One of the best parts of Spring is when blueberries are back in season. Can we agree on that?! Let’s be honest, the only thing better than eating ripe sweet blueberries is baking with them…and the best way to bake with them is in these Easy Vegan Blueberry Vanilla Scones! 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 had these Vegan Blueberry Vanilla Scones!
Okay, I’m sold & buying all the blueberries: Jump to Recipe
The Tips & Tricks to Making Vegan Scones:
Truth be told, scones are actually one of the easiest recipes to adapt to vegan without any taste in texture or flavor. For most of my scone recipes, I stick to super simple ingredients that you likely have lying around your kitchen right now. Here are my fail-proof tricks to making the perfect Vegan Scone every time!
ALWAYS use a Cold Fat
My preferred method is actually to grate frozen coconut oil into my dough, however, cold vegan butter works just as well. The reason I like coconut oil is that it becomes solid in the freezer fast and is easy to work with. I always use a cold fat because this helps the scones become the flakiest they can be.
A pastry cutter will be your best friend
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. Here’s the Pastry Cutter I use for all my baking needs.
A Shaggy Dough is an Ideal Dough
As I perfected by first scone recipe (hello Vegan Lemon Scones), it felt REALLY weird to form a shaggy dough because it’s so unlike the soft, moist cookie dough I grew up making. A shaggy dough will be lumpy, yet will be well mixed and won’t have any spots of flour or other dry ingredients that aren’t mixed in. It’s not a perfect dough, but it’s an ideal dough. (See picture above for reference)
ALWAYS refreeze your scones before baking
The reason I do this is that the coconut oil you originally froze will definitely melt a bit while you are forming your scones. The fix is a simple trick of popping your scones back into the freezer while your oven preheats.
This Recipe Works with ANY Berry!
In addition to those tips above, here’s a fun fact: Vegan Scones are so easy to make that literally ANY berry will work! While I definitely prefer blueberries for these Vegan Blueberry Vanilla Scones, you could also try this recipe with blackberries, cherries, raspberries, or strawberries for a fun twist!
Not to mention, sometimes scones can be good without any fruit. Take these Vegan Gingerbread Scones or these Vegan Espresso Vanilla Scones for example. I know I plan on making several variations of these scones this summer and this recipe serves as the perfect base!
It’s all about the Glaze
Okay now that we’ve talked about the ins and outs of making 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 glaze! For these Vegan Blueberry Vanilla 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.
I don’t know about you, but my weekend baking plans are definitely going to include these Vegan Blueberry Vanilla Scones! Nothing beats a warm flaky scone with glaze dripping off the sides for the perfect brunch treat. I’m going to go as far to say no brunch table is complete without a delicious plate of these scones front and center. Happy weekending & scone baking to you!
-TSG
If you’re looking for more Blueberry Desserts, don’t miss out these recipes:
Vegan Earl Grey Cupcakes with Blueberry Frosting
Healthy Nectarine & Blueberry Crisp
| Prep Time | 25 minutes |
| Cook Time | 27-30 minutes |
| Servings |
Scones
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- 1/2 cup coconut oil *frozen
- 2 cups cake/pastry flour
- 1/2 cup sugar
- 1 tsp lemon zest
- 1 tsp saly
- 2.5 tsp baking powder
- 1/2 cup 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
Ingredients
Scone Ingredients
Vanilla Glaze
|
|
- 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 350F. Once the oven is preheated, remove the scones from the freezer and bake for 27-30 minutes until lightly browned on top and cooked through. (*Please note if your scones are not as tall or wide they will cook faster*)
- 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*
These look so good! And I just happen to have some blueberries in the fridge I need to use!
Sounds like perfect timing then :)- hope you enjoy the recipe!