The best vegan blueberry scones with a soft, moist and crumbly texture, loads of fresh blueberries and a gorgeous lemon glaze. Perfect for brunch!
These vegan blueberry scones are crumbly, moist and gorgeous! They are paired with a lemon glaze that is drizzled over the top for the perfect complementary flavor. Blueberries + lemon = bliss.
They make a very luxurious breakfast or brunch or dessert! And there’s nothing better than a scone with a cup of tea or coffee.
They’re also super easy to make in 1 bowl, with simple ingredients. Can it get any better? I just don’t think so.
You’ll also love our vegan scones served British style with strawberry jam and vegan whipped cream, our vegan pumpkin scones and our gorgeous vegan cinnamon rolls.
What Goes Into This Vegan Blueberry Scone Recipe:
Ingredient Notes
- Lemon juice – tastes wonderful when it’s freshly squeezed!
- Vegan butter – should be fridge cold.
- Blueberries – fresh blueberries are best, but frozen also work.
- Coconut cream – should be canned and unsweetened. Alternatively you can use canned, unsweetened, full fat coconut milk OR substitute a different non-dairy milk.
- Baking powder – we use 2 Tablespoons for a beautiful rise and a gorgeous texture.
How To Make Vegan Blueberry Scones
You will find full instructions and measurements in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.
- Sift all purpose flour into a mixing bowl and add white granulated sugar, baking powder and salt. Mix together.
- Add vegan butter (cut into cubes) and use your fingers to mix it in until crumbly.
- Add coconut cream and vanilla extract and mix it into a dough.
- Add the blueberries and fold them in.
- Flour your hands and move the dough onto a flour dusted surface. Use your hands to form it into a disc shape.
- Use a sharp knife to cut it into 8 wedges (the same way you would cut a pizza).
- Place the wedges onto a parchment lined baking sheet.
- Brush the tops of the scones with coconut cream (or non-dairy milk) and then refrigerate for 15 minutes while the oven preheats.
- Preheat the oven to 400°F.
- Bake the scones for 22 minutes until golden on top.
- Let the scones cool for at least 15 minutes before you add the glaze. They should still be warm to the touch, but not so warm that the glaze will melt off.
- Add powdered sugar and lemon juice to a bowl and mix together into a glaze. Drizzle the glaze over the scones with a teaspoon.
- And your scones are ready to serve!
Baker’s Success Tips
Measure the flour correctly. If you don’t have a food scale to weigh your flour (best method) then the next best thing is to spoon and level. Spoon your flour into your measuring cup and level off the top with the back of a knife. Don’t scoop it, and don’t pack it into the cup.
Don’t over-work the dough. Once you add your wet ingredients, mix it until it just forms a dough, then add your blueberries and gently fold them in. Avoid mixing it too much or over-handling the dough or your scones may become dense.
Recipe FAQ
Can you make these scones with frozen blueberries? You can use frozen blueberries, you don’t even need to thaw them first. Just add the frozen blueberries to your dough and fold them in as usual. They may streak a bit, but that’s okay.
Can you make these scones gluten free? We have not tested these scones for gluten free but the best option to try would be a gluten free all purpose baking blend.
Storing and Freezing
These vegan blueberry scones are at their absolute BEST on the day of baking.
However, they will store at room temperature in an airtight container for 2 days or in the fridge in an airtight container for up to 5 days. Warm them in the microwave for 15-30 seconds or in the oven at 300°F (150°C) for 10 minutes or until warmed through.
They can also be frozen for up to 3 months. If you’re going to freeze them then you can omit the glaze. Let them cool and then freeze in a freezer safe container or freezer bag. When you’re ready for them, thaw them overnight in the fridge and then heat them up in the microwave for 15-30 seconds, or on a baking sheet in the oven at 300°F (150°C) for 10 minutes or until warmed through.
More Blueberry Recipes
Did you make this recipe? Be sure to leave a comment and rating below!
