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    Home » Breakfasts

    Vegan Blueberry Scones

    Published: Oct 14, 2022 Updated: Oct 15, 2022 by Alison Andrews This post may contain affiliate links

    Jump to Recipe
    Vegan Blueberry Scones

    The best vegan blueberry scones with a soft, moist and crumbly texture, loads of fresh blueberries and a gorgeous lemon glaze. Perfect for brunch! 

    Glazed blueberry scones on a gray plate.

    These vegan blueberry scones are crumbly, moist and gorgeous! They are paired with a lemon glaze that is drizzled over the top for the perfect complementary flavor. Blueberries + lemon = bliss.

    They make a very luxurious breakfast or brunch or dessert! And there’s nothing better than a scone with a cup of tea or coffee.

    They’re also super easy to make in 1 bowl, with simple ingredients. Can it get any better? I just don’t think so.

    You’ll also love our vegan scones served British style with strawberry jam and vegan whipped cream, our vegan pumpkin scones and our gorgeous vegan cinnamon rolls.

    What Goes Into This Vegan Blueberry Scone Recipe:

    Ingredients for vegan blueberry scones.

    Ingredient Notes

    • Lemon juice – tastes wonderful when it’s freshly squeezed!
    • Vegan butter – should be fridge cold.
    • Blueberries – fresh blueberries are best, but frozen also work.
    • Coconut cream – should be canned and unsweetened. Alternatively you can use canned, unsweetened, full fat coconut milk OR substitute a different non-dairy milk.
    • Baking powder – we use 2 Tablespoons for a beautiful rise and a gorgeous texture.
    Glazed blueberry scones on a gray plate.

    How To Make Vegan Blueberry Scones

    You will find full instructions and measurements in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.

    • Sift all purpose flour into a mixing bowl and add white granulated sugar, baking powder and salt. Mix together.
    Dry ingredients added to mixing bowl and mixed.
    • Add vegan butter (cut into cubes) and use your fingers to mix it in until crumbly.
    Vegan butter added to mixing bowl and mixed in until crumbly.
    • Add coconut cream and vanilla extract and mix it into a dough.
    Coconut cream and vanilla added to mixing bowl and mixed into a dough.
    • Add the blueberries and fold them in.
    Blueberries added to mixing bowl and folded in.
    • Flour your hands and move the dough onto a flour dusted surface. Use your hands to form it into a disc shape.
    Dough placed onto flour dusted surface and formed into a disc shape.
    • Use a sharp knife to cut it into 8 wedges (the same way you would cut a pizza).
    • Place the wedges onto a parchment lined baking sheet.
    Dough cut into wedges and placed onto a parchment lined baking sheet.
    • Brush the tops of the scones with coconut cream (or non-dairy milk) and then refrigerate for 15 minutes while the oven preheats.
    • Preheat the oven to 400°F.
    • Bake the scones for 22 minutes until golden on top.
    Tops of the scones brushed with coconut cream and then baked.
    • Let the scones cool for at least 15 minutes before you add the glaze. They should still be warm to the touch, but not so warm that the glaze will melt off.
    • Add powdered sugar and lemon juice to a bowl and mix together into a glaze. Drizzle the glaze over the scones with a teaspoon.
    • And your scones are ready to serve!
    Glazed vegan blueberry scones on a parchment lined baking sheet.

    Baker’s Success Tips

    Measure the flour correctly. If you don’t have a food scale to weigh your flour (best method) then the next best thing is to spoon and level. Spoon your flour into your measuring cup and level off the top with the back of a knife. Don’t scoop it, and don’t pack it into the cup.

    Don’t over-work the dough. Once you add your wet ingredients, mix it until it just forms a dough, then add your blueberries and gently fold them in. Avoid mixing it too much or over-handling the dough or your scones may become dense.

    Vegan blueberry scones on a gray plate.

    Recipe FAQ

    Can you make these scones with frozen blueberries? You can use frozen blueberries, you don’t even need to thaw them first. Just add the frozen blueberries to your dough and fold them in as usual. They may streak a bit, but that’s okay.

