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Six blueberry scones, on white parchment paper.

Vegan Blueberry Scones

  • Author: Raquel Smith
  • Total Time: 30 minutes
  • Yield: 15 scones 1x


These vegan blueberry scones are the perfect way to enjoy fresh blueberries. Perfect for breakfast or a mid-morning snack.


  • 2 cups all purpose flour
  • 1 cup oat flour
  • 2 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 3/4 tsp salt
  • 3/4 cup cold vegan margarine (I used Earth Balance)
  • 1 Tbsp ground flax seed
  • 3 Tbsp water
  • 3/4 cup almond milk
  • 1 Tbsp apple cider vinegar
  • 2 Tbsp packed light brown sugar, plus extra for sprinkling*
  • 1 cup fresh blueberries


  1. Heat oven to 400°F. Wash the blueberries under cool, running water in a colander. Pat dry with paper towels.
  2. Combine the flours, baking powder, baking soda, and salt in a large bowl. In a small bowl, combine the flax seed and water to make a flax egg. Set aside.
  3. In a medium bowl or 2-cup measuring cup, measure out the milk, then add the apple cider vinegar and the brown sugar. Stir to combine. Add the flax egg and stir well.
  4. Cut the margarine into 1/2-inch chunks, then add to the flour mixture. Use a pastry blender or your fingertips to quickly work the margarine into the flour; it will have a sandy texture with some pea-sized bits.
  5. Add the liquid to the flour mixture all at once, then use a large spoon (or better yet, a danish dough whisk) to bring it together to form a dough. Fold in the blueberries.
  6. Transfer the dough to a floured surface (a marble slab works nicely here, to keep the dough cool) and gently knead for about 1 minute.
  7. Pat the dough into a slab 1 inch thick, and use a 2-inch biscuit cutter to cut into rounds, then place on a parchment-lined baking sheet. Gather the scraps and repeat until all the dough is used up. Sprinkle each round with a bit of brown sugar.
  8. Bake for 15-17 minutes, until golden on top. Remove and let cool for 5 minutes, then transfer to a wire rack. These are best enjoyed warm.


If you prefer a sweeter scone, add another tablespoon of packed brown sugar to the batter.

To reheat the next day, place in a toaster oven on bake mode for 5 minutes, or until warm through.

  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Scones
  • Method: Baking
  • Cuisine: Baked Goods, Breakfast

Keywords: blueberry, scone, summer, vegan