Vegan Gluten-Free Blueberry Scones

These vegan gluten-free blueberry scones are light, tender, and just sweet enough. No butter, no eggs, but still all of the indulgence. A simple plant-based buttermilk, avocado oil, and an almond oat flour blend are the base, laced with fresh or frozen blueberries for a pop of fruity freshness. Baked and ready to serve in 35 minutes.

They fill your kitchen with warm vanilla, toasted almond, and sweet blueberry. The kind of smell that makes a regular morning feel like a sweet occasion. Perfect for brunch, holidays, or a spring afternoon in the sun with a piping hot americano.

Jump to:

• Vegan gluten-free blueberry scone ingredients
• How to make vegan gluten-free blueberry scones
• 5. Bake
• Tips
• Substitutions and variations
• Storing gluten-free blueberry scones
• More baked goods
• 📋 Recipe
• 💬 Feedback

Vegan gluten-free blueberry scone ingredients

• Almond flour: the base of the scones. Adds a subtle nuttiness and keeps the scones tender without being dense.
• Oat flour: provides structure and balances the almond flour. Substitute sorghum flour for a slightly sweeter result.
• Cane sugar: keeps the scones light in color and adds just enough sweetness. Do not substitute with coconut sugar or any dark sugar as it will change the flavor and add unwanted molasses notes.
• Baking powder: helps the scones rise and stay light.
• Salt: balances the sweetness and ties the flavors together.
• Vegan buttermilk (non-dairy milk + lemon juice): use a thicker plant milk for best results. Coconut milk (not canned) or soy milk work best. Avoid oat milk as it's too thin and affects the texture.
• Avocado oil: replaces butter and adds moisture without altering the flavor. Melted coconut oil works too. Use refined for less coconut flavor.
• Vanilla extract: adds warmth and depth.
• Cinnamon: adds warmth that pairs beautifully with the blueberries. Optional, but highly recommended.
• Blueberries: fresh or frozen both work. I love using wild Maine blueberries for an intense blueberry flavor.

How to make vegan gluten-free blueberry scones

1. Prep

Preheat the oven to 350°F. Make the vegan buttermilk by combining the coconut milk and lemon juice in a small bowl. Set aside for a few minutes while you prepare the dry ingredients.

2. Combine dry

Add all dry ingredients to a large mixing bowl and stir until combined.

3. Add wet to dry

Add all wet ingredients, including the buttermilk, to the dry and stir until a dough forms. It will look dry at first. Keep stirring. It should come together into a cookie-dough-like texture. If it doesn't, add a small splash of milk or oil and stir again. Fold in the blueberries and cinnamon.

4. Shape and cut

Place the dough onto a piece of parchment paper and form into a circle about an inch thick. Cut into 6–8 triangles. Do not separate after cutting. Keeping them close together helps the scones rise. Sprinkle with cane sugar and carefully slide the parchment onto a baking sheet.

5. Bake

Bake on the middle rack for 25–27 minutes or until the edges are golden brown. Remove from the oven, let cool, and dust with powdered sugar before serving.

Tips

• Pack flour: scoop the measuring cup directly into the flour and press firmly to remove any air. Loosely scooped flour will leave the batter too wet.
• Blueberries: To prevent bleeding, use fresh blueberries and toss blueberries in cinnamon and a pinch of oat flour before adding them to the batter. If using frozen blueberries, use them straight from the freezer.
• Don't separate after cutting: Leave the triangles close together on the parchment. This helps the scones rise properly. See the process photo above if needed.
• Use a sharp knife: A sharp knife gives you clean cuts without dragging through the dough.
• Let them cool: as tempting as it is to eat them straight out of the oven, let the scones cool for at least 10 minutes. The texture fully sets as they cool.
• Golden brown tops: For an extra crispy outer layer, brush the tops with melted vegan butter and sprinkle with cane sugar before baking.

Substitutions and variations

• Oat flour: swap 1:1 with sorghum flour for a slightly sweeter result.
• Avocado oil: melted coconut oil works well. Use refined coconut oil if you're sensitive to coconut flavor - unrefined has a stronger taste that can come through in the scones.
• Vegan buttermilk: any thick plant milk works. Coconut milk (not canned) and soy milk are my preferred options for this recipe. Avoid oat milk as it's too thin and affects the texture. Alternatively, use a vegan heavy cream for a richer scone.
• Blueberries: fresh or frozen both work. Wild blueberries have a more intense flavor. Swap with raspberries, blackberries, or diced strawberries for a different fruit variation.
• Extra sweetness: add a tablespoon of maple syrup to the wet ingredients for a touch more sweetness.
• Lemon blueberry: add a tablespoon of lemon zest to the batter for a bright, citrusy variation.
• Cinnamon sugar topping: combine cane sugar and cinnamon, and sprinkle generously over the tops before baking.

Storing gluten-free blueberry scones

These scones are best the day they're baked, but also store well.

• Room temperature: store in an airtight container for 2–3 days. They soften slightly as they sit and develop a cake-like texture.
• Fridge: store in an airtight container for up to a week.
• Freezer: freeze in an airtight container for up to 2 months. Separate each scone with parchment paper for ease. Thaw at room temperature before serving.

More baked goods

• Gluten-Free Dairy-Free Blueberry Muffins
• Vegan Pumpkin Snickerdoodle Scones
• Peanut Butter Chocolate Chunk Banana Bread

📋 Recipe

If you make these easy vegan gluten-free blueberry scones, leave a star rating and let me know what you paired them with.