• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • About
  • Contact
  • Recipes
  • Free Ebook

Vegan on Board logo

menu icon
go to homepage
  • Recipes
  • About
  • Contact
  • Subscribe
    • E-mail
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • subscribe
    search icon
    Homepage link
    • Recipes
    • About
    • Contact
    • Subscribe
    • E-mail
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×
    Home » Recipes

    Published: Aug 13, 2021 · Updated: Aug 19, 2021 · This post may contain affiliate links · We donate 10% of our profits to support good causes.

    Vegan Blueberry Scones

    Jump to Recipe 5 Comments Share Pin Save Saved!
    A collage. Text reads 'Blueberry Scones. Easy vegan recipe'. Pictures show light golden American Scones with juicy blueberries baked into them.

    Let’s make vegan blueberry scones from scratch! They’re bursting with juicy berries and are so easy to make.

    A stack of four vegan blueberry scones on a white plate.

    Don’t you just love it when you find a new easy baking recipe to add to your favorites! After the success of our British style Easy Vegan Scones, we set ourselves the challenge of veganizing an American classic - the blueberry scone. And they turned out so delicious!

    Now, what’s the difference between an American and a British scone? 

    In Britain, a scone is typically round and is plain or contains dried fruit. They are best enjoyed cut in half and filled with jam and cream. British scones look more like what is known as a biscuit in the US, but you’d never have them with gravy! 

    American scones on the other hand are typically shorter and triangular in shape and filled with extras like berries or chocolate chips. They are also more buttery and sweet. They are a staple in coffee shops (Starbucks Blueberry Scones are a classic), but they are really easy to bake at home!

    The ingredients for vegan blueberry scones on a white surface.

    Ingredient tips

    Our vegan blueberry scone recipe has just a few simple ingredients! Here’s our tips for choosing them:

    Flour - Just plain or all purpose flour. 

    Vegan butter - We recommend a block or stick style vegan butter for baking (Our favorite is Naturli Vegan Block) For the best scone texture, use your vegan butter cold from the fridge or from frozen. If you have frozen butter you can grate it directly into the flour mixture. 

    Sugar - We just use regular or granulated sugar. An extra sprinkle on top gives a lovely crunch! If you are in the US, do check if your sugar is vegan, as bone char is sometimes used in the processing. Organic sugar, or sugar made from beets is typically vegan.

    Soy milk - We like to use organic soy milk in our vegan baking, as it is one of the highest protein plant milks. We haven’t tested the recipe with other types of non-dairy milk, but others such as almond or coconut should work too. 

    Blueberries - You can use fresh or frozen blueberries in these scones. If you use frozen blueberries, use them straight from the freezer without thawing them. Wild blueberries, also known as bilberries or huckleberries, are lovely and can be even more flavorful. 

    Lemon - We use both zest and juice to add a refreshing lemony flavor. It just makes the scones extra tasty!

    Instructions

    You’ll find the full printable recipe at the end of the post, but here’s a step-by-step picture guide.

    A whisk combines flour, sugar, baking powder and salt in a mixing bowl.

    Step 1 - Combine flour, sugar, baking powder and salt in a mixing bowl.

    Cutting the diced vegan butter into the flour mix.

    Step 2 - Rub in the diced vegan butter.

    Adding the soy milk and lemon to make the dough.

    Step 3 - Add soy milk and lemon juice and zest and mix everything into a rough dough.

    Incorporating the blueberries into the roughly mixed dough.

    Step 4 - Fold in the blueberries to evenly distribute them in the dough.

    The blueberry scone dough formed into a disc on a lightly floured wooden board.

    Step 5 - Tip the dough out onto a floured board and shape into a round, about 8 inches (20 cm) wide and just under an inch (2-2.5 cm) thick.

    A disc of scone dough brushed with soy milk and sprinked in sugar.

    Step 6 - Brush the top with soy milk and sprinkle on extra sugar.

    Wedges of blueberry scone dough arranged on a line baking sheet.

    Step 7 - Cut into 8 wedges and transfer onto a lined baking sheet and chill if necessary.

    Eight freshly baked scones on a baking tray.

    Step 8 - Bake at 200°C / 390°F for 18 minutes, until golden brown. 

    Top tips

    Don’t over-knead the dough. Just mix until it just comes together to get a nice, light texture.

    When shaping the dough, turn it over on the floured board or lightly dust your hands. The thin layer of flour keeps the dough from sticking to your hands, which makes the shaping so much easier.

