15 scones
15 mins
15 mins
Vegan Blueberry Scones Fluffy, Sweet, and Simply Irresistible!
Craving a warm, flaky treat that’s bursting with flavor and totally plant-based?
These Vegan Blueberry Scones are the answer! Soft, tender, and packed with juicy blueberries in every bite, these scones are the perfect combination of sweet, light, and satisfying. Made without any dairy or eggs, you won’t believe how decadent they taste vegan has never been this delicious!
These scones come out golden brown, with a slight crisp on the outside and a melt-in-your-mouth texture on the inside. Perfect for breakfast, brunch, or an afternoon snack with a cup of tea, they’ll quickly become your new favorite baked good.
Why you’ll love these scones:
- Fluffy & Tender: These scones are incredibly light and flaky—each bite just melts in your mouth!
- Bursting with Blueberries: Sweet, juicy blueberries in every bite, adding a burst of freshness and natural sweetness.
- Totally Vegan: No dairy, no eggs—just pure, plant-based goodness you can feel great about.
- Easy to Make: Whip up a batch in no time, perfect for impressing guests or treating yourself to something special.
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Ingredients
2 cups all purpose flour
1 cup oat flour
2 1/2 tsp baking powder
1/2 tsp baking soda
3/4 tsp salt
3/4 cup cold vegan margarine (I used Earth Balance)
1 Tbsp ground flax seed
3 Tbsp water
3/4 cup almond milk
1 Tbsp apple cider vinegar
2 Tbsp packed light brown sugar, plus extra for sprinkling
1 cup fresh blueberries
Directions
- Heat oven to 400°F. Wash the blueberries under cool, running water in a colander. Pat dry with paper towels.
- Combine the flours, baking powder, baking soda, and salt in a large bowl. In a small bowl, combine the flax seed and water to make a flax egg. Set aside.
- In a medium bowl or 2-cup measuring cup, measure out the milk, then add the apple cider vinegar and the brown sugar. Stir to combine. Add the flax egg and stir well.
- Cut the margarine into 1/2-inch chunks, then add to the flour mixture. Use a pastry blender or your fingertips to quickly work the margarine into the flour; it will have a sandy texture with some pea-sized bits.
- Add the liquid to the flour mixture all at once, then use a large spoon (or better yet, a danish dough whisk) to bring it together to form a dough. Fold in the blueberries.
- Transfer the dough to a floured surface (a marble slab works nicely here, to keep the dough cool) and gently knead for about 1 minute.
- Pat the dough into a slab 1 inch thick, and use a 2-inch biscuit cutter to cut into rounds, then place on a parchment-lined baking sheet. Gather the scraps and repeat until all the dough is used up. Sprinkle each round with a bit of brown sugar.
- Bake for 15-17 minutes, until golden on top. Remove and let cool for 5 minutes, then transfer to a wire rack. These are best enjoyed warm.
These Vegan Blueberry Scones are a perfect balance of sweetness and fluffiness, making them an indulgent yet guilt-free treat you’ll want to bake again and again. Whether you’re vegan or simply looking for a lighter option, these scones are a total game-changer! 🫐🍪
FAQ
1. Can I use frozen blueberries instead of fresh ones?
Yes! Frozen blueberries work just as well. Just add them directly from the freezer—no need to thaw—so they don’t bleed too much color into the dough.
2. What can I use instead of coconut oil or vegan butter?
You can use any neutral oil like canola or vegetable oil, though the texture might be slightly softer. For a more traditional scone texture, stick with solid fats like vegan butter or chilled coconut oil.
3. How should I store the scones, and how long will they last?
Store them in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. You can also freeze them for up to 2 months—just reheat in the oven to bring back the texture.
4. Can I make these scones gluten-free?
Absolutely! Just swap in a 1:1 gluten-free baking flour blend. Make sure the blend includes xanthan gum or add 1/2 tsp separately to help with texture.
5. Why didn’t my scones rise properly?
A few reasons: your baking powder might be old, the dough might’ve been overworked, or your fat wasn’t cold enough. Try chilling the shaped scones for 10–15 minutes before baking for a better rise.
