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I don’t say this lightly, but these vegan blueberry scones might be the only scone recipe you’ll ever need. They’re buttery, golden on the edges, soft in the center, and bursting with blueberries. Plus, a gluten-free option is below!

You can go for tall bakery-style scones like the American classic—or make them a bit more tender and fluffy, closer to British scones. It all comes down to how you mix and shape the dough, and this post will walk you through it step by step. P.S. if you’re into baking, you might also love my vegan biscuits or these vegan blueberry muffins.

the best vegan blueberry scones. — classic vegan blueberry scones

Emily’s Recipe Notes:

Flavor: Buttery and slightly sweet with juicy pockets of blueberry and a subtle hint of lemon.
Texture: Golden brown exterior with soft, flaky and tender layers inside.
Difficulty: Moderate. The ingredients and base method are super simple, but shaping scones just right can take a little practice.
Time: Under an hour from start to finish.

Scones were always a childhood favorite in my house. Around the holidays, my mom would make these orange currant scones that still feel super nostalgic to me. But now that summer’s almost here, I’ve been craving that same cozy feeling—just with a seasonal twist. Cue the blueberries!

Even though this blog is called Thank You Berry Much, I realized we don’t actually have that many berry recipes on here (yet!).

So here’s a classic to kick things off: vegan blueberry scones that are better than the traditional kind—and you’d never guess they’re dairy and egg-free. Plus, I’ve included a vegan and gluten-free variation for anyone who needs it!

a top view of a vegan blueberry scone with lemon icing. — vegan blueberry scones topped with a lemon drizzle

Why This Recipe Works

If you’re after the best vegan scones with flaky edges, tender centers, and a good rise, it all comes down to method and ingredient temperature.

Unlike some traditional recipes that call for grated butter, I use very cold (or even frozen) vegan butter cut into small cubes.

Since vegan butter tends to be a bit softer than dairy butter, cubing helps keep the pieces intact and ensures better layering. Keeping the dough cold from start to finish is key to flaky, tender scones.

For leavening, I use both baking powder and a touch of baking soda. Combined with a splash of lemon juice (which adds just enough acid to activate the baking soda), you get tall, fluffy scones with plenty of lift.

With the right technique and a few smart swaps, you’ll get vegan blueberry scones that rival any traditional recipe…let’s take a closer look at the key ingredients below that make it happen.

Ingredients You’ll Need:

ingredients like blueberries, lemons, flour. — what you’ll need

Ingredient Highlights & Some Swaps

Vegan Butter

Probably the most important ingredient in this recipe—and the one that can seriously make or break your scones. Some vegan butters just don’t hold up here.

I’ve tested this recipe with both Violife Plant Butter and Trader Joe’s Vegan Buttery Sticks. Both work well, but I’ve noticed that the Trader Joe’s version works best if it’s frozen first.

Pro tip: Keep the butter in the fridge or freezer until the very last moment before cutting it in. Cold butter = flaky layers.

👉 I’ve rounded up my favorite vegan butters for baking here. For scones, you’ll want one that’s firm and solid when cold—not soft, spreadable, or scoopable. Those types tend to melt too quickly in the oven, which means less lift and greasy dough. I don’t recommend using coconut oil either—it’s too soft and unstable for this recipe.

Fresh Blueberries

This recipe calls for fresh, not frozen blueberries. I tested with frozen wild blueberries and consistently ran into issues: bleeding color, soggy dough, and spreading scones. Even dusting them in flour or pressing them into the rolled-out dough didn’t fix it.

Fresh blueberries hold their shape and won’t tint the dough purple. Just be gentle when mixing—avoid smashing them into the dough.

Lemon Juice + Lemon Zest

A little lemon zest goes a long way in bringing out the blueberry flavor—it won’t make these into lemon scones, but it gives just enough brightness to make the berries pop.

The lemon juice plays a second role: it adds acidity to help activate the baking soda. That small chemical reaction contributes to the beautiful rise and layered texture…no flax egg required.

You could swap in apple cider vinegar if needed, but lemon juice adds a better flavor.

Almond Milk (or Other Plant-Based Milk)

I used unsweetened almond milk, but oat milk or soy milk work well too. Just avoid canned full-fat coconut milk.

I tested it thinking it would mimic heavy cream like in traditional recipes, but the extra fat caused the dough to spread too much and lose that crisp, defined shape.

Stick to a lighter, unsweetened plant milk for the best results.

All-Purpose Flour

I used King Arthur Unbleached All-Purpose Flour, which is my go-to for most baking recipes.

Gluten-Free Option: This recipe also works super well with King Arthur’s 1:1 Gluten-Free Flour Blend. Just swap it in by weight—use 240g, the same amount as listed in the recipe card below.

Sugar

Just the right amount of sweetness without making these overly sugary. It also contributes to the soft, tender texture. After apply some vegan egg wash, I like to finish them with a sprinkle of turbinado sugar or coarse raw cane sugar for a little crunch and sparkle on top.

Step By Step Guide

How to Make These Easy Vegan Blueberry Scones

dry ingredients like flour, sugar and leavening.

