One of our favorite pastimes is watching baking shows. Ultimate baking championships, holiday baking competitions, you name it. We love seeing all the wild creations contestants come up with under pressure. One treat that always looks like such a challenge to pull off? Scones. They’re either too dry, too dense, or falling apart on the judging table. This vegan blueberry scones recipe produces soft, buttery pastries loaded with juicy berries, and it’s pretty hard to mess up.
The dough comes together quickly with basic ingredients like cold vegan butter (or coconut oil), all-purpose flour, and non-dairy milk. If you can mix dry ingredients and cut butter into flour, you’ve got this. No eggs, no dairy, and about 30 minutes of actual hands-on time before you’re pulling golden, berry-studded scones out of the oven and drizzling them with lemon glaze.
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What Makes This Vegan Blueberry Scones Recipe Special
Most scone recipes follow the same basic formula, so what sets this one apart? A few things.
First, the texture. A lot of vegan scones end up too dense or too cakey. This recipe hits the sweet spot where the outside gets lightly crisp in the oven while the inside stays fluffy and soft. The secret is keeping everything cold during food preparation and not overworking the dough. That’s it. Cold vegan butter, cold plant milk, and gentle hands.
Second, the blueberries. You can use fresh blueberries or frozen blueberries here, and both work beautifully. Frozen berries are actually great because they stay firm when you fold them in, which means fewer crushed berries and more of those gorgeous purple pockets throughout each scone.
Third, the lemon glaze. A simple drizzle made with powdered sugar and lemon juice takes these from “really good” to “why would I ever buy scones again.” The brightness of the lemon zest and juice cuts through the sweetness perfectly.
And finally, the whole thing comes together in about 30 minutes of hands-on time. Preheat oven to 400°F, mix, shape, bake, glaze, eat. That’s the entire baking experience.
Shopping List
For the scones
- all-purpose flour
- cane sugar
- baking powder
- baking soda
- sea salt
- vegan butter
- coconut milk
- vanilla extract
- lemon zest
- fresh or frozen blueberries
- ground flaxseeds
- water
For the lemon glaze
- powdered sugar
- lemon juice
- lemon zest
How to Make Vegan Blueberry Scones
Make the Flax Egg
Combine ground flaxseeds (or flax meal) with water in a small bowl and stir well. Set it aside for at least 5 minutes so it thickens into a gel-like consistency. This acts as your egg replacer and helps bind the dough. You can also substitute chia seeds here if you prefer.
- One, 12 oz. bag
- Manufactured in a dedicated gluten-free facility; R5-ELISA tested gluten-free
- Excellent source of dietary fiber
- Ancient energy food
Mix the Dry Ingredients
In a large bowl, whisk together the all-purpose flour, cane sugar, baking powder, baking soda, and sea salt. Make sure the leavening agents are well distributed so you get an even rise.
Cut the Vegan Butter into the Flour
Add the cold cubed vegan butter to the flour mixture. Using a pastry cutter (or two forks, or even your fingertips), work the butter into the flour until the mixture looks like coarse crumbs with some pea-sized pieces of butter remaining. Those little bits of butter are what create flaky layers, so don’t over-mix. If you prefer, you can use cold coconut oil in place of vegan butter. Just make sure it’s solid, not melted.
Add the Wet Ingredients
Pour in the cold coconut milk (or whatever non-dairy milk you’re using, such as almond milk, soy milk, or oat milk), the prepared flax egg, vanilla extract, and lemon zest. Stir gently with a fork or spatula until the dough just barely comes together. It will look shaggy and a bit rough, and that’s exactly what you want.
Fold in the Blueberries
Gently fold in the blueberries, being careful not to crush them. If using frozen blueberries, toss them with a tablespoon of flour first to keep them from bleeding too much color into the dough.
Shape the Dough
Turn the dough out onto a lightly floured surface. Pat it into a circle about 1 inch thick. Don’t use a rolling pin and don’t press too hard. Use a pizza cutter or a dough scraper to cut the circle into 8 equal wedges.
