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)
- 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
- 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. 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
- 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.
OMG!!!! wonderful great job!!! me and my cousin made them!!!! they are delicous!!! yum yum yum
So glad to hear that!
I have made these scones several times and they are absolutely delicious!
I made the recipe to the T and the dough came out so sticky! I was so confused!
Luckily I read through the comments and added more flour throughout my kneading process and I just pulled them out of the oven.
They’re absolutely perfect.
Thank you!
These were great! I’m making them two days in a row due to self-isolation munchies. I used frozen blueberries and all whole wheat flour because that’s what I had on hand. This recipe couldn’t be easier!
So glad to hear it!
These were unbelievably delicious and easy to make! Used the lemon zest and dolloped them with sour cream instead of using the icing. I did have to add extra flour to knead the dough into a round because it was sloppy wet. I think it should have about a 1/4 cup more flour in the recipe. Thanks so much!
Loved these! As did everyone else! Currently making my second batch!
so great!
Incredible!!! I only had about 1/4 c of sugar left so I added a little bit of maple syrup, about 1/8 c and they are delicious, even without the glaze. Thank you so much 🙂
You’re welcome!
These were outstanding! I added a little lemon juice to the glaze and continue to do so in the future. These were so moist and delicious – I wasn’t sure if my kid liked scones, but he absolutely loved these. I’d never made scones before and this seems like a very forgiving recipe and was perfect for a beginner.
Thanks for the great comment!
Mine came out sour and tasted like aniseed as an aftertaste. My partner and I both had to spit them out and throw it away. Not sure where I went wrong as usually my desserts work out fine – I bought flour from a new store so maybe I purchased the wrong one? It was just plain flour. Obviously not your recipe as there has been so much positive comments, just something I did wrong that I’m confused about! 🙁
That is so strange, I’m not sure what happened there, but I’m guessing it had something to do with your flour, or perhaps your baking powder was old or bad. I have had this happen with other recipes when I get a bad batch of baking powder, it can taste really sour.
I just made these and they were SO easy to make which I loved. I was able to roll out of bed, bake, and still get on with my day. What a fun way to start another day of quarantine. The dough was pretty soft and if I didn’t use a lot of flour, it wouldn’t have worked but as long as you follow the recipe and use flower on your surface and don’t handle it too long it works great. The butter I used was refrigerated so I think once it began to warm up the dough became softer. Great, simple, delicious easy recipe! Thank you!!
You’re welcome! Glad you enjoyed them!
I made these today.. the recipe was quick and they were soft and excellent! Thank you!
You’re welcome!
Mine are currently in the oven. I split the recipe in half so that my mom and I wouldn’t be tempted to eat all of these scones. Somehow despite following everything to the letter to make sure my measurements were half , my dough was incredibly runny ( and incredibly delicious). I added A LOT of extra flour to get it to be more dough like and in the end it was probably the original 2 cups and I have 8 giant scones. I wish i would have read further down in the comments of further comments of others with the same struggle. Any idea why this would happen?
Can’t wait to taste when they do come out. I won’t be eating dinner tonight because i’ve licked the bowl, my fingers and all the utensils clean from this batter.
I’m not sure why your dough was so wet, it makes me wonder if in cutting the recipe in half you accidentally added the normal amount of vegan butter, milk or both? Because I have done that before! It is a sticky dough that you have to handle carefully with floured hands, but it should not be runny at all. Scone dough should not be as dry as say, pizza dough, or the scones will end up dry as well. Perhaps try the recipe as written exactly and see if you have better results. Thank you!
I used Follow Your Heart VeganEgg powder (did not make “eggs” first, literally just replaced flaxmeal with the powder), oat milk instead of almond, and chocolate chips instead of blueberries. They came out amazingly delicious. Perfect texture and flavor fresh baked and the next day.
Glad they were delicious!
They really were the best scones my husband and I have ever eaten, including pre-veganism. I’ve shared the recipe with several people already.
That’s so great! Thanks for the comment!
I made these yesterday and they are the best scones I’ve ever had! I used coconut oil and frozen blueberries and they turned out great. The glaze is a perfect addition.
So glad you like them!
This recipe is absolutely amazing! I have made these around six times over the past three months and they are definitely a hit! I used Bob’s Redmill Gluten Free one to one flour every time and it worked great! I used frozen berries, I realized that adding the blueberries gradually avoids turning the scones blue. I have also tried using raspberries instead and it’s a great alternative. Thank you for sharing, these scones are currently my family’s favorite breakfast!
You’re welcome! I’m glad you like them!
I made these yesterday using chocolate chips instead of blueberries. They turned out so good…just like you said…moist and delicious! My family loves your recipes! Thank you for sharing them.
You’re welcome!
I forgot to give it 5 stars when I submitted the original feedback.
I did the same! And now add sultanas too. They are a huge hit!! Im making a fresh batch every few days!
Hello! Is the flaxseed a must?
No, I’m sure you could leave it out and have them still come out good. Thanks!
We made two versions of these. One following the recipe, and one with cardamom and gf flour. Both turned out great!
That’s so great!
Incredibly delicious and easy to make! I replaced the blueberries with dried cranberries and smeared the warm scones with tofutti cream cheese to remind me of the scones my aunt used to make when I was a child. 🙂
Sounds delicious!
These were so blasted good! For some reason mine did not become dough. Even when I added a few large spoonfuls of extra flour it didn’t turn into dough. So I just dropped the batter like drop biscuits onto a cookie sheet and they turned out so moist and perfect! Essentially this recipe is fool proof. Thank you Nora!
You’re welcome!
Hi! Just made these and they are so delicious! Any advice on how to keep the whole batter from becoming purple? I used frozen blueberries so is that a possible reason?
Yes, frozen blueberries tend to do this. You can try rolling them in flour, then adding to the batter. It can help a bit. So glad you enjoyed them!
Delicious recipe! I added a bit of lemon juice to the icing. Yum!!! Thank you!!
You’re welcome!
Oh, I do too! It’s great!
These are absolutely amazing!! I’ve now made them twice in three days. My nine year old son said that usually scones are dry but these are so moist. Lovely, lovely flavor! You can’t tell that they are vegan at all.
Thanks for the great comment!
I’m not sure what happened, but mine turned into like a cookie batter and was too runny (maybe I spilled in extra milk or something). I added extra flour to get a better consistency and they came out nicely. I should’ve added a touch more sugar with the flour, but the kids and I are enjoying them for brunch.
Mine were the same. Then today I followed the recipe and they turned out a little different. Either the amount of liquid was inaccurate early on and later changed or maybe I just made an error? Can you shed some light on this? Because I think I liked the scones better when I added extra liquid! I just don’t remember how much I added the first time.
I’ve made these a few times now, & each time they have been amazing! 🙂 I’ve made them so much that I’ve used up all of my all-purpose flour without even realizing it! Just wondering if self-rising flour would work instead? I do have almond flour too, but another comment I read said that it wasn’t likely to work. Thanks! : )
So glad you love them! I’m not sure how self rising flour would work, it might be okay. Yes, unfortunately almond flour won’t work well here. Thank you!
my cousin made some of these and she gave us some they tasted DELICIOUS!!!! thank you i must try to make these too!!!