    Make sure to use a sharp knife to cut the dough round into wedges. A sharp knife can slice right through any blueberries, whereas a blunt knife might make a mess!

    It can help to chill the scones on the baking tray before baking. Some expansion and spreading is expected, but chilling helps the scones keep their shape. In a warm environment or if the dough got warm in the process, put them in the fridge for 15 minutes before baking.

    From above, triangular scines arranged in an abstract pattern interspersed with blueberries and lemon slices.

    Variations

    Vary the flavor to your taste! Instead of lemon, you can use orange or lime. For a floral twist, you could also add a touch of lavender or rosemary into the dough. 

    Instead of making blueberry vegan scones, you can use this recipe as a base for whatever scone flavor you can imagine! Think chocolate chips and cherries, pecan scones with a maple glaze, or dried cranberry and orange... Have fun and enjoy the creative process!

    To make a glaze or icing for your scones, whisk together 1 cup (110g) sifted powdered sugar/icing sugar with 1-2 tablespoons of water, plant milk or lemon juice. 

    Wedge shaped blueberry scones arranged in a circle.

    Storage and FAQs

    We like these scones best when they are fresh, but you can keep them for up to 3 days in an airtight container and store in a cool place. 

    Can I reheat scones?

    Yes, we highly recommend warming scones again to refresh them. 

    If you are in a hurry you can put them in the microwave for 10 - 20 seconds. 

    But for best results, and to restore the crunch to the topping, reheat a batch of scones in the oven at 150°C (300°F) for 5 - 10 minutes or briefly under the grill.

    Can I freeze scones?

    Yes, scones are suitable for freezing.

    To freeze before baking, you can freeze the dough wedges on a lined baking sheet for 1 hour. When they are firm to the touch, transfer them to a freezer friendly bag or container. Bake directly from frozen and increase the baking time by a few minutes.

    To freeze after baking, transfer the fully cooled scones into an airtight container. You can use parchment paper to stop them from sticking together. Thaw on the kitchen counter for a couple of hours, or overnight in the fridge. Warm the scones as above. 

    A hand holds a socnes, showing the flaky textures and juicy berries inside.

    We hope you enjoy your vegan blueberry lemon scones! Try these other vegan blueberry recipes too: 

    Vegan Blueberry Oat Pancakes

    Blueberry Chia Jam

    Vegan Fruit Tarts

    📖 Recipe

    A stack of four vegan blueberry scones on a white plate.

    Vegan Blueberry Scones

    by Sophie & Paul
    5 from 6 votes
    An easy and completely plant-based recipe for vegan blueberry scones bursting with juicy berries and a hint of lemon!
    Print Pin Save Saved!
    Prep Time: 15 minutes minutes
    Cook Time: 18 minutes minutes
    Total Time: 33 minutes minutes
    Makes: 8 scones
    Course: Breakfast, Dessert, Snack
    Cuisine: American

    Ingredients
     

    • 2 cups (250 g) flour all purpose / plain
    • ⅜ cup (75 g) sugar
    • 1 tbsp baking powder
    • ¼ tsp salt
    • ¼ cup (55 g / ½ stick) vegan butter diced
    • ½ cup (120 ml) soy milk
    • 1 tsp lemon juice
    • 1 tsp zest finely chopped or grated
    • ¾ cup (100 g) blueberries fresh or frozen

    For sprinkling on top

    • 1 tsp soy milk
    • 2 tsp sugar

    Instructions
     

    • Preheat the oven to 200°C (390°F).

    Dough

    • In a mixing bowl, combine flour, sugar, baking powder and salt.
      2 cups (250 g) flour, ⅜ cup (75 g) sugar, 1 tbsp baking powder, ¼ tsp salt
    • Add the diced vegan butter and rub it in, using a fork, pastry cutter or hands, until no large lumps of butter remain.
      ¼ cup (55 g / ½ stick) vegan butter
    • Now add the soy milk, lemon juice and zest. Mix with the dry ingredients to form a loose, soft and sticky dough. Don't knead too much, just bring it together.
      ½ cup (120 ml) soy milk, 1 tsp lemon juice, 1 tsp zest
    • Fold the blueberries into the dough to distribute them evenly.
      ¾ cup (100 g) blueberries

    Shape and bake

    • Tip the dough out onto a floured board. Shape it into a round about 8 inches (20cm) wide and just under 1 inch (2 - 2.5 cm) tall.
      TIP: To keep the dough from sticking to your hands, lightly dust the dough by turning it over on the floured surface, or dust your hands in flour.
    • Brush the round dough with soy milk and sprinkle on the extra sugar.
      1 tsp soy milk, 2 tsp sugar
    • Use a sharp knife to slice the dough into wedges. Transfer them to a lined baking sheet.
      TIP: To reduce spreading (and especially if the dough has warmed up whilst you worked) chill the unbaked scones in the fridge for 15 minutes.
    • Bake at 200°C (390°F) for 18 minutes, until the tops of the scones are golden brown. Briefly let the scones cool down, then transfer to a cooling rack.