Whisk the dry ingredients together in a large mixing bowl.

cold cubed vegan butter being poured into the bowl.

Add the very cold, cubed vegan butter.

a hand cutting vegan butter into the dry ingredients.

Use a pastry cutter to cut the butter into the dry ingredients until it forms a pea-sized texture. For fluffier British-style scones, see the note below.

a bottle of almond milk being poured into the vegan scone dough.

Make a well in the center and add the cold almond milk, vanilla extract and lemon juice.

💡 Texture Tip: British vs. American Scones
Want softer, fluffier scones like the kind served with tea? That’s the British style. For tall, crumbly bakery-style scones (aka American), aim for more defined layers.

To go the British route: Rub the butter in with your fingers until the mixture looks like coarse sand. This helps melt the butter some and creates a fluffier, cake-like texture.
For the American style: Keep the butter in larger, visible pieces (pea-sized), and cut it in with a pastry cutter. Before shaping into a final circle, gently pat the dough into a rectangle, fold it over itself once or twice (like a book), then press into a 7–8″ round. That quick fold helps create visible layers and more height.

Shape the Vegan Scones:

Mix until just combined. Try not to overwork the dough or the scones will be tough.

adding blueberries to the vegan scone dough.

Gently fold in the blueberries.

Transfer the dough to a lightly floured surface. For flaky layers, gently flatten it into a rectangle, fold it over itself once or twice, then shape into a circle about 7–8 inches wide.

two hands cutting the vegan scone dough into wedges.

Use a sharp knife to cut the vegan scone dough into 8 even wedges.

the sliced vegan blueberry scones with vegan egg wash.

Mix almond milk and maple syrup together in a small bowl to make a vegan egg wash. Brush on top, sprinkle with sugar and bake.

While the scones cool, mix together powdered sugar, lemon juice, non-dairy milk and vanilla to make a simple icing.

Serving & Storage

These vegan blueberry scones are great served warm, but honestly—they’re just as good at room temperature. I like to enjoy them whole as a snack, or split one and serve it with a dollop of dairy-free yogurt and fresh fruit for a quick breakfast that feels a little like a shortcake.

They pair especially well with a cozy drink like my Cherry Chai Latte, or an Iced Hazelnut Shaken Espresso if you’re going for something a bit more energizing.

Room temp. storage: Once cooled, store scones in an airtight container at room temperature for up to 2 days.
Freezer: For longer storage, freeze them individually in a sealed bag or container.
Thawing: Let them thaw at room temp or microwave for 15–25 seconds if you prefer them warm.

baked vegan scones with blueberries. — the baked and iced vegan blueberry scones!

Troubleshooting Tips

Why did my scones rise unevenly or lopsided?

Uneven rise is usually caused by how the dough is shaped or handled. If the dough isn’t evenly pressed before cutting, or if your wedges are taller on one side, they may tip or lean in the oven. It can also happen if the oven has hot spots, if butter chunks are too large, or if the scones are too close to the edge of the baking sheet.

Fix: Make sure the butter is evenly distributed, the dough is evenly thick before cutting, and use a sharp knife to slice straight down—no sawing! Try rotating the tray halfway through baking if your oven runs unevenly.

Why did my scones spread too much?

This usually comes down to butter temperature or plant milk choice. If your vegan butter is too soft going into the dough, it’ll melt too quickly and cause spreading. Using high-fat plant milks like full-fat coconut milk can also add too much moisture and fat.

Fix: Make sure to use cold ingredients- plant milk, butter and blueberries. Keep your butter very cold—pop it in the freezer for a few minutes if needed before cutting it in.

Why are my scones dense or tough?

Overmixing is the most common cause. Scone dough should be mixed just until it comes together. Overworking the dough activates too much gluten, leading to dense, chewy scones. One perk to using gluten-free flour is that you won’t overwork the dough!

Fix: Stir the wet and dry ingredients until just combined, and handle the dough gently when shaping.

Why did my blueberries bleed or turn the dough purple?

This tends to happen with frozen blueberries or if the berries were smashed while mixing. Even when tossed in flour or added at the end, frozen berries tend to release more juice as they thaw.

Fix: Use fresh blueberries for best results. If that’s not an option, fold frozen berries in while still frozen and expect some color bleed.

flaky vegan blueberry scones. — the only vegan scone recipe you’ll need 🙂

How to Get Tall, Flaky Vegan Scones

For those bakery-style scones with visible layers and serious height, it’s all about having cold dough that’s properly shaped.

Fold the dough: Before shaping, try folding the dough over itself once or twice—like you would with biscuits. This simple step helps create natural layers that puff up as they bake.
Use a sharp knife: Shape the dough into a circle that’s about 1 inch thick. Use a sharp knife to cut clean wedges—no dragging or sawing.
Chill the dough before baking: If the dough feels soft or sticky after shaping, chill the wedges for 10–15 minutes before baking. They should feel very firm to the touch before going into the oven. That quick chill helps the butter stay solid longer, which means better lift and less spreading.

these tips create the best texture!