My Vegan Blueberry Scones are crisp on the edges, soft in the middle and bursting with juicy blueberries. Made with whole grain flour, coconut oil, and lightly sweetened with coconut sugar. You will love them!
*photos and recipe slightly updated for more deliciousness – July 2019*
Wow does this recipe bring back memories!
When I first made these blueberry scones, Drew and I had just moved back to Michigan and I was borrowing my brother’s kitchen to make and photograph the original recipe. I remember leaving him with some of these scones as a parting gift, and he couldn’t believe they were vegan.
That’s one way to know these are a success.
Fast forward several years and they’re still one of my favorite recipes to make.
I mean, what’s not to love with this bakery classic?
Homemade Vegan Blueberry Scones
Since first developing my vegan scone recipe, I’ve made tiny changes over the years to perfect the recipe I’ve been going for – crisp edges and soft middles, without being too dry or crumbly.
The recipe is essentially the same as the original, just a higher baking temperature with some slight modifications to the ingredients.
And I’m sharing some more notes on how to make the best vegan scones.
Ingredients for Vegan Scones
- whole wheat white flour – You can also use whole wheat pastry flour, or half whole wheat with half all-purpose. A 1:1 gluten free baking flour should also work yielding similar results.
- coconut sugar – Or a dry granulated sweetener of choice. You only need 1/4 cup here. But if you’re looking for a sweeter scone, feel free to add up to 1/2 cup sugar.
- baking powder – creates the biscuit-like rise in the scones.
- salt – balances flavor.
- coconut oil – make sure it’s frozen to get the best scone texture. You can also sub frozen vegan butter (or conventional butter if not dairy-free or vegan).
- canned coconut milk – I like canned coconut milk here because the higher fat content makes for a richer scone. But you can also use a dairy-free milk of your choice (or conventional dairy milk, or half & half).
- vanilla extract – always vanilla when baking!
- blueberries – Because, blueberry scones. I personally prefer fresh blueberries here, but you can also use frozen. If using frozen make sure to toss them in flour first and don’t let them sit out or the added moisture will affect the color of the batter.
How to Make Blueberry Scones
Frozen Oil (or butter)
My original vegan scone recipes calls for coconut oil as the fat – You can also use the same amount of frozen vegan butter. Either way, frozen is very important as it helps create more of a biscuit texture, versus a muffin texture you’d get from using liquid or softened oil.
Use a Food Processor
To make vegan scones with frozen coconut oil, I’d suggest using a food processor to pulse in the frozen coconut oil into bits.
If you don’t have a food processor, you can grate the frozen coconut oil using a large box grater, but it is slightly more challenging. I’d get frozen vegan / dairy free butter if you only have a grater as it grates much easier than frozen coconut oil.
After you grate or pulse in the frozen oil or butter into the bowl of dry ingredients, you slowly begin to add your liquid until the dough just about forms, then finally fold in the blueberries.
Note: you may not need all of the milk here. Only add until dough comes together and is not overly wet.
Shape into a Disc
With floured hands on a flat floured surface, shape the dough into an 8″ circle, about 1″ thick.
Use a large sharp knife to cut the dough into 8 triangles, then separate and place apart on a baking sheet as pictured below.
Note: If you’ve been making my scones for a while or found other scone recipes on my site, you may notice I’ve started to completely separate my triangles before baking. I’ve found I prefer the texture of the edges and middle with this method.
Tips for baking scones
- Make sure to use frozen coconut oil or frozen butter – I touched base on this above but just thought I’d mention it again 🙂 Frozen fat is key for the best scones.
- If your dough seems too dry – add a splash of milk and use hands to continue to combine.
- If your dough seems too wet – add about a tablespoon of flour and use hands to combine. You want your dough sticky enough to hold together, but not so much that the dough is all over your hands and you can’t create a circle or cut into triangles.
- Chill the disc of dough or sliced dough of triangles on baking sheet before baking to make sure the scones hold their shape.
- These vegan scones can be made in a bowl or using a food processor. As noted above, it may depend on whether or not you’re using frozen coconut oil or frozen butter.
- If using frozen blueberries, you may need to add additional baking time.
If you make this recipe, be sure to leave a comment and review on the blog! I love hearing from you, and it helps others learn more about the recipe too! Xx Ashley
- 2 cups whole wheat white flour or whole wheat pastry flour
- 1/4 cup coconut sugar (or dry sweetener of choice)
- 2 1/2 tsp baking powder
- 1/2 salt
- 6 TBSP frozen coconut oil
- 3/4 cup canned coconut milk (lite or full-fat both work)
- 1 tsp vanilla extract
- 1 cup fresh or frozen blueberries
- coarse or turbinado sugar for sprinkling (optional but adds to texture)
- Preheat oven to 400ºF and line a large baking sheet with parchment paper.
- In a large bowl add flour, sugar, baking powder, & salt. Whisk until well combined and set aside.
- Grate frozen coconut oil into large bowl of dry ingredients. Using dough blender, work coconut oil into flour mixture until a grainy, meal texture forms. You can also use a food processor to pulse in frozen coconut oil.
- Gently stir in the coconut milk and vanilla extract to bowl of dry ingredients, careful not to over-work the dough. (Be sure to remove S-blade if using food processor). Before all the flour is mixed in, gently fold in blueberries. The dough should be thick and slightly sticky, but not too wet. Add a sprinkle of flour if dough seems too wet.
- With floured hands, shape dough into large circle, about 8″ in diameter, on prepared baking sheet. Use a large sharp knife to make 8 triangle slices into dough. Gently separate the triangles and space out 2″ apart on baking sheet. Sprinkle with coarse sugar for a crunchy texture if desired.
- Bake for 18-25 minutes. If dough still seems soft, continue baking for another few minutes until tops are lightly golden. Let scones cool on baking sheet for 5 minutes before transferring to wire rack to cool completely.
- Scones will stay fresh in airtight container up to 3 days. You can also double wrap scones and store in freezer up to 1 month. Thaw at room temperature or in microwave.
TO FREEZE COCONUT OIL: Measure out 6 tablespoons of softened coconut oil and transfer to small bowl or plate lined with parchment paper, place in freezer for at least one hour. You can also use dairy-free butter or conventional butter if not dairy-free. Whichever fat you use, it must be frozen.
MILK: I have made these scones using non-dairy milk from a carton and there is a slight difference in texture. I definitely prefer using canned coconut milk for a richer texture, but both will ultimately work. Regardless of type of milk used, only add enough to allow the dough mixture to come together, without being too wet.
Nutrition information approximate – calculated with lite canned coconut milk. Fat content will be lower if using carton non-dairy milk.
- Serving Size: 1/8
- Calories: 248
- Sugar: 8g
- Fat: 13g
- Saturated Fat: 10g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg