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    Home » Recipes » Simple Vegan Breakfast Ideas

    Vegan Blueberry Scones

    Published: Feb 29, 2024 · Modified: Jun 2, 2024 by Megan Calipari · This post may contain affiliate links · 9 Comments

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    This Vegan Blueberry Scones recipe yields light and tender scones that are full of fresh blueberries and a hint of lemon zest. This recipe is dairy-free and eggless and it is simple to make so its great for beginners!

    Vegan Blueberry scone broken in half on a surface with blueberries and lemon slices in the scene.

    Its no secret that I love scones! I have a few scone recipes here on Earthly Provisions that range from classic flavors like Vegan Cranberry Orange Scones or Vegan Chocolate Chip Cinnamon Scones to more unique flavors like Earl Grey Lavender Scones.

    But today I'm sharing another classic with you. These Vegan Blueberry Scones are some of my favorite scones ever. They are simple to make and bake up light, moist and oh-so-soft.

    Jump to:
    • Why You'll Love This Recipe
    • Ingredient Notes
    • Step-by-Step Instructions
    • Recipe FAQs
    • Expert Recipe Tips
    • Looking for More Vegan Brunch Recipes?
    • 📖 Recipe
    • 💬 Comments

    Why You'll Love This Recipe

    • These Vegan Blueberry Scones are ready from start to finish in just over 30 minutes!
    • This recipe is simple to make, so its perfect for beginners.
    • The combination of fresh blueberries and lemon zest is utter perfection.
    • These scones are dairy-free and eggless, so anyone can enjoy them!
    • And most importantly, they are absolutely delicious!

    Ingredient Notes

    Ingredients for making this recipe on a marble surface.

    Flour: Regular all-purpose flour, here. I always recommend King Arthur Flour.

    Sugar: Sugar tenderizes and sweetens these Vegan Blueberry Scones.

    Leaveners: A combination of baking powder and baking soda make for light and tender scones.

    Vegan Butter: Use a vegan butter that comes in a stick form. My top recommendation is Soy-Free Earth Balance Buttery Sticks.

    Non-Dairy Milk: Any non-dairy milk will work. I used oat milk, but you could use soy, almond or even coconut!

    Lemon Zest and Juice: Lemon zest for flavor and lemon juice activates the baking soda for extra lift.

    Blueberries: Fresh blueberries, for this recipe and for Vegan Blueberry Muffins, please! While I love frozen blueberries for things like Blueberry Compote, I don't recommend them for this recipe. They release too much liquid.

    Step-by-Step Instructions

    Lemon zest and sugar in a mixing bowl.

    Step 1. To make these Vegan Blueberry Scones, first, add the sugar and lemon zest to a large mixing bowl. Use your fingers to rub the zest into the sugar. This will release the oils in the zest.

    Dry ingredients for the scones added into the bowl with dairy free butter on top.

    Step 2. Add the flour, baking powder, baking soda and salt. Then add the cold cubed vegan butter.

    Dairy-free butter cut into the dry ingredients until the mixture looks like a coarse meal.

    Step 3. Use a pastry cutter, a fork or your fingers, to cut the vegan butter into the dry ingredients until the mixture looks like a coarse meal.

    Vegan scone dough in a mixing bowl.

    Step 4. Then, add the non-dairy milk, lemon juice, and vanilla and mix to form the scone dough.

    Scone dough pressed into a rectangle with fresh blueberries pressed into the top of the dough.

    Step 5. Turn the dough out onto a lightly floured surface and pat it into a 9x6 inch rectangle. Then, top vegan scone dough with blueberries and gently press them into the dough.

    Scone dough rolled into a log on a wooden surface.

    Step 6. Now, roll the rectangle toward you into a log.

    Vegan Blueberry scone dough pressed into a rectangle.

    Step 7. Next, press the log back out into a 9x5 inch rectangle.

    Cut scones placed onto a parchment lined baking sheet ready to bake.

    Step 8. Use a sharp knife to cut 8 scones and place them onto a parchment-lined baking sheet. Bake them in a 400* oven for about 20 minutes and serve!

