Vegan Blueberry Scones

Hi everyone!

I have gotten so many requests to post more vegan recipes. So, every day this week at 9 am ET I will be posting a new vegan recipe! We can call it Vegan Week. The first recipe I am so excited to share with you all is Vegan Blueberry Scones.

When you think about scones it’s hard not to think about… butter. In regular scones, the butter is kept in pea-sized pieces, so when the scones bake, the butter releases steam, which causes the flakiness in the dough. In this vegan version, there is no butter, but we achieve the same level of flakiness using a few different techniques.

Photo by Grace Holyoke (2019)

Firstly, we pulse all ingredients except the full fat coconut milk in a food processor to create a sandy-dry mixture. The oil is cut into the flour and it sort of mimics what the butter does in regular scones. However, the real flakiness comes from the full-fat coconut milk. Use chilled coconut milk, and make sure to shake the can before you add it to your dry ingredients. The full fat creates layers within the dry ingredients and acts with the oil to create a lovely texture. It is important to chill the disc of dough for at least 15 minutes in the fridge before portioning and baking. This allows for all of the ingredients to solidify partially, and create more of a flaky illusion in the scones.

unnamed (14)
Photo by Grace Holyoke (2019)

This recipe makes 6 large scones. If you want to cut them into smaller triangles, y all means do so! You can also shape the dough into a rectangle before chilling and cut it into smaller squares if that is the look you’re going for!

unnamed (4)
Photo by Grace Holyoke (2019)

Before baking, I brush each of the scones with some non-dairy milk to help crisp up the edges and promote a little more browning. I also sprinkled some coarse sugar, you can use Turbinado sugar, coconut sugar or Sugar-In-The-Raw.

unnamed (11)
Photo by Grace Holyoke (2019)

You really cannot tell that there isn’t butter in these scones. They are flaky yet moist, crispy yet soft, and sweet yet tangy. They are so much less fussy than typical scones, and they might even taste better (!!) I was blown away by how well these turned out and I really hope you all enjoy them.

unnamed (12)
Photo by Grace Holyoke (2019)

I love the combination of blueberry and lemon, so I drizzled a little bit of lemon-icing sugar drizzle on the top for looks, and also to add a bit more tang. There is lemon zest in the scones, so it’s nice to reflect that on the outside as well.

unnamed (6)
Photo by Grace Holyoke (2019)

There is no reason that if you are vegan that you shouldn’t be able to enjoy a fluffy, flaky, crispy scone with your tea or coffee (or on it’s own). I am excited for you all to try this out! Even if you aren’t vegan, I encourage you to try these out as they taste just as good, if not better.

Vegan Blueberry Scones


  • 9 oz All-Purpose Flour
  • 1 tBsp baking powder
  • 2 tsp sugar
  • 1 tsp salt
  • 2 oz vegetable oil
  • 6 oz fresh blueberries (frozen works too, I prefer fresh)
  • zest from 1/2 lemon
  • 8 oz full-fat coconut milk, shaken


  1. Preheat oven to 400F. Line a baking sheet with parchment paper
  2. In a food processor, combine flour, baking powder, sugar and salt.
  3. Pulse in the oil a few times until it is incorporated.
  4. Put this flour and oil mixture into a bowl.
  5. Stir in the blueberries and lemon zest.
  6. Using a rubber spatula, fold in the coconut milk all at once.
  7. Mix it just until it is combined.
  8. Shape the dough into a 7 inch round on your parchment paper-lined pan.
  9. Chill dough before cutting for at least 15 minutes in fridge.
  10. Cut the disc of dough into 6 wedges, or however many you would like.
  11. Brush the tops with non-daisy milk of your choice and sprinkle with coarse sugar.
  12. Place in oven for 25 minutes or until there is nice even browning on the top.
  13. Enjoy!

Cheers Everyone!

Grace Eveline


2 thoughts on “Vegan Blueberry Scones

    1. I think it should work, you may need to increase the leavening a bit to compensate for the difference in weight of the flours… try it out and let me know how it goes!

Leave a Reply