Vegan Blueberry Scones

5 from 4 votes

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!

Prep Time15 mins

Cook Time25 mins

Total Time40 mins

Course: Breakfast, Dessert

Cuisine: American

Servings: servings

Calories: 267kcal

Author: Sapana Chandra

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.

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