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Vegan Blueberry Scones
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5 from 1 vote

Vegan Blueberry Scones

These vegan blueberry scones are light and pillowy, tender, flaky, buttery and sweet. Recipe can easily be made gluten-free with a gluten-free flour blend.
Category Breakfast, Snack, Sweets
Cuisine American, British
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 8 scones
Author Hannah Sunderani


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

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)


  • 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.


Scones will keep for 3 days, but best served fresh.
Nutritional information is a rough estimate. 


Calories: 330kcal | Carbohydrates: 48g | Protein: 6g | Fat: 13g | Saturated Fat: 3g | Sodium: 349mg | Potassium: 393mg | Fiber: 3g | Sugar: 13g | Vitamin A: 549IU | Vitamin C: 6mg | Calcium: 210mg | Iron: 2mg