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.
Great! I riffed on this recipe and made maple cranberry pecan scones instead. I used maple extract instead of vanilla in batter and glaze, and then a handful of cranberries and a handful of crushed pecans. Can’t wait to make them for everyone I know!
Made these twice is three days, my family and I LOVE them! So simple, so delicious! I did learn from the first time to start with 1/2c of milk, mix, then add a little until it’s together and not super sticky or runny. They turned out perfect ?? I didn’t make the glaze, but I do love to sprinkle a little sugar on top before baking.
Thanks for such a great recipe!
You’re welcome!
These were SO good. I used lemon extract instead of vanilla. I also used coconut flour, so they came out VERY soft, but sooooooooo tasty!!!
Hi Nora! I just went to make this incredible recipe and realized I accidentally bought bread flour- not all purpose flour! Do you think the bread flour could possibly work for these scones? Stuck with a big old bag now. Thank you for sharing your wonderful recipes and tips!
I hate it when that happens! I think it will probably work quite well for scones. Thank you so much!
Are you able to use brown sugar as a sub for sugar?
That should work fine, yes.
Perfect treat! I did make this gf without change to the recipe. Instead of lemon zest I used about a tsp of lemon juice.
Thank you for a new favorite among all in the house.
You’re welcome!
Made these for my wife and kids tonight and dessert was a hit! Very delicious!
Thanks!
Best scones I have ever eaten, and I’m not even vegan. I halved the sugar and used some orange juice to replace some of the almond milk because I ran out. I’ve already made pizza scones (pepperoni, cheese, italian seasoning, garlic, basil) and plan to try cranberry walnut ones as well.
They are so flaky, puffy, and dreamily crisp/soft. Nailed it.
Well done. Would give this 10 out of 5 stars if I could.
These are so delicious and I just threw it in the food processor- they come out perfectly! Super easy, delicate, crisp outside, perfect scone consistency inside- thank you so much. I love ALL your recipes!
You’re welcome!
I use my food processor as well but cannot figure out how to get the right dough consistency. Iam comparing mine with the pictures in the recipe. Any tips?
Also, was your dough sticky and not kneadable (if that makes sense) after you mixed it in the processor? If so, did you keep it that way and baked like so?
We have made these a few times. Today, I added some mini vegan chocolate chips with the blueberries. So delicious and I skipped the glaze. Thank you!
You’re welcome!
My daughter made these and they were literally the best scones I’ve ever eaten. Traditional or non! Thanks for the recipe!!
You’re welcome!
These are so delicious and so easy to make
Great recipe, even a non-vegan baking for his wife, can follow! They came out excellent, my wife’s review! Thank you for a straightforward recipe and very tasty!
That’s so wonderful to hear, thank you!
Can other fruits be used?
Yes, you could use another fruit.
Easy and delicious. I didn’t have flaxseed so I ground pepitas and used it instead. I also used lemon juice v almond milk in the glaze and coconut oil v vegan butter.
Easy and delicious. I didn’t have flaxseed so I ground pepitas and used it instead. I also used lemon juice v almond milk in the glaze.
Very good! I used half white whole wheat and half AP flour, and reduced the sugar to 1/3 cup (coconut sugar), which was plenty sweet with the addition of the powdered glaze at the end. I did end up having to add about 2-3 tablespoons more flour. My son wasn’t too keen on the texture of the cooked blueberries (he also isn’t a fan of jams/jellies) so I will try these again with dried cranberries and orange zest next time.
These look great! I don’t have flax seed. Can I leave out or substitute?
You can probably just leave it out with no problems. Enjoy!
Is it really 3/4 cup almond milk? I just made these, and the dough is so very wet, it looks nothing like yours. I keep adding more and more flour, and it’s still wet. I’ll end up at 3 cups flour at this rate. I definitely poured the milk correctly, I used the 1/4 cup measure (my smallest one, and I double-checked, it’s 1/4 cup) and did 3 of those to get 3/4 cup. I don’t know what happened…why it’s so wet. I have made scones before, and they always look like the thicker dough you have pictured above. Twilight zone.
Yes, that is correct. I wonder if you vegan butter was actually melted because that would make the dough very wet. I’m not quite sure what happened, but it is okay to add more flour until you can handle the dough. But don’t add too much or they will turn out dry.
Sounds like you may of used DRY measuring cups instead of liquid- that can throw your recipe off ??♀️
My batter was way too wet as well. I used the appreciate measuring cups for solids and liquids. I had to add quite a bit more flour.
Love these scones!!! I’ve made them multiple times now, thank you! Do you know if freezing the dough and baking them fresh from frozen later would work? Thanks!
Good question, but I have never tried freezing scone dough so I’m not sure. I have a feeling it wouldn’t work as well, but I could be wrong!
Could I use oat milk instead? Very excited to make these!
Yes, that works!
We are obsessed with this recipe! We’ve made it like 6 times and it is SO delicious! We usually use coconut sugar instead of regular sugar and it’s super yummy!
I’m so glad to hear that!!
I made these a few weeks ago and they are super good! My non plant based parents liked these! I did notice the dough was a bit sticky so I had to ad a bit more flour. It overall really good! I’m just about to make them again and this time I’m going to but in lemon zest to the scones!!!
So many have already commented, so I’m late to the party. These are some of the best scones I have made, both as a vegan and pre-vegan! I added lemon extract to the icing and the hints of lemon with the blueberries were a delight. I love the ideas of others to add different fruits and flavors. This will be my go to scone recipe from here on. Thanks for a wonderful recipe.
You’re so welcome!! Thanks for the comment!
I don’t have any flaxseed but I really want to make these scones. Is there a substitute for flaxseed in this recipe?
Ground chia seeds work, or you could probably just leave it out. Thanks!