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
4.92 stars (201 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 minutes
Cook: 26 minutes
Total: 36 minutes
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)
  • 1/2 cup almond milk + more as needed
  • 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. If the dough seems too dry and crumbly, add up to another 1/4 cup of milk. 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. Followed directions exactly and added lemon to my glaze. amazing! My husband said best scones he ever had! I’m making them again right now with chocolate chunks instead of bkueberries!

    1. Hi Lisa. I’m thrilled you and your husband loved the scones! It’s fun to experiment with different flavors! Thank you for your wonderful feedback and review!

  2. Delicious! I forgot to put the lemon zest in the dough so I put it in the glaze and it was sooooo good, otherwise made recipe exactly as written
    Great recipe and so easy

    1. I have made this recipe dozens of times. Rave reviews. I use different fruit combos; lately frozen raspberries. I add some slivered almonds to the dough and sprinkle some on top. I also cut the sugar in half, do not do the glaze, but dust icing sugar on top. The basic recipe is so reliable and quick to make and versatile. I like to bake them until the edges are crisp – cutting the dough before baking is the best. Thanks for all of your great recipes – this one is my go to when people come for coffee and it never fails me.

      1. I love reading all the ways you vary the recipe! Thank you for sharing your wonderful ideas, and baking experiences! Wishing you happy baking!

  3. I’ve been making scones for years from the Cranks Kitchen cookbook. I thought they were good. These completely blew them out of the water. All my coworkers raved about them this morning. None vegan except me. Highly recommended.

  4. Just wanted to let others know that this recipe definitely works with Bob’s Red Mill 1:1 Gluten Free flour. I did have to add just a tiny bit (a few tablespoons) of extra soy milk to compensate, but even so… they came out absolutely *perfect*! Soooo much moister than a Starbucks scone and a definite win!!! THANK YOU for this fantastic recipe! I’ll be making these again for sure!

    1. You are welcome, Ashley! Thank YOU for sharing your wonderful feedback and baking experience with this recipe! Happy Cooking!

  5. Hi Nora! We make this recipe on weekly basis! So so good. Fun reading others’ comments on variations. We haven’t been able to stray from the blues! I’m wondering if you’ve ever rolled them out the night before and let them sit in fridge overnight before baking in the morning? And if so do you have to let them rise in temp prior to baking, or change the baking temp/time? Thanks!

    1. Hi Helen. Thanks for sharing your wonderful feedback! I’ve never actually tried making the dough the night before, but I do think it would work just fine. Just pop them in the oven straight from the fridge as directed. Enjoy!

  6. I love,love,love this recipe. I have made the original, then made them with cinnamon like a snickerdoodle which was awesome. Also have made the Craison and lemon glaze. Today I am trying gluten free for my neighbor. Using King Arthur 1:1 GF. I can report they are perfect and delicious. At least warm and right out of the oven.

    1. Hi Linda. Oh, I love all the different ways you’ve experimented with this recipe! Thank you for sharing your fantastic feedback and ideas!

    1. You are welcome! What a fabulous tradition! Thank you for sharing your wonderful feedback and review! Wishing you lots of happy baking!

  7. These turned out delicious, but like many others I did have to add more flour because it was super sticky. I would reduce the milk next time.

  8. This recipe came out beautifully, I used raisins instead of blueberries, Bobs Mill ground flax, and Earth Balance. I skipped the glaze as I was serving a rich vegan “clotted cream” with them. I read through all the helpful comments before making the scones. All the measurements worked for me. Served them to two non-vegans, one an Irishman who grew up on scones, and they were a big hit! Thank you!

    1. Hi Jo Anna. You are welcome! How fabulous the scones were a hit! Thanks for your wonderful feedback and review!

  9. This recipe is always a crowd pleaser. For variety, I use it as a base, but add frozen cranberries (instead of blueberries), orange juice (but adjust the milk to accommodate the extra liquid) and orange zest. For the glaze, I add orange zest.

    1. How wonderful this recipe is a hit for you, Jonna! Thanks for sharing your wonderful feedback and review!

  10. Can salt be reduced or eliminated without affecting the texture? I have high blood pressure and struggle to reduce daily sodium intake.

  11. These are WONDERFUL!! I scooped 8 tablespoons of “butter” and put the little blobs in the freezer for an hour. I added the “milk” a little at a time until I was happy with the consistency, so I didn’t use it all. I used dried fruit which plumped up nicely after baking and didn’t add extra moisture. The dough was perfect.
    I can’t wait to try different flavors and fruit combinations. Another fabulous recipe from Nora!!!!

    1. Hi Anne. I love that your scones turned out wonderful! I appreciate your butter freezing tip! Thank you for taking time to share your fabulous feedback!

      1. I read a comment that someone could taste the bitter baking powder. I ran into this until I sifted my baking powder. I discovered little baking powder “rocks” that wont incorporate in the dough thus causing very bitter spots. Now I always sift my baking powder,( soda etc.) and flour together to blend ingredients and to catch those “rocks” in all recipes.

  12. Excellent recipe! I needed to bring scones to my family this christmas, and everyone liked them. I don’t have a sweet tooth but I will definitely redo this recipe, this time just for me :o)

  13. Excellent recipe! I realized at the last minute that we were out of blueberries – so I used dried cranberries and raisins. Excellent. Also, I completely forgot to add the sugar – but the sugar from the cranberries/raisins and the glaze was plenty. Everyone (even the vegan skeptics) loved it.

    1. Hi Cali. I’m thrilled that you love the scones recipe! They sound so good with dried cranberries and raisins! Thank you for sharing your fantastic feedback and review!

  14. Thank you!

    Excellent basic scone. The flour measurement is on point and comparable to other scone recipes so I do wonder why so many ended up needing to add so much more.

    I made these with and without blueberries – both were great. My only modifications for the dough
    – 1 tbsp vinegar to (cold) milk mixture
    – Freezing the “butter”, then grating it, and refreezing until ready to add to the dough

    I also tried my hand at Early Grey with lavender scones.
    -Place just the milk, 1 tsp lavender, and 3 tea bags of Earl Grey to a very small saucepan and warm together. then remove from heat and let sit for 10 minutes.
    -Squeeze all the tea out of the bags and into the milk, add the vanilla (and vinegar, if using) and refrigerate for 15 minutes so that it is cold.
    -Add milk mixture as you would milk and vanilla in step 4
    -May add 1 pinch of lavender to glaze if desired

    These scones double in size so keep that in mind.

    1. Hi Michelle. Your Earl Grey with lavender scones sound amazing! I’m glad you’re loving the recipe! Thank you for sharing your great feedback and ideas!

  15. 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!

      1. Delicious. Nothing vegan tasting about these scones. Made the recipe as is, with lemon zest, and they came out perfectly I didn’t use the glaze, crusted them with sanding sugar which adds a bit of crunch to the top. Will definitely make again and try other flavors.

        1. I’m thrilled that you loved the scones! They sound really pretty with the sanding sugar! Thank you for sharing your great feedback and ideas! Wishing you lots of happy cooking!

  16. 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!

  17. 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!

  18. 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!

  19. 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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