Buttery Vegan Blueberry Scones with Oats
Jun 14, 2020 (Last updated Feb 11, 2026) by Hannah Sunderani
Hi Friends! Today I am sharing this delicious Vegan Blueberry Scones recipe. They are light and sweet, tender, flaky, and buttery. Enjoy these scones for breakfast with a 5-Minute Matcha Latte!
Plus, I’m sharing my tricks and tips to perfecting scones that are light, fluffy and flawless. You’ll be surprised by just how simply these vegan scones come together.
In fact, scones were a staple treat in our home as a kid. Since my mum is British she is well versed in making light and airy scones, that often lead to ‘self invitations’ to tea. Needles to say, learning how to make light and fluffy scones was of the utmost importance in my upbringing.
So, let me tell you exactly how to make these vegan blueberry scones, so you can enjoy these delightful sweet treats with your loved ones too.
How to make buttery blueberry vegan scones
Vegan Blueberry Scones: Tips and Tricks
As I mentioned previously, this recipe is simple to make. But there are a few tips and tricks to perfecting scones.
And, luck for you I’ve made LOTS of scones in my lifetime, since my mum is British. So actually, the tips below are those passed down from family generations to bake flawlessly light and airy scones.
Sift your flour…sometimes TWICE
Okay, my number one tip (mother recommended) is to sift your flour before starting…twice! This adds air to the flour and results in a lighter batter.
To do this, hold a fine mesh strainer (sieve) over a large mixing bowl and gently tap the side repeatedly until all of the flour has passed through.
You can get away with sifting your flour just once. I often do. But, if you’re looking looking for a light and airy scone then it’s worth the double sift.
Don’t overwork the dough
We’ve just spent all that time sifting our flour to make light scones. So let’s not ruin it by overworking the dough! Plus, the more you work it the warmer the dough gets and we want to keep it cold.
In essence, if you get too hands-on with your dough, you’ll get a heavier batter. Which results in a heavier scone.
All-in-all: The less we handle the batter, the better!
Make these vegan scones gluten-free
This recipe can be made gluten-free by substituting all-purpose flour for a gluten-free flour blend. Use as a direct 1:1 substitute.
So there we have it! A heavenly vegan blueberry scones recipe that’s light and pillowy, flaky, tender, and sweet. Enjoy for breakfast or a sweet snack, and for tea time with your loved ones. All-in-all it’s a winning vegan scone that everyone can get on board it. I know you’re going to love them as much as we do.
And, if you do make this recipe please let me know in the comments below what you think! I love hearing from you. And of course, tag me on Instagram with the hashtag #twospoons. Nothing makes me happier than to see your recreations.
Buttery Vegan Blueberry Scones with Oats
Ingredients
Dry Ingredients
- 2 cups all-purpose flour or gluten-free flour blend, plus more for sprinkling
- 1 cup gluten-free oats , plus more for sprinkling
- 1/3 cup cane sugar , plus more for sprinkling
- 1 tbsp ground chia or ground flax
- 2 tbsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp sea salt finely ground
- 1/4 tsp ground cardamom optional
Wet Ingredients
- 3/4 cup Liberte coconut yogurt plain
- 1/2 cup almond milk
- 1 tsp vanilla extract
The rest:
- 1/2 cup vegan butter chilled
- 1 cup frozen wild blueberries or fresh
- 2 tbsp almond milk
- 1 tbsp neutral oil
Glaze (optional)
- 1/4 cup Liberte coconut yogurt
- 2 tsp lemon juice
- 1 1/2 tsp agave
Instructions
- Preheat oven to 375F/190C. Sift all-purpose flour through a fine mesh sieve into a large mixing bowl. (Optional to sift twice for extra light scones). Pulse oats in a blender, until finely ground, and add to bowl along with cane sugar, ground chia, baking powder, baking soda, sea salt and cardamom. Mix lightly to combine.
- In a separate bowl combine coconut yogurt, almond milk and vanilla extract. Mix well.
- Cut cold vegan butter into small cubes and add to dry ingredients. Massage with fingertips to combine the dough and butter, turning into a shaggy dough. Don't overwork the dough here, it should be shaggy and loosely combined. It's okay if it looks a little dry.
- Slowly pour in liquid ingredients, while gently stirring to combine. Again, don't over mix. It's okay to be dry in places. Next add blueberries and mix gently to just combine.
- Turn dough onto clean work surface and form together to make a round disk, about 1-inch thick. Optional to sprinkle the top with more flour if there are sticky spots while forming.
- In a small bowl, whisk together almond milk and neutral oil. Paint the surface with liquid mixture to cover, and sprinkle with oats and cane sugar.
- Line a baking tray with parchment paper. Using a spatula gently transfer scones to baking tray. Leave space between to allow them to grow. Bake for 20-25 minutes, or until golden.
- For the glaze (optional): combine yogurt, lemon juice and agave. Drizzle scones with glaze and serve.
Notes
Approvals
Nutrition
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This is a fun recipe to make! Delicious scones! I’ll have to remember to sift the flour twice next time though, to see if I can make mine as light and flaky as yours sound 🙂
Thanks so much Krystal! I’m glad you enjoyed the recipe. And yes, I find that the double sift, and trying to handle the dough as little as possible really helps to keep them light. Good luck!