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!
2cupsunbleached all-purpose flourspooned and leveled
1/3cupcane sugarplus more for sprinkling
1cupfresh or frozen blueberries
1tablespooncoconut milkuse more if needed
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 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, slowly 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): 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.