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.
Okay, so confession, I use about 1 cup of rice milk instead of the almond milk, and vegan margarine instead of butter because my little guy has allergies. And the blueberry is good, but chocolate chip is my kids favourite! They love these and I love this recipe ??
That’s so great!!
This turned out so well! The only issue I had was the dough was really moist and mushy so I had a hard time forming it into scones. I used coconut oil instead of vegan butter and coconut milk instead of almond milk but everything else I used was exactly the same as the original recipe, so I’m not sure why it was so wet and sticky. They tasted amazing anyway though so I’d make them again!
Thank you, I’m glad to hear they turned out well for you! Sometimes depending on how you measure the flour, as well as the temperature in your home, plus using coconut oil, they dough might need a little extra flour. I suggest adding only enough so you can form them into scones though, or they will be dry.
These were amazing! I am gluten free, egg-free, and dairy free (allergies), and I don’t use cane sugar, so I subbed all purpose gluten free flour and coconut sugar and these scones were absolutely great! So glad I can finally have tasty desserts
I’m so glad they were amazing!!
These are by far the BEST scones I’ve ever had! I didn’t even make the frosting for it, and they were so moist and flakey, Nora you do an awesome job! We made the scones exactly according to the recipe
That’s so great!! Thanks for the comment!
Perfection as usual!
Hello,
Thank you for this recipe. My vegans really enjoy it. I have a question about the amount of flour. As sticky as the dough is, I find myself adding another half cup of flour to just be able to cut it and have it keep shape. Still, I don’t want it tasting too flour-like or hard. Do you have this problem? Many thanks.
Sarah
I’m so glad you are enjoying the recipe. It’s fine to add a little extra flour as needed so you can shape it, but I would avoid adding too much so they don’t become dry. You can flour your hands, as well as sprinkle a little on the dough itself, and try to handle it gently. You could also simply drop the scone dough onto the pan (perhaps 3/4 cup or so) for drop scones if you prefer. Hope that helps!
Thank you! I will try it as a drop scone, great idea. Looking forward to trying some of your other recipes. Warm Regards, Sarah
Just made these tonight and they were a huge hit with my husband and toddler! The recipe made 8 scones but at the end of the night there was only 1 left, so I am making more! I will be sure to save this recipe so I can try different flavor combinations.
That’s so great to hear! Thanks for the comment!
Hello Nora, I do not have blueberries. Could I use raisins instead?
I know that blueberries probably add some moisture to the scones, whereas raisins won’t, so that’s why I’m wondering if it’s ok.
Thank you very much
Yes, raisins would be fine, I don’t think it would be an issue. I have used chocolate chips, too. 🙂
Amazing! I made the following changes because I’m lazy and my kids preferred it over their favorite muffins:
Omit flax
Mixed in food processor
Used cookie scoop
Sounds great! Glad you enjoyed the scones.
These turned out amazing!!!
I’m so glad!! Thanks for the comment!
Is there any way to use a vegan butter spread instead of the coconut oil or cold butter? Perhaps putting in the freezer for some time?
Thank you!
Yes, you can use the vegan butter in the tub, I do it all the time. It works best to scoop out the amount you need (in tablespoons), place on a small plate and freeze for 10 minutes or so. Thanks!
Hi! I’m going to make these today. I wasn’t able to find ground flaxseed. Is this totally necessary? Is there something else I could use?
I think it will be okay to leave it out actually. Hope you enjoy!
This recipe is so solid! Instructions are perfect, I used frozen blueberries and they worked well. Crunchy exterior, moist interior, perfect amount of sweetness. This is going to become part of my frequent rotation of breakfast treats. Thank you!
Thank you so much, I’m glad you enjoyed the scones!
Great recipe! Easy to follow and turned out amazing! Thanks for sharing, they made for a delicious treat!?
You’re so welcome! I’m so glad they turned out great!
Would it be possible to make these, freeze the dough (cut into triangles) and bake them another day?
Thank you for your amazing recipes!!
I’ve never tried it, but it might work.
These are fantastic! One of my favorite recipes now. Taste amazing. I made chocolate chip because that’s what I had. Whipped it all together in a food processor because I’m lazy and took less than 10 minutes. I’ll be making these all the time. Roommate approved!
That’s so great!! Thanks for the great comment!
I never thought of using the food processor! Thanks for the tip!
Oh my goodness! These are so delicious! I’ve never had a scone before as most sold in bakeries have animal products. I’ve loved every recipe I’ve ever tried by Nora Cooks! Her recipes are fairly easy and everything tastes so good even my non-vegan family and friends enjoy them.
Thanks so much for the great comment!!
Awesome recipe! I made my scones much smaller, probably got 13 scones out of the batch. They are so delicious! Thanks for the recipe!
You’re so welcome!!
I love these! I made these with chocolate chips instead of blueberries. At first I thought the batter would be too sweet, but it mellowed and blended perfectly.
I made this recipe 5 times already and each time it came out great. The recipe is very easy to follow and the scones are tender and flaky. I made several different variations: cranberry-orange, blackberry-lime, strawberry-poppyseed. I tried with dried and fresh berries depending on what I had at the time. It doesn’t matter what I threw in there, it comes out good. Thank you so much for this recipe!
You’re so welcome!!
I made this for Mother’s Day and everyone enjoyed it! It was my first time making scones. I ended up with five large scones, lol. The scones were also very delicious! They were sweet and perfect for breakfast. Thank you for this recipe!
You’re so welcome! So glad they came out great!
Absolutely amazing!! Recently switched to the vegan lifestyle and I find this hits the spot when I’m craving something sweet. Thank you so much for sharing 🙂
You’re so welcome!
Hw do you store these?
They keep on the counter for 2 days at most. You can store them in the refrigerator/freezer for longer.
Super delicious!! great for a sweet breakfast but not too sweet. I was looking for the best way to incorporate frozen blueberries in pastries and this was perfect! I recommend to everyone. Great to pair with a cup of tea. thank you very much for the recipe!
You’re so welcome!!
Had an abundance of Rainier and Bing cherries so subbed them out for the blueberries. Added some almond extract and walnuts, too.
All my husband and I could say is, dang! They are so tender… thank you so much for another amazing recipe, Nora!
You’re so welcome!! So glad it turned out great!
These are easy to make and so delicious. Thanks for your great recipe with easy-to-follow instructions!
You’re welcome!