You’re going to love these flaky vegan scones. Filled with blueberries and lemon in every bite, this vegan pastry is the ultimate comfort food. Made in just 30 minutes!
For years, the most popular recipe on the blog have been these vegan blueberry muffins. You guys love them! The secret to making this particular vegan blueberry muffin recipe stand out is in the lemon zest. Blueberries + lemon zest, so good.
Because these muffins continue to be such a big hit, I decided that today I was going to turn them into delicious vegan scones. I mean it doesn’t get much better than a flaky, buttery, slightly sweet, blueberry-packed scone, amiright??
I’ve been making scones for over 15 years. From my first baking job to my last, scones were always a staple. From over a decade of experience (and 13 years as a vegan), I have been slowly perfecting the vegan scone, finding the best replacements for commonly used butter, cream, and eggs. I’ve tried many different scone recipes, and I believe this one is the best!
I think you’re going to love these blueberry scones as much as I do. They are simple, delicious, and fail-proof. Wanna see for yourself? Let’s dive in!
Ingredients for vegan scones
The key to a perfect scone is finding that perfect buttery and flaky texture without making it too dry. To do this, we must choose our vegan ingredients carefully.
- Butter – Using high-quality vegan butter is a must. The butter must not melt too quickly in the oven (like many kinds of margarine do) while having a sweet buttery taste. The two butter alternatives I recommend are Earth Balance Buttery Sticks or Miyoko’s Cultured Butter.
- Cream – Most traditional scone recipes use cream to give the scone its rich flavor. Non-dairy milk simply won’t replace the fat and creaminess in the same way. For that reason, I use canned lite coconut milk. It is thick, rich, and adds a nice subtle flavor to these blueberry scones. However, if you can’t eat coconut, I recommend using a quality unsweetened non-dairy creamer rather than milk.
- Eggs – When it comes to replacing eggs, I suggest using chickpea flour. Because of its high protein content, chickpea flour gives the scones structure without being too crumbly. It also is completely flavorless meaning it won’t affect the taste of the scones itself (unlike some other vegan egg replacers).
Can regular flour be swapped for chickpea flour?
Every time I post a recipe that calls for chickpea flour, I inevitably get the question if regular flour can work instead. In most cases, it can’t. Chickpea flour is uniquely dense in protein and works as an egg replacer in a way that all-purpose flour cannot.
You should be able to find chickpea flour at your grocery store – look in the bulk or alternative flours section. If you can’t find it, you can always pick it up online.
How to make vegan scones
The first step in making your Lemon Blueberry Scones is combining the dry ingredients together in a large bowl. I also add my lemon zest at this point to ensure that it is thoroughly mixed throughout.
Once your dry ingredients are well combined, cut in the vegan butter. You can use a pastry cutter or your fingers to spread the butter throughout the flour mixture so that it resembles a fine crumb.
In a separate bowl combine your coconut milk and chickpea flour, whisking vigorously until the chickpea flour is dissolved. It should be a thick egg-like consistency. Add the vanilla extra and combine the wet ingredients with the dry.
The dough will be kind of dry. This is necessary for getting a flaky pastry. Work the dough with your fingers until it is evenly hydrated. Only add more liquid if it feels like it’s not sticking together when pressed between your fingers.
Stir in the blueberries to the dough and transfer it to a floured 8″ cake pan. I learned this step in my many years as a baker. By pressing it into a cake pan you ensure a perfect circle. More importantly, this step allows you to press the dough together so that it holds together better in the oven.
Once the dough is evenly pressed into the pan, turn it out onto a floured surface and cut it into 8 equal pieces.
Place the lemon blueberry scones on a parchment-lined baking sheet. Brush them with extra coconut milk or non-dairy milk and bake for about 20 minutes, until they are golden brown and flaky.
Once they are out of the oven, top them with lemon glaze and serve.
Tips and Tricks for PERFECT Blueberry Scones
Traditionally scones use cream to give the pastry a rich deliciousness. To emulate that richness, I use canned coconut milk rather than non-dairy milk. If you don’t like coconut milk, I have also used non-dairy creamer with great success. If you’re going the creamer route, look for an unsweetened creamer.
I also use chickpea flour for this recipe. This serves as a binder (aka egg replacer). Chickpea flour has a strong flavor when raw (do not try the dough!) but it bakes perfectly as a protein-rich egg-like binder that creates the perfect crumb for this scone. I highly recommend picking some up. If you’d rather not, you can check out my guide for vegan egg replacers for other ideas.
I prefer using fresh blueberries as frozen ones can sometimes bleed into the dough and make it turn purplish. However, if you are making this off-season, frozen ones will work just fine. Here are some of my tips for getting frozen berries to work in a pinch.
Serving and storing vegan scones
These scones can be served immediately with a Chai Tea Latte or your favorite coffee. Uneaten scones can be stored in an airtight container at room temperature for up to 5 days.
More vegan scone recipes
Do you love vegan scones as much as I do? Check out some of my other favorite vegan scone recipes below.
- Oatmeal Date Scones
- Chocolate Chip Walnut Scones
- Raspberry Coconut Scones
- Lemon Poppy Seed Scones
- Chai Spiced Scones with Cinnamon Glaze
But before you go, let’s take a look at the recipe below.
You're going to love these flaky vegan scones. Filled with blueberries and lemon in every bite, this vegan pastry is the ultimate comfort food. Made in just 30 minutes!
Keyword: Vegan Scones
Servings: 8 scones
Calories: 354 kcal
Author: Sarah McMinn
- 1 cup powdered sugar
- 2-3 tbsp. fresh lemon juice
Preheat the oven to 425. Line a baking sheet with parchment paper or silicone baking mat and set aside.
In a small bowl combine flour, sugar, baking powder, salt, and lemon zest.
Cut butter into small pieces and add them to the dry ingredients. Mix in with a pastry cutter or your fingers until a fine crumb has formed.
In a small bowl or liquid measuring cup combine coconut milk and chickpea flour, stirring vigorously until chickpea flour has completely dissolved. Stir in vanilla extract. Add wet ingredients to the dry ingredients, stirring to combine.
With a wooden spoon or your hands, fold in the blueberries.
Flour the bottom of an 8" cake pan and press dough evenly into the pan to shape. Flip onto a floured surface and cut into 8 equal pieces. Place scones on the prepared baking sheet. Brush with a light layer of coconut milk or non-dairy milk and bake for 20-25 minutes until tops are golden brown.
While scones are baking combine ingredients for the glaze, adding juice slowly to the powdered sugar until desired consistency is reached. It should be slightly thick but thin enough to easily dip scones into the glaze.
Remove scones from the oven, let cool for 10 minutes, then dip tops in the glaze before letting cool completely. Serve or store in an airtight container for up to 5 days.