These Vegan Blueberry Scones will brighten any breakfast or brunch. Made with whole wheat flour, fresh blueberries and refined sugar-free!
Blueberry season is starting and I can't wait to get my hands on some more juicy berries to make these vegan blueberry scones.
For me, scones are such a delicious Sunday morning breakfast. I love these vegan blueberry scones with a fresh cup of coffee. There is something about a fresh baked scone and a cup of steaming hot coffee that fits so nicely together. Then again, I could drink coffee all day with anything.
These scones are also a great alternative to a blueberry muffin. Especially for those people who eat blueberry muffins almost every morning (I won't name names).
I made these scones with whole wheat flour because I think it is so important to start your day off right with something filling and that will also help keep your blood sugar levels in check for the remainder of the day. I've made a few other scone recipes but these blueberry scones are by far my favorite right now. It might also just be because I am so excited to finally get my hands on some decent blueberries.
While these vegan blueberry scones taste delicious on their own. They are SOOOOOO delicious when you drizzle a lemon-coconut glaze over them.
Sooo Soo Yummy!! I could eat these ALL DAY!
Now, YOU can too! Enjoy the recipe ;)
Vegan Blueberry Scones
Ingredients
Vegan Buttermilk
- ½ of a cup 120ml Unsweetened Almond Milk (or other plant-based milk of choice)
- 1 tablespoon Apple Cider Vinegar
Scones
- 2 cups 260g Whole Wheat Flour
- 3 tablespoons Whole Cane Sugar or 4 tablespoons White Sugar
- 1 tablespoon Baking Powder
- ½ of a teaspoon Salt
- ¾ of a teaspoon Cinnamon
- 4 oz or ½ of a cup 113g of chilled Vegan Butter (grated or chopped)
- 1 pureed Banana
- 2 teaspoons Vanilla Extract
- 1 cup fresh Blueberries or frozen blueberries- See Notes
Lemon-Coconut Glaze
- 1 cup 100g Vegan Powdered Sugar
- 2 tablespoons melted Coconut Oil
- 2 tablespoons fresh Lemon Juice
Instructions
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Preheat oven to 375F (190C). Line a cookie sheet with parchment paper and set aside.
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Prepare vegan "buttermilk" by whisking together almond milk with apple cider vinegar. Let stand for 5 minutes.
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Mix together all dry ingredients (flour, sugar, baking powder, salt and cinnamon) in a large bowl. Add small chunks of vegan butter to bowl. Use your hands to rub butter into flour mixture, until crumbs form.
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Mix "vegan buttermilk", banana, vanilla extract and add to flour mixture. Combine with a wooden spoon. Don't overdo it!
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Carefully mix in blueberries.
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Dough should be sticky, see notes if it is too wet. Place entire dough onto floured counter top. Form a circle out of the dough about 10 Inches in diameter.
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Cut the circle into 8 even slices (the way you would cut a pizza).
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Bake for 16-18 minutes. Let cool for 10 minutes on a wire rack.
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Prepare lemon coconut glaze by whisking together powdered sugar, coconut oil and lemon juice together. Drizzle glaze over cooled scones and enjoy!
Recipe Notes
1) Adapted from my Raspberry Chocolate Almond Scones.2.) If you want to use frozen blueberries to make these scones then allow the frozen blueberries to thaw in a sieve before adding to scone dough. 3) Dough should be slightly sticky but should be workable on floured surface. If too much extra water (i.e. from washed blueberries) is working into the dough then your dough will be wet and not sticky. If this happens, add more flour (up to ½ of a cup flour if necessary) 4)Apple cider vinegar can also be substituted with lemon juice.
Be sure to follow me on INSTAGRAM and use #VeganFamilyRecipes of any recipes you have made ;)
If you are looking for some other healthy vegan breakfast ideas then try some of these ;) Vegan Banana Waffles , Whole Wheat Waffles or some Chocolate Crepes ;)
Laura says
I make scones pretty regularly, and typically just use regular milk, not soured milk. Such a good idea! Might have to try that next time!
Vanessa Croessmann says
Please do, Laura! I find that the vegan "buttermilk" gives the scones a lighter texture. You'll have to try it out next time ;)
Rebecca @ Strength and Sunshine says
Beautiful! I would never pass up a lovely scone! They are just so elegant :)
Aimee says
I am a scone fanatic (yes, you can be fanatic about scones!) and these look to die for. Pinning!
Jenn says
Oh, yay, more scones! YUM! These look fabulous!
Letty / Letty's Kitchen says
I've been wanting to figure out a scone without butter. will give this one a try. Pinned!
Kathy Hester says
Blueberry scones are my favorite breakfast and these look amazing!
dixya @food, pleasure, and health says
i love the idea of blueberries in scones...soo so good!
Uma says
Interesting! I am going to Try this tomorrow. What if I add butter instead of vegan butter? Still it will be good right?
Vanessa Croessmann says
Hi Uma, yes, you can definitely use regular butter too if you aren't vegan. Also regular milk instead of a plant based milk will work as well. Hope you get a chance to try them ;) They're such good blueberry scones :)
Kelly @ TastingPage says
Blueberries and scones are such a winning combination. I'm ready for a dozen!
Vanessa Croessmann says
Thanks, Kelly! If I ate a dozen of them, you would have to roll me out of the kitchen. They are so filling! ;)
Anjali @ Vegetarian Gastronomy says
ooo...i have a soft spot when it comes to baked goods with blueberries, especially scones! These sound wonderful!
Mel @ avirtualvegan.com says
Delicious sounding scones and that glaze just sounds perfect on them. Lemon coconut and blueberry is just an awesome combo!
Donna says
I love scones, I love blueberries and I LOVE coffee, so everything about this post is a yes for me :)
Michelle Blackwood says
I love to eat scones with a glass of almond milk, these blueberry scones look amazing!
Molly Kumar says
Look at those fluffy scones - they look absolutely Gorgeous! I'm such a scone lover and can eat them anytime ....even when I'm not hungry ;)
Gin says
These are some of the best looking scones I've seen! I wish I could grab one through the screen!
Dev says
I make scones once in a week in summer with fresh berries and I am going to make some fresh strawberry scones tomorrow, I'll try this vegan version this time. I usually add regular buttermilk, thanks for sharing your recipe.
Vanessa Croessmann says
Hi Dev,
Did you end up having a chance to make these vegan blueberry scones? If so, how did you like them? I just made them this past weekend again but used coconut oil in place of the vegan butter and they were really good.
Heidi Jackson says
These look amazing! I have bananas I want to use up. Can I add more banana?
Vanessa Croessmann says
Hi Heidi, I wouldn't add more banana than the recipe calls for since the banana is acting as an egg replacement in this recipe. I have been working on some banana scones though. I'll let you know when I perfect them and post them ;)
Niko says
First time baking scones. These were really good and came out pretty too! I used whole milk and replaced powder with soda and vinegar. Not sure if I overworked the dough but it still came out good with a muffin like texture. This recipe shall be saved :)