Vegan Blueberry Scones
Ligia Lugo
Published:
November 12, 2025
Last Modified:
November 29, 2025
Flaky-tender on the inside, golden brown on the outside, and studded with juicy blueberries throughout, these Vegan Blueberry Scones are perfect at breakfast or with your mid-afternoon cup of coffee.
Feeling bored of yet another tofu scramble for breakfast? I get to that point sometimes too! When I do, a batch of these vegan blueberry scones is my antidote. They’re a special way to start your day, they don’t take all that long to bake, and–in addition to blueberries of course–you need just a couple of pantry staples to pull them off.
For an extra fun twist, serve them with a toppings bar! Try homemade nut butters like Homemade Maple Peanut Butter, my 4-Ingredient Watermelon Jam, or double down on the blueberry goodness with this Blueberry Sauce.
Or, keep it simple and enjoy them plain. The choice is yours!
Ingredient Notes
- All-purpose flour – I use all-purpose flour here, but pastry flour will work too. Pastry flour has a lower protein content, which results in scones that are a bit lighter and more delicate.
- Baking powder – Definitely stick with baking powder as the leavening agent for these vegan scones. I have tried making them with baking soda instead, but it gives the scones an unpleasant flavor.
- Flax meal – Helps to bind the other ingredients, giving the scones structure. You can use either store bought flax meal or make your own ground flaxseeds by tossing whole seeds in a spice grinder.
- Cane sugar – Refined white sugar is not always vegan, so make sure to choose options like turbinado sugar (also known as raw sugar), natural cane sugar, coconut sugar, or date sugar.
- Vegan butter – Since we need the butter to be cold and cubed, I would use a vegan butter that is formed into sticks or blocks and avoid the spreadable or whipped kinds sold in tubs. Use your favorite brand if you have one or check out my Best Vegan Butter guide for a few of my favorites.
- Unsweetened almond milk – We need some non-dairy milk for both the scone dough itself as well as the glaze. Unsweetened almond milk is my go-to option! Make sure to choose one without added flavors or sweeteners.
- Vanilla extract – A splash of this floral aromatic will perfume both the dough and the glaze too. You can also use vanilla bean paste if you have that on hand. I love the speckles that vanilla bean paste gives to baked goods!
- Blueberries – It is important to use fresh as opposed to frozen blueberries for this scone recipe. The fresh berries will hold their shape nicely during and after baking, while the frozen ones tend to seep their juices, turning the dough pink.
- Powdered sugar – This will add sweetness and body to our glaze. You can buy vegan powdered sugar at most grocery stores (organic is vegan!) or just process some of your cane sugar in the food processor until it turns powdery.
Step-by-Step Instructions
- Preheat and combine. Turn your oven to 400°F and line a baking sheet with parchment paper. In a bowl, combine flour, baking powder, flax meal, and cane sugar. Whisk to combine.
- Add butter. Add cold, cubed vegan butter to the flour mixture. It is very important that the butter is very cold and firm, that way we can effectively cut it into the flour, which is important to the final texture of the scones.
- Cut in butter. Use a fork or pastry cutter to work the cold vegan butter into the flour mixture. The idea is to break the butter into smaller and smaller pieces which all get coated in the flour mixture until it resembles coarse crumbs. These little clumps of butter will melt when the scones bake later, giving your treats their wonderful biscuit-like texture!
- Add liquid ingredients. Add almond milk and vanilla extract to the butter and flour mixture, stirring until just combined. Be careful not to overmix here or the scones can turn out too dense.
- Add blueberries. Add the whole blueberries and carefully fold them into the scone dough with a gentle hand.
- Shape and cut. Press the dough into a 1-inch thick disc on a lightly floured work surface, then cut the disc into 8 triangles.
- Transfer. Transfer the dough triangles to the parchment paper lined baking sheet.
- Bake. Bake the scones for about 23-25 minutes, until cooked through and lightly golden on top.
- Make glaze. While the scones are baking, make the icing. Simply whisk powdered sugar, vanilla extract, and almond milk together until smooth.
- Cool and drizzle. Remove your baked vegan scones from the oven and transfer them to a wire rack. Allow them to cool completely before glazing, then drizzle with your vanilla icing and let it set for a few minutes before serving.
Tips From Ligia
To cut your scone dough into triangles:
A pizza cutter is a convenient option! Lightly dust the blade with flour and then roll it though the scone dough, dusting again in between passes.
How To Store
Refrigerating Place your scones in an airtight tupperware or ziptop bag and store in the fridge for up to 1 week.
Freezing If you know you plan on freezing some scones, I’d avoid glazing those as it will be better to glaze them fresh when you go to eat them. Wrap each scone individually in plastic wrap or foil, then place them in a freezer bag or airtight container. Store in the freezer for up to 3 months.
Thawing If you plan on reheating them right away, let the scones that at room temperature for about 20 minutes until soft. If you will be reheating them later, let them thaw in the refrigerator for several hours or overnight.
Reheating Preheat the oven to 325℉ and arrange your scones on a parchment paper lined baking sheet. If the scones are from the fridge, heat them for about 5 minutes. If the scones are from the freezer, heat them for about 10 minutes. Let them cool briefly and then add more glaze as desired.
Vegan Blueberry Scone Recipe
Ingredients
For the Scones:
- 2 ¼ cups flour
- 1 Tbsp baking powder
- 1 Tbsp flax meal
- ½ cup cane sugar
- ½ cup cold vegan butter cubed
- ½ cup unsweetened almond milk
- 1 tsp vanilla extract
- 1 cup fresh blueberries
For the Glaze:
- 1 cup powdered sugar
- 2 Tbsp almond milk
- 1 tsp vanilla extract
Instructions
- Turn your oven to 400°F and line a baking sheet with parchment paper. In a bowl, combine flour, baking powder, flax meal, and cane sugar. Whisk to combine.
- Add the cold, cubed vegan butter to the flour mixture. The coldness of the butter is key!
- Use a fork or pastry cutter to work the butter cubes into the flour mixture, breaking them into smaller and smaller pieces, until the mixture resembles coarse crumbs.
- Add the almond milk and vanilla extract, stirring until just combined. Avoid overmixing, as this can cause the scones to turn out dense.
- Add the whole blueberries, carefully folding them into the scone dough.
- Press the dough into a 1-inch thick disc on a lightly floured work surface, then cut the disc into 8 triangles.
- Transfer the dough triangles to the parchment paper lined baking sheet.
- Bake for about 23-25 minutes, until cooked through and lightly golden on top.
- While the scones are baking, make the icing by whisking the powdered sugar, vanilla extract, and almond milk together until smooth.
- Remove the scones from the oven and transfer them to a wire rack. Allow to cool completely before glazing with the vanilla icing. Let the icing set for a few minutes, then enjoy!
