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. I made blackberry scones with this and they are yummy. I didn’t have any baking power, so I used 1 tsp baking soda and 1 tsp white vinegar. That worked! Light and fluffy and not too sweet. Love ’em.

    1. Blackberry sounds so good! I’m glad the scones were yummy for you! Thank you for sharing your review and comments!

  2. Wow, just WOW!! They turned out so freaken good. I’m in awe at how they turned out and how easy it was to follow the recipe. First time making them and they are delicious!! Thank you, Nora!!

  3. I haven’t had much luck with scones (usually came out too dry) but I gave this recipe a try and they came out amazing! Better than Starbucks! I followed the recipe exactly except I added about 2 Tbs extra flour (it’s very hot and humid where I’m at right now) and a generous amount of flour on my working surface. For those saying the dough is wet, yes it is, but I went with it and it makes very soft and moist scones. I sprayed cooking oil spray on parchment paper to prevent sticking on my baking sheet. My only fear is that I will eat them all in one day! I already can’t wait to make more! Thank you for sharing this recipe!

  4. Have made these a few times now, and we love the result, but the recipe always comes out super wet. I have had to add a LOT more flour to make it workable. (And yes, I bake a lot, and measure everything, and use cold butter etc.) Just wanted to add that it is fine to use less almond milk when mixing, or else just add more flour. Both ways it has worked out great.

  5. This recipe is the best!  First time making scones!  I thought this recipe looks easy enough.  I substituted oat milk and lime zest because I  have nut allergy in the house plus didn’t have lemons.  I also used solid coconut oil because I wanted them to be vegan.  They came out perfect!  My whole family loved them.  They were actually gone before the night was over so I think next time I’m going to make a double batch!! Thank you for this recipe!  

    1. I’m so glad your scones turned out great and that everyone loved them! Thank your for taking time to share your review and comments!

  6. 10/10 on this recipe! I used Bobs Redmill 1-1 Gluten Free flour and they turned out totally normal! Using gluten free flour made these scones low FODMAP, which is fantastic for those of us with IBS.
    The key to getting the dough right is to keep it cold the whole time and not let the butter melt. Anytime I wasn’t working the dough I stuck it in the fridge, along with the pastry cutter. This kept it from getting too sticky. If you are cutting in the butter and it looks like its melting, just pop the whole bowl in the fridge for 3 or 4 minutes and then continue cutting in the butter once it solidifies again. 🙂
    Also, definitely add the lemon zest! I also subbed some of the almond milk in the glaze with lemon juice!
    Thanks Nora for this fantastic recipe! 🙂

  7. Substituted sweet cherries for the blueberries and almond paste for the vanilla. Such a versatile dough. Everyone loved them!

  8. tried this recipe today and i liked the result. I used coconut sugar so it wasn’t so sweet. how should i store these if i don’t want to freeze them? thank you.

    1. Glad you liked the scones. Room temperature is best, but they will only last a few days before drying out. You could probably keep them in the refrigerator for an extra day or two though.

  9. I’m a pretty experienced baker and I can’t figure out why this dough is so sticky and unmanageable. 

    1. Make sure you are measuring everything accurately, and use well floured hands and surface. You can always add a bit more flour and work it into the dough if it’s too sticky, this depends on the humidity where you live, how you measured the flour, etc, so it’s fine to add more as needed. But be careful not to add too much flour or the scones will be dry.

  10. OMG these are the best. I have made them twice and they are really delicious. Thanks for a super simple easy scone recipe that is fantasitc!

    1. I’ve never tried freezing scone dough, so I’m not sure! I’ll have to test it sometime. I think it will work.

  11. What a wonderful recipe, tried it and loved it! Do you think it can work with spelt flour as well?

  12. I am not a baker and I’ve made these twice and people LOVE them. These are super delicious and moist! Still can’t figure out the icing part, but that’s okay, maybe next time.

    1. Thanks for sharing your great review! I’m glad you love the scones! Let me know if I can help regarding the icing part!

  13. made them for mothers day and they were straight flames. i subbed a few things and i didnt use the flax seeds but they turned out really good.

  14. Made the recipe as is, they turned out really yummy and perfect texture. Also loved how easy they were!

  15. Absolutely delicious! I subbed half the flour with whole wheat flour to add some whole grains. I was worried it might be a little to heavy but not so! They were perfect! Thanks Nora for another great recipe! 

  16. Love all your recipes! I am using half unbleached all purpose flour and half whole wheat flour just to add some whole grains. I’m sure it will be a little heavier but I’m sure delicious all the same! I’ll let you know how it turns out.

  17. So good just like all your recipes! I was wanting to make scones for the first time and knew to try your recipe first because they never fail. Will make again and again.

    1. Thank you for using my recipes! I’m so glad you enjoyed the scones! I appreciate you taking your time to share your wonderful review!

  18. Oh my gosh, I am so sorry I found this recipe. These are so easy to make and the best scones we’ve ever had.  Now I need a voice in my head that says, “Step away from the scones.” Great recipe.

  19. Amazing! I tried this recipe with plant butter & coconut oil. Coconut oil gives it that great bakery taste? while the butter was still delicious. Soy milk also gives it a fluffier texture over almond.

    Thank you!!

  20. I never write reviews of anything, but I had to come back to say that these are incredible. Some of the best vegan baking I’ve ever done. Don’t change a thing!

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