Vegan Blueberry Scones

Looking for the ultimate vegan blueberry scones? These bake in around 20 minutes, are made with a couple of pantry staples, and are brimming with beautiful bright blueberry flavor.

If you love making homemade bakes, try my breakfast blueberry muffin tops or these strawberry jam scones with a lemon glaze!

Why you’ll love these vegan blueberry scones 

Here’s why these vegan blueberry scones will exceed your expectations:

• Loaded with fresh blueberries: Each bite of these scones bursts with juicy, fresh blueberries. They sing of summer and berry picking!
• Versatile and customizable: While these scones are fantastic as-is, they also serve as a versatile base for experimentation. Try adding different fruits, nuts, or spices to customize the flavor to your liking.
• Simple and easy to make: This recipe comes together quickly and easily, making it perfect for busy mornings or last-minute gatherings. With just a few pantry staples and some fresh blueberries, you can whip up a batch of delicious scones in no time.
• Freezer-friendly: These scones can be prepared ahead of time and stored in the freezer until ready to reheat in the oven. This makes them a convenient option for meal prep or for having freshly baked treats on hand whenever cravings strike.
• Perfect for breakfast: Whether enjoyed with a cup of tea, hot lemonade, or a fresh glass of homemade almond milk in the morning or as a satisfying treat throughout the day, they’ll be a favorite from now on. 

Ingredients and substitution notes 

Here are the ingredients you’ll need to grab for this vegan blueberry scone recipe:

• Unbleached all-purpose flour & whole white wheat flour: These flours provide the base for the scone dough. The combination of all-purpose flour and whole white wheat flour gives a balance of texture and nutrition. The unbleached aspect ensures no chemicals were used to whiten the flour.
• Natural cane sugar: Natural cane sugar adds a subtle sweetness to complement the tartness of the blueberries.
• Aluminum-free baking powder: Baking powder helps the vegan scones rise and become light and fluffy. Opting for aluminum-free ensures there’s no metallic aftertaste sometimes associated with baking powder containing aluminum.
• Sea salt: Enhances the flavor of the scones and balances the sweetness. 
• Coconut oil: Used as a vegan alternative to butter, coconut oil helps create a tender crumb in the scones. It also adds a subtle coconut flavor that I just LOVE, but you can also use refined coconut oil which has no coconut flavor.
• Fresh blueberries: These juicy blue gems provide bursts of flavor and color throughout the scones. Look for plump, firm blueberries for the best results.
• Coconut milk: Coconut milk adds richness and moisture to the scones while keeping them vegan-friendly of course!
• Raw sugar: This can be sprinkled on top of the scones before baking to add a crunchy sweetness to the crust. This step is optional but I always do – it feels extra special.

About wholewheat flour in this recipe

We know that whole wheat flour is much better for us than white flour. This is because most of the fiber and some nutrients have been removed from the white flour.  However, when substituting whole wheat for white flour, there are a couple of things to keep in mind: 

White whole wheat flour is a better choice than regular whole wheat in these scones, as it has the same value yet is less bitter.  

If you are not used to the 100 % whole wheat taste, start by replacing a little bit of the flour with white whole wheat as I have done in the recipe, and then gradually increase the whole wheat over time.  

Remember that whole wheat flour is denser and heavier, so you need to use less flour or more liquid.  

In this recipe use 1 3/4 cup of white whole wheat (King Arthur) flour when eliminating the white flour.  The dough should be slightly wet, but workable.

Vegan blueberry scone recipe variations and add-ins

Play around by adding different flavors and ingredients to my base recipe:

• Lemon zest: Add the zest of one lemon to the dough for a bright, citrusy flavor that goes really well with the blueberries.
• Almond extract: For a subtle nutty flavor, add a 1/4 teaspoon of almond extract to the dough. 
• Mixed berry: Instead of using only blueberries, mix in a variety of fresh berries such as raspberries, blackberries, and strawberries.
• Orange glaze: Drizzle the cooled scones with a simple glaze made from powdered sugar and fresh orange juice for a zesty finishing touch.
• Chopped nuts: Fold in a handful of chopped nuts such as almonds, pecans, or walnuts.