    Can you make these scones gluten free? We have not tested these scones for gluten free but the best option to try would be a gluten free all purpose baking blend.

    Stack of vegan blueberry scones.

    Storing and Freezing

    These vegan blueberry scones are at their absolute BEST on the day of baking.

    However, they will store at room temperature in an airtight container for 2 days or in the fridge in an airtight container for up to 5 days. Warm them in the microwave for 15-30 seconds or in the oven at 300°F (150°C) for 10 minutes or until warmed through.

    They can also be frozen for up to 3 months. If you’re going to freeze them then you can omit the glaze. Let them cool and then freeze in a freezer safe container or freezer bag. When you’re ready for them, thaw them overnight in the fridge and then heat them up in the microwave for 15-30 seconds, or on a baking sheet in the oven at 300°F (150°C) for 10 minutes or until warmed through.

    Vegan blueberry scone cut in half.

    More Blueberry Recipes

    • Stack of blueberry waffles on a white plate.
      Vegan Blueberry Waffles
    • Vegan blueberry muffins in a basket.
      The Best Vegan Blueberry Muffins
    • Blueberry banana smoothie in a glass with a straw.
      Blueberry Banana Smoothie
    • Vegan blueberry pancakes stacked up on a white plate.
      Vegan Blueberry Pancakes

    Did you make this recipe? Be sure to leave a comment and rating below!

    Vegan blueberry scones on a gray plate.

    Vegan Blueberry Scones

    The best vegan blueberry scones with a soft, moist and crumbly texture, loads of fresh blueberries and a gorgeous lemon glaze. Perfect for brunch! 
    4.95 from 18 votes
    Print Pin Rate
    Course: Breakfast
    Cuisine: American
    Diet: Vegan
    Prep Time: 10 minutes minutes
    Cook Time: 22 minutes minutes
    Chilling Time: 15 minutes minutes
    Total Time: 47 minutes minutes
    Servings: 8
    Calories: 454kcal
    Author: Alison Andrews

    Ingredients

    • 3 cups All Purpose Flour (375g)
    • ½ cup White Granulated Sugar (100g)
    • 2 Tablespoons Baking Powder
    • ½ teaspoon Salt
    • ½ cup Vegan Butter (112g) Fridge cold, cut into cubes
    • ¾ cup Coconut Cream (180ml) plus more for brushing*
    • 1 ½ teaspoons Vanilla Extract
    • 1 ½ cups Blueberries (188g) Fresh or Frozen*

    Lemon Glaze:

    • 1 cup Powdered Sugar (120g)
    • 1 ½ Tablespoons Lemon Juice Freshly Squeezed
    Prevent your screen from going dark

    Instructions

    • Sift all purpose flour into a mixing bowl and add white granulated sugar, baking powder and salt. Mix together.
    • Add vegan butter and use your fingers to mix it in until crumbly.
    • Add coconut cream and vanilla extract and mix it into a dough.
    • Add the blueberries and fold them in.
    • Flour your hands and move the dough onto a flour dusted surface. Use your hands to form it into a disc shape.
    • Use a sharp knife to cut it into 8 wedges (the same way you would cut a pizza). Place the wedges onto a parchment lined baking sheet.
    • Brush the tops of the scones with coconut cream (or non-dairy milk) and then refrigerate for 15 minutes while the oven preheats.
    • Preheat the oven to 400°F (200°C).
    • Bake the scones for 22 minutes until golden on top.
    • Let the scones cool for at least 15 minutes before you add the glaze. They should still be warm to the touch, but not so warm that the glaze will melt off.
    • Add powdered sugar and lemon juice to a bowl and mix together into a glaze.
    • Drizzle the glaze over the scones with a teaspoon. Serve immediately.

