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.
*Blog post originally shared May 22nd, 2019 and updated June, 18th 2021*
Until I made these scones, I'll be honest I wasn't always a big fan of scones. However, now I know that nothing beats a warm & flaky scone with vanilla glaze dripping off the sides for brunch. I don't know about you, but my weekend is definitely going to include baking these delicious eggless blueberry scones made from scratch!
- Coconut Oil: Must be frozen so it can be grated in for flaky scones. I like to place it into a bowl in the freezer for about 30 minutes before using. It can also be subbed for cold vegan butter.
- Lemon zest: This is an optional ingredient, but it adds a really great lemon flavor to the dough. You can sub for 1 tsp lemon extract/paste if you have that on hand.
- Oat/almond milk: Can be subbed for any plant-based milk you have on hand. Just make sure to select one without too many additives or gums for the best texture!
- Organic powdered sugar: Another optional ingredient since you only need it for the icing.
Tips to make vegan 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/oat 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. It's important to always use a cold fat and break it up into small pieces or grate it so that you get that flaky texture when baking.
Always use a pastry cuttter
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 from melting. If you don't have a pastry cutter, you can also use a fork.
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 smooth dough, but it's an ideal dough to form the flaky layers you want in a scone. To make a shaggy scone dough always use cold ingredients and DO NOT over-mix the dough.
ALWAYS refreeze scones before baking
This is my number one trick to make sure my dough doesn't spread too much and my scones come out soft and flaky.
The reason to freeze the dough for 10-15 minutes before baking is because the coconut oil you originally froze will melt a bit while you are forming your scones. By freezing the scone dough, 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.
Yes- just substitute the cane sugar for another granulated sugar like coconut sugar, monkfruit sugar, or maple sugar. The scones will taste slightly different, but they will still be great!
I'm going to go so far as to say no breakfast table is complete without these Vegan Blueberry Vanilla Scones on it. They're the best sweet vegan breakfast or brunch recipe and an absolute Summer go-to. Enjoy!
More Vegan Blueberry Recipes you will love:
- ½ cup (100 grams) coconut oil (*frozen)
- 2 ¼ cup (281 grams) all-purpose flour
- ½ cup (104 grams) sugar
- 2.5 tsp (12 grams) baking powder
- 1 tsp (6 grams) salt
- 1 tsp lemon zest (optional)
- ½ cup + 1 Tbsp (133 ml) almond/oat milk
- 2 tsp (10 grams) vanilla bean paste/extract
- ¾ cup (105 grams) fresh blueberries (*more to top)
- ½ cup (60 grams) organic powdered sugar
- 1 tsp (5 grams) vanilla bean paste/extract
- 1-2 Tbsp almond/oat 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 the dry ingredients to a large mixing bowl including the flour, sugar, baking powder, salt, and lemon zest. 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.
- As a final step, add in your blueberries and gently mix them in with a fork or spatula.
- 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. You should have around 7-8 scones.
- 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 18-22 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.
- 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 berries for the best results, though frozen berries will work. Do not defrost frozen berries before using them in this recipe.
Nutrition Information:Yield: 8 Serving Size: 1 scone with glaze
Amount Per Serving: Calories: 451Total Fat: 3gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 0mgCarbohydrates: 95gFiber: 6gSugar: 50gProtein: 11g
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