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

Want more vegan scone or muffin recipes?

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. 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!!

    1. Hi Patty. Love the lemon glaze idea! I’m so glad that you love the recipe! Thanks for sharing your fantastic feedback and tips!

  2. 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!

    1. 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!

      1. 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!

        1. 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!

  3. I love Nora’s recipes! I’ve made multiple at this point! The blueberry scones were a hit and delicious!

    1. 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!

  4. 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.

    1. 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!

  5. 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 

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