    Notes

    Dice your cold vegan butter straight from the fridge, or grate it directly from frozen.
    If you use frozen blueberries, then don't thaw them.
    You'll find step by step pictures, expert tips and variation ideas in the post above.

    Nutrition

    Serving: 1scone | Calories: 218kcal | Carbohydrates: 38g | Protein: 4g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Sodium: 126mg | Potassium: 220mg | Fiber: 1g | Sugar: 12g | Vitamin A: 68IU | Vitamin C: 3mg | Calcium: 93mg | Iron: 2mg

    This information is calculated per serving and is an estimate only.

    Did you make this recipe?Leave a comment to let us know! Share a photo and tag @veganonboard - we love to see what you make!
    « Vegan Basil Pesto
    Blueberry Chia Jam »

    Reader Interactions

    Comments

      5 from 6 votes (4 ratings without comment)

      Leave a Comment & Rating Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




    1. Bianca says

      July 22, 2023 at 2:08 pm

      5 stars
      This turned out so well and was super easy to make. Thanks for the great recipe.

      Reply
    2. Kat says

      July 15, 2023 at 4:00 pm

      5 stars
      I really like these! Used oat milk instead and made a powdered sugar/vanilla glaze, so good on these. Followed the recipe but I didn’t have any lemon zest. Very tasty! Thanks!

      Reply
      • Sophie and Paul says

        October 08, 2024 at 11:29 am

        Thanks so much Kat 💚

        Reply
    3. Kanani says

      August 19, 2021 at 6:41 pm

      This recipe is not vegan.
      For one thing, much of regular sugar, (C&H is one) uses bone char, to whiten the sugar. Bone char is made from the bones of cows from Pakistan and Afghanistan, which is then sent to Brazil, then exported to the U.S. Please check these facts.
      Also, is regular flour vegan?

      Reply
      • Sophie and Paul says

        August 19, 2021 at 8:48 pm

        Hi Kanani, Thanks so much for your comment. You will be happy to hear that the scones pictured are definitely made with vegan ingredients! We are in the UK and sugar is not processed using bone char. Not all sugar in the US is processed with bone char, for example beet sugar and organic, but it's best to check the exact brand directly. I've added a tip about this in the post, so thanks 🙂 Also, according to the sources I have read, all regular flour is vegan. We hope you can enjoy these vegan scones!

        Reply

    Primary Sidebar

    Sophie and Paul from Vegan On Board hanging out in their van

    Welcome on Board!

    We're Sophie & Paul and it’s our mission to inspire you with our delicious and easy vegan recipes and help you on your plant-based journey.

    Meet the crew >>

    • Main Course
    • Side Dish
    • Dessert
    • Breakfast

    Latest recipes

    • Gyros pita wraps.
      Vegan Gyros
    • A stack of pancakes on a plate, topped with nut butter, vegan yogurt and fresh berries.
      Vegan Protein Pancakes
    • A pot full of tofu and black bean chili garnished with cilantro.
      Tofu Chili
    • Red cabbage and carrot salad in a white bowl garnished with mint, lime and sesame seeds.
      Carrot Cabbage Salad

    Popular now

    • A jar of runny vegan honey made from dandelion flowers
      Vegan Dandelion Honey
    • A hand tears open a bread on a stick cooked on a campfire
      Campfire Bread on a Stick Recipe
    • Two white bowls of green nettle soup. A swirl of olive oil and black nigella seeds on top.
      Easy Nettle Soup
    • A stack of orange coloured, round flatbreads, garnished with green chives
      Red Lentil Flatbreads
    • E-mail
    • Facebook
    • Instagram
    • Pinterest
    • Twitter

    Footer

    ↑ back to top

    Find out more

    About us

    Contact us

    We donate

    Web stories

    Privacy Policy

    Affiliate Disclosure

    Become a better vegan home cook!

    Click here to join over 7000 others on the Vegan on Board email list to get step-by-step recipes and expert tips from Sophie and Paul. 

    ___

    As an Amazon Associate we earn from qualifying purchases.

    As seen in

    Copyright © 2024 Vegan on Board

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.