Description
Vegan blueberry scones are soft, crumbly, and buttery plant-based treats made with wholesome ingredients like vegan butter and flax eggs, bursting with juicy blueberries and perfect for breakfast, brunch, or tea.
Ingredients
Scale
- 2 cups all-purpose flour (or gluten-free alternative)
- ⅓ cup coconut sugar (or ¼ cup maple syrup)
- 1 tbsp baking powder
- ¼ tsp salt
- 6 tbsp cold vegan butter or coconut oil, cubed
- ¾ cup almond milk
- 1 tsp vanilla extract
- 1 flax egg (1 tbsp ground flaxseed + 2.5 tbsp water)
- 1 cup fresh or frozen blueberries (tossed in flour if frozen)
- Optional:
- 1 tsp lemon zest
- ½ tsp cinnamon
- ½ cup powdered sugar + 1–2 tsp lemon juice (for glaze)
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk flour, sugar, baking powder, and salt.
- Cut in cold vegan butter until mixture resembles coarse crumbs.
- In a small bowl, mix almond milk, vanilla extract, and flax egg. Add to dry ingredients.
- Stir until a dough forms, then gently fold in blueberries.
- Turn dough onto a floured surface, shape into a circle, and cut into 8 wedges.
- Place scones on baking sheet and bake for 15–18 minutes, or until golden brown.
- Cool slightly, then drizzle with lemon glaze (if using).
Notes
- For a gluten-free version, use a gluten-free flour blend and ¼ tsp xanthan gum.
- Add lemon zest, cinnamon, or cardamom for flavor variation.
- Use fresh blueberries to prevent bleeding; frozen ones should be tossed in flour.
- Store in an airtight container for 2 days or freeze for longer shelf life.
- Refrigerate shaped dough overnight and bake fresh the next morning.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Breakfast, Brunch, Dessert
- Method: Baked
- Cuisine: American, British
Nutrition
- Serving Size: 1 scone
- Calories: ~220
- Sugar: ~10g
- Sodium: ~150mg
- Fat: ~10g
- Saturated Fat: ~6g
- Unsaturated Fat: ~3g
- Trans Fat: 0g
- Carbohydrates: ~30g
- Fiber: ~2g
- Protein: ~3g
- Cholesterol: 0mg