Vegan Blueberry Scones

There’s something undeniably comforting about a freshly baked scone, and these Vegan Blueberry Scones are no exception. Flaky, tender, and bursting with juicy blueberries, they are the perfect treat to enjoy with a morning cup of coffee or an afternoon cup of tea.

Unlike traditional scones made with butter and cream, this plant-based version uses coconut oil or vegan butter along with plant-based milk, creating a light and crumbly texture without sacrificing flavor. The sweetness of blueberries pairs beautifully with a hint of vanilla, making every bite delightful.

Whether you’re vegan, dairy-free, or simply looking to enjoy a healthier baked good, these scones prove that indulgence doesn’t need compromise. They’re simple to make, bake quickly, and fill your home with the most irresistible aroma.

Why We Love This Recipe

We love this recipe because it shows how plant-based baking can be both delicious and satisfying. The scones are crisp on the outside yet soft and tender inside, with little bursts of blueberry sweetness in every bite. They’re also versatile—you can enjoy them as a breakfast pastry, a snack, or even a dessert. Plus, they’re easy to prepare and require minimal ingredients, making them accessible to everyone.

Why It’s a Must-Try Dish

This is a must-try recipe because it proves vegan baking can rival traditional recipes in taste and texture. It’s also healthier, with fewer saturated fats and no dairy, making it great for anyone with dietary restrictions. Best of all, these scones are freezer-friendly and perfect for meal prepping. Whether you’re new to vegan baking or a seasoned pro, this recipe will win you over with its simplicity and flavor.

Recipe Info:

• Preparation Time: 15 minutes
• Cooking Time: 20–25 minutes
• Total Time: 35–40 minutes
• Servings: 8 scones
• Calories per Serving: ~220–250 kcal

Ingredients

• 2 cups all-purpose flour
• 1/3 cup granulated sugar (or coconut sugar)
• 1 tbsp baking powder
• 1/2 tsp salt
• 1/3 cup solid coconut oil or vegan butter
• 2/3 cup plant-based milk (almond, oat, or soy)
• 1 tsp vanilla extract
• 1 cup fresh or frozen blueberries
• 2 tbsp coarse sugar (for sprinkling, optional)

Directions (Step-by-Step Method):

1. Preheat Oven:
   • Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Mix Dry Ingredients:
   • In a large bowl, whisk together flour, sugar, baking powder, and salt.
3. Cut in the Fat:
   • Add coconut oil or vegan butter. Use a pastry cutter or your hands to work it into the flour until the mixture resembles coarse crumbs.
4. Add Wet Ingredients:
   • Stir in the plant-based milk and vanilla extract until just combined. Do not overmix.
5. Fold in Blueberries:
   • Gently fold blueberries into the dough, being careful not to crush them too much.
6. Shape the Dough:
   • Transfer dough onto a floured surface. Form into a circle about 1-inch thick. Cut into 8 wedges.
7. Bake the Scones:
   • Place wedges on the prepared baking sheet. Sprinkle with coarse sugar if desired.
   • Bake for 20–25 minutes, until golden brown and cooked through.
8. Cool and Serve:
   • Let scones cool on a wire rack for at least 10 minutes before serving.

How to Serve

• Serve warm or at room temperature.
• Pair with vegan butter, coconut cream, or a drizzle of maple glaze.
• Perfect alongside tea, coffee, or a latte.

Tips for Best Results:

• Use cold coconut oil or vegan butter for the flakiest texture.
• Don’t overmix the dough—this keeps the scones tender.
• If using frozen blueberries, don’t thaw them before adding to the dough.

Variations

• Lemon Blueberry Scones: Add 1 tbsp lemon zest and a lemon glaze.
• Nutty Version: Add 1/4 cup chopped almonds or walnuts.
• Berry Mix: Use raspberries, blackberries, or strawberries instead of blueberries.
• Gluten-Free: Substitute with a 1:1 gluten-free baking flour blend.

Freezing & Storage

• Room Temperature: Store in an airtight container for up to 2 days.
• Refrigerator: Keeps well for up to 5 days.
• Freezer: Freeze baked scones for up to 2 months. Reheat in the oven for 10 minutes at 350°F (175°C).

Special Equipment Needed

• Mixing bowls
• Pastry cutter or fork
• Baking sheet
• Parchment paper

FAQ:

Q1: Can I make the dough ahead of time?
Yes, you can prepare the dough, shape it, and refrigerate overnight before baking.

Q2: Can I make these oil-free?
Yes, substitute the coconut oil with unsweetened applesauce for a softer texture.

Q3: Can I use whole wheat flour?
Yes, but the scones will be denser. Consider using half all-purpose and half whole wheat for balance.

Q4: My scones didn’t rise much—why?
Make sure your baking powder is fresh, and don’t overwork the dough.

Conclusion

These Vegan Blueberry Scones are proof that plant-based baking can be just as comforting and delicious as traditional recipes. Lightly crisp on the outside, tender inside, and bursting with juicy blueberries, they make the perfect treat for any time of day. Easy to make, customizable, and freezer-friendly, this recipe is a must-have for every home baker. Once you try them, you’ll find yourself making batch after batch to share with family and friends.