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. Hi Nora! Can these be made
    Chocolate? If yes, any advice/changes necessary aside from the obvious ?? Thanks so much!

    1. I’d recommend either replacing the blueberries with chocolate chips or adding 1/3 cup of cocoa powder into the dough.

  2. Ummm… I made 14 substitutions and they didn’t turn out right. What’s wrong with your recipe. 😉

    Just kidding! These are awesome!

  3. Hi Nora! I always love your recipes, and have nearly perfect results every time. But I tripled this recipe so I could give some away, and the dough was extremely, extremely sticky. I ended up adding almost 2 more cups of flour to make it like a scone dough should be. They’re cooking up nicely in the oven now, and I can’t wait to taste them. But any idea why the tripling didn’t seem to work? I know some recipes are just funky when scaled up without adjustments. Thanks! – Mo 

    1. Yes, when you scale up a recipe, it can need adjustments. I’ve never tried tripling this recipe, but I have doubled it with no issues. If it’s sticky, too sticky to handle even gently, add additional flour (a few tablespoons at a time) until you have a dough you can work with. Also, make sure the butter you used was actually cold to begin with, because if it melts and softens into the dough, the dough will be very sticky. I hope they turned out well and you enjoyed them!

  4. I just bit into one of these warm, blueberry scones, and they are AMAZING! Thank you for always creating fun, wonderfully-tasting, vegan recipes for us! You are my go-to.

    Question: what is the best way to store them? I made them this evening to serve for tomorrow. Thanks!

    1. Hi Catherine. Thank you for sharing your wonderful review and feedback! I’m so glad you love the scones! They keep on the counter for 2 days at most. You can store them in the refrigerator/freezer for longer.

  5. Super tasty, love, but there’s WAY too much baking powder in this recipe, it makes it really bitter! i’d recommend a tsp not a tablespoon!

  6. Made these for a work meeting yesterday. I made a lemon glaze ( powdered sugar and lemon juice, titch of lemon extract) to drizzle. They were VERY good! I used some blueberries I had frozen when they were in peak season. Big and juicy, very sweet. It helped using frozen berries. Kept their shape and Really firmed up dough before going in the oven. I’d never use fresh.

  7. I have never baked scones before or anything I’ve had to knead for that matter but I just took these out of the oven and ooooohhh yeah baby let’s gooo!!! I used dried cranberries (soaked, because I didn’t think about moisture until after they were in the oven), orange zest, solid coconut oil, and my hands instead of a cutter. I tend to overmix things so I am very pleased that these turned out amazing. thank you!

    1. Hi Hannah! I’m so glad the scones turned out amazing for you! Your flavors sound so good! Thank you for sharing your wonderful review and comments!

  8. Is the ground flax seed necessary? I don’t have any on hand and was curious if it would affect how they turn out. 

  9. I’m making these for my vegan niece and I was really pleased with the outcome. The exterior was slightly crunchy and the interior was pillowing soft.

    I used dried cherries, toasted almond slivers and 1 tsp. of Amaretto rather than blueberries. The next batch i will use huckleberries and candied lemon zest.

    I did add one step the recipe was by chilling the dough in a cold refrigerator (39F) for a couple hours. I do this when I traditional scones and biscuits. This chilling mitigates the dough from spreading when baking.

    Thank you for this recipe and I look forward to trying your other ones.

    1. Hi Darren. Your flavors sound so delicious! Thank you for taking your time to share your great review and comments! I hope you enjoy your journey through my recipes!. Happy cooking!

  10. Awesome recipe. Made with frozen blueberries and oat milk and they turned out great! Super easy to make and they taste delicious. Thanks for the recipe.

    1. You are welcome! Thank you for sharing your review and comments! I’m glad the blueberry scones turned out wonderful for you!

  11. I subbed the flour for Bob’s Red Mill 1 to 1 GF flour and they turned out great! Also I used sliced strawberries instead of blueberries. Thanks, Nora!

  12. Quick q
    – can you use whole milk?
    – besides white whole wheat, does self rising work?

    Thanks!

  13. Very good and simple to make! I think they’re pretty, too!  Mine spread a bit in the oven, but I think it’s because they didn’t stay cold enough after I patted the dough out. I will either be quicker next time or pop them in the fridge a bit before placing in the oven.
    We loved the addition of the lemon zest, and topped them with a glaze of fresh lemon juice and powdered sugar. Highly recommended!?+?

  14. Not sure what happened with the dough, but it was extremely sticky. I followed everything very closely- I’m thinking using room temp coconut milk or frozen blueberries thawing maybe did it? I did try adding more flour,  unfortunately it didn’t really help and I just couldn’t add any more. I will say though they do taste great, the texture is off however. I would like to try these one more time. I also may use a touch less sugar next time as a personal preference

    1. So you do need to keep the butter cold so it doesn’t melt before you get them in the oven. Using warm coconut milk very well may have melted the butter, making the whole a sticky mess. Room temp shouldn’t be a problem, but I would use cold just in case. If you mixed in thawed frozen blueberries that were quite wet, they may have added a lot of moisture, which also would lead the dough to be sticky. I just made these as written as they were perfect as is, I didn’t need to add any more flour except for my hands and the counter. Hope that helps.

    2. I did the same thing and my dough was also super sticky. The flavor was wonderful but, again the texture was off a bit. I’m glad you commented because next time, we’ll both know what to do lol

  15. Absolutely amazing. My entire (non-vegan) family was impressed. Will be making again and again and again!!!

    1. Hi Madison! So glad you guys love the scones and will be making them lots! Thank you for sharing your review!

  16. These are really good! They are sweet enough without the glaze, for me. I’ll definitely make again and try other fruits.

  17. Have made these scones a few times. Really good recipe! I pulse the coconut oil and dry ingredients in a food processor then turn it into a mixing bowl to add the soy milk.

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