These vegan blueberry scones are tender, crumbly, and bursting with fresh juicy blueberries! Drizzle them with lemon icing for a sweet treat that's perfect with a cup of tea.
I have to admit, when it comes to vegan baked goods, scones can be a challenge to get right. I mean, I grew up with a love of baking, and back then I learned that even non-vegan scones are tricky. They can easily come out dry and tasteless!
But I've been working on my vegan scone game quite a bit over the last few years and I'm kind of becoming a pro. I thought I'd reached perfection a few years ago with my vegan brown sugar walnut scones. And yes, they're delicious, but these vegan blueberry scones are even better!
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Why This Recipe Works
This recipe uses a simple pastry making method of cutting vegan butter into dry ingredients to give our scones a perfectly soft, crumbly texture. This is a pretty standard method of scone making, just using vegan ingredients.
But to take our texture over the top, we're adding coconut milk. It's the perfect substitute for the heavy cream you'll find in many conventional scone recipes, and it's loaded with fat, which gives us super moist scones. Coconut milk doesn't always work in baked goods (which you can read about in my guide to dairy-free milks). But when it does, the results are amazing.
Everything gets topped off with a tangy lemon glaze that perfectly compliments the sweetness of our fresh blueberries.
Ingredients You'll Need
- Coconut milk. Ideally you'll want to use full-fat coconut milk, from a can. I talked a bit about why this is important above. You can probably get away with light coconut milk or another non-dairy milk (I've used them with fine results in other vegan scone recipes), but full-fat coconut milk will give you the absolute best results.
- Lemon zest.
- Vanilla extract.
- Flour. We're using all-purpose flour. If you need another option, spelt flour or whole wheat pastry flour are generally safe bets. I'm not sure how the scones will turn out with anything else.
- Sugar. Use organic sugar to keep the recipe vegan. Conventional sugar may be processed using animal bone char.
- Baking powder.
- Cinnamon.
- Salt.
- Vegan butter. You can find this near the regular butter at most supermarkets. Look for brands like Earth Balance and Miyoko's.
- Blueberries. Ideally you'll want to use fresh berries, but frozen will do just fine when fresh aren't in season.
- Powdered sugar. This is for our lemon icing. Make sure it's organic. Skip it if you prefer plain scones.
- Lemon juice. This is also for the icing. Use freshly squeezed juice! Bottled lemon juice isn't very flavorful.
How They're Made
The following is a detailed photo tutorial on how to make this dish. Scroll all the way down if you'd like to skip right to the recipe!
Stir your coconut milk, lemon zest and vanilla extract together in a small container. A liquid measuring cup works great!
Whisk the dry ingredients together in a large bowl: flour, sugar, baking powder, cinnamon, and salt.
Tip: Coconut milk can separate in the can, especially if your kitchen is chilly. Shake the can before opening to ensure that it's liquid. If it feels like it's not, place the can under hot water for a few minutes, then shake it again. If you still find some separation when you open the can, just give it a good stir.
Take your vegan butter out of the fridge (it needs to be cold!), slice it up, and add it to the dry mixture. Cut it in with a pastry cutter or fork.
Stir the berries into the pasty mixture that you've just created. Get them evenly distributed and coated.
Tip: When cutting butter into pastry, the goal is to literally cut the butter into tiny pieces, getting each one coated in flour. The mixture should look crumbly by the time you're done.
Pour the coconut milk mixture into the bowl with your pastry mixture.
Stir the mixture up just until everything is combined. You should have a soft, sticky dough.
Transfer the dough to a floured surface and shape it into a large circle. Slice it into wedges, then carefully transfer the wedges to parchment paper-lined baking sheets. Bake your scones!
You can mix up the icing while your scones cool. Once they are, drizzle it on and serve your scones!
Leftovers & Storage
Leftover vegan blueberry scones will keep in an airtight container at room temperature for about 2 days, in the fridge for 4 to 5 days, or in the freezer for about 3 months.
More Vegan Blueberry Treats
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Vegan Blueberry Scones with Lemon Icing
These vegan blueberry scones are tender, crumbly, and bursting with fresh juicy blueberries! Drizzle them with lemon icing for a sweet treat that's perfect with a cup of tea.
Ingredients
For the Scones
- ¾ cup full-fat coconut milk (Note 1)
- 1 teaspoon lemon zest
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- ½ cup organic granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon ground cinnamon
- ½ teaspoon salt
- ½ cup vegan butter, chilled
- 1 cup fresh or frozen blueberries
For the Lemon Icing
- 1 cup organic powdered sugar, plus more if needed
- 2 tablespoons lemon juice, plus more if needed
Instructions
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Preheat the oven to 400°F and line a couple of baking sheets with parchment paper.
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Stir the coconut milk, lemon zest, and vanilla together in a small container, such as a liquid measuring cup. Set aside.
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Whisk the flour, sugar, baking powder, cinnamon and salt together in a large mixing bowl.
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Cut the vegan butter into about 8 slices and add them to the bowl with the flour mixture. Use a pastry cutter or a fork to cut the butter into the flour mixture. Continue until the mixture resembles coarse crumbs.
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Stir in the blueberries.
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Pour the coconut milk mixture into the bowl with the flour mixture and stir everything together just until combined.
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Transfer the dough to a lightly floured surface and shape it into an 8-inch round. Cut the dough into 8 wedges and carefully transfer them to the baking sheets. (Note 2)
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Bake the scones for 16 to 20 minutes, or until they begin to darken at the edges.
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Transfer the baking sheets to cooling racks. Let the scones cool for a few minutes on the baking sheets to finish setting, then carefully remove them directly to the racks to finish cooling.
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Combine the icing ingredients while the scones cool, adding more lemon juice if the mixture seems too thick, or more powdered sugar if it seems too runny.
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Drizzle the scones with the icing once they've cooled.
Recipe Notes
- Your coconut milk should be liquid (not separated), but make sure you don't get it too warm. Shake the can before opening it. If you don't feel sloshing, submerge it in hot water for a few minutes before opening. Open the can and if there is still some separation, simply transfer it to a larger container and stir it up as best you can to combine the coconut cream and water.
- Moving the dough triangles can be tricky. I find a pie server works best for this. Make sure you've got plenty of flour on the bottom when you shape your round so that they don't stick to your work surface.
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