This Vegan Blueberry Scone recipe yields light and tender vegan scones. This eggless scone recipe is super simple and perfect for beginners!Jump to Recipe
Today I'm sharing a classic with you. These Vegan Blueberry Scones are some of my favorite scones ever. And if you've been here a while, you know I LOVE scones. They are simple to make and bake up light, tender and oh so soft.
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 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.
Lemon Zest and Juice: Zest for flavor and juice to activate the baking soda.
Vanilla: For background flavor.
Blueberries: Fresh blueberries, please!
How to Mix the Scone Dough
To mix the dough for this eggless Vegan Blueberry Scone recipe, first combine the dry ingredients in a large bowl.
Next, add the cold cubed butter and work it into the dries with your fingers until the butter pieces are the size of small peas.
Next, add the wet ingredients and gently toss everything together, until most of the flour is moistened.
Finally, turn the dough out onto a lightly floured surface to incorporate the fruit!
The BEST Way to Incorporate Fruit into Scones
I never mix the berries directly into the scone dough.
This is because stirring the berries can break them up. And since berries are full of juices, it can leave the scones too wet which will hinder the rise. And we want big, beautiful Vegan Blueberry Scones.
Here is how I do it:
First, pat the scone dough out into a rectangle and add the berries onto the dough.
Then, to distribute the blueberries, roll the dough up like a cinnamon roll.
Next, press the rolled log back into a rectangle to cut and bake.
Top Tips for the Fluffiest Scones
I have 4 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, getting the right size butter chunks is crucial. You want the butter to be the size of small peas.
Third, 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.
Fourth, always bake scones in a HOT oven. A hot temperature gives the scones great rise and browns the bottoms, while leaving the interior nice and tender.
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 really nicely in a toaster oven!
Looking for More Scone Recipes?
Vegan Blueberry Scones
- 1 Mixing Bowl
- 1 Sheet Pan
- Parchment Paper
- Measuring Cups and Spoons
- ½ Cup Non-Dairy Milk
- 2 teaspoon Lemon Juice
- 1 teaspoon Vanilla
- Zest of ¼ of a Lemon
- 2 Cups All Purpose Flour
- ½ Cup Granulated Sugar
- 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
- Preheat oven to 400*F, line a sheet tray with parchment.
- Combine non dairy milk, lemon juice, lemon zest, and vanilla in a small bowl or measuring cup. Place in the fridge.½ Cup Non-Dairy Milk, 2 teaspoon Lemon Juice, 1 teaspoon Vanilla, Zest of ¼ of a Lemon
- In a large bowl, combine flour, sugar, baking powder, baking soda and salt.2 Cups All Purpose Flour, ½ Cup Granulated Sugar, 2 teaspoon Baking Powder, ¼ teaspoon Baking Soda, ¼ teaspoon Salt
- Into the dry ingredients add cubed butter. Work the vegan butter into the flour with your fingers until its about the size of small peas.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 its still shaggy, just to form a more cohesive dough.
- Pat the dough out into a 6x9 rectangle.
- 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 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 17-20 minutes or until the bottom of each scone is brown all the way across.Turbinado Sugar for Sprinkling