Vegan Blueberry Scones Recipe
Fluffy and crumbly blueberry scones are a classic brunchtime treat — ideal alongside coffee or tea, or for slathering with fruity jam. These vegan blueberry scones are rich and delicious — it's almost hard to believe they have zero dairy.
Traditional scones are made with a ton of butter, as well as heavy cream, buttermilk, or sour cream. But this vegan recipe from Alexandra Shytsman of the plant-based site The New Baguette relies on coconut oil and oat milk to achieve a similar richness. This version also uses minimal sugar, so these scones don't turn out cloyingly sweet.
The best thing about scones is how easy they are to make and how quickly the dough comes together. The dough doesn't require any resting time and you don't need any special equipment, like a stand mixer or food processor. All you need are two bowls and a standard baking sheet.
Gather the ingredients for vegan blueberry scones
To make these vegan scones, you'll need flaxseed meal (ground flaxseeds), all-purpose flour, sugar, baking powder, coconut oil, oat milk, and fresh blueberries. We recommend using turbinado sugar (sometimes labeled "raw sugar") because it's less processed than regular white sugar, retains trace minerals, and has a more complex flavor. If you want to make these slightly healthier, swap out ½ cup of the white flour for whole wheat flour.
Prep the flax
In the world of vegan baking, the combination of flaxseed meal and water is known as a "flax egg." That's because this concoction is often used as a vegan egg substitute in recipes like muffins, pancakes, or quick breads.
To make one "vegan egg," combine 1 tablespoon of flaxseed meal with 3 tablespoons of water, and set the mixture aside for 5-10 minutes. It should thicken and form a gel-like consistency before you add it to any batter or dough. While you wait, prep the other ingredients.
Combine the dry ingredients
In a large bowl, whisk together the flour, sugar, baking powder, and salt. Next, the coconut oil. Note that the oil should be opaque and scoop-able (roughly the consistency of room-temperature butter), not liquid. If your oil is liquid, place the jar in the freezer for about 15 minutes, stirring the oil every 5 minutes so it solidifies evenly.
Incorporate the oil into the flour mixture with a fork. Lastly, toss in the blueberries and stir (preferably with a rubber spatula) to coat them in the flour.
Add the wet ingredients
Lastly, combine the milk and the flax egg you made earlier with the other ingredients. We recommend full-fat oat milk for scones (and for all other baking needs, really) because it has the richest texture and most neutral flavor (closest to dairy milk). Gradually incorporate the wet ingredients into the flour mixture by sprinkling in the milk mixture while continually tossing the flour. Toss gently, just until the dough is evenly hydrated. Do not overmix, or you'll risk ending up with tough scones.
Portion the dough
Turn the dough out onto a lightly-floured surface (like the kitchen counter or a cutting board). Gather the dough into a round, 1-inch thick disc — work quickly to avoid warming up the dough with your hands.
It's okay if the dough seems a little shaggy and not perfectly smooth — this is normal for scones, as they're meant to be "rustic." Slice the disc into 8 triangles and carefully transfer them to a parchment paper-lined baking sheet. Be sure to space them about 2 inches apart as the scones will expand in the oven and you don't want them to stick together.
Bake the scones until lightly golden, about 25-28 minutes. Finally, remove them from the oven and allow them to cool before serving.
- 1 tablespoon flaxseed meal
- 2 cups all-purpose flour, plus more for dusting
- ¼ cup granulated sugar, plus more for sprinkling
- 1 tablespoon baking powder
- ½ teaspoon fine sea salt
- ⅓ cup coconut oil (roughly the consistency of room temperature butter)
- 1 cup fresh blueberries
- ¾ cup cold oat milk
- Heat the oven to 400 F. Line a baking sheet with parchment paper.
- In a medium bowl, combine the flax meal with 3 tablespoons water. Set aside for about 5 minutes; the mixture should thicken and form a gel-like consistency.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- Whisk the milk into the flax mixture.
- Add the coconut oil to the flour mixture and incorporate by mashing it in with a fork until the oil is roughly the size of peas (it's okay if some pieces are larger or smaller). Add the blueberries and toss to incorporate.
- Sprinkle in the milk mixture while continually tossing the dough (preferably with a rubber spatula). Toss gently until the dough is evenly hydrated — do not overmix.
- Turn the mixture out onto a lightly floured surface and shape it into a 1-inch thick disc. Cut into 8 wedges and carefully transfer to the prepared baking sheet, spacing scones about 2 inches apart. Sprinkle each one with sugar.
- Bake until lightly golden, 25-28 minutes.
| Calories per Serving | 245 |
| Total Fat | 10.5 g |
| Saturated Fat | 8.4 g |
| Trans Fat | 0.0 g |
| Cholesterol | 2.3 mg |
| Total Carbohydrates | 34.5 g |
| Dietary Fiber | 1.5 g |
| Total Sugars | 9.3 g |
| Sodium | 210.4 mg |
| Protein | 4.3 g |
