These Blueberry Scones are tender and flaky, with crisp golden edges, juicy blueberries, and a simple vanilla glaze. They’re bakery-style, dairy-free, egg-free, and made without a mixer.
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For the Love of Blueberry Scones
A good blueberry scone should be light and tender with crisp golden edges, plenty of juicy blueberries, and a soft crumb that stays moist for days – that was my goal while testing this recipe.
The biggest difference between a bakery-style scone and a dense, heavy one comes down to a few simple techniques: keeping the ingredients cold, handling the dough gently, and giving the shaped scones time to chill before baking. Those small details help create really good homemade blueberry scones.
Instructions
Follow along with this step-by-step guide to make your Blueberry Scones. You’ll find all the exact times, temperatures, and measurements in the recipe card below.
Step One: Whisk together the wet ingredients, then combine the dry ingredients in a separate bowl and work in the cold coconut oil until the mixture resembles coarse crumbs.
Step Two: Stir the wet mixture into the dry ingredients until a shaggy dough forms, then gently fold in the blueberries without crushing them.
Step Three: Bring the dough together on a lightly floured surface, shape it into a thick round, and cut into wedges. The dough should hold together but still look slightly rustic.
Step Four: Transfer the scones to a baking sheet and chill until firm. This helps them hold their shape and bake up with a lighter texture.
Step Five: Bake until lightly golden around the edges, then cool slightly before drizzling with the vanilla glaze and allowing it to set.
Storage
Store blueberry scones in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. For longer storage, freeze the unglazed or glazed scones for up to 2 months and thaw at room temperature before serving. When serving, warm briefly in the microwave or a low oven until just heated through.
Expert Tips
If using frozen blueberries, toss them with a little flour and fold them into the dough straight from the freezer. This helps prevent excess moisture and keeps the dough from turning purple.
FAQ
This usually happens when the dough or fat becomes too warm before baking. Chilling the shaped scones helps them hold their shape and bake taller.
Yes. Add them straight from the freezer and fold them in gently to avoid excess moisture and purple streaks throughout the dough.
Overworking the dough can develop too much gluten, resulting in a heavier texture. Mix only until the dough comes together and avoid excessive handling.
Serving Suggestions and More Recipes
Serve these blueberry scones slightly warm with coffee, tea, or a spoonful of extra blueberry jam. For a brunch spread, pair them with fresh fruit and a bowl of yogurt.
If you enjoyed these blueberry scones, try my Apple Cinnamon Scones for another bakery-style breakfast bake, or Lemon Poppyseed Scones for a citrus twist. My Vegan Raspberry Muffins are also a great option if you’re looking for another easy berry-filled breakfast treat.
Vegan Blueberry Scones Recipe
Ingredients
- 1 ¾ cups all-purpose flour 210 g
- ¼ cup granulated sugar 50 g
- 1 ½ tsp baking powder 6 g
- ½ tsp baking soda 2 g
- ½ tsp salt 3 g
- ½ tsp ground nutmeg 1 g
- 6 tbsp coconut oil cold and solid (84 g)
- 10 tbsp unsweetened coconut cream cold (150 ml)
- 2 tsp apple cider vinegar 10 ml
- 1 tsp vanilla extract 5 ml
- 1 cup fresh blueberries 150 g
Vanilla Glaze
- ¾ cup powdered sugar 100 g
- ½ tsp vanilla extract 3 ml
- 1–2 tbsp coconut milk 15–30 ml
Instructions
- Line a baking sheet with parchment paper or a non-stick baking mat.
- In a small bowl, whisk together the coconut cream, apple cider vinegar, and vanilla extract. Set aside.
- In a large mixing bowl, combine the flour, sugar, baking powder, baking soda, salt, and nutmeg.
- Finely chop or crumble the cold coconut oil into the flour mixture. Work it in with your fingertips until the mixture resembles coarse crumbs.
- Pour the coconut cream mixture into the dry ingredients and stir gently until a shaggy dough forms. If needed, add a small splash of coconut milk. The dough should hold together when pressed but should not feel sticky.
- Fold in the blueberries gently to avoid crushing them.
- Turn the dough onto a lightly floured surface and gently bring it together. Shape into a round about 1 inch (2.5 cm) thick.
- Cut into 6 wedges and transfer to the prepared baking sheet.
- Chill the scones until firm.
- Bake until lightly golden around the edges.
- Cool on the baking sheet briefly, then transfer to a wire rack.
- For the glaze, stir together the powdered sugar, vanilla extract, and enough coconut milk to create a thick drizzle.
- Drizzle the glaze over the slightly warm scones and allow it to set before serving.
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