• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Bohemian Vegan Kitchen
  • Home
  • Recipes
  • Holiday
  • Boho Living
menu icon
go to homepage
search icon
Homepage link
  • Healthy Vegan Recipes
  • Vegan Recipes
  • Boho Living
×
  • Smoky Vegan Cheese Ball
  • Harry Potter Healthy Vegan Treacle Fudge
  • Healthy Broccoli Salad (Sugar Free)
  • 30+ Vegan Thanksgiving Side Dishes That Will Make Your Holiday the BEST
Home » Plant-Based Recipes » Breakfast » These Vegan Blueberry Scones Make the Best Breakfast

These Vegan Blueberry Scones Make the Best Breakfast

By Bohemian Vegan Kitchen · Published: Apr 1, 2020 · Updated: May 27, 2021 Leave a Comment This post may contain affiliate links.

213 shares
  • Share
  • Tweet
Jump to Recipe Print Recipe

Mornings are always better with vegan blueberry scones.

It’s been an ongoing joke, between my husband and I, that every Sunday morning we demand to know where room service is with our scones. Because when you think of the perfect Sunday morning, visions arise of sitting on a hotel balcony in your cozy white robes, with the smell of coffee and fresh ocean air.

And on this balcony there’s always a breakfast tray.

And on that breakfast tray are ALWAYS scones, along with pancakes and donuts and vegan sausage and orange juice, which is brought in by a French speaking waiter in tight pants. Hey, it’s my fantasy so just roll with it.

delicious glaze being drizzled on top of vegan blueberry scones

Anyway, scones are one of the best pastries on the planet, and you can make them a thousand and one ways, from lemon to chocolate chip to cinnamon raisin. But the king flavor of scones has to be blueberry, hands down.

Blueberries are the perfect fruit for any baked confection or pastry, but when you marry it with the perfect vegan scone? Well, you get a drool-worthy breakfast that will make you want to eat the whole tray in one go.

Fortunately, when I got a hankering for that perfect confection this week, I had everything I needed to whip up a batch of blueberry vegan scones.

Everything that is, except the French dude in tight pants.

3 vegan blueberry scones on a plate, ready to eat

An easy vegan blueberry scones recipe

This recipe is not only absolutely delicious but EASY to make too!

All you really need is some unbleached flour, a pinch of natural sugar and salt, and baking powder to pull these off. Oh, and don’t forget the blueberries!

But I can’t take all the credit- my main source of inspo comes from one of my favorite TV chefs: Mr. Tyler Florence, who shared his non-vegan blueberry scones on a show called Food 911. You can see the original recipe here.

vegan blueberry scones with a piece on a plate in background

While I loved that Tyler’s recipe could easily be made vegan (with a few simple swaps), I also enjoying putting my own spin on it. Rolling out dough and coating the kitchen in flour dust isn’t really how I like to start my morning, so I took some shortcuts on the forming of the scones.

I also added in some vanilla and made my own glaze that cuts back on the sugar content.

The result is a tray of delicious blueberry scones that are worthy of any Sunday morning or afternoon at home. Serve with a cup of coffee or your favorite tea.

cup of tea with vegan blueberry scones in background

Frequently Asked Questions

What can I use instead of milk in scones?

Making vegan scones is easy, but what about the milk? Can you really make fabulous scones without dairy?

The answer is YES.

For this recipe, I swapped out the standard dairy for full fat coconut milk, which works beautifully and gives it a delicious flavor. However, you can use any of the following as a vegan substitute:

  • plant-based milk, such as almond, oat, or soy
  • plant-based yogurt
  • 1 C water + 1 ½ teaspoon vegan butter*

Personally, I’ve only tried this with the canned coconut milk. Please see the “Allergy-Info & Substitutions” section below for more details.

Can you use oil instead of butter in scones?

But what about the butter? Can you swap that out too?

While I chose to use vegan butter as my swap, there are other choices if vegan butter is not your jam. According to “Our Everyday Life”, here are a few simple swaps:

  • applesauce
  • almond or cashew butter
  • canola, olive, or vegetable oil
  • bananas

Click here to read more about using these as a butter substitute. You can also check out the “Allergy-Info & Substitutions” section below for more info on using coconut oil, which is the only other substitute I’ve personally tested.

close up of vegan blueberry scones

How to make these easy vegan blueberry scones

Please see the recipe box below for more info + tips.

