Vegan Blueberry Scones

5 from 15 votes

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

Prep Time10

Cook Time22

Chilling Time15

Total Time47

Course: Breakfast

Cuisine: American

Diet: Vegan

Servings:

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

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

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.
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.
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.
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.
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.
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