These vegan blueberry scones are everything a perfect scone should be. Easy, gently sweet, fluffy and buttery. Plus, this recipe is beginner friendly!
Why this recipe works
Wondering why you should pick this exact recipe? Let me tell you!
- It’s super quick so you’ll have fresh scones in no time!
- It’s beginner-friendly.
- You can freeze the scones or store for later.
- No fancy equipment required.
- A rich blueberry flavour.
- Beautiful marbled texture.
- You can customize the base scone dough to add almost any flavour you like!
These are the ingredients you'll need to make my vegan blueberry scones.
Blueberries: I recommend using frozen blueberries.
Maple syrup: Can be substituted for a different liquid sweetener.
Not pictured: coconut milk for your coconut whipped cream topping.
To make this recipe you will also need the following equipment:
- Baking tray
- Kitchen scales
My easy vegan scone recipe broken down into 9 steps.
- Pre-heat the oven and mix all your dry ingredients (flour, salt, sugar, and baking powder).
- Add in butter to get a crumbly mixture.
- Mix your wet ingredients (soy milk, lemon zest, lemon juice, and flax seeds) in a second bowl.
- Pour the milk mixture into your flour and butter and fold together until just combined. Do not overmix.
- Add the frozen blueberries and fold them in gently.
- Try and handle your dough minimally to avoid a dense scone.
- Coat your work surface with flour and shape your dough into a circle. Cut into 8 slices.
- Brush with a maple syrup and plant milk glaze. Bake at at 200°C / 392°F for 30 minutes or until golden brown.
- Skim the solid part of chilled coconut milk. Whip with an electric whisker or by hand to create whipped coconut cream.
My Top Tips
When making this recipe, make sure to follow all my expert tips below.
Don’t over knead your dough
The more you knead the dough, the more gluten develops which makes it harder for the baking powder to give you that fluffy rise in the scone. Make sure to knead only a few turns to mix in those blueberries.
Keep the butter cold
Cold dough is key to getting that almost flaky texture. If the butter melts it will make the dough greasy and slacken your dough.
Keep your milk chilled
Same thing here - a good scone needs a cold dough.
Keep blueberries in the freezer
Leave the blueberries in the freezer for as long as you can. Don't take them out of the freezer when measuring your other ingredients but wait until you're ready to add the blueberries.
This will help the dough cool when you add the frozen blueberries. It will also prevent them from bleeding too much into the dough.
If using fresh blueberries, keep them in the fridge until you need them.
P.S. - If you're a lover of blueberries like me, make sure to check out my blueberry oat muffin recipe - a real crowd pleaser.
If your scones are not as fluffy you might have overworked the dough. This caused too much gluten to develop which resulted in a lower rise.
Try and handle your dough a little less the next time you're making them and that should solve the problem. Find out more about why you shouldn't over knead your dough here.
The dough might be a bit too dry or too wet. If it is too dry check if you have added your blueberries. If not, add those in first because they will release some more liquid into the dough.
If it's still too dry after adding blueberries, the dough might need a little bit more plant milk. Add a teaspoon at a time to slacken your dough slightly. Remember this should be a dough that can be cut into slices, not a batter.
If your dough is too wet, the milk and butter might not have been cold enough. They might have melted which slackened the dough.
Try and chill the dough in the fridge for 10-20 minutes and see if the dough is firmer. If the blueberries burst they will leak more liquid into the dough which can also slacken the dough.
In this case, add a tablespoon of flour and mix it through. Don’t worry if your dough is a little too wet because it will still bake a great scone.
Store your scones in an airtight container. They will keep well for at least 2 days but not too much longer because of the high blueberry content.
Find out more about storing baked goods here.
Yes, store them in an airtight freezer-safe container after baking. Let them defrost overnight at room temperature when you're ready to eat them.
Possible Ingredient Substitutions
Don't worry too much if you don't have the exact ingredients. As always I recommend using the ingredients listed in the recipe card, but I understand you might not have everything on hand.
Luckily, this recipe is quite forgiving and you'll be able to experiment a little using different ingredients. Here's a list of possible substitutions.
- Sugar – You’ll need white sugar for this recipe to create a light fluffy texture, but you can use both granulated or caster.
- Soy milk – You can substitute the soy milk for any other plant-based milk and this recipe will still turn out perfectly. Discover how to find the best plant milk for you here.
- Maple syrup– If you don’t have maple syrup try agave (in the same quantity) or simply brush with soy milk on its own. Milk alone will colour the scones a bit less, but won’t affect the taste.
- Other flavours– You can experiment using various toasted nuts (like almonds or almond flakes). If you'd like to bake the ultimate autumn/fall scone, try adding some pumpkin spice, allspice, or cinnamon. You can also add some orange essence for an added zesty note.
Any other ingredients you’re missing at the moment? Let me know and I'll try to help you out in the comments section below.
Vegan Blueberry Scones
- Baking tray
- Kitchen scales
FOR THE SCONES
- 100 g (3.53 oz) dairy-free butter
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 350 g (12.35 oz) self-raising flour
- 40 g (1.41 oz) sugar
- 190 ml (6.42 floz) soy milk
- 1 teaspoon lemon juice
- 1 tablespoon flaxseed ground
- 2 teaspoon lemon zest
- 150 g (5.29 oz) blueberries frozen
- 1 tablespoon maple syrup
- 1 tablespoon plant milk any plant milk will do, glaze
FOR THE WHIPPED COCONUT CREAM (OPTIONAL)
- 1 can full-fat coconut milk chilled in fridge overnight
FOR THE SCONES
- Preheat the oven to 200°C / 392°F.
- In a large bowl mix together flour, salt, sugar, and baking powder.
- Add the butter to the flour mixture and mix together until you get a bread crumb structure.
- In a second bowl mix soy milk, lemon zest, lemon juice, and flax seeds and whisk.
- Pour the milk mixture into your flour and butter and fold together until just combined
- Add the frozen blueberries and fold them in, try and handle your dough minimally to avoid a dense scone.
- Coat your work surface liberally with flour and turn out your dough on top
- Roughly shape the dough into a circle measuring about 2 to 2 ½ cm thick (0.78 to 0.9 inch thick).
- Cut your dough circle into 8 equal slices and place them on a lined baking tray.
- Mix together the maple syrup and milk to make your glaze.
- Brush the top of each scone with the glaze.
- Bake at 200°C / 392°F for 30 minutes or until golden brown in colour and firm in the middle.
FOR THE WHIPPED CREAM (OPTIONAL STEP)
- Skim the solid part of chilled coconut milk. Do not use any of the liquid coconut milk - simply just the solid bit that has formed on top when chilled overnight.
- Whip the solid coconut cream with an electric whisker or by hand to create whipped coconut cream. Serve with scones.
- Keep the dairy-free butter COLD before adding to your dry mixture.
- Same thing with PLANT MILK. Keep it cold.
- Do not over knead your mixture. Kneading it too much will cause the development of gluten. In turn, you won't get a fluffy, risen scone but a dense one.
- When cutting your scones and transferring them to your baking paper, keep some distance between them. If your scone slices touch they will grow into one big scone.
- Keep blueberries in the freezer and only remove from freezer straight before adding to the mixture.
- When making the whipped coconut cream, you can add in some sugar if desired.
Disclaimer: The nutritional information above is calculated automatically. The author of this post cannot guarantee 100% accuracy of this data.