  1. Preheat your oven to 400°. In a medium mixing bowl, stir together the dry ingredients (flour, baking powder, pink salt, sugar). Add in vegan butter, and using a fork, “cut the butter” into the flour.

  2. Next, add in the full fat coconut milk and vanilla extract. Mix your batter and combine well. Gently fold in blueberries, being careful not to break open the berries.

  3. Grab a large baking sheet and cover with parchment paper. Turn your dough out onto the baking sheet, and using your hands, press dough into a 12 x 8 inch rectangle. Next, using a pizza cutter, cut your dough into 12 triangles.

  4. Pop in the oven for 15-18 minutes, until golden brown on the top. Let cool while you make the glaze: in a small bowl, whisk together the powdered sugar, vanilla, and plant-based milk. You want this to be a little runny. Once the scones have cooled for 5-10 minutes, drizzle the glaze on top (I like to run my hand back and forth with a spoon to give it a cool effect).

tray full of vegan blueberry scones

Allergy Information & (More) Substitutions

  • These blueberry scones are 100% vegan, meaning they are dairy-free and egg-free. They are also naturally nut-free and soy-free.
  • While I have not experimented with this recipe to make a gluten-free version, you can always try using Bob’s Red Mill 1 to 1 gluten-free baking flour. If you try this, I’d love to hear your results in the comments below!
  • Don’t want to use coconut milk? Try using 1 C of another plant-based milk of your choice OR 1 C vegan yogurt. you can also use 1 C water + 1 ½ teaspoon vegan butter.
  • Don’t want to use vegan butter? Swap it out for unrefined coconut oil instead. Just remember that this will give it more of a coconut flavor.
  • Wondering if you can use frozen blueberries? Just keep in mind that if you’re using frozen to add last and don’t over mix; this could cause them to melt/break open and turn your dough purple. Also, I don’t recommend it if you’re using coconut oil, since the frozen blueberries will harden the oil, and harden the dough!
  • I like using blueberries here, but this recipe is the perfect base for other swaps, such as raisins, blackberries, raspberries, or even a pinch of cinnamon.
  • Want a little lemon flavor? Use a Tablespoon of lemon juice instead of plant-based milk in your glaze.

More vegan breakfast recipes…

  • For another delicious vegan breakfast treat, check out my lemon poppy seed muffins by clicking here.
  • Want more blueberries? Try these simple home style vegan pancakes with blueberry syrup by clicking here.

Delicious Vegan Blueberry Scones Recipe

Randi Tisdall
The perfect breakfast always involves a silver tray, and on that tray you'll always find vegan blueberry scones. Serve with coffee or your favorite tea for a sweet morning or afternoon at home.
4.60 from 5 votes
Print Recipe Pin Recipe
Prep Time 15 minutes mins
Cook Time 15 minutes mins
Course Breakfast, Dessert
Servings 12 scones
Calories 105 kcal

Ingredients
 

For the scones:

  • 2 cups unbleached, all-purpose flour
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 2 tablespoons coconut sugar (or sugar of your choice)
  • 5 tablespoons butter of choice dairy free or traditional
  • 1 cup full fat coconut milk
  • 1 teaspoon vanilla extract optional
  • 1 cup fresh blueberries

For the glaze:

  • ½ cup powdered sugar
  • ½ teaspoon vanilla extract
  • 1 tablespoon plant-based milk of choice (almond, soy, or coconut)

