Vegan Blueberry Scones

These vegan blueberry scones are tender and fluffy inside, lightly crisp on top, and filled with fresh blueberries. Cinnamon and vanilla give the gluten-free scone dough a warm, gently sweet flavor that is perfect for breakfast, brunch, or an afternoon snack.

You don’t need eggs or dairy to make delicious homemade scones. Cold vegan butter, plant-based milk, and two short chilling periods help these scones rise while keeping their classic wedge shape.

This recipe makes six large gluten-free vegan blueberry scones. Enjoy them slightly warm with coffee or tea, or freeze the baked scones for another day.

Vegan Blueberry Scones at a Glance

• Texture: Lightly crisp outside with a tender, fluffy center
• Flavor: Fresh blueberry, vanilla, and cinnamon
• Dietary needs: Vegan and gluten-free
• Preparation: 15 minutes, plus 30 minutes of chilling
• Bake time: 20–25 minutes
• Yield: 6 large scones
• Best tip: Keep the dough and vegan butter cold

Why You’ll Love These Vegan Blueberry Scones

These homemade scones may look fancy, but the process is straightforward. The dough comes together with familiar gluten-free baking ingredients, and the freezer does most of the work needed to keep the dough cold.

You’ll love this recipe because the scones are:

• Vegan, egg-free, dairy-free, and gluten-free
• Filled with fresh blueberries
• Flavored with cinnamon and vanilla
• Crisp on top and tender inside
• Suitable for breakfast, brunch, or an afternoon snack
• Freezer-friendly after baking

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 and Their Purpose

Gluten-free all-purpose flour: Use a gluten-free flour blend intended as a replacement for regular all-purpose flour. Different blends can absorb liquid differently, so the final dough should be sticky but firm enough to shape after chilling.

Almond meal: Almond meal or almond flour adds richness and helps give the gluten-free scones a tender texture. Baking with almond flour also adds protein!

Xanthan gum: Add this only if your gluten-free flour blend does not already contain a gum. It helps provide structure in gluten-free dough.

Baking powder: One tablespoon gives the scones their rise and lighter center.

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: A small amount balances the sweetness and brings out the vanilla and blueberry flavors.

Granulated sugar: Sugar lightly sweetens the dough. Raw cane sugar or coconut sugar may change the color and flavor.

Vegan butter: The butter must be cold and cubed. Keeping it cold helps the scones maintain their shape and creates a tender texture as they bake.

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: Soy milk adds moisture to the dough and helps the tops brown when brushed on before baking. 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 Gluten-Free Vegan Blueberry Scones

1. Combine the dry ingredients. Whisk together the gluten-free flour, almond meal, xanthan gum if needed, baking powder, cinnamon, salt, and sugar.
2. Cut in the vegan butter. Add the cold, cubed vegan butter and blend it into the flour mixture with a food processor, pastry blender, or your fingers.
3. Add the liquid. Stir the vanilla into the soy milk. Gradually mix it into the flour mixture until a sticky dough forms.
4. Fold in the blueberries. Gently mix in the fresh blueberries without crushing them.
5. Chill the dough. Freeze the bowl of dough for 20 minutes. This firms the vegan butter and makes the sticky gluten-free dough easier to shape.
6. Shape the scones. Turn the chilled dough onto a generously floured surface. Shape it into an 8- to 10-inch disk without overworking it.
7. Cut and chill again. Place the disk on a lined baking sheet and cut it into six wedges. Separate the wedges and freeze them for another 10 minutes.
8. Bake. While the scones chill, preheat the oven to 390°F/200°C. Brush the tops with soy milk and bake for 20–25 minutes, or until risen and golden.

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.

Tips for Light and Fluffy Vegan Scones

Keep everything cold. Cold vegan butter is essential. If the dough becomes warm or very soft while you work, place it back in the freezer before baking.

Do not overmix. Mix only until the dough comes together. Too much mixing can produce dense scones.

Expect sticky dough. Gluten-free scone dough can be sticky. Chill it as directed and use extra gluten-free flour on your hands and work surface.

Handle the blueberries gently. Fold them in carefully to prevent them from breaking and adding extra moisture to the dough.

Separate the wedges. Leave room between the scones on the baking sheet so their edges can bake evenly.

Use a sharp knife. A clean, sharp knife makes it easier to cut the dough without crushing the blueberries.

Serve them warm. These scones have their best texture shortly after baking. Leftovers can be gently reheated before serving.

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.

Serving Suggestions

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.

A Full Breakfast. Enjoy these fresh vegan blueberry scones on the side of a hearty plate of Tofu Scramble.

More Vegan Baked Goods. We have so many Vegan Dessert Recipes to choose from! Try making these Vegan Sweet Potato Brownies, a Vegan German Chocolate Cake, or easy Vegan Banana Bread.

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.

Frequently Asked Questions

Are these blueberry scones vegan and gluten-free?

Yes. This recipe uses vegan butter and nondairy milk instead of dairy ingredients. It also uses gluten-free all-purpose flour, almond meal, and xanthan gum when needed.

Do scones have eggs in them?

Some scone recipes do include eggs as a binder and to give the baked good lift. In vegan scones, we aren't using eggs, but we get rise and air into the dough using baking powder.

What should scone dough look like?

The dough should be sticky when first mixed but firm enough to shape after chilling. It should not be runny. Use extra gluten-free flour on your hands and work surface rather than adding a large amount directly to the dough.

Why do I have to chill the dough twice?

Chilling makes the sticky dough easier to shape and keeps the vegan butter cold. The second chill helps the cut scones maintain their wedge shape as they bake.

Is a food processor required?

No. Use a pastry blender or your fingertips to work the cold vegan butter into the dry ingredients. Work quickly so the butter remains cold.

Is a stand-mixer required?

No. Mix the dough in a large bowl with a sturdy spoon. Stop mixing as soon as the ingredients come together, then fold in the blueberries gently.

Can I use frozen blueberries?

Fresh blueberries are recommended because they are easier to fold into the dough without adding excess moisture. If using frozen blueberries, add them directly from the freezer.

How can I store blueberry scones?

Store cooled scones in an airtight container at room temperature for up to three days. Reheat them briefly before serving for the best texture.

Can I freeze blueberry scones?

Yes. Baked scones can be wrapped and frozen for up to three months. You can also freeze the cut, unbaked wedges on a baking sheet before transferring them to a freezer-safe container.

How do I reheat the scones?

Reheat a scone in the microwave for a few seconds or warm it in the oven or air fryer until heated through. Avoid overheating it, which can dry out the center.

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 between British and American scones. 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 wedge- or triangle-shaped and almost always have add-ins, such as berries or chocolate. We make ours a bit sweeter too!

Vegan and Vegetarian Breakfast Recipes

Vegan Pumpkin Muffins are a delicious and easy-to-make treat that makes an amazing breakfast on the go.

Need a delicious dose of greens? Make a Spirulina Smoothie or a beautiful Vegan Matcha Smoothie Bowl!

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.

More Delicious Vegan Desserts

We have some of the best vegan recipes here! Try some of our favorite vegan desserts next:

• Vegan Coconut Cream Pie
• Vegan Peanut Butter Chocolate Chip Cookies
• Protein Mug Cake - Top it with homemade pumpkin whipped cream!

Made these vegan blueberry scones?

Please leave a star rating and a short comment below. Tell me how the scones turned out and whether you used fresh or frozen blueberries. Your feedback helps other gluten-free bakers—and helps me continue improving the recipes on Vegetarian Mamma.

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