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.
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.
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.
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.
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:
- almond or cashew butter
- canola, olive, or vegetable oil
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.
How to make these easy vegan blueberry scones
Please see the recipe box below for more info + tips.
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.
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.
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.
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).
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
For the scones:
- 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. 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: 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!!!!!
Thank you for taking the time to invest in your health and happiness!