Tender, moist Vegan Blueberry Scones with simple glaze are a wonderful addition to any breakfast or brunch! Better than Starbucks! 

looking down on a few vegan blueberry scones with grey background

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!

a couple of blueberry scones with glaze, grey background

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.

collage of making blueberry scones in a bowl

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.

collage showing how to make vegan blueberry scones

Place the scones onto the prepared baking sheet, and bake for 22-26 minutes until golden brown on top.

collage of uncooked and cooked blueberry scones

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.

unglazed vegan blueberry scones

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.

3 stacked vegan blueberry scones

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one vegan blueberry scone on a white plate with more scones in background.

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looking down on a few vegan blueberry scones with grey background
4.91 stars (163 ratings)

Vegan Blueberry Scones

Tender, moist Vegan Blueberry Scones with simple glaze are a wonderful addition to any breakfast or brunch! Better than Starbucks! 
Prep: 10 mins
Cook: 26 mins
Total: 36 mins
Servings: 8 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

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

  1. 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.
  2. You can sub the vegan butter with coconut oil that is hard. Cut it into the dry ingredients the same way.

Nutrition

Serving: 1serving | Calories: 322kcal | Carbohydrates: 55g | Protein: 4g | Fat: 10g | Saturated Fat: 2g | Sodium: 274mg | Potassium: 203mg | Fiber: 2g | Sugar: 29g | Vitamin A: 542IU | Vitamin C: 1mg | Calcium: 105mg | Iron: 2mg
Course: Breakfast
Cuisine: American, French
Author: Nora Taylor
Did you make this recipe?Mention @nora_cooks_vegan_ or tag #noracooks!

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Comments

  1. These are legit as good as any scone I’ve had in the UK. I added orange zest to the dough as well for a little pop of citrus. So. darn. good. Keep ’em coming!

  2. Good evening! Made these tonight with chocolate chips and I found I had to add A LOT more flour because the mixture was so sticky I couldn’t work with it. It made the scones pretty dense. Any advice? I used earth butter in stick form, white in bleached flour, cold almond milk. Thanks!! They’re still tasty, I added orange extract to the icing because I ran out of vanilla and it’s really nice!

    1. It sounds like you added a bit too much flour and over mixed the dough, making them dense. If they are too sticky to work with, add just enough flour so you can handle the dough and work it in very gently, not rough. Also, before you add more flour, try simply coating your hands in flour and handle the dough gently, that might be enough. That should help a lot.

    2. Hannah- I also found this dough to be incredibly sticky. Thinner than cookie dough. I’m attempting to bake them as little biscuits. They’re in the oven now– crossing my fingers!

    3. My dough was sticky too, but I just coated my surface and my hands with lots of flour and it worked out well without having to change the consistency of the dough. Maybe that could work next time. Cheers! 🙂

  3. Totally awesome. Love love love it. Can’t wait to play around with it for different recipes. Living in the middle of nowhere the options of stuff you can actually get at the store is extremely limited so being able to make stuff like this without a ton of hard to find or odd ingredients is a god send.

  4. My family requests these at least once a week! Excellent! We have tried it with both oat milk and almond milk, and both milks worth great. We have also used both fresh and frozen blueberries with great results. Our oven runs hot, so we pull them out at 20 minutes. Thanks for such a great recipe—actually, we have added several of your recipes to our list of staple meals in our house and we know we can come to your site and get a delicious recipe! Keep up the great work and I am off to try your tofu taco recipe!

    1. My oven also runs hot, thanks for this comment. If I left them in any longer than 20 minutes they would have burned!

  5. I’ve made these a few times now and i pove em! A few times ive swapped chocolate chips for the blueberrys and they came out great

  6. I absolutely loved these!!! I used coconut milk instead of almond milk and worked just fine! I probably should have added more flour to the batter since it was sticky and hard to work but when it came out of the oven you would never know the difference. Oh and my scones were completely blue from the frozen wild blueberries. They weren’t picture perfect but again the taste made up for it. I’ll make this again and again! Thanks!

    1. I found the same thing with the frozen wild blueberries. I was a little stunned at how blue they turned out. They were great-tasting, of course. But I preferred them with fresh blueberries, which provided a surprising little burst of flavor. Either way, though, these scones are a winner!

    1. I’m sorry I don’t think it will work, but you could try it. Almond flour doesn’t absorb moisture the same at all so you’d have to adjust other things as well, and coconut flour tends to absorb too much moisture and can be difficult to bake with. You could play with it though, but I can’t promise it will turn out.

  7. Incredible!!! I used oat milk instead of the recommended almond, and it worked perfectly!
    I didn’t have the ingredients in my cupboard for the drizzle, so at 10 mins, I pulled them out of the oven, sprinkled some turbinado sugar on top, pressed it in slightly with my fingers to make it stick, then popped them back in the oven.
    They’re incredibly fluffy and sweet!

  8. I am only a skosh ashamed that I ate six of these since making them this afternoon. If that doesn’t shout FIVE STARS, I don’t know what does.

      1. “Like” doesn’t begin to describe it. I have made these three more times since my first batch five days ago — one full batch and two half batches. And I have yet to share them with anyone. They’re sheer perfection.

  9. Is there a way to make these sugar free using monkfruit extract? I know that a lot of times granulated sugar is important in a recipe, but I also can’t do sugar alcohols like erythritol, so monkfruit by lakanto wouldn’t work for me because of the erythritol in it. (also can’t do coconut sugar).

    1. I’ve never used monkfruit extract so I’m not sure. I don’t think it would be a problem, though of course it will change the way they taste, but if you like the taste of the monkfruit then I think you will like the scones. Thank you!

  10. I made these once and they are amazing! I want to make them again for a party. Can the dough be refrigerated and then baked in the morning? Or would they still be good left out overnight. I really liked that they were a little warm when we ate them. Thanks!

    1. Good question! I’ve never actually tried making the dough the night before, but I do think it would work just fine. I agree, they are best fresh and warm.

  11. 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.

    1. Thank you so much! I think shortening would work just fine, though they won’t have that “buttery” flavor. Hope you love the scones!

  12. 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.

    1. 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.

  13. 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!

  14. 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.

  15. 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!

  16. 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!

    1. 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!

    1. 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.

  17. 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!

  18. You’ve done it again!! Simple. Delicious. Amazing!! Thank you for another regular item to make in our house.

    1. Made these yesterday for family and friends and they came out DE-LISH-OUS!! Follow the recipe exactly used coconut oil and they were so light and fluffy I don’t think I’ve ever had such a good scone in my life!

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