If you're on the hunt for a delicious vegan treat that combines the juiciness of blueberries with a crispy, buttery exterior, our Vegan Blueberry Scones are the perfect blend of flavors and textures. These scones are easy to make and ideal for breakfast, brunch, or a delightful snack. Keep reading to discover how you can make these mouthwatering scones at home!
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Why you’ll love this recipe
- Simple ingredients: Uses pantry staples you likely already have.
- Quick preparation: Ready in under an hour, perfect for spontaneous baking.
- Versatile: Easily customizable with different fruits or flavors.
- Crowd-pleaser: A hit with both vegans and non-vegans alike.
Tools
To make these vegan blueberry scones, you'll need a few basic kitchen tools:
- Parchment paper or Silicone mat: Line the pan for easy removal.
- Baking sheet: Lined with baking paper for easy cleanup.
- Pastry cutter or Fork: To incorporate the cold coconut oil or vegan butter into the flour.
- Mixing Bowls: For combining ingredients.
- Wire rack: For cooling the scones after baking.
- Basic measuring cups and spoons and a Kitchen scale: Properly measuring ingredients is key for success in the kitchen.
If you don't have a pastry cutter, you can use a fork or even your fingers to combine the ingredients. A food processor can also work, but be careful not to over-process.
Ingredients
As usual, you'll find the complete recipe card, including ingredient amounts and instructions, at the bottom of this post! Keep on reading for more details, or jump straight to the recipe.
- Plant milk — Acts as the base for the vegan buttermilk, adding moisture.
- Apple cider vinegar or lemon juice — Helps curdle the plant milk to create vegan buttermilk, adding a slight tang.
- All-purpose flour — Forms the structure of the scones.
- Sugar — Adds sweetness to balance the tartness of the blueberries.
- Baking powder — Leavens the scones, making them light and fluffy.
- Salt — Enhances the flavors of the other ingredients.
- Coconut oil or vegan butter — Provides the rich, buttery texture.
- Vanilla extract — Adds a hint of sweetness and aroma.
- Blueberries — The star of the recipe, providing bursts of juicy flavor.
- Maple syrup — Used to brush the tops of the scones for a beautiful, golden finish.
How to make these Easy Vegan Blueberry Scones
Make buttermilk: In a small bowl, mix the cold plant milk with apple cider vinegar or lemon juice. Let it sit for a few minutes to curdle slightly. Stir in the vanilla extract.
Prepare the scone dough: Line a baking sheet with baking paper. In a large bowl, combine the flour, sugar, baking powder, and salt.
Add the cold coconut oil or vegan butter to the flour mixture. Use a pastry cutter or fork to cut the oil/butter into the flour until the mixture resembles coarse crumbs. You can also grate frozen coconut oil/vegan butter and just mix it with the previous ingredients.
Combine and fold: Pour the buttermilk mix into the flour mixture. Gently fold until just combined. Fold in the blueberries gently, being careful not to overmix to avoid crushing the berries.
Shape and freeze: Transfer the dough onto your prepared baking sheet and pat the dough into a circle about 2 cm. Cut the circle into 8 wedges and freeze the scones for 20 minutes before baking to firm them up.
Preheat your oven to 400ºF (200ºC) while the scones are in the freezer.
Bake the Scones: Remove the scones from the freezer and brush the tops with maple syrup. Bake in the preheated oven for about 22-26 minutes, or until the scones are golden brown and cooked through.
Substitutions & Variations
- Fruit options: Substitute blueberries with raspberries, strawberries, or blackberries.
- Flavor additions: Add lemon zest or a pinch of cinnamon for extra flavor.
- Gluten-free: Use a gluten-free flour blend instead of all-purpose flour.
- Sugar alternatives: Substitute sugar with coconut sugar or another sweetener of your choice.
Storage & Freezing
To keep your vegan blueberry scones fresh:
- Room temperature: Store in an airtight container for up to 2 days.
- Refrigerator: Store in an airtight container for up to a week.
- Freezing: Freeze scones in a single layer on a baking sheet. Once frozen, transfer to a freezer-safe bag. They can be frozen for up to 3 months. To reheat, thaw at room temperature and warm in the oven at 350ºF (175ºC) for 10 minutes. You can also freeze them raw and bake them whenever you want freshly baked scones!
Tips for success
- Cold ingredients: Ensure that your coconut oil or vegan butter and plant milk are very cold. This helps create a flaky texture.
- Handle gently: Avoid overmixing the dough to keep the scones tender.
- Pre-freeze: Freezing the scones before baking helps them keep their shape and texture.
Frequently Asked Questions
You can use cold vegan butter or a mix of vegan butter and margarine.
Use a gluten-free flour blend that substitutes 1:1 for regular flour.
Yes, chopped nuts like almonds or pecans can be a great addition for extra texture.
Ensure your baking powder is fresh and your oven is preheated to the correct temperature.
Freezing the scones before baking helps them hold their shape.
Yes, prepare the dough, shape it, and freeze. Bake directly from frozen, adding a few extra minutes to the baking time.
Any plant milk will work, but soy milk or almond milk are good options for their neutral flavors.
Recipe
VEGAN BLUEBERRY SCONES
INGREDIENTS
BUTTERMILK
- 130 g cold plant milk, (½ cup + 1 tbsp)
- 1 teaspoon apple cider vinegar or lemon juice
DOUGH
- 240 g all-purpose flour, (2 cups)
- 50 g sugar, (¼ cup)
- 1 tablespoon baking powder
- ¼ teaspoon salt
- 112 g cold coconut oil* or cold vegan butter, (½ cup)
- 1 teaspoon vanilla extract
- 120 g blueberries, (1 cup)
- 1 tablespoon maple syrup, to brush the scones
INSTRUCTIONS
Make buttermilk
- In a small bowl, mix the cold plant milk with apple cider vinegar or lemon juice. Let it sit for a few minutes to curdle slightly.
- Stir in the vanilla extract.
Prepare the scone dough
- Line a baking sheet with baking paper.
- In a large bowl, combine the flour, sugar, baking powder, and salt.
- Add the cold coconut oil or vegan butter to the flour mixture. Use a pastry cutter or fork to cut the oil/butter into the flour until the mixture resembles coarse crumbs. You can also grate frozen coconut oil/vegan butter and just mix it with the previous ingredients.
Combine and fold
- Pour the buttermilk mix into the flour mixture. Gently fold until just combined.
- Fold in the blueberries gently, being careful not to overmix to avoid crushing the berries.
Shape and freeze
- Transfer the dough onto your prepared baking sheet and pat the dough into a circle about 2 cm.
- Cut the circle into 8 wedges and freeze the scones for 20 minutes before baking to firm them up.
- Preheat your oven to 400ºF (200ºC) while the scones are in the freezer.
Bake the Scones
- Remove the scones from the freezer and brush the tops with maple syrup.
- Bake in the preheated oven for about 22-26 minutes, or until the scones are golden brown and cooked through.
- Remove from the oven and let cool on a wire rack.
Serve
- Enjoy warm or at room temperature. Store any leftovers in an airtight container.
Optional glaze
- For an optional glaze, simply mix 1 cup of powdered sugar with 2-3 tablespoon plant milk and ½ teaspoon vanilla extract. Drizzle over the scones for an extra touch of sweetness.
NOTES
- For the coconut oil: If it's too hot and the coconut oil is melted, spread it on parchment paper and freeze it before chopping it into small pieces or grating it for easier incorporation into the dough.
- If you haven't already, be sure to check out the 'How to make this recipe' section above for a visual walkthrough of each step.
NUTRITION
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