Vegan Blueberry Scones Recipe
Blueberry scones with crisp golden edges, a tender crumb, juicy berries, and vanilla glaze. An easy bakery-style recipe for breakfast or brunch.
Servings 6 serves
Calories 371kcal
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.
Notes
Texture/taste Notes: Bakery-style blueberry scones with a sweet vanilla glaze. Tender and flaky with crisp golden edges, a soft crumb, and bursts of juicy blueberries throughout. These vegan blueberry scones are lightly sweet, easy to make, and perfect for breakfast, brunch, or an afternoon snack.
Fresh vs Frozen Blueberries: Frozen blueberries can be used. Keep them frozen and toss with 1 tbsp / 8g flour before folding into the dough. Frozen berries may create purple streaks throughout the dough.
Coconut Cream: Use full-fat coconut cream that has been chilled. The thick cream creates richness and helps bind the dough without eggs or dairy.
Coconut Oil: Cold, solid coconut oil is essential for creating flaky layers. If your coconut oil is soft, chill or freeze it before using.
Chilling the Dough: Chilling helps the coconut oil firm up again before baking, resulting in taller scones with a lighter texture and better rise.
Nutrition
Calories: 371kcal | Carbohydrates: 55g | Protein: 5g | Fat: 24g | Saturated Fat: 20g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 393mg | Potassium: 109mg | Fiber: 5g | Sugar: 12g | Vitamin A: 13IU | Vitamin C: 3mg | Calcium: 88mg | Iron: 2mg