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)
- 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.
Ok…these are tasty! BUT…mine burned on the bottom. 🙁 I started smelling it 3/4 through cooking time. But they weren’t done yet. My dough was really wet. So maybe I needed more flour?
A few things! Make sure you are baking in the center rack of your oven, so the bottoms don’t burn. If the dough was really wet, then yes it likely needed a bit more flour. Depending on how you are measuring, as well as other factors like humidity, the amount of flour needed can vary. So add a bit more at a time until you have a slightly sticky dough, but that’s not too wet. Hope that helps!
These are delicious and my family loves them! Quick question…how do you get the icing to be so white and perfect looking? Mine is always clear and thin. You can’t tell there’s anything on the scones 🙁 I have tried adding more powdered sugar, but it’s still clear.
I’m glad your family loves the scones! The trick with the glaze is not to add too much milk. If it’s thin, you need to add more powdered sugar until it’s thicker. Also, wait until the scones have cooled to drizzle the glaze on. It shouldn’t be clear if you add enough powdered sugar. Hope that helps!
Made these this morning and they came out amazing! Love this recipe!
Hi Jackie. Glad the scones turned out great for you! Thank you!
Love this recipe!!! I have made it several times and it’s a big hit. Is there a way to make these maple scones instead of blueberry? My family loves the texture and I want to create that same texture but maple flavored. Thank you
It’s a great base scone for many flavors! I don’t have an exact recipe, but I’m sure it could be done. Maybe I’ll add it to my list of recipes!
Can I use Almond flour? I wanted to try but unsure if anyone tried to use the Almond flour
No, almond flour will not work here unfortunately.
I ALWAYS get asked for this recipe. I’m not vegan but these are so much better than regular scones imo. And I would eat spoonfuls of butter so that’s saying something. I use refined coconut oil that’s been in freezer for a few minutes, frozen blueberries, macadamia nut milk and about half the amount of glaze it calls for. I also don’t use vanilla. I quit using vanilla extract a year ago and honestly it makes little to no difference in flavor. I also don’t bother cutting them into triangles, I just make little clumps and lightly press down on them to flatten a bit.
Hi Fallon. I’m glad you are enjoying the scones recipe! Thank you!
I substituted gluten-free cup for cup flour in place of the all-purpose flour and they came out perfect, slightly chewy on the inside and golden brown on the outside.
Hi Mary. Glad they turned out for you! Thank you!
Nora, you’ve done it again! This was the most delicious recipe I’ve ever made. My mom is not vegan and said they were the best things she’s ever had too. I couldn’t knead the dough out because it was too wet, so I did what I could and just scooped it onto the sheet pan and formed it into a triangle. The result was a set of 8 light, fluffy scones with a beautiful caramel-colored bottom and a light golden top. This recipe was easy and delicious. Still soft the next day. Will be making this again!!
I’m so glad these turned out for you All! Thank you for sharing!
These were a hit this morning. What a great way to start of the New Year!
I had a browning banana on the counter. I added that and cut the milk to 1/2 cup. I used half AP flour and half buckwheat flour, trying to give the illusion of something healthier 🙂
Hi Jonna. What a yummy idea for a new year! I’m glad the recipe was a hit! Thank you!
I made these last night according to the directions and they came out perfect! My entire family, both vegan and non-vegan loved them! Thank you for sharing such a wonderful recipe.
Hi Dawn. I’m glad you and your family loved the scones! You are welcome, and thank you for using my recipe!
I made these for Christmas morning. I did add lemon powder and some homemade vegan lemon chips. I used frozen blueberries. This were absolutely delicious!! I did this because a popular mail order box mix with non vegan lemon chips was unavailable. I will never mail order again and now I have a completely vegan scone!! The scones were wonderful. Thank you Nora!
Hi Yolanda. Thank you for sharing your delicious sounding additions! I’m glad you enjoyed the recipe. Thank you.
My favorite scone recipe – I make it all the time!
Thank you, Tricia! I’m glad you are enjoying the recipe!
The first time I made these, I accidentally left out the sugar! They turned out delicious and are plenty sweet with the glaze! I’ve made them 2 other times and gave omitted the sugar each time!
Thanks for this great vegan scone recipe. I made it substituting sweet jarred cherries (Trader Joe’s) for the blueberries and they turned out delicious-according to hubby, No. 1 taste tester.
You’re welcome!
The best recipe! I used half the measurements to make 4 and it worked out perfectly. Thanks for this easy and delicious recipe 🙂
You’re welcome!
used the scone base but with apricots and almonds instead of blueberries. Definitely had trouble kneading and ended up adding at least 1/2 a cup of flour in the process, but the finished product is great.
Awesome recipe! The dough was a bit loose so I ended up scooping onto parchment, and decreased the cook time. Made a baker’s dozen. They’re delicious!!
Wonderful! Thank you so much.
Easiest recipe and best blueberry scones ever! Everyone loves them.
This recipe is great! I made it once and my children, ages 18 and 24, loved it. I’ve since made it upon request on their birthdays ? It’s really yummy.
Thanks so much, I’m glad everyone loves the scones.
I LOVE this recipe! My daughter found it while eating more healthy. I love to bake but my scones always turned out very dry, almost too dry. This recipe is a keeper; it is easy and the scones are VERY moist! ❤️
I just made these for the second time and they are great. The first time they ended up wayyy too dense because I added all the liquid and had to add a whole bunch of flour. But I added a little at a time this time and they turned out wonderfully.
This time they were fluffy, crumbly, sweet, and buttery :)))
Glad you enjoyed them! Thanks.
Made these today with my daughter we actually decided to use the “.optional” lemon zest (best decision EVER) . We also opted to add the glaze (ugh , Heavenly) . We had to add 1/2 extra of flour to stabilize the flour (thanks to this crazy Texas weather). Me & my family agreed that these were the best scones ever, thanks for sharing this recipe! It’s a treasure!
Hi Nora,
This recipe looks very good but i would like to make 16 mini scones instead. Do you think this could work?
It sure would! I do this often actually with my scone recipes. 🙂 I would just watch closely as they won’t take as long to be done.
I use this recipe as a base and replace the blueberries with raspberries and vanilla extract for almond extract. Sooo yummy!
Also if anyone has trouble handling the dough, line a cake pan with plastic wrap and add the dough to that to freeze overnight. It makes it super easy to cut!
So good! My first time trying vegan scones – no egg! I was nervous about how the texture would be, but it was fantastic! I threw in 1 tsp of cinnamon in the batter and topped it with brushed on oat milk and cinnamon sugar! Whole family (including nonvegans) loved it! Will definitely do it again!