on “Vegan Blueberry Scones”
I never write reviews, but this one deserves one because they are so delicious. DON’T FORGET THE BLUEBERRIES
Thank you for taking time to share your review! I appreciate it so much . I’m glad you love the scones!
Just finished making another batch.
Very easy and delicious. I don’t put in flax seeds.
The scones are light and soft with a pleasant crisp.
I used Wymans wild blueberries and add them in their frozen state,
I add lemon to the glaze.
Thanks for your wonderful recipes.
These came out perfectly! Thank you for another awesome recipe.
Thank you, Heidi! I’m glad these turned out great for you, and thank you for using my recipes!
Even though this was my first time making scones, they turned out great! They were fluffy and light 🙂 I shared the batch I made with my family and they all agreed that they’re good! Thank you 🙂
Hi Mae. I’m glad the scones turned out great for you! Thank you for sharing your kind review!
This was my first time making and although I had way too many blueberries the dough was delicious!
Thank you
Thanks Maggie! I’m glad you love the scones!
Can I use self raising flour?
I haven’t tried it, but it might work.
These are really great and easy to make. They are more cake like than dense like the scones that I am used too, but that is ok. They taste great!
I’m glad you liked them! Thank you, Denise!
I follow Nora’s recipes often, and they are often spot on. In this case, I would recommend some minor adjustments. First, the flavor of these are amazing and require little effort (even my two year old was able to “help”). For the changes: 1) My dough ended up extremely sticky and was unable to be kneaded with the provided measurements (both dry and liquid cups were used; I used Earth Balance butter from the fridge but maybe freezing it would have made a difference?) 2) Do not use up all the milk unless needed; as you pour, mix the batter until it is just sticky. This would avoid you needing to add more flour, which can cause these scones to become really dry 3) My scones came out of the oven a tad crispier than I would’ve liked. I suggest checking at 20 minutes. 4) Definitely add the lemon zest or at least juice to the glaze! It adds complexity to the flavor 5) Per Nora’s suggestion on another comment, if you want a white colored glaze, add the milk to the powdered sugar until just mixed.
My changes: oat milk, 1/2 cup coconut sugar (could go less due to glaze or added choc chip), almond extract
Thanks, Nora for your time and taking the time to respond to reviews. It helped so much to learn how to adjust on my end!
Thanks, I’m glad you enjoyed the scones! Thanks for sharing your experience!
Are the ground flax seeds used as egg replacer? Is there something else I can use? There is an allergy to seeds in my family. Thanks.
Yes, but I don’t think it would be a problem to leave them out actually, it’s just a tablespoon. Hope that helps and you enjoy the scones!
Made these with soy milk and they were delicious! That ooey gooey texture I was going for. Cooked on 400 for 15 minutes and unfortunately the bottoms burned. Not sure why, but probably just a difference in ovens. The rest was cooked perfectly though. May try turning down the temp next time. Will definitely be making these again because the flavors were on point. Our favorite scones are at our local coffee shop, but they aren’t vegan. These are just as good!
Hi Brooke! I’m glad you enjoyed the scones. Turning down your oven may be a good idea since it seems like it might run hot, but also make sure to bake them in the center rack of the oven so they don’t burn on the bottom. And take them out sooner if they seem done. Hope that helps!
I used soy milk and I used up the rest of my regular flour so I put in about half a cup of oat flour too. This was my first time making scones and they turned out delicious! The dough was very sticky though; I had to have some extra flour on hand and I molded it into a circle on parchment and scored it then baked it for about 17 minutes. A hardy vegan pastry in celebration of Candlemas.
Hi Guinevere. I’m glad the scones turned out delicious for you! Thank you so much for sharing!
These were very easy to make. I used coconut sugar. They were much more fluffy and light than the dense scones I am used to. I used a cup of frozen blueberries and they worked well.
Hi Denise. I’m glad you enjoyed the scones! Thank you for sharing!
These are AMAZING!!! I add lemon juice to the glaze and do a mix of half blueberries and raspberries. Delish!
Hi Samantha. Your additions sound delicious! Thank you for sharing!
I just made this on a whim because I had blueberries that needed using. This recipe is awesome! I had to leave out the flax meal because I was out and even so it came out amazing. So yummy and easy. THANK YOU <3
Hi Olivia. I’m glad you love the scones! Thank you for sharing!
These are insanely delicious and surprisingly easy to make. The lemon peel takes it over the top. Nora crushes it again!
Hi Jenny! Thank you for using my recipes, and for sharing!
So tasty! The recipe did end up just a little too wet so I just generously sprinkled the flour until it was a doughy consistency. They are just like regular scones which makes me so happy since I can’t seem to find vegan ones anywhere and they’re super easy and quick to make. Love them!
Hi Debbie. I’m so glad you love the scones! Thank you!