Bake
Place the scones on a baking sheet lined with parchment paper (or a reusable baking mat). Leave about 2 inches between each scone. Sprinkle the tops with a little raw sugar or cane sugar for a sparkly, crunchy finish. Bake in your preheated oven at 400°F (200°C) for 20 to 25 minutes, or until the tops are golden and a toothpick inserted in the center comes out clean.
Cool and Glaze
Transfer the scones to a wire rack and let them cool for at least 10 minutes. While they cool, whisk together the powdered sugar, lemon juice, and lemon zest to make the lemon glaze. Drizzle it generously over the warm scones. The glaze will set slightly as the scones cool completely.
Why This Vegan Blueberry Scones Recipe Works
The science behind a good scone is pretty straightforward. Cold fat in a hot oven creates steam inside the dough as it bakes, resulting in a flaky, layered texture. By keeping the vegan butter (or coconut oil) cold and not overworking the dough, you preserve the pockets of fat that puff up during baking.
The flax egg adds just enough binding without making the scones heavy or rubbery. Combined with the baking powder and baking soda, you get a beautiful lift without any eggs.
Using full-fat canned coconut milk adds richness that thinner milk alternatives don’t provide. The higher fat content mimics the role of cream or buttermilk in traditional scone recipes, giving you a tender, almost biscuit-like crumb.
And then there’s the lemon. The lemon zest in the dough and the lemon glaze on top create a bright, balanced flavor that pairs perfectly with the sweet blueberries. It keeps everything from tasting one-note.
Variations to Try
Make a lemon blueberry scone Double the lemon zest in the dough and add a full tablespoon of lemon juice to the wet ingredients. The lemon flavor will be front and center, and the blueberries become more of a supporting player.
Swap in chocolate chips Replace the blueberries with dairy-free chocolate chips and skip the lemon glaze. Top with a maple glaze (maple syrup whisked with powdered sugar) instead for a completely different but equally delicious scone.
Go gluten-free Use a gluten-free all-purpose flour blend (sometimes labeled as a gluten-free baking blend) and add 1/2 teaspoon of xanthan gum if your blend doesn’t already include it. You can also try oat flour or almond flour as a partial substitute, though the texture will be slightly different. Gluten-free vegan blueberry scones are absolutely doable with the right flour.
Use coconut sugar or brown sugar If you prefer a deeper, more caramel-like sweetness, swap the cane sugar for coconut sugar or brown sugar. The scones will be slightly darker in color with a richer flavor.
Try a maple glaze or lemon icing Instead of the lemon glaze, mix powdered sugar with a tablespoon of maple syrup and a splash of plant milk for a warm, autumn-friendly finish. Or go the other direction with a thick lemon icing made from confectioner sugar and fresh lemon juice.
Make them oil-free For oil-free blueberry scones, replace the vegan butter with cashew yogurt or unsweetened applesauce. The texture will be a bit more cake-like than flaky, but still delicious.
Tips to Keep Them Fresh
These scones are best the day they’re baked, but they keep well for a couple of days when stored properly. Let them cool completely before placing them in an air-tight container at room temperature. They’ll stay soft for about 2 days.
For longer storage, freeze them. Place the cooled, unglazed scones on a baking tray in a single layer and freeze until solid, then transfer to a freezer-safe bag. They’ll keep for up to 2 months. When you’re ready to eat, warm them in a toaster oven or regular oven at 350°F for about 10 minutes, then add the lemon glaze fresh.
If you want to prep ahead, you can also shape the scones, cut them into wedges, and freeze the unbaked dough. Bake them straight from frozen, just add 3 to 5 minutes to the bake time. This is a great trick for Mother’s Day brunch or any morning when you want fresh scones without the prep time.
The lemon glaze is best made just before serving. It only takes a minute, and fresh glaze has that glossy, pourable consistency that sets beautifully on the scones.
