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Vegan Blueberry Scone Recipe Healthy Whole Grain- Vegan Family Recipes

Vegan Blueberry Scones

A healthy, vegan blueberry scone recipe with whole wheat flour and a lemon-coconut glaze.Perfect as a healthier, sweet breakfast or for brunch.
Course Breakfast, Brunch
Cuisine dairy-free, Egg-free, vegan, vegetarian
Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes
Makes 8 scones
Calories 247 kcal
Author Vanessa @ VeganFamilyRecipes.com

Ingredients

Vegan Buttermilk

  • 1/2 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
  • 1/2 of a teaspoon Salt
  • 3/4 of a teaspoon Cinnamon
  • 4 oz or 1/2 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

Instructions

  1. Preheat oven to 375F (190C). Line a cookie sheet with parchment paper and set aside.
  2. Prepare vegan "buttermilk" by whisking together almond milk with apple cider vinegar. Let stand for 5 minutes.
  3. 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.
  4. Mix "vegan buttermilk", banana, vanilla extract and add to flour mixture. Combine with a wooden spoon. Don't overdo it!
  5. Carefully mix in blueberries.
  6. 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.
  7. Cut the circle into 8 even slices (the way you would cut a pizza).
  8. Bake for 16-18 minutes. Let cool for 10 minutes on a wire rack.
  9. 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 1/2 of a cup flour if necessary) 4)Apple cider vinegar can also be substituted with lemon juice.

Nutrition Facts
Vegan Blueberry Scones
Amount Per Serving (1 Scone w/o Glaze)
Calories 247 Calories from Fat 104
% Daily Value*
Fat 11.5g18%
Saturated Fat 4.1g26%
Carbohydrates 31.8g11%
Fiber 1.4g6%
Sugar 5.4g6%
Protein 3.4g7%
* Percent Daily Values are based on a 2000 calorie diet.