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    Home » Recipes » Holiday » Easter Recipes

    Vegan Blueberry Scones

    Published: May 3, 2022 · Updated: May 5, 2022 by Sapana Chandra, MS, CHC · 2 Comments

    Jump to Recipe Print Recipe
    Pin for blueberry scones.

    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!

    Three vegan blueberry scones on a platter

    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

    Ingredients for blueberry scones
    • 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.

    Hand cutting coconut oil into dry ingredients.

    3. Add remaining ingredients: Using a wooden spoon, slowly stir in vanilla extract and coconut milk. Once a dough forms, fold in blueberries.

    Dough mixed with blueberries in bowl.

    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.

    Dough sliced into eight 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.

    Blueberry scone pieces on baking sheet.

    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.

    Scone on a plate with a fork

    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.
    Scone on a plate with vanilla icing

    More easy breakfast recipes

    • Cherry Breakfast Bars
    • Chocolate Chip Banana Bread
    • Overnight Steel Cut Oats
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    • Overnight Oats with Superfoods

    I hope you love this recipe as much as I do. Sign up for my email updates to get delicious recipes delivered straight to your inbox. You can also follow me on Instagram, Pinterest, and Facebook.

    Editor’s note: This recipe was originally published on April 13, 2020. Since then, it’s been freshened up with new pictures and more details to help you make the recipe.

    Three vegan blueberry scones on a platter

    Vegan Blueberry Scones

    5 from 4 votes
    Print Rate
    Prep time: 15 minutes
    Cook time: 25 minutes
    Total time: 40 minutes
    Servings: 8 servings
    Calories: 267kcal
    Author: Sapana Chandra
    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!

    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

    Calories: 267kcal, Carbohydrates: 36g, Protein: 4g, Fat: 12g, Saturated Fat: 10g, Cholesterol: 2mg, Sodium: 12mg, Potassium: 213mg, Fiber: 3g, Sugar: 11g, Vitamin A: 47IU, Vitamin C: 2mg, Calcium: 93mg, Iron: 2mg
    Course: Breakfast, Dessert
    Cuisine: American
    Tried this recipe?Mention @realandvibrant and hashtag #realandvibrant!

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    About Sapana Chandra, MS, CHC

    Sapana Chandra is a certified health coach, author of Plant Power Bowls, and founder of Real +Vibrant. Here you’ll find simply delicious vegetarian recipes with step-by-step photo instructions – recipes you’ll be excited to enjoy and share with your loved ones.

    Reader Interactions

    Comments

    1. Amy says

      May 20, 2021 at 10:05 am

      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.5 stars

      Reply
      • Sapana Chandra, MS, CHC says

        June 14, 2021 at 6:52 pm

        I'm so happy to hear your family loves them! Thank you for sharing!

        Reply

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    Sapana Chandra

    Hi, I'm Sapana! I’m a recipe developer and author of the cookbook Plant Power Bowls. Here you'll find simple, delicious, vegetarian recipes made with fresh, seasonal ingredients. Learn more about me

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