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Looking for the ultimate Vegan Blueberry Scones? These bake in around 20 minutes, are made with a handful of pantry staples, and are brimming with beautiful bright blueberry flavor!

☆☆☆☆☆ Ava commented: “These are my favorite! Best scone recipe I have tried.”

Vegan Blueberry Scones with a lemon drizzle
Chef Ani headshot in white kitchen cutting lettuce.

These Truly Are the Best Scones Ever!

Whether enjoyed with a cup of tea, hot lemonade, or a glass of homemade almond milk, I guarantee these vegan blueberry scones will become a new favorite.

The scones are slightly crumbly and flaky like traditional scones, but this recipe uses no eggs and no dairy to keep them fully plant-based. I’ve been making these scones non-stop lately, that’s how much we adore them!

Here’s what makes these scones so great:

  • Simple and easy to make: This recipe comes together quickly, 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 vegan scones in no time.
  • 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.

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!

XOXO Ani
Vegan Blueberry Scone Ingredients

Key Ingredients (with Substitutions) 

  • Flour: 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: Adds a subtle sweetness to complement the tartness of the blueberries.
  • Baking powder: Helps the scones rise and become light and fluffy. Opt for an aluminum-free variety to ensure there’s no metallic aftertaste.
  • Coconut oil: Used as a vegan alternative to butter to create a tender crumb. 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.

Only have frozen blueberries? That’s fine! Just 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.

Adding in baking powder and salt
Mixing the dry ingredients together

How to Make Vegan Blueberry Scones

Here’s a quick overview of how the egg- and dairy-free blueberry scones are made, with step-by-step photos so you know what to expect from the recipe!

  1. Combine the dry ingredients. I find it best to sift the flour, salt, sugar, and baking powder into my mixing bowl to remove any lumps first.
Cutting in the coconut with a pastry cutter
The mixture should resemble sand
  1. Cut in the coconut oil. You can use either a pastry cutter or two butter knives. You want the mixture to resemble sand (this is how we create that flaky texture),
Adding fresh blueberries to the vegan blueberry scones dough
Mixing in the blueberries
  1. Add the blueberries. Mix very gently so you don’t squash any of them!
Adding coconut milk
Mixing the vegan blueberry scones dough
  1. Pour in the coconut milk and vanilla extract. The dough will be fairly wet, so take care to mix just until the ingredients are combined. If you stir the dough too much, you’ll activate the gluten in the flour and your scones will turn out super dense.
Shaping the dough into a disk shape
Cutting the dough into eight scones
  1. Shape and slice. 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.
Brushing the scones with coconut milk
Sprinkling the tops with raw sugar
  1. Top and bake. Transfer each scone onto a lined baking sheet tray, brush with coconut milk (this encourages browning), and sprinkle with a tiny bit of raw sugar for crunch. The scones are done once the tops and edges are lightly golden.
blueberry scones with a lemon glaze

Recipe Variations and Add-Ins

You’re welcome to play around by adding different flavors and ingredients to my base scone 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.
  • Citrus glaze: Drizzle the cooled scones with a simple glaze made from powdered sugar and fresh orange or lemon juice for a zesty finishing touch.
  • Chopped nuts: Fold in a handful of chopped nuts such as almonds, pecans, or walnuts.
Vegan blueberry scones served with extra fresh blueberries

A Few Tips for Making These Scones

  • Handle the dough gently: Overworking the dough will give you tough scones. Mix until just combined to avoid developing too much gluten, which can lead to a denser texture.
  • 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.
  • 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.
  • 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. 
  • 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.
Blueberry scones served on a wooden platter

More Vegan Scone Recipes to Make

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Vegan Blueberry Scones served on a white plate

Vegan Blueberry Scone Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews
  • Author: Chef Ani
  • Prep Time: 15 minutes
  • Cook Time: 18-22 minutes
  • Total Time: 35-40 minutes
  • Yield: 8 Scones 1x
  • Category: Breakfast
  • Cuisine: American
  • Diet: Vegan
Print Recipe

Description

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.

Ingredients

Scale
  • 1 1/2 cups (unbleached) all purpose flour
  • 1/2 cup whole white wheat flour
  • 3 tablespoons natural cane sugar
  • 1 tablespoon aluminum-free baking powder
  • 1/2 teaspoon sea salt
  • 1/3 cup coconut oil (or cold vegan butter)
  • 3/4 cup fresh blueberries
  • 1 cup coconut milk 
  • 1 teaspoon vanilla extract or paste
  • raw sugar for sprinkling (optional)

Instructions

  1. Preheat oven to 400ºF.
  2. In a bowl, sift together the flours, sugar, baking powder, and salt.
  3. Cut in the coconut oil with a pastry cutter or with two knives until the mixture resembles sand.
  4. Add the blueberries and gently mix being careful not to squash the berries.
  5. Pour in the coconut milk and vanilla extract. Gently mix until just combined. The dough will be wet.
  6. 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.
  7. Transfer each scone onto a lined baking sheet tray, brush with coconut milk, and sprinkle with a tiny bit of raw sugar. Bake for 18-22 minutes or until slightly golden on the edges.

Notes

To store: Once baked, allow the scones to cool completely to room temperature before storing in an airtight container. They’ll last up to 5 days. You can also freeze the baked scones for up to 3 months.

To freeze unbaked scones: 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.

To bake from frozen: When ready to bake, preheat the oven as directed in the recipe and place the frozen 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.

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