    Notes

    1. Measure the flour correctly. If you don’t have a food scale to weigh your flour (best method) then the next best thing is to spoon and level. Spoon your flour into your measuring cup and level off the top with the back of a knife. Don’t scoop it, and don’t pack it into the cup.
    2. Coconut cream. This should be canned and unsweetened. Alternatively you can use canned, unsweetened, full fat coconut milk OR substitute a different non-dairy milk.
    3. Blueberries. Fresh blueberries are best, but frozen can also work. You don’t need to thaw them first. Just add the frozen blueberries to your dough and fold them in as usual. They may streak a bit, but that’s okay.
    4. Don’t over-work the dough. Once you add your wet ingredients, mix it until it just forms a dough, then add your blueberries and gently fold them in. Avoid mixing it too much or over-handling the dough or your scones may become dense.
    5. Storing: Keep them stored at room temperature in an airtight container for 2 days or in the fridge in an airtight container for up to 5 days. Warm them in the microwave for 15-30 seconds or in the oven at 300°F (150°C) for 10 minutes or until warmed through.
    6. Freezing: They can also be frozen for up to 3 months. If you’re going to freeze them then you can omit the glaze. Let them cool and then freeze in a freezer safe container or freezer bag. When you’re ready for them, thaw them overnight in the fridge and then heat them up in the microwave for 15-30 seconds, or on a baking sheet in the oven at 300°F (150°C) for 10 minutes or until warmed through.

    Nutrition

    Serving: 1Serve | Calories: 454kcal | Carbohydrates: 70g | Protein: 6g | Fat: 18g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Sodium: 557mg | Potassium: 154mg | Fiber: 2g | Sugar: 30g | Vitamin A: 555IU | Vitamin C: 4mg | Calcium: 188mg | Iron: 3mg
    DID YOU MAKE THIS RECIPE? Rate it & leave your feedback in the comments section below, or tag @lovingitvegan on Instagram and hashtag #lovingitvegan
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    About the Author

    Hi I'm Alison Andrews, I'm the voice and cook behind Loving It Vegan. I love making delicious vegan food and creating vegan versions of all your old favorites, so that you’ll never feel like you’re missing out. Find out more about me here.

    Loving It Vegan is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. This site may contain some of these links to Amazon.com. If you make a purchase through one of those links, Loving It Vegan will receive a small commission from the purchase at no additional cost to you.

    Reader Interactions

    Comments

    1. Rin says

      November 19, 2024 at 2:35 am

      Hey Alison! Do you think Country Crock Plant Cream would work in place of the coconut cream?

      Reply
      • Nadine @ Loving It Vegan says

        November 19, 2024 at 7:55 am

        Hi Rin. Yes that should be fine!

        Reply
        • Rin says

          November 26, 2024 at 1:16 am

          Made it with the CC plant cream and can confirm it works great. Perfect scones. Thank you!5 stars

          Reply
          • Nadine @ Loving It Vegan says

            November 27, 2024 at 2:47 pm

            Thanks for sharing Rin!

    2. Tippa says

      October 03, 2024 at 4:01 am

      Delish!!! I wrapped and froze the raw scones. Baked two of them a day later and they were perfection! Didn’t even need the lemon glaze.
      I had slightly less coconut cream than the recipe calls for so I added a bit of almond milk to make the difference.
      So glad I have six more of these babies waiting in the freezer! Thanks for a great recipe!5 stars

      Reply
      • Nadine @ Loving It Vegan says

        October 24, 2024 at 4:26 pm

        That’s great Tippa! Thanks so much for sharing and for your awesome review!

        Reply
    3. Sheila says

      July 27, 2024 at 9:50 pm

      Tastes great, but the dough was a bit too wet at first. I had to add additional flour to get the correct texture of the dough. Maybe a little less coconut cream.4 stars

      Reply
      • Nadine @ Loving It Vegan says

        July 30, 2024 at 9:49 am

        Thanks for your review Sheila! Did you weigh out your ingredients or use cups?

