Vegan Blueberry Scones

vegan blueberry scones cooling on rack

4.9 from 10 reviews

These 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. Gluten free friendly, too.


Units Scale
  • 2 cups whole wheat white flour or whole wheat pastry flour
  • 1/4 cup coconut sugar (or granulated sweetener of choice)
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon fine sea salt
  • 6 tablespoons frozen coconut oil (or vegan butter)
  • 1 cup fresh or frozen blueberries
  • 1 teaspoon vanilla extract
  • 3/4 cup canned coconut milk (light or full-fat both work)
  • Turbinado sugar, for sprinkling (optional but adds texture)


  1. Preheat oven to 400ºF and line a large baking sheet with parchment paper.
  2. 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 and fold 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.
  3. 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.
  4. 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 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.

STORAGE – 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 rewarm in the microwave.

Nutrition information approximate – calculated with lite canned coconut milk. Fat content will be lower if using carton non-dairy milk.


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