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Vegan Blueberry Scones Recipe

Grab some coffee or tea and whip up this easy and delicious Vegan Blueberry Scones Recipe! They can be made gluten free too!

Vegan Gluten Free Blueberry scones on parchment paper

Scones are one of my favorite things with my coffee in the morning. Usually a special treat. With my families food allergies, finding delicious vegan recipes is a plus! These Vegan Blueberry Scones are amazing! Honestly, just as good as regular. The added bonus is you can also make them gluten free and not loose any of their tastiness!


How to Make Vegan Scones

Blueberry scone ingredients with wooden spoon

If you have ever made scones this recipe is very similar to a basic scone recipe. The main replacements are

  • Dairy Free Butter Substitute ( I used Earth Balance Sticks)
  • Canned Coconut Milk ( Instead of heavy cream)
  • Milled Flax Seed (Instead of an egg)

I chose canned coconut milk. You can use any dairy free milk substitute. I just really like using the canned coconut milk for baking because it has a higher fat content and does very nicely in things that call for whole milk or cream, like scones.

Flour and sugar in bowl

In a mixing bowl stir together the flour, sugar, flax seed, baking powder, and salt.

Butter cut into flour mix

Cut your butter replacer into small pieces. It is best if it is very cold. Using a fork or pastry cutter blend it into the flour. You want to just break it up to incorporate it. You want a pea sized texture when done. If you need to use your hands to break it up a bit you can.

Coconut milk over flour mixture

Now it is time to mix in the milk and vanilla. Just pour it in and mix until the dough comes together.

Blueberries in dough

Once it comes together fold in your blueberries and lemon zest. Fresh or frozen work fine. I am a fan of frozen because it helps keep the dough chilled until you are baking.

Blueberry Scone dough shaped and cut into wedges

Now turn your dough out onto a lightly floured surface and press it into about an 8 – 10 inch circle. If you prefer drop scones you can do that too. Using a sharp knife cut your circle into 8 equal sized wedges.

Scones on parchment brushed with milk and topped with sugar

Transfer your scones onto a parchment lined baking sheet and brush with some coconut milk. Top them with some course baking sugar if desired (not necessary). Bake at 400 degrees for 22-26 minutes or until golden brown on top.

Vegan Blueberry Scones on pan

Allow them to cool for a few minutes then, you can glaze them with the simple glaze recipe in the recipe card or leave them plain. Either way they are simply delicious!

Gluten Free

Vegan Blueberry Scone with glaze broken open

The scones pictured are gluten free! I used King Arthur Gluten Free Flour Blend. I have the best luck with that blend for straight replacement. You also want to use a gluten free vanilla extract. I love making my own! Just look at that texture!


Vegan Blueberry Scone on plate with glaze and blueberries

A light glaze really adds a little something extra to these vegan blueberry scones. To make the glaze all you need is some powdered sugar and dairy free milk. I highly recommend adding a little squirt of lemon juice for a tasty contrast.

Whisk together the powdered sugar and 1 tbsp of milk at a time until your glaze is the desired consistency. Drizzle over the scones before serving.


These scones keep in an airtight container

  • Room Temperature – 3 Days
  • Fridge – 5 Days
  • Freezer – 3 Months

I love mine slightly warmed in the toaster oven with a cup of coffee in the morning! YUM!

Vegan Blueberry Scones

Grab some coffee or tea and whip up this easy and delicious Vegan Blueberry Scones Recipe! They can be made gluten free too!
Print Recipe
Prep Time:10 minutes
Cook Time:25 minutes
Total Time:35 minutes


  • 2 cups flour or gluten free flour blend
  • 1 tbsp baking powder
  • 1 tbsp ground flaxseed * See note
  • 1/2 tsp salt
  • 1/2 cup sugar
  • 8 tbsp vegan butter cold (Earth Balance, Country Crock Plant Butter, etc)
  • 3/4 cup canned coconut milk
  • 1 tsp vanilla extract
  • 3/4 cup blueberries frozen or fresh
  • 1 tbsp lemon zest
  • coconut milk for brushing (optional)
  • Large Crystal Sugar for sprinkling on the tops (optional)



  • Preheat the oven to 400 degrees F. Line baking sheet with parchment paper and set aside.
  • In a large bowl mix together flour, baking powder, ground flaxseeds, salt, and sugar.
  • Cut up the cold butter substitute into tiny pieces. Add it to the flour and use a pastry cutter or a fork to work it in (you can also use your hands). You want it to resemble coarse crumbs.
  • Pour in the milk and vanilla and stir just until combined.
  • Fold in the blueberries and lemon zest.
  • On a lightly floured surface turn out your dough. Using your hands shape it into an 8 – 10 inch circle about 1 inch thick.
  • Use a sharp knife or pizza cutter to cut the circle into 8 identical wedges.
  • Move the scones onto the prepared baking sheet. Brush with additional coconut milk and top with large crystal baking sugar if desired.
  • Bake for 22 – 26 minutes or until they are lightly golden brown. Remove from the oven and cool. Drizzle with glaze if desired.

Gluten Free

  • Use a gluten free flour blend in place of the flour. Also use a gluten free vanilla extract.


  • Whisk together the powdered sugar with 1 tbsp of milk and the vanilla. Add in more milk until the glaze is the desired consistency.



* You can mill your flaxseed in a coffee grinder to get it very fine. This way you don’t detect it in the scones. 
* Using frozen blueberries actually helps keep the dough cold until the scones are baked which helps them keep their shape and gives them a better texture!
These can be stored at
  • At room temperature for up to 3 days.
  • In the fridge, for up to 5 days.
  • In the freezer for up to 3 months.


Calories: 378kcal | Carbohydrates: 56g | Protein: 4g | Fat: 16g | Saturated Fat: 8g | Sodium: 243mg | Potassium: 270mg | Fiber: 2g | Sugar: 30g | Vitamin A: 542IU | Vitamin C: 3mg | Calcium: 75mg | Iron: 2mg
Servings: 8 Scones
Calories: 378kcal
Author: Amanda Carlisle

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