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Vegan Blueberry Scones served on a white plate

Vegan Blueberry Scones

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  • Author: Chef Ani
  • Prep Time: 15 minutes
  • Cook Time: 18-22 minutes
  • Total Time: 35-40 minutes
  • Yield: 8 Scones 1x


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.


  • 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
  • 3/4 cup fresh blueberries
  • 1 cup coconut milk
  • 1 teaspoon vanilla extract or paste
  • raw sugar for sprinkling (optional)


  1. Preheat oven to 400 degrees.
  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.
  8. Bake for 18-22 minutes or until slightly golden on the edges.