    Recipe FAQs

    How should I store the Vegan Blueberry Scones?

    To store, place the Vegan Blueberry Scones in an airtight container and store at room temperature for 1 day.
    Or freeze for up to a month. These defrost nicely in a toaster oven!

    Whats the secret to moist scones?

    Scones have plenty of fat in them which keeps them moist. When the butter is cut into the dry ingredients it coats the flour which prevents gluten from forming. This keeps scones tender and moist!

    What to avoid when making scones?

    The top thing to avoid when making scones is kneading the dough. If you need to help the dough come together, fold it onto itself, then pat it out into a rectangle and fold it again until the dough comes together.

    Expert Recipe Tips

    I have 3 top tips for making the fluffiest scones:

    First, make sure your ingredients are cold. Cube the butter and mix the wet ingredients and stick them back in the refrigerator until you're ready to use them.

    Second, handle the vegan blueberry scone dough as little as possible once the the liquid is added. The more you mix the dough, the more gluten will form, leaving you with tough scones.

    Third, always bake scones in a HOT oven. 400 degrees may seem too hot, but I promise its perfect! A hot temperature gives the scones great rise and browns the bottoms while leaving the interior nice and tender.

    Vegan Blueberry scone on a small plate with lemon slices and blueberries in the scene.

    Looking for More Vegan Brunch Recipes?

    • Vegan Vanilla Overnight Oats in a ramekin topped with blueberries with a gold spoon inside.
      Vegan Vanilla Overnight Oats without Yogurt
    • Homemade Vegan Pop Tart on a small plate with more pop tarts in the foreground and background.
      Homemade Vegan Pop Tarts Recipe
    • A stack of vegan biscoff pancakes on a plate
      Biscoff Pancakes
    • Vegan Blackberry Muffin that is broken open to show the interior on a small plate.
      Vegan Blackberry Muffins

    If you tried this Vegan Blueberry Scones recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting today!

    📖 Recipe

    Vegan Blueberry scones on a baking sheet with lemon slices and blueberries scattered around.

    Vegan Blueberry Scones

    Megan Calipari
    This Vegan Blueberry Scones recipe yields light and tender scones that are full of fresh blueberries and a hint of lemon zest. This eggless scone recipe is super simple and perfect for beginners!
    5 from 4 votes
    Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Cook Time 20 minutes mins
    Total Time 35 minutes mins
    Course Breakfast, Brunch
    Cuisine American, French
    Servings 8 Scones
    Calories 286 kcal

    Equipment

    • 1 Mixing Bowl
    • 1 Sheet Pan
    • Parchment Paper
    • Measuring Cups and Spoons

    Ingredients
      

    • 6 tablespoon Non-Dairy Milk
    • 2 teaspoon Lemon Juice
    • 1 teaspoon Vanilla
    • ½ Cup Granulated Sugar
    • Zest of ½ of a Lemon
    • 2 Cups All Purpose Flour
    • 2 tsp Baking Powder
    • ¼ teaspoon Baking Soda
    • ¼ teaspoon Salt
    • 8 tablespoon Non-Dairy Butter, cut into ¼" pieces, cold See Note!
    • 1 Cup Fresh Blueberries
    • Turbinado Sugar for Sprinkling optional

