Vegan Blueberry Scones
About this recipe
Okay is it just me or are scones in general kind of underrated? Apart from the stereotypical English afternoon tea, they're not really spoken about. But I'm here to change that with these blueberry scones...
Blueberry scones are one of those treats that don’t get nearly enough love, but honestly, they should be on everyone’s radar—especially these vegan ones. You’d never guess they’re dairy-free because they’re so flaky, buttery (without any dairy!), and loaded with juicy bursts of blueberries. They’re perfect for everything from afternoon tea to a quick snack, and they’re so simple to make, it’s almost unfair.
The best part? They’re the kind of vegan treat that doesn’t feel vegan. Even the biggest dairy lovers wouldn’t miss a thing. The texture is spot-on: tender, flaky, and just crumbly enough to feel indulgent. The blueberries bring this lovely, refreshing pop of flavour, and when you add that light drizzle of icing on top? Absolute perfection!
They’re also super versatile. You can enjoy them as they are, straight from the oven, or pair them with jam, a little vegan butter, or a cup of tea. And if you’re hosting friends or family, they’ll be asking for the recipe before the last scone’s even gone! Many tend to shy away when it comes to vegan dishes, but these blueberry scones are so easy to make and equally delicious, they're the perfect treat for Veganuary, a dairy-free alternative, or afternoon tea with friends (vegan or not)!
So, if you’re looking for something easy, delicious, and perfect for everyone, my blueberry scones are where it’s at. Give them a try—you won’t regret it!
Want to try more of my vegan recipes? Why not check out my Vegan Pumpkin Spice Lotus Filled Cookie or Vegan Chocolate Chip Cookies!
Ingredients
- 75ml vegan buttermilk (75ml dairy free milk + 1 lemon, juiced)
- 450g self raising flour
- 1 tsp baking powder
- 1/2 tsp salt
- 100g cold unsalted butter. cubed
- 180g dairy free yogurt
- 100g caster sugar
- 125g blueberries
- 50g demerara sugar
Ingredients
Instructions
- Preheat your oven to 220°C (200°C for fan ovens) or 425°F.
- Make vegan buttermilk by combining 75ml of dairy-free milk with the juice of 1 lemon. Let it sit for a few minutes until it thickens slightly.
- In a large mixing bowl, combine the self-raising flour,caster sugar, baking powder, and salt.
- Add the cold cubed vegan butter to the flour mixture. Use your fingertips to rub the butter into the flour you do not want it to resemble breadcrumbs you should be able to see chunks of butter.
- Gently fold in the dairy-free yogurt and vegan buttermilk mixture and blueberries until just combined. Be careful not to overmix; the dough should be crumbly but hold together.
- Turn the dough out onto a floured surface and gently knead it a couple of times to bring it together.
- Pat the dough into a disc with a to a thickness of about 2.5cm (1 inch).
- Use a sharp knife to cut it into eight triangles.
- Place them on a baking tray lined with parchment paper.
- Brush on milk and sprinkle the tops of the scones with demerara sugar for a nice crunch.
- Bake in the preheated oven for about 12-15 minutes or until the scones are golden brown.
- Allow the scones to cool on a wire rack before serving.
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