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Vegan Blueberry Scones

Bakery-worthy vegan blueberry scones with a hint of zesty lemon and a cloud of coconut cream.
Course Breakfast, Dessert
Cuisine Vegan
Diet Vegan, Vegetarian
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 8
Calories 303kcal


  • Baking tray
  • Kitchen scales



  • 100 g dairy-free butter
  • 1 tsp baking powder
  • ¼ tsp salt
  • 350 g self-raising flour
  • 40 g sugar
  • 190 ml soy milk
  • 1 tsp lemon juice
  • 1 tbsp flaxseed ground
  • 2 tsp lemon zest
  • 150 g blueberries frozen
  • 1 tbsp maple syrup
  • 1 tbsp plant milk any plant milk will do, glaze


  • 1 can full-fat coconut milk chilled in fridge overnight



  • 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.


  • 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.


Calories: 303kcal | Carbohydrates: 43g | Protein: 6g | Fat: 12g | Saturated Fat: 2g | Sodium: 169mg | Potassium: 171mg | Fiber: 2g | Sugar: 9g | Vitamin A: 103IU | Vitamin C: 4mg | Calcium: 73mg | Iron: 1mg