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!
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.
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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
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
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.
Step 2. Add the flour, baking powder, baking soda and salt. Then add the cold cubed vegan butter.
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.
Step 4. Then, add the non-dairy milk, lemon juice, and vanilla and mix to form the scone 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.
Step 6. Now, roll the rectangle toward you into a log.
Step 7. Next, press the log back out into a 9x5 inch rectangle.
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
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!
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!
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.
Looking for More Vegan Brunch Recipes?
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
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.
Marcia Adams
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!
Marcia Adams
My initial copy of the recipe did Not have the Baking Soda but just downloaded again and it does!
Thanks for your patience!
Megan Calipari
No worries! Happy baking!
Nancy Eisman
Just baked up a batch of these, and omg, I'm so impressed with myself. But really, thanks for the great recipe!
Megan Calipari
So happy you like them! Enjoy!
Nancy Eisman
I meant to leave a 5 star review. Sorry!
Megan Calipari
Thank you!!
Audrey
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!
Adera
Thank you, they came out perfect!