The easiest recipe for making Vegan Blueberry scones from scratch! You'll love the pops of fresh blueberries in this simple vanilla and cinnamon scone dough, and they are perfect with your morning coffee or tea.
VEGAN BLUEBERRY SCONES RECIPE
Did you know that most scone recipes don't call for eggs anyway? That means that scones are already almost vegan! A few easy vegan baking swaps make this a simple vegan baking recipe. We've also made this recipe gluten-free!
If you've never made scones before, you are going to be really surprised at how simple they are to make. Scones seem fancy, but baking them isn't hard. The process for making vegan blueberry scone dough is different than other baked goods, but it's an easy process, and I'll give you all of the steps.
Perfect vegan blueberry scones have slightly crispy tops and a soft, fluffy center that just begs to be eaten for breakfast, brunch, or afternoon tea!
If you're a fan of a sweet breakfast bread like I am, You should make my Vegan Chocolate Chip Muffins next. Yum! I love a little bit of chocolate in the morning.
INGREDIENTS FOR VEGAN BLUEBERRY SCONES
Flour - Gluten-free all purpose flour is the base of this recipe. You'll need two cups, plus a bit extra to keep the dough from sticking to the counter and your hands when you roll it out. Feel free to use regular all-purpose flour if gluten-free baked goods aren't a concern for you.
Almond Meal - Almond meal or almond flour will work in this recipe. It adds a bit of nutty flavor and a very nice texture to these vegan scones. Baking with almond flour also adds protein!
Xanthan Gum - In gluten-free baking, this is the ingredient that replicates the stretch and elasticity of gluten. If your gluten-free flour blend already includes xanthan gum, or if you are using regular flour, you can omit this from the recipe.
Baking Powder - for the perfect rise, baking powder does the job.
Cinnamon - I love the warm flavor of this subtle spice in all sorts of baked goods, and it's especially delicious in blueberry scones.
Salt - Just a bit helps to balance out the sweetness from the sugar.
Sugar - regular granulated sugar works well here. Feel free to use raw cane sugar or coconut sugar if you prefer it.
Vegan Butter - For scones, the vegan butter should be very cold and cut into small cubes, similarly to making a vegan pie crust dough, we'll be cutting the butter into the flour to start our dough.
Blueberries - These scones require fresh blueberries, so pick them up at the store when you are ready to bake. Frozen blueberries are perfect in many desserts, but in scones, they will bleed and turn everything purple.
Soy Milk - Some is added into the dough and the rest is brushed on the top of the scones to give them a smooth top. You can use your favorite non-dairy milk instead of soy if you wish.
Vanilla Extract - Use a good quality pure vanilla extract for baking, you'll get the most delicious treats that way!
If you have any questions about Vegan Blueberry Scones, please leave a comment below and I will get back to you ASAP!
HOW TO MAKE VEGAN BLUEBERRY SCONES
- Gather and measure the ingredients to make your blueberry scones. I find it's easiest to bake when I have everything I need in reach. (I also make less of a mess that way!)
- In a large mixing bowl, whisk together the dry ingredients (gluten-free flour, almond meal, xanthan gum, baking powder, cinnamon, salt, and sugar) until well combined.
- Transfer the flour mixture to the bowl of a food processor and add the cold cubed butter. Blitz until the butter is fully incorporated. You can also do this by hand, using either your fingers or a dough blender tool to press the flour into the butter.
- Then transfer the mixture to the bowl of an electric mixer with a dough hook attachment. Pour the vanilla extract into the milk, then slowly add this to the bowl while mixing at a low speed.
- Once everything is combined into a sticky dough, add the blueberries and mix again to evenly distribute them through the dough. Then place the bowl of dough into the freezer for 20 minutes. This will make it easier to handle in the next step.
- On a generously floured surface, turn out the dough and shape it into a disk with your hands. The circle should be about 8-10 inches across. You don't have to be very precise if you don't want to.
- Transfer the disk to a lined baking sheet and slice it into 6 wedges, then spread them apart so that they aren't touching. Place the baking sheet with the scones into the freezer for 10 minutes. While the dough is chilling again, preheat the oven to 390°F/200°C.
- Brush the tops of the scones with a small amount of soy milk and bake as directed in the recipe card below. When done they will have risen and be golden brown on top.
These numbered steps match the numbered photos above and are for illustration purposes. For the complete list of ingredients and instructions for making Vegan Blueberry Scones, please see the recipe below.
The freezer is your friend. Scone dough needs to be kept very cold up until you're ready to bake it. The small bits of cold butter in the dough will melt and steam during baking, creating a delicious fluffy texture.
Enjoy them fresh and warm. If at all possible, eat your vegan blueberry scones shortly after they have finished baking. They are amazing slightly warm. If you need to eat them later, be sure to warm them up in the oven, air fryer, or microwave first.
Make scones without a stand mixer. If you don't have a stand mixer you can still make these. Instead of mixing the dry and wet ingredients in a mixer, do it in a large mixing bowl with a sturdy wooden spoon. When it becomes too hard to mix by hand, turn the dough out onto a floured surface and gently knead by hand.
Don't Overmix. Mix just until combined to get a light, airy texture.
Use a sharp knife. It will be easiest to get smooth edges on your scones if you cut into them with a sharp chef's knife. Try to avoid slicing into any blueberries if you can avoid it too.
VEGAN SCONE VARIATIONS
You can use this recipe as a base for any flavor of scone you can dream up!
Simply swap out the blueberries for any other fresh berries. Strawberries or raspberries would be divine.
Go a different direction and make these scones extra sweet and decadent by adding chocolate chips. Or try a combination of chocolate chips and dried fruit.
