These irresistible charming Vegan Blueberry Scones are pure bliss! Perfect for a morning breakfast or brunch.

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!

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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

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Prep Time:10

Cook Time:20

Total Time:30

Ingredients

2 cups all-purpose flour
½ cup granulated sugar
1 tablespoon baking powder
½ teaspoon salt
½ cup vegan butter (cold and cut into small cubes or spoonfuls)
½ cup non-dairy milk
1 teaspoon vanilla extract
1 cup fresh or frozen blueberries (if using frozen, do not thaw)

Optional Glaze:

½ cup powdered sugar
1 – 2 tablespoons non-dairy milk
¼ 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

Tips:

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.

Servings: 8