The only thing better than eating ripe sweet blueberries is baking with them…and the best way to bake with them is these Easy Vegan Blueberry Vanilla Scones with only 10 ingredients required! These Scones contain simple ingredients, taste amazing, and are just as good right out of the oven as they are for leftovers the next day. Whoever said scones were boring has clearly never baked these flaky and fluffy vegan scones!
How to make fluffy vegan blueberry scones
Truth be told, scones are actually one of the easiest recipes to adapt and make vegan, dairy-free, and butter-free. For most of my vegan scone recipes, I use coconut oil and almond milk/ coconut milk to get that perfect texture. Here are my fail-proof tricks to making the perfect homemade scone 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 (see below for scones pre baking)
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 and using a pastry cutter, you will help the dough stay cold.
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 definitely 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 helps me to shape my scones pre-baking.
Top blueberry scones with vanilla icing!
Okay now that we’ve talked about the ins and outs of making soft scones, let’s talk about the final step.
The most crucial ingredient to bring any scone recipe from good to great is a healthy drizzle of homemade icing!
For these vegan blueberry scones, I decided to keep things simple and stick to a delicious vanilla bean glaze. See those perfect pecks of vanilla? Oh yes, you do! Thanks, Heilala Vanilla Bean Paste for always giving me the most perfect drool-worthy specks in all my vegan desserts.
In addition to those tips above, here’s a fun fact: these vegan berry scones work with literally ANY berry! While I definitely prefer blueberries in this recipe, you could also try this recipe with blackberries, cherries, raspberries, or strawberries for a fun twist!
Easy 10 ingredient scones
I don’t know about you, but my weekend is definitely going to include baking these Vegan Blueberry Vanilla Scones! Nothing beats a warm flaky scone with vanilla glaze dripping off the sides for brunch. I’m going to go as far as to say no brunch table is complete without a delicious plate of these scones front and center. Enjoy!
If you’re looking for more Blueberry Desserts, don’t miss out these recipes:Print
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.
- 1/2 cup coconut oil (*frozen)
- 2 1/4 cups cake/pastry flour
- 1/2 cup sugar
- 1 tsp lemon zest
- 1 tsp salt
- 2.5 tsp baking powder
- 1/2 cup + 2 Tbsp soy or almond milk (*or other plant-based milk)
- 2 tsp vanilla bean paste/extract
- 3/4 cup fresh blueberries (*more to top)
- 1/2 cup organic powdered sugar
- 1 tsp vanilla bean paste/extract
- 1–2 Tbsp soy or almond milk
- 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!
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*
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