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.
Everyone loved these scones! I added 2 tablespoons of lemon zest and it had a solid lemon taste. Use more milk in the frosting if you want a thinner glaze.
Your muffins sound delicious! I’m thrilled they are a hit! Thanks for sharing your awesome review and feedback! Happy cooking!
Nora thank you for sharing your recipe. Have you ever made them a day in advance of baking them?
I never have but it should be fine, just store the uncooked scones in the fridge until ready to bake and add on a few minutes of bake time.
Every recipe from Nora Cooks has always been amazing & these scones are no exception! Family, friends, & co-workers have all enjoyed these. Yesterday I ran out of flaxseeds & subbed for chia seeds & they tasted just as good. Thank you as always!
Does the nutrition info include the optional glaze?
Yes, it does.
Wow! Turned out so good! I haven’t had much success with vegan recipes, but the two recipes I’ve tried on this website (scones and pancakes) have turned out perfectly!!
Hi Emily. I’m thrilled that you loved the scones! Thanks for trying out my recipes, and I hope you’ll journey through many more of them! Please reach out with any questions you may have. Happy cooking!
I have made these many times and delicious! My daughter is now gluten free – can I replace with the Bobs 1 to 1 flour or do you have a different recommendation to make them also gluten free?
Yes, you can try using a gluten free flour mix, I haven’t tried this myself but others have reported success so I think it should work well. I’m so glad you have enjoyed the recipe many times!
Sometimes these come out perfect and sometimes they get really flat in the oven, so I know it’s something I’m doing wrong. Any idea? Im at 5000 ft elevation.
Love this recipe, Nora!!
Was wondering if I could make the dough ahead of time and keep it in the fridge till I’m ready to bake it, even over night?
I think that will work fine. I’d just shape them into scones, then chill until you’re ready to bake them. They will probably need a few extra minutes in the oven since they will be going in so cold. I’m so glad you love this recipe, thank you!
This has become my go-to recipe for scones. As always, I do tend to adapt recipes, and this scone recipe handled these well! In place of flax I use chia seeds that bind and provide a “poppy seed like” crunch that suits. I add lemon rind to the scone and choose to omit the glaze and vanilla. Thank you fir providing this amazing vegan scone recipe❣️
Love your recipes! These blueberry scones remind me of my grandmother’s. 💕 And they don’t call for buttermilk, yay! I used soy milk and made a few batches of mini scones to take to a local recreation committee event, some with icing, some plain. They were gone in an instant, and no one knew they were vegan. 😉 Thank you so much!
You are welcome, Jen! I am thrilled that the scones are a hit! Thanks for sharing your wonderful review and feedback! It’s special that they remind you of your grandmother. I appreciate you using my recipes, and wish you happy cooking!
They turned out better than I could have imagined. I used maple syrup instead of sugar and when I got to the end the dough was really wet so I added more of all the dry ingredients. Also I was out of vanilla extract so I used almond in both the dough and the glaze. YUM! Thank you!
Nora, I’ve been vegan since 2016 and have made SO many of your recipes and recommend this website to everyone. If I am looking for a recipe for something, I always check if you have one before I try anyone else’s. But, I’m not a good baker. However, I made these yesterday and they were so simple and seriously one of the best things I’ve ever made. Thank you so much! I am thinking about making these for family members because I am always looking for new recipes that I think are good enough that non-vegans would be pleasantly surprised by, and these definitely fit the bill IMO. Thanks for this!
This means so much to me Taylor, thank you for leaving a comment. 🙂 And I’m so glad these scones worked out well for you, even if you don’t feel like a good baker!
I love these scones I’ve made them a couple of times. I always use fresh blueberries and sometimes I add almond slivers to them which are fabulous and I also add a little bit of Chia and hemp to make them just a little bit healthier but they are delicious and the recipe is so easy even and non Baker like me can do it. I wish I could add a picture because they’re so beautiful too!
Thanks
Hi Kat. I’m thrilled you are loving the recipe! Your scones sounds delicious, and I have no doubt they are beautiful! Thank you for sharing your baking experience and your terrific review!
Hi Nora,
Could I swap out almond milk for soy milk in this recipe?
Sure!
Do these freeze well?
Yes, they freeze very well!
Failure proof!!!
Just like other person commented, my husband and I are vegetarians so we swapped flax to 1egg. We also used regular salted butter and opted out the salt in the recipe, and they turned out so good!
What’s more, even though the oven broke half way through and had to leave the scones for like half an hour till we fixed it, it still came out puffy/moist/yummy after baking again. Such durable scones to withstand the trouble and all the changes! Lol.
Thanks for the great recipe!
Had freshly picked blueberries from FL and this recipe was perfect. Had to make a second batch per my hisband of 42 years with a sweet tooth! Nora has made me a better cook, baker and wife! LOL!
I’m thrilled that the scones were a hit! I’m glad you are enjoying my recipes and getting lots of fun ideas of good food to make! I know YOU are wonderful being you! Thanks for your stellar review! Wishing you lots of happy cooking!
We made them twice, and they were so good. The first time, we followed the recipe exactly, and the second time, we used cherry, extra vanilla, and an egg. We are dairy-free but not vegan, so we swapped the flax for one egg, and it turned out great as well.
Hi Nora,
I am allergic to flax, can I use an egg instead? I know this would negate it being vegan, but I am ok eating an egg in a treat. Thank you
I haven’t tried it so I’m really not sure! You might be able to.
We love this recipe! We make it every week! Do you think the blueberries could be swapped from strawberries?
I’m so glad you are loving the recipe. Thank you for your wonderful review! Though I have never tried it, I do think it would be great with chopped strawberries! Let me know how it works for you! Happy cooking!
Hi Nora I love yr scone here it just smell so byttery despite there wasn’t any butter in it but I could taste a little of the baking powder I wonder can I reduce or what can I do for this issue. Other than this issue it is perfect scone ! Thank you ♥️
You could use a little less baking powder, but you may also just want to buy a new container that is fresh. If you can taste it, likely you have a bad or old batch of baking powder.