These easy Vegan Blueberry Vanilla Scones are so flaky, moist, & require only 10 ingredients! They truly are the best dairy-free scones made with fresh blueberries and topped with a 3 ingredient vanilla bean icing.
I don't know about you, but my weekend is definitely going to include baking these delicious Vegan Blueberry Scones! Nothing beats a warm, flaky, eggless, & dairy-free scone with vanilla glaze dripping off the sides for brunch.
Ingredients:
While the full list of ingredients is in the recipe card, here's a quick recap of what you need to make these coconut oil scones:
- Coconut Oil (frozen & grated)
- Pastry flour
- Sugar
- Lemon zest
- Salt
- Baking powder
- Almond milk (or any plant-based milk subbed 1:1)
- Vanilla bean paste/extract
- Fresh blueberries
- Organic powdered sugar
Tips to make blueberry scones:
Truth be told, egg-free & butter free scones are actually one of the easiest recipes to veganize. For most of my vegan scone recipes, I use coconut oil and almond milk/ coconut milk to get that perfect texture. Here are are a few of my fail-proof tricks to make the best scones every time!
ALWAYS use a Cold Fat to Make Scones
My preferred method is actually to grate frozen coconut oil into my dough, however, cold vegan butter works just as well. I always use cold fat because this helps the scones form that ideal shaggy scone dough.
Making Scones with a Pastry Cutter Will Change Your Life
As you may have guessed, the reason I love my pastry cutter is that it helps form that perfect flaky dough.
One reason is that it's able to "cut" into the dough and is SO much easier to use than a fork. By not using your hands, you also prevent the dough from getting too warm and the coconut oil melting.
For Scones, A Shaggy Dough is Ideal
When I perfected my first scone recipe (hello Vegan Lemon Scones), it felt REALLY weird to form a shaggy dough because it's unlike the moist cookie dough I'm used to making.
A shaggy dough will be lumpy, yet will be well mixed and won't have any dry spots of flour. It's not a perfect dough, but it's an ideal dough to form the layers you want in a scone. To make a shaggy scone dough always use cold ingredients and DO NOT overmix the dough.
ALWAYS refreeze scones before baking
Have you ever wondered if you can refreeze scones before baking? The answer is YES DEFINITELY!
The reason I do this is that the coconut oil you originally froze will melt a bit while you are forming your scones. By freezing the dough before baking, you solidify the coconut oil fats and allow those layers to form while baking. It also will help you cut out nice perfect circles for the scones.
FAQ & Expert Tips:
Yes! While I do prefer making these scones with fresh blueberries, frozen blueberries will also work. Do not thaw them before using for the best results. Also, keep in mind the blueberry color may bleed into the dough a bit, but they will still taste great!
Yes! Using any berry 1:1 works well for this recipe. Blackberries, Raspberries, or strawberries are all great substitutions.
Yes! Just use a 1:1 GF All purpose Baking flour. Please keep in mind, subbing in almond flour, coconut flour, or other flour alternatives will not work in this recipe.
I'm going to go so far as to say no breakfast table is complete without these Vegan Blueberry Vanilla Scones on it. Enjoy!
-TSG
Looking for more vegan blueberry dessert recipes? Check out these SGTO favorites!
Vegan Earl Grey Cupcakes with Blueberry Frosting
Vegan Blueberry Vanilla Scones
Only 10 ingredients are needed to make the perfectly flaky vegan blueberry vanilla scones from scratch! Top with vanilla glaze to complete these delicious scones.
Ingredients
Scone Ingredients
- ½ cup coconut oil (*frozen)
- 2 ¼ cups cake/pastry flour
- ½ cup sugar
- 1 tsp lemon zest
- 1 tsp salt
- 2.5 tsp baking powder
- ½ cup + 2 Tbsp almond milk (*or other plant-based milk)
- 2 tsp vanilla bean paste/extract
- ¾ cup fresh blueberries (*more to top)
Vanilla Glaze
- ½ cup organic powdered sugar
- 1 tsp vanilla bean paste/extract
- 1-2 Tbsp soy or almond milk
Instructions
- Begin by scooping your coconut oil into a bowl and placing it into the freezer for at least 10 minutes to freeze. It's okay if it's not frozen entirely through, but the more frozen it is the flakier your scones will be.
- Next, add your dry ingredients to a large mixing bowl including the flour, sugar, lemon zest, salt, and baking powder. Sift together until well mixed.
- Take your frozen coconut oil out of the freezer and use a cheese grater to grate it into the mixing bowl. If you have a few larger chunks, that's okay as well. Use a pastry cutter or fork to "cut" any large chunks of coconut oil into the dough.
- Next, add in your milk and vanilla bean extract. Use a pastry cutter or your hands to combine into a shaggy dough. The shaggy dough will be somewhat flaky, yet still hold together. If your dough is too wet add more flour and if it is too dry add in a 1-2 Tbsp more milk. As a final step, add in your blueberries and use your hands to gently mix them into the dough.
- Line a baking sheet with parchment paper and turn the dough out onto the baking sheet. Next, form the dough into a large circle that is 2 inches in height. Use a circular cookie cutter or a cup that is 2.5-3 inches in width to cut on your scones. Continue to form the scraps into a circle that is 2" in height and cut out the scones until all the dough has been used. Arrange the scones on the baking sheet so that they are at least 2-inches apart.
- Place the scones into the freezer & preheat your oven to 400F. Once the oven is preheated, remove the scones from the freezer and bake for 15-20 minutes until cooked through. (*Please note if your scones are not as tall or thick as mine they will cook faster, so check at the 15 minute mark*)
- Remove the scones from the oven and transfer to a wire rack to cool. While the scones are cooling, make your glaze by adding the powdered sugar, vanilla bean paste/extract, and milk to a small bowl. Whisk until a smooth glaze has formed. Add less milk for a super thick glaze and up to 2 Tbsp for a thinner glaze.
- Pour the vanilla glaze over the cooled blueberry scones and enjoy!
Notes
Scones can be stored in the freezer up to 2 months or in the fridge up to 1 week. I recommend waiting to put the glaze onto any scones you plan to store in the fridge as it doesn't reheat as well as the actual scones and may make them soggy as lefttovers
Blueberries can be replaced with any other berry in this recipe including raspberries, blackberries, or strawberries. I recommend using fresh not frozen berries for the best results*
Nutrition Information:
Yield: 8 Serving Size: 1 scone with glazeAmount Per Serving: Calories: 315Total Fat: 14.7 gTrans Fat: 0gCarbohydrates: 45gFiber: 3.1gSugar: 24.5gProtein: 3.8g
ShortGirlTallOrder occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although shortgirltallorder.com attempts to provide accurate nutritional information, these figures are only estimates.
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