Do you have any recipes that you’ve been making for years because they’re always a big hit? I tend to want to revamp most of mine as my tastes evolve and I learn more about different ingredients, but there are a handful that I make again and again and they never get old. I’ve been making a variation of today’s vegan scone recipe for a handful of years. It started as kumquat scones, then became gluten-free orange scones (similar but less tart), next were Irish soda bread scones, followed by lavender peach-stuffed scones, and now I’m putting a plant-based spin on one of my favorite classics: blueberry scones. It was about time.
This is a great recipe if you’ve ever felt intimidated by baking. It’s 10 basic ingredients and only requires that you whip up a quick vegan buttermilk (just almond milk + lemon juice) and stir everything together in a big bowl. You can mix these by hand and get in a nice little arm workout, or use your stand mixer with the dough hook or paddle attachment. I started out very gently folding in the blueberries by hand so I wouldn’t crush them, but by my second test run I was letting my stand mixer smush them into blueberry-swirled dough. I thought for sure that batch wouldn’t work out because it looked like a total mess going into the oven, and I even debated tossing it altogether. But you know what? It worked! Better too. Those are the scones you see in the photos, which is really just to say that it’s hard to mess up this recipe.
In addition to being loaded with blueberries, these scones are made with coconut oil, scented with lemon zest and vanilla, and drizzled with a quick 2-ingredient glaze. You can skip the glaze to keep the sugar low, or replace the all-purpose flour to make them gluten-free. (I prefer this gluten-free baking blend if you go that route.)
Cheers to bakery-level, vegan blueberry scones at home!
- ½ cup plain almond milk
- zest of 1 organic lemon + ½ tablespoon lemon juice
- 2 cups unbleached all-purpose flour, plus more for sprinkling
- 1½ teaspoons baking powder
- ¾ teaspoon baking soda
- ½ teaspoon fine sea salt
- ¼ cup coconut oil, solid
- 1 cup blueberries
- 2 tablespoons pure maple syrup
- 1 teaspoon pure vanilla extract
- ½ cup organic powdered sugar, sifted
- 1 tablespoon plain almond milk
- Pre-heat the oven to 375° F. Line a baking sheet with parchment paper, lightly dust with flour, and set it aside.
- In a small bowl, whisk together the almond milk and lemon juice to make vegan buttermilk. Allow to sit for 5 minutes.
- In a large bowl, mix together the flour, baking powder, baking soda, and salt. Add the coconut oil, using your hands to pinch it into the flour (pea sized or smaller pieces is ideal). Gently fold the blueberries into the flour mixture.
- Make a well in the center and add in the vegan buttermilk, lemon zest, maple syrup, and vanilla. Stir until a slightly sticky, very thick dough forms. Be careful not to overwork the dough.
- Transfer the dough to your prepared baking sheet. Lightly dust it with flour, then form it into an 8-inch round and cut into 8 parts. Bake for 23-28 minutes, or until golden. A toothpick inserted in the center should come out clean. Allow the scones to cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.
- While the scones cool, make the glaze: In a small mixing bowl, stir together the powdered sugar and almond milk until no lumps remain. Drizzle the scones with the glaze and serve.
I've made these scones a handful of different ways and found them to be adaptable. If you'd prefer not to use all-purpose flour, this recipe also works well with 100% light spelt flour or half light and half whole grain spelt flour. I've made these with 100% whole grain spelt and while still tasty, I find them to be too dense.
Recipe adapted from my Lavender Peach-Stuffed Scones.