For a bright flavor, add in a small amount of lemon or orange juice as well as the zest from your citrus.
Dress up vegan blueberry scones by drizzling on a simple sugar and vegan milk glaze. Just stir up a cup of powdered sugar with a tablespoon or so of milk until you get the consistency that you like.
This recipe for Almond, Coconut, and Pomegranate Scones sounds amazing!
WHAT TO SERVE WITH VEGAN BLUEBERRY SCONES
A Hot Beverage. Scones go with tea, right? And they are also delicious with coffee or juice. Try a hot Dirty Chai Latte or make it an Iced Chai if you prefer! I love making my own Oat Milk Lattes at home too.
For a simple breakfast, enjoy your vegan blueberry scones with a side of plain or vanilla yogurt or spread with jam and vegan cream cheese.
DO SCONES HAVE EGGS IN THEM?
Some scone recipes do include eggs as a binder and to give a lift to the baked good. The main difference between a biscuit and a scone is the addition of eggs. In vegan scones, we aren't using eggs, but we get rise and air into the dough using baking powder.
CAN I USE COCONUT OIL IN PLACE OF VEGAN BUTTER?
I haven't tested this myself, but I have seen recipes that use cold, solid coconut oil as the fat in vegan scones. As long as you keep the coconut oil very cold, and you don't mind the slight coconut flavor, I think it will work! If you try it, please leave a comment and let me know how it turned out.
ARE SCONES SUPPOSED TO BE DRY OR MOIST?
Actually, a good scone falls somewhere in the middle. These Vegan Blueberry scones are tender, but not wet, and fluffy, but not dry.
IS THERE A DIFFERENCE BETWEEN BRITISH SCONES AND AMERICAN ONES?
There is a difference in scones between Britain and the US. A traditional scone in Britain is a round, plain, biscuit-like thing that might have dried fruit in it and is often split in half and spread with jam or cream.
In America, we do scones a bit differently. American scones are usually a wedge or triangle-shaped and almost always have add-ins, such as berries or chocolate. We make ours a bit sweeter too! Vegan blueberry scones are just sweet enough.
CAN I FREEZE SCONES?
Yes, you can store baked scones in the freezer, well wrapped, for up to 3 months. Allow them to thaw before enjoying.
You can also freeze the scones before they are baked. Make the recipe all the way up to the step where you place the cut scones into the freezer. Instead of taking them out to bake, let the scones freeze solidly on the pan. Then remove them to a freezer bag. When you'd like to bake one or more of them, just transfer them to a baking sheet and bake from frozen.
ARE YOU SURE I CAN'T MAKE SCONES WITH FROZEN BLUEBERRIES?
Ok, you can make these vegan blueberry scones with frozen berries if you must. I just don't recommend it.
Fair warning, using frozen blueberries to make scones will likely make the scones turn purple. Either add the blueberries to the dough straight from the freezer, or allow them to thaw, rinse them, and dry them well before adding.
VEGAN AND VEGETARIAN BREAKFAST RECIPES
Vegan Pumpkin Muffins are a delicious and easy to make treat that makes an amazing breakfast on the go.
In a hurry? Just make some Frozen Waffles in the Air Fryer. It's so simple and they come out perfectly crispy every time.
If you liked this vegan blueberry scones recipe, I think you're really going to love my Vegan Coffee Cake. I make this for weekend brunch all the time.
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Vegan Blueberry Scones
- Stand mixer with dough hook attachment
- Large mixing bowl
- Baking sheet
- Parchment paper or silicone baking mat
- 2 cups gluten free all-purpose flour plus extra for handling the dough
- ⅓ cup almond meal or almond flour
- 1 teaspoon xanthan gum ONLY if your AP flour doesn't have a gum
- 1 Tablespoon baking powder
- 1 teaspoon cinnamon
- ¼ teaspoon salt
- ⅓ cup granulated sugar
- ¼ cup vegan butter cold and cut into cubes
- ¾ cup fresh blueberries
- ¾ cup soy milk (or other nondairy milk) plus extra for brushing tops of scones
- 1 ½ teaspoons pure vanilla extract
- In a large mixing bowl, whisk together the flour, almond meal, xanthan gum, baking powder, cinnamon, salt and sugar until well combined.
- Transfer the flour mixture to the bowl of a food processor and add the cubed butter. Blitz until the butter is fully incorporated. You can also do this by hand, rubbing the butter into the flour mixture between your fingers.
- Transfer the mixture to the bowl of an electric stand mixer with a dough hook attachment.
- Pour the vanilla extract into the milk and gradually add this to the bowl while mixing on low speed.
- Once combined into a sticky dough, add the blueberries and mix again to evenly distribute them through the dough.
- Put the bowl of dough into the freezer for 20 minutes. While it chills, line a baking sheet with parchment paper.
- On a generously floured surface, turn out the dough and shape into a disk with your hands.
- Transfer the disk to your lined baking sheet and slice into 6 wedges, then spread them apart.
- Preheat the oven to 390F/200C and put the baking sheet back into the freezer for another 10 minutes.
- Brush the tops of the scones with a little soy milk and bake for 20-25 minutes or until risen and golden.
- Store any leftover scones in an airtight container for up to three days.
- For best results, eat them warm and fresh from the oven or reheat them in the oven, air fryer, or microwave.
- Be sure to chill the dough both times as instructed in the recipe. This gives the best texture to the scones and will help them to keep their shape.
All though this website attempts to provide accurate nutritional information, the information should only be considered an estimate. Varying factors such as different product types, different brands, etc. can change nutritional information. It is your responsibility as a consumer to read all labels to make sure the ingredients fit your dietary needs as well as calculate your own nutritional information as a double check.