These vegan blueberry scones are crisp on the edges, soft in the middle, and bursting with fresh blueberries — made with whole wheat flour and coconut oil for a vegan friendly recipe.
*photos and recipe slightly updated for ease – April 2026*
Scones have a reputation for being fussy, but these Vegan Blueberry Scones are here to change that. Made with whole wheat flour, frozen coconut oil, and juicy blueberries, they come together in about 35 minutes and bake up with perfectly crisp edges and a tender, moist middle — no eggs, no dairy required.
Scones are one of those recipes that you might not make as much as say, blueberry muffins or quick bread, but I promise they are worth it! I think everyone should make scones at least once! And I’ve made the perfect recipe for you to start with.
Why This Recipe Works:
- Frozen coconut oil mimics cold butter for tender scones.
- Blueberries work to naturally sweeten these lightened up scones.
- Vegan friendly thanks to coconut oil and dairy free milk.
- Detailed step-by-step instructions with plenty of tips along the way.
What’s in This Recipe
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.
This vegan blueberry scone recipe is essentially the same as the original, just a higher baking temperature with some slight modifications to the simple ingredients.
- whole wheat white flour – you can also use half whole wheat with half all purpose flour. A 1:1 gluten free flour should also work yielding similar results.
- sugar- You only need 1/4 cup here for a lightly sweetened scone.
- baking powder – creates the biscuit-like rise in the scones.
- fine sea 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).
- non-dairy milk – I’ve made this recipe countless times using various non-dairy milks. Coconut milk is a great choice for it’s higher fat content, but soy milk or almond milk work too.
- vanilla extract – always use vanilla when baking!
- fresh blueberries – I personally prefer fresh blueberries here, but you can also use frozen blueberries. 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.
- lemon + confectioners sugar – I like to use lemon juice for the glaze but feel free to use milk in its place.
Find the full detailed instructions with measurements in the recipe card below, at the end of this post.
How to Work with Frozen Coconut Oil or Vegan 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.
To freeze coconut oil or vegan butter, 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.
- 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 small bits.
- Box Grater Method: If you don’t have a food processor, you can grate a large chunk of 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.
How to Make Vegan Blueberry Scones
Much like traditional scones, the key is to pay attention to the feel of the scone batter, but we talk more about this below. Here are my step-by-step instructions with photos so you can follow along with confidence.
Preheat oven to 400ºF and line a large baking sheet with parchment paper.
- Pulse together dry ingredients (image 1).
- Cut in frozen coconut oil until broken down into small pieces (image 2).
- Transfer to bowl and had half of the blueberries, vanilla, and about 1/2 of the milk (image 3).
- Fold in the rest of the blueberries and milk (image 4).
- Finish stirring together everything, using your hands at the end if necessary (image 5).
- On a floured surface, create a disc 8″ in diameter (about 1″ thick) and slice into 8 triangles (image 6).
- Bake for 18-25 minutes. If dough still seems soft, continue baking for another few minutes until tops are lightly golden brown (image 6).
Recipe Tips & Notes:
Here are my top tips to ensure the best vegan scones:
- Use frozen coconut oil or frozen butter – Frozen fat is key for the best scones.
- If your dough seems too dry – add a splash of milk and use your hands to continue to combine.
- If your dough seems too wet – add about 1 tablespoon flour and use your 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 a few minutes to the baking time.
Serving Suggestions
Take a few tips from the way they serve British scones and serve with plenty of jam and clotted cream. I love to make these for:
- Breakfast / Brunch: Enjoy these beauties any morning with a hot cup of tea or coffee.
- Holidays: Make these during the warmer months for Mother’s Day, Father’s Day, Memorial Day weekend, 4th of July or Labor Day.
- Special Occasions: Think bridal shower, graduation, baby shower, wedding celebrations or just because.
Storing Instructions:
Blueberry vegan scones are best enjoyed the day they are made, but if stored properly, will still hold up their integrity. Here are my best tips for storing:
- Kitchen Counter: Leftover scones will stay fresh in airtight container at room temperature up to 3 days.
- Freezer: For longer storage, double wrap scones in plastic wrap. Freeze for up to 1 month. Thaw at room temperature or rewarm in the microwave.
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Vegan Blueberry Scones
Ingredients
- 2 cups whole wheat white flour, or half whole wheat flour with half all-purpose flour
- ¼ cup organic granulated sugar, or granulated sugar of choice
- 1 tablespoon baking powder
- ½ teaspoon fine sea salt
- 6 tablespoons frozen coconut oil, or frozen vegan butter
- 1 cup fresh blueberries, or frozen, tossed in flour
- 1 teaspoon vanilla extract
- ¾ cup non-dairy milk, soy, oat, almond, cashew or coconut
- 1 tablespoon lemon juice
- ⅔ cup confectioners sugar
Instructions
- Preheat oven to 400ºF and line a large baking sheet with parchment paper.
- Make scone dough: In a large bowl or bowl of food processor, mix together flour, sugar, baking powder and salt. Add frozen coconut oil or vegan butter and pulse until there are just small pieces. See notes in post for other methods you can use. i.e. grating the butter or using a pastry blender. Remove the S-blade transfer to large bowl. Begin folding in about half of the blueberries. Add the vanilla, then slowly begin to add the milk and gently mix. Then add the remaining blueberries and just enough milk until the dough comes together. If the dough is overly wet, you won’t be able to slice them very well. You can stir in some more flour if this happens.
- Shape dough: 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.
- To glaze: Mix together lemon juice with confectioners sugar. Place plate under cooling rack and spoon glaze over cooled scones. Let glaze set and enjoy.
Recipe Notes:
Nutrition Information
If you make this Vegan Blueberry Scones recipe, be sure to leave a comment and star rating on the blog! I love hearing from you, and it helps others learn more about the recipe too. Xx Ashley
Recipe FAQs
Can you use frozen blueberries in these scones?
Yes, you can use frozen blueberries, but don’t thaw them and toss them in a teaspoon of flour before mixing into the dough. This should prevent them from bleeding too much and turning the scone dough blue.
What is the best plant-based milk for scones?
In my experience, canned full-fat coconut milk is the best non-dairy milk for scones because of it’s higher fat content. How thick or thin the scone batter is will make a difference in the rise and texture.
What is a good egg substitute for scones?
The right balance of coconut milk and coconut oil provides enough fat and moisture, you don’t even miss the egg in the scone batter.
What is the secret to moist scones?
Freeze the unbaked scones for 30 minutes prior to baking. Freezing allows the fat to solidify, then melting away in the oven and creating steam and super moist scones.
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