These tender, crispy-edged vegan blueberry scones are just the thing to brighten the morning on a grey day. They're made without sugar and taste divine baked with juicy berries, naturally sweet dates, and lemon zest.
🏆 Top tip
Freeze vegan butter and chop it into ¼ inch bits before mixing it into the dough. When the blueberry scones bake, the butter melts into sumptuous flaky layers.
⭐ Why it works
- Vegan butter makes rich, buttery scones with crunchy edges.
- Juicy blueberries for flavor-packed, healthy antioxidants and moist scones.
- Sweet dates take the place of unhealthy sugar.
- Homemade vegan egg powder makes high-rising, tender blueberry scones.
- Easy recipe. Shape and bake on the same cookie sheet.
- Makes 6 large scones.
- Blueberries - are like bursting jam baked inside vegan scones.
- Lemon zest - bright flavor compliments blueberries.
- Vanilla - along with lemon zest, gives that cozy, sweet, bakery shop fragrance.
- All-purpose flour - I recommend organic all-purpose flour.
- Almond flour - adds nutrition and a rich mouthfeel to vegan scones.
- Homemade egg replacer - makes all the difference, and instructions are in the recipe card to make your own mix or use store-bought.
- Lemon juice - activates baking powder and egg substitute for tall blueberry scones.
- Vegan butter - homemade or firm, block-style vegan butter with a clean taste.
- Nut milk - I use homemade almond milk, but alternatives are listed below.
This easy bake is a perfect rainy day project to include children. Even the smallest hands can squish and flatten butter. Plus, they can help wash, dry, and sort blueberries. Here's a fair warning, though. Make sure you have extra blueberries on hand, as some are sure to disappear!
Make blueberry scone dough
- Flatten vegan butter, wrap in parchment, and freeze.
- Whisk homemade egg substitute into nut milk with vanilla and lemon juice.
- Sift all-purpose flour, almond flour, and baking powder.
- Sprinkle blueberries, dates, and frozen butter. Fold wet and dry ingredients together.
Section and bake scones
- Pat dough gently into a circle directly on a parchment-lined cookie sheet.
- Score dough and divide with a sharp knife.
- Bake until puffed and beginning to brown. Remove from oven and separate with a knife.
- Finish separated scones by returning them to the oven and baking them until golden.
🫐 Healthy scones
I really can't believe how delicious these vegan blueberry scones are, without any of the usual ingredients found in most sugar-laden scones from a bakery.
Instead, naturally-sweet dates and blueberries infuse every bite of these crisp-edged, crumbly scones with a sweet flavor and moisten the tender, fluffy insides.
Not only are these vegan scones more nutritious with almond flour and free from eggs or dairy products, but when you bake them with homemade vegan butter and nut milk you are guaranteed no artificial additives.
📖 Ingredient swaps
Don't worry though if you need to adjust the recipe to your pantry, the recipe is forgiving. Here are the ingredient swaps you can safely make with this vegan blueberry scone recipe.
- All-purpose flour - can be replaced with whole wheat pastry flour or gluten-free flour.
- Homemade vegan egg powder - a store-bought egg substitute made with psyllium husk, like Bob's Red Mill brand, can be used.
- Homemade nut milk - You can use any type of plain, unsweetened plant-based milk. Choose a product with natural fat, like coconut milk, if you want your scones to be moist.
- Homemade vegan butter - Solid brick vegan butter like Miyoko's European Style Cultured is a good alternative from the store.
👩🏻🍳 Expert tips
- Cold ingredients make the best scone dough. Chill blueberries and dates ahead of time.
- Chop lemon zest into ⅛-inch pieces before measuring.
- Whisk nut milk while sprinkling in egg replacer to prevent lumps.
- Freeze butter overnight or at least 1 hour before making scones. Flatten it ¼-inch high before wrapping and freezing.
- Double-sift flour with the other dry ingredients.
- Blueberries that are smaller in size distribute well in the dough.
- Rub chopped dates with flour before adding blueberries and frozen butter bits.
- Handle dough lightly and pat it together without overworking it.
The most important trick to making good scones is using cold ingredients. You can freeze the butter and chop it into pea-sized bits before lightly mixing it into the flour and wet ingredients. Go so far as to chill your mixing bowl and flour as well as liquid ingredients, and you'll have even more success with flaky layers. Double-sifting flour and baking powder together incorporate air for an even, tall rise. Use a good powdered egg substitute in vegan scones. Finally, not overworking the dough is essential. A light hand keeps scones tender.
Yes. Coconut oil will change the flavor of scones but bakes well and provides the same richness and browned edges that butter does. Add a pinch of salt if your original recipe calls for salted butter, and enjoy the coconut flavor, especially with ingredients like chocolate or mango.
🍌 More healthy breakfasts
Enjoyed this post? Leave a comment, rate ⭐⭐⭐⭐⭐ it, and follow @poppyswildkitchen on Instagram. Aloha!
Vegan Blueberry Scones Healthy
- ¾ cup homemade nut milk or store-bought plant-based milk
- 1 TB homemade egg replacer -recipe below or store-bought, vegan egg powder
- 1 TB lemon juice
- 1 tsp. vanilla
- 2 tsp. lemon zest
- 1 ¾ cups all-purpose flour or sub GF or whole wheat pastry flour
- ¼ cup almond flour finely ground
- 1 TB baking powder
- ½ cup chopped dates
- 1 cup blueberries
- 6 TB homemade vegan butter or store-bought, solid sliceable type
- Preheat oven to 375 degrees. Line a large cookie sheet with parchment paper.
- Measure butter onto a separate piece of parchment paper. Fold parchment to cover the butter and flatten it to a square ¼ inch high. Wrap up and place in the freezer.
- Zest and squeeze lemon. Chop dates into ¼-inch pieces.
Mix wet ingredients
- Stir nut milk, lemon juice, and vanilla together. Sprinkle in powdered egg replacer while whisking. Stir until well mixed. Let sit for 10 minutes. Stir in lemon zest.
Sift dry ingredients
- Sift all-purpose flour, almond flour, and baking powder into a large, shallow bowl. Sift a second time to fully mix and fluff the dry ingredients.
- Sprinkle chopped dates evenly over the top of the flour. Rub the dates into the flour to separate the pieces. Sprinkle blueberries evenly over top.
- Take vegan butter from the freezer. Chop it into ¼-inch pieces and distribute them evenly over the top of the blueberries and flour mixture.
- Pour the liquid mixture over the top of the dry ingredients. Fold wet and dry together lightly with a spatula. Take care not to overmix. There will be some dry parts. Gather the entire batch of dough into a ball with your hands and gently fold and pat until the ball holds together and most of the dough is moist.
- Lift the ball of dough onto the center of the parchment-lined cookie sheet. Gently pat and even edges to an 8-inch circle, about 11/2-inch tall. The dough will be soft and sticky.
- Flour a large straight-edged knife. Score the dough as if you were going to cut a pie into six pieces. Cut through the markings and wiggle the knife between the sections to separate the scones slightly.
- Bake the vegan scones for 25 minutes or until puffed and starting to brown at the edges. Take the cookie sheet out of the oven and run the knife between the scones. Push scones apart. Leave an inch at least between the scones.
- Put the blueberry scones back into the oven and bake for another 10 minutes or until nicely golden.
- Scones are at their best served while still hot and freshly baked. Pop scones in the toaster for 3-5 minutes to reheat them.
- Vegan blueberry scones will keep at room temperature in a covered container for 2 days. Freeze any leftover scones for up to 3 months in a covered container or well-wrapped individually.