Vegan Blueberry Scones
Ingredients
- 3 cups All Purpose Flour (375g)
- ½ cup White Granulated Sugar (100g)
- 2 Tablespoons Baking Powder
- ½ teaspoon Salt
- ½ cup Vegan Butter (112g) Fridge cold, cut into cubes
- ¾ cup Coconut Cream (180ml) plus more for brushing*
- 1 ½ teaspoons Vanilla Extract
- 1 ½ cups Blueberries (188g) Fresh or Frozen*
Lemon Glaze:
- 1 cup Powdered Sugar (120g)
- 1 ½ Tablespoons Lemon Juice Freshly Squeezed
Instructions
- Sift all purpose flour into a mixing bowl and add white granulated sugar, baking powder and salt. Mix together.
- Add vegan butter and use your fingers to mix it in until crumbly.
- Add coconut cream and vanilla extract and mix it into a dough.
- Add the blueberries and fold them in.
- Flour your hands and move the dough onto a flour dusted surface. Use your hands to form it into a disc shape.
- Use a sharp knife to cut it into 8 wedges (the same way you would cut a pizza). Place the wedges onto a parchment lined baking sheet.
- Brush the tops of the scones with coconut cream (or non-dairy milk) and then refrigerate for 15 minutes while the oven preheats.
- Preheat the oven to 400°F (200°C).
- Bake the scones for 22 minutes until golden on top.
- Let the scones cool for at least 15 minutes before you add the glaze. They should still be warm to the touch, but not so warm that the glaze will melt off.
- Add powdered sugar and lemon juice to a bowl and mix together into a glaze.
- Drizzle the glaze over the scones with a teaspoon. Serve immediately.
Notes
- Measure the flour correctly. If you don’t have a food scale to weigh your flour (best method) then the next best thing is to spoon and level. Spoon your flour into your measuring cup and level off the top with the back of a knife. Don’t scoop it, and don’t pack it into the cup.
- Coconut cream. This should be canned and unsweetened. Alternatively you can use canned, unsweetened, full fat coconut milk OR substitute a different non-dairy milk.
- Blueberries. Fresh blueberries are best, but frozen can also work. You don’t need to thaw them first. Just add the frozen blueberries to your dough and fold them in as usual. They may streak a bit, but that’s okay.
- Don’t over-work the dough. Once you add your wet ingredients, mix it until it just forms a dough, then add your blueberries and gently fold them in. Avoid mixing it too much or over-handling the dough or your scones may become dense.
- Storing: Keep them stored at room temperature in an airtight container for 2 days or in the fridge in an airtight container for up to 5 days. Warm them in the microwave for 15-30 seconds or in the oven at 300°F (150°C) for 10 minutes or until warmed through.
- Freezing: They can also be frozen for up to 3 months. If you’re going to freeze them then you can omit the glaze. Let them cool and then freeze in a freezer safe container or freezer bag. When you’re ready for them, thaw them overnight in the fridge and then heat them up in the microwave for 15-30 seconds, or on a baking sheet in the oven at 300°F (150°C) for 10 minutes or until warmed through.
Are the 2 tablespoons of baking powder correct?
100% correct!
Thanks for this great recipe! Amazingly easy and delicious! I made them with frozen blueberries and they turned out great. I also made them once with raisins when I didn’t have blueberries on hand. I used soy milk and they turned out perfectly.
Thanks for the amazing review Carol!
What is the butter you use in your recipes
We have used a lot of different brands and liked them all! Lately though we have been using Flora Plant Butter. 🙂
These scones are amazing. I have been trying to make scones for years to no avail, always a little dry & uninteresting. I became a vegan a couple of years ago & found this website & all the recipes just work. I then found the Blueberry Scone recipe & the rest is just history. Beautiful & fruity, soft not dry, faultless. Thank you.
Thanks so much for the awesome comment and review Celine! 🙂
Excellent recipe.
Very good vegan recipe. I made them today, used almond milk, didn’t have coconut cream. They came out a treat.
So happy to hear! Thanks so much Gabby!