Vegan Blueberry Scones (2024)

Vegan blueberry scones are loaded with fresh blueberries and topped with lemon icing! This vegan scone recipe is easy to make and requires only 9 ingredients. Whip up a batch for a weekend breakfast, or holiday gatherings, or enjoy a scone with your morning cup of coffee.

The soft moist centers and crisp golden-brown tops are what freshly baked scones are known for. And these blueberry scones definitely deliver on both without the need for vegan eggs!

Most non-vegan scone recipes call for eggs. So I decided to test this recipe using yogurt as an egg replacer because it worked so well in my blueberry muffin recipe.

But I wasn't very impressed with the outcome after baking.

Next, I tried using a flax egg with the same results.

Then, I made a batch of blueberry scones leaving out the egg replacement and they were the best scones yet!

I nailed the recipe!

They were delicious with the perfect taste and texture.

Ingredients

Vegan blueberry scones are made with everyday ingredients keeping the recipe simple.

• All-purpose flour is best for this recipe. For a gluten-free option use a 1:1 ratio gluten-free flour.
• Plant milk – Use any kind of plain unsweetened non-dairy milk, I used almond milk. But you can use soy milk, oat milk, cashew milk, or what you have on hand.
• Cane sugar is my sugar of choice. You can use any granulated sugar or even coconut sugar.
• Himalayan pink salt gives the scones a buttery flavor. You can also use sea salt or table salt.
• Coconut oil is cut into the flour giving the scones their perfect texture. Go with refined oil for a neutral taste. Or use vegan butter if you'd like.
• Blueberries are the center of this recipe. Use fresh or frozen. If using frozen, lightly coat them in flour to limit the color bleeding into the batter.
• Baking powder helps the dough rise while baking.
• Salt brings the flavors together. I used Himalayan pink salt, but you can use any salt you have available.
• Powdered sugar and lemon juice are the final 2 ingredients needed to make the optional lemon icing.

Instructions

These vegan scones are made in 1-bowl so they’re easy to whip up. Let me show you how!

What to serve with these scones

I definitely suggest topping your vegan blueberry scones with the included lemon icing. It’s sweet, tart, and perfectly compliments the scones.

For slightly less-sweet blueberry scones enjoy them plain or add fruit-sweetened jam or a slight dusting of powdered sugar. Agave nectar is another delicious topping to drizzle over the scones.

Seve them with a warm cup of coffee or tea for your morning breakfast, brunch, or as an evening dessert!

Or, pair them with a side of breakfast potatoes and tofu scramble for a heartier vegan breakfast.

Expert Tips

• Roll the dough out to a 2-inch thick disc for perfect-sized scones.
• Slowly pour the non-dairy milk into the dry ingredients while mixing. Add enough milk to bring the dough together until there are no dry crumbles at the bottom of the bowl.
• Sometimes the blueberries can be a bit tricky to mix into the finished dough, even with your hands. To avoid that, mix the blueberries into the bowl of dry ingredients. Just be careful not to smash them while mixing in the wet ingredients.
• If you notice the tops of the scones aren’t browning but they appear done, switch the oven to broil for about 1-2 minutes. This will brown the tops. But keep a close eye on them while they are in there. The tops can go from brown to burnt very quickly!

Recipe

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