Classic buttery vegan blueberry scones with a lemon zest kick and fruity filling, served with a tangy lemon glaze.
I nearly screamed the other day when I noticed I don't have a vegan blueberry scones recipe on my blog! Illegal! Very poor show! Blueberry scones should've been the FIRST recipe on this blog because they're one of my all time favourite desserts.
The first time I made blueberry scones was at a charity bake-sale my mam was holding. She insisted the attendees would only want classic scones but I went rogue anyway and made these vegan blueberry scones. And guess what? THEY SOLD OUT IN MINUTES! Lesson learned!
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🧈 Vegan Blueberry Scones Ingredients
If you've made my classic vegan scones before, you'll know how easy they are to make. You'll also know how basic all the ingredients are! Regardless, I'm going to show you the details below! PS. Full recipe with quantities at the bottom of the page!
Self-raising flour
Baking powder
Caster sugar (aka superfine sugar)
Lemon
Vegan butter (block variety, chilled and chopped into cubes)
Blueberries (fresh, not frozen)
Vegan double cream (or coconut cream)
Soy milk (unsweetened and unflavoured, + 4 tablespoon for glazing)
Vanilla extract
Granulated sugar
As always, the full recipe is at the bottom of the page, so check there for quantities. I've also made some hints about how to substitute and change up these ingredients in the "Substitutions" section below!
🥣 Method
I love the method of making vegan blueberry scones. There's something therapeutic about it because you the more rough and slap-dash you are, the better scones tend to turn out!
1. Infuse the sugar! The fastest way to get a delicious lemony flavour into any bake is to infuse lemon zest into your sugar. You'll simply need to rub the zest into the sugar with your finger tips then add to your dry ingredients!
2. Work in the butter! Vegan butter obvs! Just pinch it together in your fingers with the flour mixture until you have no big lumps left. Aim for the largest lump of butter to be around the size of a garden pea.
3. Add the blueberries and wet ingredients! Toss the blueberries into the dry ingredients to make sure none are burst. Now add the wet ingredients and stir to combine until you have a dough.
4. Divide and bake! Slice the dough into triangles or use a cutter to cut into circles, whatever floats your boat! Brush with soy milk, sprinkle with sugar and bake away!
Hint: Scones need a short blast in a hot oven to get a decent rise (since they're so low on moisture) so make sure your oven is properly preheated before baking. Give it a good 20 minutes before you add the scones!
🔄 Subs and swaps
Here's how to make these vegan blueberry scones suit your diet!
- Flour - Are you gluten free? No probs!! Just swap the flour for a gluten free blend and you'll notice the scones turn out great! Freee or Bob's Red Mill are my favourite brands, but use one you trust already!
- Vegan Butter - Don't fancy using vegan butter? Or perhaps you can't get hold of it? Try using coconut oil instead - deodorised works best if you can find it.
- Soy Milk - Soy free? Just use any plant milk in place of the soy milk. Oat works best! Also check your vegan butter and vegan cream to make sure they're soy free!
Let me know if you make any subs or swaps of your own - I'd love to hear how they turned out!
🍪 Vegan Blueberry Scones Variations
Again, this vegan blueberry scones recipe is super simple and classic, but here are some twists and jazz-ups you can add to this recipe to make life a little more exciting!
- Any Berry Scone! - Got a bunch of blackberries? Use these instead! Are you reading this in peak redcurrant season? Use them instead! This recipe works with most berries so let your imagination go wild!
- Spiced version! - If you like your scones a little autumnal, why not add a teaspoon of ground cinnamon and nutmeg to the flour? Aaah feels like fall!
- Mini scones! - These scones work great for a classy vegan afternoon tea! Just make sure you whip up a batch of my vegan whipped cream to go with it!
And hey, if these vegan blueberry scones aren't for you, don't worry! We've got loads of easy desserts on the blog! Why not try my Vegan Tiramisu instead? Still craving blueberries? Why not try my Vegan Pancakes topped with blueberries!
🔪 Equipment
Here's everything you'll need to make vegan blueberry scones, omg it's nearly time to start baking!
- Oven
- 2 x Medium Bowl
- 1 x Sieve
- 1 x Measuring Jug
- 1 x Spatula
- 1 x Baking tray
💅 Bonus Tip!
Vegan blueberry scones are unlike classic scones in that they're sort of designed to be eaten alone. Classic scones are meant to be served with jam and cream, but these are sort of just ready to go! Serve at breakfast and people can just grab one and bounce!
🤷♀️ Vegan Blueberry Scones FAQs
A: Yes! Scones can be made with vegan butter instead of dairy. I like to use Flora plant-based or just cheap baking block from the supermarket. The remaining wet ingredients can be subbed for soy milk or plant milk.
A: Vegan scones rise due to baking powder. Since vegan scones don't contain eggs, they get no rise from here. This is why most vegan scone recipes use both self raising flour and baking powder.
Vegan Blueberry Scones
Equipment
- oven
- 2 x Medium Bowl
- 1 x Sieve
- 1 x Measuring Jug
- 1 x Spatula
- 1 x Baking tray
Ingredients
For the Scones
- 460 g self-raising flour
- 1 ½ teaspoon baking powder
- 50 g caster sugar (aka superfine sugar)
- zest of 1 lemon
- 100 g vegan butter (block variety, chilled and chopped into cubes)
- 350 g blueberries (fresh, not frozen)
- 50 ml vegan double cream (or coconut cream)
- 145 ml soy milk (unsweetened and unflavoured, + 4 tablespoon for glazing)
- 1 teaspoon lemon juice
- 1 ½ teaspoon vanilla extract
- 4 tablespoon granulated sugar
For the Glaze
- 150 g icing sugar (aka confectioners sugar, sifted)
- 1 tablespoon lemon juice
Instructions
- Preheat the oven to 200 °C (fan).
- In a medium bowl, sieve together the self-raising flour and baking powder. In a separate medium bowl, place the caster sugar and the lemon zest. Rub together with your fingers until very fragrant then add to the flour mixture and whisk to combine.460 g self-raising flour, 1 ½ teaspoon baking powder, 50 g caster sugar, zest of 1 lemon
- Rub the vegan butter into the flour mixture with your finger tips until very roughly combined - there should still be some lumps around the size of garden peas.100 g vegan butter
- Add the blueberries and toss together with your hands until distributed.350 g blueberries
- In a measuring jug, stir together the vegan double cream, soy milk, lemon juice and vanilla extract. Add the wet mixture to the dries then stir together carefully with a spatula until a crumbly dough just about forms.50 ml vegan double cream, 145 ml soy milk, 1 teaspoon lemon juice, 1 ½ teaspoon vanilla extract
- Transfer the dough to a clean counter then knead gently a few times to form a very rough ball of dough. Push into a 1 inch thick disc and dust the top with a little flour. Slice the circle of dough into 10 triangular scones then carefully transfer to a baking tray lined with baking parchment.
- Separate the scones slightly to give them room to grow, then brush the tops with the soy milk and sprinkle with the granulated sugar before placing in the oven. Bake for 20 minutes then leave to cool for 10 minutes on a wire cooling rack before serving.4 tablespoon granulated sugar
- While the scones cool, make the glaze by whisking together the icing sugar and lemon juice in a small bowl. You may not need all the lemon juice, just add enough to make a thick but running paste. Drizzle the glaze over the cooled scones and serve.
Jenni
Yum! 👏💙
Ericka
Making today!!! Yum!