Instructions
 

  • Preheat your oven to 400° F (204° C). In a medium mixing bowl, stir together the dry ingredients (flour, baking powder, salt, sugar). Add in butter, and using a fork, "cut the butter" into the flour. This can be done by mashing down the butter with your fork to work through the flour; the mixture should look like crumbs.
  • Next, add in the full fat coconut milk and vanilla extract. I like to use coconut milk that has separated, with the cream at the top of the can– you'll know if it's separated by shaking the can before opening. If you hear the coconut milk sloshing around inside, it has not separated. If using separated coconut milk, scoop out as much of the cream at the top and add to your cup, pouring a little bit of the liquid from the can to equal your cup. Pour into the batter. NOTE: you can still use the "sloshy" coconut milk for your one cup, it will not break the recipe! I've found that using the cream just adds a little extra flavor + moistness to the scones. Either way, mix your batter and combine well. Gently fold in blueberries, being careful not to break open the berries.
  • Grab a large baking sheet and cover with parchment paper. Turn your dough out onto the baking sheet, and using your hands, press dough into a 12 x 8 inch rectangle.
  • Next, using a pizza cutter, cut your dough into triangles. Listen, this doesn't have to be perfect AT ALL. I like to cut my dough in half lengthwise, then down the middle width wise (giving you 4 mini rectangles). Cut those on the diagonal to give you 3 triangles within each rectangle– you following me? In total you "should" end up with 12 scones. OR you can just go crazy cutting them into whichever directions you want– these are your scones! Just remember to gently pull them apart a little bit so they don't bake back together again. They only need a little space in between each piece.
  • Pop in the oven for 15-18 minutes, until golden brown on the top. Let cool while you make the glaze.
  • Make the glaze: In a small bowl, whisk together the powdered sugar, vanilla, and plant-based milk. You want this to be a little runny. Once the scones have cooled for 5-10 minutes, drizzle the glaze on top (I like to run my hand back and forth with a spoon to give it a cool effect). Now for the BEST part: EAT THEM!!!!!

Notes

  • While I have not experimented with this recipe to make a gluten-free version, you can always try using Bob’s Red Mill 1 to 1 gluten-free baking flour. If you try this, I’d love to hear your results in the comments below!
  • Don’t want to use coconut milk? Try using 1 cup of another milk of your choice (such as almond or soy) OR 1 cup dairy free yogurt. You can also use 1 cup water + 1 ½ teaspoon dairy free butter.
  • Don’t want to use any butter? Swap it out for unrefined coconut oil instead. Just remember that this will give it more of a coconut flavor. You’ll also need to be sure that all your ingredients are room temperature, so the coconut oil doesn’t set and clump. 
  • Wondering if you can use frozen blueberries? Just keep in mind that if you’re using frozen to add last and don’t over mix; this could cause them to melt/break open and turn your dough purple. Also, I don’t recommend it if you’re using coconut oil, since the frozen blueberries will harden the oil, and harden the dough!
  • I like using blueberries here, but this recipe is the perfect base for other swaps, such as raisins, blackberries, raspberries, or even a pinch of cinnamon.
  • For a little lemon flavor, use a tablespoon of lemon juice instead of plant-based milk in your glaze.

Nutrition Information

Calories: 105kcal | Carbohydrates: 20g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 19mg | Potassium: 33mg | Fiber: 1g | Sugar: 3g | Vitamin A: 7IU | Vitamin C: 1mg | Calcium: 4mg | Iron: 1mg
Tried this recipe? Tell me about it + share!Comment and let me know how it was! Then follow BVK on Pinterest @bohemianvegankitchen
Share this recipe with a friend by Email

Pin It!

pinnacle image of vegan blueberry scones

Thank you for taking the time to invest in your health and happiness!

« Vegetable Chili with Lentils
Vegan Swedish Meatballs »
213 shares
  • Share
  • Tweet

About Bohemian Vegan Kitchen

I believe that wellness starts in your kitchen, but it doesn’t have to be complicated or boring! That's why I'm dedicated to sharing the best vegan comfort food and healthy recipes. Because at the end of the day, you should feel good about what you eat and how you feel, regardless of health restrictions or crazy schedules. Bohemian Vegan Kitchen has been featured by VegNews, Delish, Beyond Meat, MSN, and HuffPost.

Reader Interactions

Have something to say? Let me know! Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Healthy Vegan Recipes

  • Healthy Ramen Noodle Salad
  • Spicy Vegan Jamaican Jerk Cauliflower Tacos with Mango Salsa
  • Healthy Greek Bowls
  • Healthy Broccoli Salad (Sugar Free)

Popular Posts

  • Easy Vegan Coconut Frosting
  • 15 Of the Best Beyond Meat Recipes on the Internet
  • Beyond Meat Vegan Meatballs Recipe That’s Beyond Amazing
  • Seriously the Best Vegan Breakfast Sausage Recipe Ever

Copyright © 2025 · Bohemian Vegan Kitchen · All Rights Reserved Bohemian Vegan Kitchen is a participant in the Amazon Services LLC Associates Program