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, snack time or afternoon tea with your loved ones. Certainly, they are a sweet treat everyone can get on board with.
Although making scones might seem intimidating, I promise this recipe is simple and straight forward. 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. Needless to say, I’m a tad ashamed it took me so long to share a vegan scone recipe for the blog, when it’s so rooted in family tradition.
Fortunately, I can now hold my head high with a plate of these freshly baked blueberry scones the next time we have family over. I think I’ll make my mama proud!
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.
Vegan Blueberry Scones Recipe
To make these vegan blueberry scones, you will need:
- all-purpose flour
- raw cane sugar
- baking powder
- baking soda
- sea salt
- ground chia
- vanilla extract
- ground cardamom (optional)
- Liberte plain coconut yogurt
- almond milk
- vegan butter
- blueberries (fresh or frozen)
As you can see, with a few non-dairy substitutes, we are able to create a delicious vegan scone. This includes ground chia to replace egg, as well as almond milk, vegan butter (or margarine) and Liberté coconut yogurt instead of their traditional forms. Contrary to belief, vegan baking is really pretty straight forward.
Certainly, the coconut yogurt in this recipe helps to bind the batter for a fluffy and light vegan scone. I’ve used Liberte’s plain coconut yogurt in this recipe, which also offers creamy and tangy flavour.
This was my first time trying Liberté plant-based yogurt, and all I can say is that I’m impressed! Its consistency is creamy, smooth, and thick. And it worked so well in my vegan baking.
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!
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!
This means your dough will be more shaggy and loose, as opposed to tightly compact like a cookie or pizza dough. That’s okay! The result is a flaky dough for light and pillowy scones.
Keep your ingredients cold
Now, this tip is important…
In fact, it’s most importantly to make sure you are using cold (refrigerated) vegan butter, just as you would to make a pie crust. As opposed to room temperature.
If your ingredients are room temperature you’re going to get a heavier and more sticky batter. You want to work the cold butter into the flour to make a shaggy, and light.
If you’re working in a warm environment (i.e. an apartment or home, in the middle of summer, during a heat wave, with no air con!) then it’s important to consider how warm your ingredients are getting as you work.
If your dough is getting too warm, you can chill it for 30 minutes to re-cool, before adding the blueberries and baking.
I’m certain these tips will help you create light and fluffy scones every time! And, if you’re looking for more tips, the Spruce Eats also has some good tips and troubleshooting to making scones.
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.
Other recipes you might like:
If you’re digging this recipe, you might also like these:
- Vegan Shortbread Cookies
- Vegan Raspberry Almond Linzer Cookies
- Blueberry Banana Baked Oatmeal
- Vegan Chocolate Chip Banana Bread (GF)
- Best Vegan Carrot Cake (GF)
- Vegan Lemon Almond Cake
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.
Vegan Blueberry Scones
- 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
- 1/2 cup vegan butter chilled
- 1 cup frozen wild blueberries or fresh
- 2 tbsp almond milk
- 1 tbsp neutral oil
- 1/4 cup Liberte coconut yogurt
- 2 tsp lemon juice
- 1 1/2 tsp agave
- 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.
VEGAN – SOY-FREE