How to Make Vegan Blueberry Scones

Step one: In a bowl mix together the flours, sugar, baking powder, and salt.

Step two: Cut in the coconut oil with a pastry cutter or with two knives until the mixture resembles sand.

Step three: Add the blueberries and gently mix being careful not to squash the berries.

Step four: Pour in the coconut milk and vanilla extract. Mix until just combined. The dough will be wet.

Step five: Place the dough on a lightly floured work surface and form into a round disk about an inch thick and cut into eight pieces like a pie.

Step six: Transfer each scone onto a lined baking sheet tray, brush with coconut milk, and sprinkle with a tiny bit of raw sugar.

Step seven: Bake for 18-22 minutes or until slightly golden on the edges.  

Step eight: Dust the scones in powdered sugar or make a lemon glaze by mixing together powdered sugar and fresh lemon juice.

Top tips to make the best vegan blueberry scones

Here are the 5 things I do to get the perfect vegan blueberry scones:

1. Handle the dough gently: Overworking the dough will give you tough scones. Mix the dough until just combined to avoid developing too much gluten, which can lead to a denser texture.
2. Use cold ingredients: Keeping your coconut milk and blueberries cold until you’re ready to use them helps maintain the integrity of the dough and prevents the coconut oil from melting prematurely.
3. Flour your work surface: When shaping and cutting the scones, lightly flour your work surface and hands to prevent sticking. This will make it easier to handle the dough and cut out clean, uniform scones.
4. Don’t overbake: Keep an eye on your scones while they’re in the oven and remove them as soon as they’re golden brown on the edges. 
5. Allow cooling time: Let the scones cool on a wire rack for at least 10-15 minutes before serving. This allows them to set properly and ensures they’re not too fragile when you go to enjoy them.

Make ahead instructions and storage

Here is how to save time and keep vegan blueberry scones fresher for longer:

Make-Ahead

Freezing: If you want to make a larger batch to enjoy later, you can freeze the unbaked scones. After cutting the dough into scone shapes, place them on a baking sheet lined with parchment paper and freeze until solid. 

Once frozen, transfer the scones to a freezer-safe bag or container, separating layers with parchment paper. Frozen scones can be stored for up to 1 month.

Baking from frozen: When ready to bake, preheat the oven as directed in the recipe and place the frozen vegan blueberry scones on a baking sheet lined with parchment paper. 

Bake for an additional 2-3 minutes, or until golden brown and cooked through. There’s no need to thaw the scones before baking, making them a convenient option for quick breakfasts or unexpected guests.

Storage

Once baked, allow the scones to cool completely to room temperature before storing.

To keep the vegan blueberry scones fresh, freezing is the best option.

Reheating: To reheat cooled scones, preheat the oven to 300°F (150°C) and place the scones on a baking sheet. Warm them in the oven for 5-10 minutes until heated through. 

Alternatively, you can microwave individual scones for 20-30 seconds on high power, although this method may result in a slightly softer texture compared to reheating in the oven.

FAQs

Can I use frozen blueberries instead of fresh?

Yes, you can use frozen blueberries in this vegan blueberry scone recipe. However, keep in mind that frozen berries may release more moisture into the dough, potentially affecting its texture. If using frozen blueberries, do not thaw them before adding to the dough, and be prepared for slight discoloration of the dough due to the juices released during baking.

Can I substitute coconut oil with another oil?

Yes, you can substitute coconut oil with another oil of your choice, such as vegan butter. Keep in mind that different oils may impart slightly different flavors and textures to the scones.

I don’t have coconut milk. Can I use another non-dairy milk?

Yes, you can substitute coconut milk with another non-dairy milk, such as almond milk or soy milk. Choose a milk that has a similar fat content to coconut milk for best results.

Looking for more vegan scone recipes? Try my strawberry jam scones, vegan peach scones, or my easy vegan pumpkin scones.

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