Blueberry Vegan Scones

Vegan blueberry scones have a soft but tender crumb, crisp edges, and a delicious buttery taste. Easy to make in a matter of minutes.

These blueberry scones are drizzled with a sweet lemon glaze. They are great for breakfast or brunch. No need for special equipment or techniques. This recipe is simple and straightforward even for beginner bakers.

Key Ingredient Highlights

• Unbleached All-purpose Flour – has the right amout of gluten to add structure to the scones. This gives them a heartier texture than scones made with bleached flour. Sift to aerate the flour for lighter scones. 
• Granulated sugar – apart from adding sweetness, it makes the scones more crisp and caramelized.
• Vegan butter or margarine – Use cold, stick margarine instead of the spreadable type. Small chunks of fat in the dough help create pockets of air in the dough as it melts while baking. This is key to flakier, more tender scones. Softened butter could result in a sticky dough and greasy, dense scones.
  Earth Balance and Country Crock are brands that give me consistent results. I do not recommend using shortening as it doesn’t provide the best flavor.
• Plant-based Milk – I used soy milk but other varieties work just as well. Be sure to chill the liquid before using. This helps to keep the dough cool and prevent the vegan butter from melting before baking.
• Lemon Juice or Vinegar – When combined with plant-based milk, the acidic liquid creates a vegan buttermilk substitute for more flavor and texture.
• Ground Flax Seeds – serves as a substitute for eggs when combined with the liquid ingredients.
• Fresh or Frozen Blueberries – I used frozen berries in this recipe. To reduce the bleeding of the color into the dough, thaw them in warm water and drain well. Place them on paper towels to absorb extra moisture. For fresh berries, rinse to remove any debris, then pat dry on paper towels.

Step-by-Step Instructions

1. Combine soy milk, lemon juice, and ground flax seeds in a bowl. Set this mixture aside. 
2. Sift all the dry ingredients, .i.e. baking powder, flour, and salt, in another bowl and stir in the sugar. 
3. Cut the chilled vegan butter using a pastry blender and mix it with flour. The mixture might look like breadcrumbs with pea-sized chunks. 
4. Mix the batter gradually until it forms a soft dough. Avoid over kneading the dough, which could make the scones dense.
5. Spread the dough over a clean, floured work surface. Sprinkle the blueberries on top and fold over the dough.
6. Shape the dough into a disc and place it on a baking sheet lined with parchment paper. Let it cool in the freezer for 15 minutes. 
7. Combine the ingredients for lemon glaze in a separate bowl and set it aside.
8. Remove the dough from the freezer and divide it into 8 equal-sized triangles. Space them apart on a tray and brush with soy milk.
9. Bake in a preheated the oven at 450℉ or 230℃ for 10 minutes, or until they are golden brown.
10. Cool for 5 minutes, then drizzle with lemon glaze. Serve warm or at room temperature with coconut cream, vegan yogurt, or jam. Store any leftovers in an airtight container at room temperature for 2-3 days. Refrigerate for up to 5 days or freeze for up to a month.

What causes scones not to rise?

• Not adding enough baking powder
• Baking powder may be old or have lost its potency
• Not preheating the oven well before baking them

More springtime baking recipes

• Vegan Lemon Cake
• Moist Vegan Carrot Cake
• Vegan Jamaican Easter Bun

Blueberry Vegan Scones

5 from 1 vote

Prep: 30 minutes mins

Cook: 15 minutes mins

Total: 45 minutes mins

Servings: 8 scones

Calories: 205kcal

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These vegan scones have a soft but tender crumb, crisp edges, and a delicious buttery taste. Easy to make in a matter of minutes.

Author: Jhanelle Golding

Equipment

• Mixing bowls
• 18-by-13 inch half sheet pan

Baking Recipes: For more accuracy, use Metric measurements and measuring spoons.

Ingredients

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• ▢ 1 ⅔ cups (200 g) unbleached all-purpose flour
• ▢ 1 tablespoon (14 g) baking powder
• ▢ ½ teaspoon (3 g) salt
• ▢ ¼ cup (50 g) granulated sugar
• ▢ ¼ cup (60 g) vegan butter or margarine (not unsalted), stick kind, not spreadable – cubed and chilled
• ▢ ½ cup (120 ml) soy milk, or other plant based milk – chilled
• ▢ 1 tablespoon (15 ml) lemon juice, or vinegar
• ▢ 1 tablespoon (8 g) ground flaxseeds
• ▢ ½ cup (70 g) fresh blueberries, or frozen – See Notes

Lemon glaze:

• ▢ ¼ cup (30 g) confectioners’ sugar, sift to remove lumps
• ▢ 1 teaspoon (5 ml) lemon juice
• ▢ ½ teaspoon (2 g) lemon zest, grated

Instructions

• In a bowl, combine the soy milk, lemon juice and ground flaxseeds. Set aside.
  ½ cup (120 ml) soy milk ,1 tablespoon (15 ml) lemon juice ,1 tablespoon (8 g) ground flaxseeds
• Separately, sift the flour, baking powder and salt into a bowl. Stir in the sugar.
  1 ⅔ cups (200 g) unbleached all-purpose flour ,1 tablespoon (14 g) baking powder ,¼ cup (50 g) granulated sugar ,½ teaspoon (3 g) salt
• Add the chilled vegan butter cubes and cut into the flour with a pastry blender or two knives. The mixture should resemble breadcrumbs with pea-sized chunks.
  ¼ cup (60 g) vegan butter or margarine (not unsalted)
• Gradually mix in the liquid until a soft dough is formed.
• Place the dough on a clean, floured work surface. Place the blueberries on top and fold over the dough.
  ½ cup (70 g) fresh blueberries
• Shape the dough into a disk and place on a baking sheet lined with parchment paper. Chill the dough in the freezer for 15 minutes.
• Meanwhile, arrange a rack in the middle of the oven and preheat to 450°F/230°C. Combine the ingredients for the lemon glaze in a bowl and set aside.
  ¼ cup (30 g) confectioners’ sugar ,1 teaspoon (5 ml) lemon juice ,½ teaspoon (2 g) lemon zest
• Remove the dough from the freezer and cut into 8 equal triangles. Space them apart on the tray and brush with soy milk.
• Bake for 10 to 15 minutes or until golden brown on top. Cool for about 5 minutes then drizzle with the lemon glaze.
• Serve warm or at room temperature with coconut cream, vegan yogurt or jam.

Notes

• If you’re using frozen blueberries, thaw quickly in warm water. Drain well then place on paper towels to absorb extra moisture.
• Right before chilling the dough, toss the blueberries in a bowl filled with 2 tbsp flour then fold into the dough.
• Please check the post for more tips and suggestions.

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Nutrition

Serving: 1scone | Calories: 205kcal | Carbohydrates: 33g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Sodium: 382mg | Potassium: 69mg | Fiber: 1g | Sugar: 11g | Vitamin A: 328IU | Vitamin C: 3mg | Calcium: 118mg | Iron: 2mg

Nutrition Disclaimer

Course: Dessert

Cuisine: American, British

Diet: Vegan, Vegetarian