These irresistible charming Vegan Blueberry Scones are pure bliss! Perfect for a morning breakfast or brunch.
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You will be amazed at how easy it is to make these fluffy homemade scones. Whip up a batch of these delightful scones that are packed full of juicy blueberries. Enjoy the goodness for breakfast, brunch or an afternoon snack!
What you’ll love about this recipe:
- Easy to make
- Perfect for sharing
- Family & kid-friendly
- Minimal ingredients
Frequently Asked Questions
Can I use frozen blueberries?
Yes, you can use frozen blueberries. Do not thaw them; just toss them in a little flour before adding to the dough to prevent bleeding.
What kind of non-dairy milk works best?
Any non-dairy milk like almond, soy, or oat milk works well for this recipe.
How do I store leftover scones?
Store them in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
Can I make the dough ahead of time?
Yes, you can prepare the dough and refrigerate it overnight. Bake the scones fresh the next day.
How do I ensure my scones are tender?
Handle the dough gently and avoid overmixing to keep the scones tender.
Can I freeze the scones?
Yes, you can freeze the baked scones. Let them cool completely, then store in an airtight container for up to 3 months. Thaw at room temperature or reheat in the oven.
What can I use instead of vegan butter?
You can use coconut oil as a substitute for vegan butter, but the texture might be slightly different.
Do I need to glaze the scones?
No, the glaze is optional. The scones are delicious on their own, but the glaze adds a nice touch of sweetness.
Can I add other fruits or nuts?
Absolutely! Feel free to add chopped nuts, other berries, or even a bit of lemon zest for extra flavor.
How can I make these scones gluten-free?
Substitute the all-purpose flour with a gluten-free flour blend designed for baking.
More Delicious Breakfast Recipes
- Vegan Blueberry Pancakes
- Cranberry Orange Muffins
- Maple Pecan Granola
- Strawberry Muffins
- Vegan Blueberry Muffins
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Vegan Blueberry Scones
Ingredients
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup vegan butter (cold and cut into small cubes or spoonfuls)
- 1/2 cup non-dairy milk
- 1 teaspoon vanilla extract
- 1 cup fresh or frozen blueberries (if using frozen, do not thaw)
Optional Glaze:
- 1/2 cup powdered sugar
- 1 – 2 tablespoons non-dairy milk
- 1/4 teaspoon vanilla extract (optional)
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
- Add the cold vegan butter cubes to the flour mixture. Use a pastry cutter or your fingers to cut the butter into the flour until it resembles coarse crumbs.
- In a separate bowl, mix together the non-dairy milk and vanilla extract.
- Pour the wet ingredients into the flour mixture and stir until just combined. Be careful not to overmix.Gently fold in the blueberries until evenly distributed throughout the dough.
- Transfer the dough onto a lightly floured surface. Pat it into a circle about 1-inch thick.Use a sharp knife or a bench scraper to cut the circle into 8 wedges.
- Place the scones on the prepared baking sheet, leaving some space between each.Bake in the preheated oven for 20 – 25 minutes, or until the scones are lightly golden on top.
Optional Glaze:
- While the scones are cooling, prepare the glaze by whisking together the powdered sugar, non-dairy milk, and vanilla extract until smooth.Drizzle the glaze over the cooled scones. Allow the glaze to set before serving.
Notes
- Handle the dough gently to ensure tender scones.
- If using frozen blueberries, toss them in a little flour before folding into the dough to prevent them from bleeding too much.
- These scones are best enjoyed fresh but can be stored in an airtight container at room temperature for up to 2 days.