Vegan Blueberry Scones with Lemon Glaze
Equipment
- Large mixing bowl
- Pastry cutter (or two forks)
- Baking sheet
- Parchment paper or reusable baking mat
- wire rack
- Pizza cutter or dough scraper
- Small bowl (for flax egg)
- Whisk
Ingredients
For the Scones
- 2 1/2 cups all-purpose flour plus extra for dusting
- 1/3 cup cane sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1/2 cup cold vegan butter cut into small cubes
- 3/4 cup cold full-fat canned coconut milk or almond milk
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
- 1 cup fresh or frozen blueberries
- 1 tablespoon ground flaxseeds
- 3 tablespoons water
For The Lemon Glaze
- 1 cup powdered sugar
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
Instructions
- Combine ground flaxseeds with water in a small bowl. Stir well and set aside for 5 minutes to thicken.
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together all-purpose flour, cane sugar, baking powder, 1/2 teaspoon baking soda, and salt.
- Add cubed vegan butter to the flour mixture. Use a pastry cutter to cut the butter into the flour until the mixture resembles coarse crumbs with pea-sized pieces of butter remaining.
- Pour in cold coconut milk or almond milk, the prepared flax egg, vanilla extract, and 1 tablespoon lemon zest. Stir gently until the dough just barely comes together.
- Gently fold in 1 cup blueberries. If using frozen, toss them in a tablespoon of flour first.
- Turn dough onto a lightly floured surface. Pat into a circle about 1 inch thick. Cut into 8 wedges using a pizza cutter or dough scraper.
- Place scones on the prepared baking sheet, spacing them about 2 inches apart. Sprinkle tops with raw sugar if desired.
- Bake for 20 to 25 minutes until golden on top and a toothpick inserted in the center comes out clean.
- Transfer to a wire rack and cool for 10 minutes.
- Whisk together powdered sugar, lemon juice, and 1 teaspoon lemon zest. Drizzle over warm scones.
Notes
- Store in an air-tight container at room temperature for up to 2 days.
- Freeze unglazed scones for up to 2 months. Reheat in a toaster oven at 350°F before glazing.
- For gluten-free vegan blueberry scones, use a 1:1 gluten-free all-purpose flour blend and add 1/2 teaspoon xanthan gum.
These simple vegan blueberry scones prove that plant-based baking doesn’t have to be complicated or require a specialty grocery run. With basic pantry staples, fresh or frozen blueberries, and about 30 minutes of your time, you get bakery-quality scones that everyone will love. Make a batch this weekend, share them with someone you care about, and enjoy every last crumb.
Frequently Asked Questions
Can I make vegan blueberry scones with self-rising flour?
Yes, you can use self-rising flour instead of all-purpose flour. Since self-rising flour already contains baking powder and salt, you’ll want to skip the baking powder, baking soda, and sea salt called for in the recipe. Everything else stays the same. The results will be very similar, though some bakers find the texture slightly softer with self-rising flour.
What is the best non-dairy milk for vegan scones?
Full-fat canned coconut milk gives you the richest, most tender scones because its high fat content mimics cream. That said, any non-dairy milk will work, including almond milk, soy milk, or oat milk. The scones may be just slightly less rich with thinner milk alternatives, but they’ll still turn out great. Whatever plant milk you have on hand is the right one to use.
Can I use frozen blueberries instead of fresh?
Absolutely. Frozen blueberries actually work really well in scones because they hold their shape better during mixing. Just toss them in a little flour before folding them into the dough to prevent excess bleeding. Don’t thaw them first, as they’ll release too much juice and make the dough wet and sticky.
How do I make gluten-free vegan blueberry scones?
Use a 1:1 gluten-free all-purpose flour blend in place of regular all-purpose flour. If your blend doesn’t contain xanthan gum, add 1/2 teaspoon to help with structure and binding. Bob’s Red Mill and King Arthur both make reliable gluten-free baking blends. The texture may be slightly more crumbly than the wheat version, but the flavor will be just as good.
How long do vegan blueberry scones last?
At room temperature in an air-tight container, they’ll stay fresh for about 2 days. In the refrigerator, they’ll last up to 5 days. For the longest storage, freeze them unglazed for up to 2 months and add the lemon glaze after reheating. Warm them in a toaster oven or regular oven before serving for the best texture.
