These vegan blueberry scones are perfectly dense, flaky, and crumbly yet moist. Lightly sweetened and made with 8 ingredients, these scones are bursting with flavor and perfect for breakfast, brunch, and special occasions such as Mother’s Day, tea parties, and bridal showers!
Vegan blueberry scones
If you've never made scones at home before, you'll be amazed at how easy they are to make. These vegan blueberry scones have become one of my favorite pastries to make from scratch.
There's flavorful, crisp on the outside but tender and moist in the center. Made with 8 simple ingredients, these scones are perfect for breakfast or brunch!
Ingredients you'll need
- Flour: For these scones, I'm using unbleached all-purpose flour but I've also used spelt flour and other 1-to-1 gluten-free substitutes with success.
- Sugar: My recipe calls for ⅓ cup of sugar so they aren't too sweet. These scones get most of their sweetness from seasonal blueberries.
- Baking powder: Make sure your baking powder isn't expired.
- Sea salt: To add flavor.
- Coconut oil: You'll want to make sure your coconut oil is solid. I like to throw it in the fridge to make sure it doesn't melt while I'm mixing it into the dough.
- Coconut milk: Be sure to use full-fat coconut milk and mix the liquid and cream to create a smooth consistency before measuring.
- Vanilla extract: To add flavor.
- Blueberries: I recommend using fresh blueberries but you can also use frozen. If using frozen, do not thaw them beforehand.
How to make vegan blueberry scones
Detailed ingredient measurements, instructions, and notes can be found on the printable recipe card at the bottom of the page. Here is a summary:
1. Preheat oven and mix dry ingredients: Preheat oven to 400F. In a large bowl, whisk flour, sugar, baking powder, and salt until well combined.
2. Cut coconut oil into flour: Add coconut oil and using a flour cutter or fork, cut the oil into the flour until it mixes well and becomes crumbly.
3. Add remaining ingredients: Using a wooden spoon, slowly stir in vanilla extract and coconut milk. Once a dough forms, fold in blueberries.
4. Prepare the dough: Using floured hands, mold the dough into a ball and flatten on a floured surface until a 1" thick dough forms. Using a sharp knife, cut into 8 pieces.
5. Bake: Place the scones on a baking sheet. Brush with coconut milk and sprinkle with additional sugar, if using. Bake for 25 minutes or until the scones are golden brown.
6. Cool scones and prepare glaze (optional): Remove the scones from the oven and transfer them to a cooling rack. While the scones are cooling, prepare the glaze by whisking the sugar, vanilla extract, and coconut milk. Drizzle over scones and serve.
How to store
Store in an air-tight container in the fridge for up to 4 days. Warm in the oven or microwave.
Top tips and suggestions
- Brush with milk: A brush of coconut milk before baking makes your scones tasty and even more crusty on top.
- Pre-heat: Be sure to pre-heat the oven to ensure a golden-brown crust.
- Don't overmix: Don’t overmix as this will overdevelop the gluten in the flour and produce a harder, tougher scone. Overmixing will also cause the delicate blueberries to burst, making your dough wet.
- Refrigerate before baking: Refrigerate the scone dough for 15 minutes before baking so they don't spread out too much.
More easy breakfast recipes
- Cherry Breakfast Bars
- Chocolate Chip Banana Bread
- Overnight Steel Cut Oats
- Banana Chocolate Chip Bars
- Breakfast Cookies
- Overnight Oats with Superfoods
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Ingredients
- 2 cups all-purpose flour
- ⅓ cup granulated sugar, plus more for sprinkling
- 1 tablespoon baking powder
- ½ teaspoon salt
- ¼ cup coconut oil, solid
- ¾ cup coconut milk
- 1 teaspoon vanilla extract
- 1 cup blueberries, fresh or frozen
Optional Glaze
- ½ cup powdered sugar
- 1 tablespoon coconut milk, use more if needed
- ¼ teaspoon vanilla extract
Instructions
- Preheat oven and mix dry ingredients: Preheat oven to 400F. In a large bowl, whisk flour, sugar, baking powder, and salt until well combined.
- Cut coconut oil into flour: Add solid coconut oil and using a flour cutter or fork, cut the oil into the flour until it mixes well and becomes crumbly.
- Add remaining ingredients: Using a wooden spoon, stir in vanilla extract and coconut milk. Once a dough forms, fold in blueberries.
- Prepare the dough: Using floured hands, mold the dough into a ball and flatten on a floured surface until a 1″ thick dough forms. Using a sharp knife, cut into 8 pieces.
- Bake: Place the scones on a baking sheet. Brush with coconut milk and sprinkle with additional sugar, if using. Bake for 25 minutes or until the scones are golden brown.
- Cool scones and prepare glaze (optional but highly recommended): Remove the scones from the oven and transfer them to a cooling rack. While the scones are cooling, prepare the glaze by whisking the sugar, vanilla extract, and coconut milk. Drizzle over scones and serve.
Nutrition Information
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Amy says
These scones are amazing! I substituted vegan butter for coconut oil and almond milk for the coconut milk too. They were perfect. My family loves them.
Sapana Chandra, MS, CHC says
I'm so happy to hear your family loves them! Thank you for sharing!