I have a slight obsession with scones. For me they are the perfect texture and slight sweetness that is the ideal pairing with my morning coffee. Since going dairy-free and primarily vegan years ago, I have struggled to find a vegan scone recipe that I love, so I worked through a few trials to come up with this Vegan Blueberry Scones recipe that our whole family loves. Best of all, it’s an easy, one-bowl recipe!
Jump to RecipeOver the years I have slowly collected various baking tools that have continued to make my baking life easier. While many of you may have some of these items already, it took me (and my amateur baking skills) some time to understand the value and to purchase them for myself. For this recipe, I first shape the slightly sticky dough with my hands to a 10″ round and then cut the dough into 8 wedge slices. The tools that I can’t live without are my silicone pastry mat and my dough cutter (shown below). Absolutely worth the money to have these little babies on hand!
For more of my favorite home baking supplies, including my favorite magnetic measuring spoons, check out my Etsy Shop – Baking Life!
While we have always gone the blueberry route with this recipe, my next batch will be a savory variation. I’m thinking jalapeno and vegan cheddar, or vegan breakfast sausage. I will update the recipe notes here with new variations that we love!
Our favorite vegan scone recipe!
Preheat oven to 425° F and prepare cooking sheet with parchment paper.
In a large mixing bowl, add flour and with two forks or with your hands combine coconut oil with flour. Work quickly to avoid melting the coconut oil.
Add sugar, baking powder and salt and stir to combine.
Create a well in the center of the dry mixture and slowly incorporate the soy milk, drawing in the dry mixture from the sides of the bowl. Dough will be slightly sticky.
Gently fold in frozen blueberries.
Turn out dough onto a lightly flour surface and gently shape dough into about a 10-inch circle (about ¾” thick). Cut dough into 8 triangular slices.
Arrange on a cookie sheet lined with parchment paper approximately 2 inches apart. I also alternate the direction of the triangles for an easier fit on the sheet. Lightly sprinkle 1-2 tablespoons of sugar over the 8 scones prior to baking.
Bake for 14 – 16 minutes until tops are just golden brown. Serve and enjoy warm or cooled.
Our family loves these Easy Vegan Blueberry Scones and they are so easy to make in the morning or even the night before! While we prefer to include Blueberries, the base scone recipe is wonderful on it’s own as well. I would also love to hear if any of you try any other variations (other berries, apple or savory ingredients)!
If you are looking for a more savory breakfast treat, make sure to check out my Best Vegan Breakfast Sandwich recipe with tofu scramble! Yum!
Founder of Shoulders With Freckles and SUMMERSKIN, as well as a Pharmacist, Melanoma Survivor & Mom.