    Instructions
     

    • Preheat oven to 400*F, line a sheet tray with parchment.
    • Combine non-dairy milk, lemon juice, and vanilla extract in a small bowl or measuring cup. Place in the refrigerator until you are ready to use it.
      6 tablespoon Non-Dairy Milk, 2 teaspoon Lemon Juice, 1 teaspoon Vanilla
    • In a large mixing bowl, combine granulated sugar and lemon zest. Rub the lemon zest into the sugar with your fingers to release to oils in the zest.
      Zest of ½ of a Lemon, ½ Cup Granulated Sugar
    • Into the bowl with the sugar, add the flour, baking powder, baking soda and salt.
      2 Cups All Purpose Flour, 2 teaspoon Baking Powder, ¼ teaspoon Baking Soda, ¼ teaspoon Salt
    • Into the dry ingredients add the cold cubed vegan butter. Work the vegan butter into the flour with your fingers until the mixture looks like a coarse meal.
      8 tablespoon Non-Dairy Butter, cut into ¼" pieces, cold
    • Add the wet ingredients to the bowl and using a spatula or your hands, gently fold the mixture together. It should look shaggy, but be able to be pressed together.
    • Lightly flour a work surface, then dump the scone mixture out. Fold the dough onto itself a few times (if it is still shaggy) to form a more cohesive dough. Then pat the dough into a 6x9-inch rectangle. See note.
    • Add the blueberries on top of the dough rectangle and gently press them into the dough, then roll the dough toward you like a cinnamon roll.
      1 Cup Fresh Blueberries
    • Then press the rolled scone dough back out into a 9x5 rectangle. Using a sharp knife, cut the dough in half longways, then make 3 cuts width-wise, yielding 8 scones.
    • Transfer the scones to a parchment-lined baking sheet, spacing them evenly. Sprinkle the tops of the scones with some turbinado sugar and bake in a 400* for 19-21 minutes or until the bottom of each scone is brown all the way across.
      Turbinado Sugar for Sprinkling
    • Serve warm.

    Notes

    Make sure to buy the non-dairy butter that comes in a stick form.  Don't use the kind from a tub for this, as it will be too soft. My favorite is Soy-Free Earth Balance Buttery Sticks.
    When you turn the dough out onto a lightly floured surface, only fold the dough if it hasn't quite come yet. And only gently fold it- do not knead it!
    To store, I recommend freezing the scones. They will not stay fresh for long if kept at room temperature.

    Nutrition

    Serving: 1SconeCalories: 286kcalCarbohydrates: 41gProtein: 4gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 6gTrans Fat: 2gSodium: 313mgPotassium: 73mgFiber: 1gSugar: 16gVitamin A: 68IUVitamin C: 3mgCalcium: 86mgIron: 2mg
    Tried this recipe?Let us know how it was!
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    Reader Interactions

    Comments

    1. Marcia Adams

      December 12, 2022 at 5:46 pm

      I Love the Blueberry Scones and have made many times but have an ingredient question.

      Baking Powder is in the list, 2 teaspoons

      But directions for adding Dry Ingredients and Baking SODA is noted but not on initial Ingredient list.
      I’ve made it both ways and with B Soda they rose more.
      Thanks!

      Reply
    2. Marcia Adams

      December 12, 2022 at 5:51 pm

      My initial copy of the recipe did Not have the Baking Soda but just downloaded again and it does!

      Thanks for your patience!

      Reply
      • Megan Calipari

        December 30, 2022 at 4:03 pm

        No worries! Happy baking!

        Reply
    3. Nancy Eisman

      February 06, 2023 at 11:56 pm

      5 stars
      Just baked up a batch of these, and omg, I'm so impressed with myself. But really, thanks for the great recipe!

      Reply
      • Megan Calipari

        February 07, 2023 at 11:25 am

        So happy you like them! Enjoy!

        Reply
    4. Nancy Eisman

      February 07, 2023 at 12:11 am

      5 stars
      I meant to leave a 5 star review. Sorry!

      Reply
      • Megan Calipari

        February 07, 2023 at 11:25 am

        Thank you!!

        Reply
    5. Audrey

      August 10, 2024 at 7:28 pm

      5 stars
      The best Vegan Blueberry Scone recipe! I have tried several vegan scones and your recipe is the winner with a flaky, rich interior and slightly crunchy crust. The recipe was easy to follow and this will be my go to vegan scone!

      Reply
    6. Adera

      March 06, 2025 at 2:46 am

      5 stars
      Thank you, they came out perfect!

      Reply
    5 from 4 votes

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    Hi, I'm Megan! I'm a trained pastry chef who is passionate about creating vegan desserts and meals for everyone. My recipes use simple ingredients and methods to create delicious results.

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