Vegan Blueberry Scones

  • Author: Nicole Dawson
  • Prep Time: 10 min
  • Cook Time: 15 min
  • Total Time: 25 minutes
  • Yield: 8 scones 1x


These Vegan Blueberry Scones are the perfect sweet treat for brunch or breakfast, easy to make, too!



  • 2 cups all purpose flour or 1:1 gluten free blend
  • 3 tsp Wholesome Organic Stevia (or 1/3 cup Whole Cane Sugar)
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/4 cup cold vegan butter (or chilled coconut oil)
  • 1/2 cup flax, soy, coconut milk plus a little extra for brushing
  • 2 tablespoons freshly squeezed lemon juice
  • Zest of 1 lemon
  • 2/3 cups frozen organic blueberries 



  1. Preheat oven to 400° and line a baking sheet with parchment paper.
  2. In a food processor (or mixing bowl) combine flour, Wholesome Organic Stevia, baking powder, salt, and cinnamon. Pulse or whisk to combine.
  3. Add butter and pulse again until crumbly. You can also use a pastry cutter if not using a processor.
  4. Add non-dairy milk, lemon juice and zest, then pulse together until a sticky dough if formed. Transfer for a bowl and fold in blueberries.
  5. Transfer dough to a floured surface and form it into a 1″ high disc. Use a large knife to cut the circle into 6 or 8 even wedges. Then use a floured spatula to transfer the scones to the prepared baking sheet. 
  6. Brush the tops with a little non-dairy milk and sprinkle with cane sugar if desired.
  7. Bake 15-18 minutes or until fluffy and lightly golden brown on the edges. Cool slightly before drizzling icing or enjoy as is. 


*Recipe loosely adapted from Minimalist Baker.

  • Category: breakfast
  • Method: bake

Keywords: scones, breakfast, brunch, bakery, Wholesome, stevia, sugar free, vegan, blueberries

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