        Reply
    4. josh says

      February 07, 2024 at 5:45 pm

      great scones! my brother and i were craving a scone this morning and found your recipe… boy were they perfect. we used only a half pack of blueberries and canned coconut milk instead of coconut cream. amazing! the perfect combination of crumbly on the outside and warm and moist on the inside. this will be our go-to recipe for scones 🙂5 stars

      Reply
      • Nadine @ Loving It Vegan says

        February 09, 2024 at 8:56 am

        That’s great to hear Josh! Thanks so much for your great review!

        Reply
    5. Linda says

      August 10, 2023 at 11:26 pm

      I’ve always wanted to make scones but was intimidated. I love to cook but I’m not a baker. They came out perfect! I didn’t have fresh blueberries and I felt the frozen option was too risky, so I reconstituted dried blueberries and they turned out exactly as expected-just like the bakery. My oven cooked them in 20 minutes. For the frosting, I didn’t have powdered sugar so I blended regular sugar in my Ninja blender-problem solved!. Thinned the sauce with a tablespoon of vanilla soy milk. Thank you for the recipe. I will be making these again, and often.5 stars

      Reply
      • Nadine @ Loving It Vegan says

        August 14, 2023 at 8:32 am

        So glad to hear that the recipe worked out for you Linda! Thank you so much for your amazing review!

        Reply
    6. Victoria says

      April 04, 2023 at 6:03 pm

      These scones were easy enough to make, and they are delicious!
      I used Earth Balance vegan butter, and frozen blueberries.
      We have a Meyer lemon tree, so I used Meyer lemon for the lemon glaze.
      Great recipe! Thank you!5 stars

      Reply
      • Nadine @ Loving It Vegan says

        July 14, 2023 at 9:14 am

        Thank you so much for sharing and for you wonderful review Victoria!

        Reply
    7. Quinton says

      November 28, 2022 at 1:48 pm

      Are the 2 tablespoons of baking powder correct?

      Reply
      • Alison Andrews says

        November 29, 2022 at 10:31 am

        100% correct!

        Reply
    8. Carol says

      November 05, 2022 at 12:53 am

      Thanks for this great recipe! Amazingly easy and delicious! I made them with frozen blueberries and they turned out great. I also made them once with raisins when I didn’t have blueberries on hand. I used soy milk and they turned out perfectly.5 stars

      Reply
      • Alison Andrews says

        November 07, 2022 at 8:58 am

        Thanks for the amazing review Carol!

        Reply
    9. Page says

      November 03, 2022 at 7:24 am

      What is the butter you use in your recipes

      Reply
      • Alison Andrews says

        November 03, 2022 at 10:48 am

        We have used a lot of different brands and liked them all! Lately though we have been using Flora Plant Butter. 🙂

        Reply
    10. Celine says

      October 17, 2022 at 9:55 am

      These scones are amazing. I have been trying to make scones for years to no avail, always a little dry & uninteresting. I became a vegan a couple of years ago & found this website & all the recipes just work. I then found the Blueberry Scone recipe & the rest is just history. Beautiful & fruity, soft not dry, faultless. Thank you.5 stars

      Reply
      • Alison Andrews says

        October 17, 2022 at 11:24 am

        Thanks so much for the awesome comment and review Celine! 🙂

        Reply
    11. Yogesh says

      October 17, 2022 at 7:26 am

      Excellent recipe. 5 stars

      Reply
    12. Gabby says

      October 15, 2022 at 7:03 pm

      Very good vegan recipe. I made them today, used almond milk, didn’t have coconut cream. They came out a treat.5 stars

      Reply
      • Alison Andrews says

        October 17, 2022 at 11:15 am

        So happy to hear! Thanks so much Gabby!

        Reply
      • Victoria says

        April 04, 2023 at 6:06 pm

        Good to know that the almond milk works just as good.5 stars

        Reply

    Comment Policy: Your feedback is really appreciated! Please do us a favor and rate the recipe as well as this really helps us! The most helpful comments are the ones that give useful feedback for others who might make the recipe, tell about substitutions you made or adjustments you made and how it turned out, or assisting other commenters. Rude or insulting comments will not be accepted.

    4.95 from 18 votes (7 ratings without comment)

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