This quick & easy vegan, gluten-free blueberry scone recipe is made with less sugar and no butter! They are a lighter alternative to a classic scone recipe and pair wonderfully with coffee or tea.
Scones are usually made dense and with loads of butter and sugar. I'm all for a sweet treat, but count me out if I feel like I need to brush the sugar off my teeth after I eat it or if any sugar high comes along with it (my coffee jitters are enough to handle). These simple dairy-free blueberry scones are made with just the right amount to satisfy your sweet tooth without the sugar crash.
A few of my favorite things about this vegan scone recipe:
- Texture: they are light and airy, yet still feel indulgent (best of both worlds)
- Sweetness: the sprinkling of sugar on top adds just the right amount of crunch and just the right amount of sweetness in combination with the blueberries. Add just a dash of powdered sugar for a truly sensational treat.
- Blueberries: blueberries are packed with antioxidants, fiber, and other nutrients so grab a few handfuls and snack while you bake.
- Pairing options: Anything that pairs well with coffee has my heart (an americano and a scone, preferably in the sun, is my favorite afternoon pick-me-up)
Speaking of coffee, grab some (or your favorite tea) and let's get to making these easy vegan gluten-free blueberry scones.
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Scone FAQs
No, scones are typically made with eggs and butter. In this recipe we are easily making them vegan as both ingredients aren't necessary to create a ridiculously tasty pastry.
Vegan scones are made with most of the ingredients a traditional scone is (flour, salt, sugar, baking powder, etc.). Instead of using butter and eggs, vegan scones use vegan butter or vegan buttermilk (made with non-dairy milk and lemon juice).
Yes, scones are most often made with an all-purpose flour. In this gluten-free scone recipe we are replacing it with a mix of almond and oat flour instead. The combination gives us a buttery and sweet, subtle nutty taste.
Orange juice, coffee, and baked tofu scramble or a savory quinoa breakfast bowl. Breakfast of champions.
Blueberry scone ingredients & substitutions
These blueberry scones are made with a simple gluten-free flour blend of almond flour, oat flour, and baking powder. Grab a large bowl and the following ingredients:
- Almond flour: adds nutty sweetness while helping to keep the scone from being too dense. Cashew flour should also work, however I haven't tried it so let me know if you do!
- Oat flour: used to provide structure to the scones and give some density. Substitute with sorghum flour for a slightly sweeter result.
- Cane sugar: using cane sugar in this recipe helps to keep the scones light in color. I don't recommend substituting with coconut sugar or any other dark sugar as it will change the flavor and add notes of molasses.
- Baking powder: used to help the scones rise.
- Salt: used to add flavor and tie the ingredients together. Iodized salt or pink Himilayan sea salt work best.
- Vegan buttermilk (non-dairy milk & lemon juice): Use a thicker non-dairy milk for best results. I prefer coconut milk (not from a can) or soy milk in this recipe, but almond milk also works. Oat milk is typically too thin so refrain from using it. Alternatively, use a vegan heavy cream.
- Avocado oil: used instead of butter to add healthy fats and provide moisture to the scones! Melted coconut oil or other light tasting oil work well too. Use refined if sensitive to coconut flavors (unrefined has a stronger coconut taste compared to refined).
- Vanilla extract: adds flavor, moisture, and complexity to scones.
- Cinnamon: optional, but recommended for additional flavor and warmness.
- Blueberries: fresh or frozen blueberries work in this recipe. I love using wild frozen or fresh Maine blueberries.
How to make vegan gluten-free blueberry scones
First, make a vegan buttermilk by combining lemon juice and coconut milk. While it sits, combine dry ingredients in a large mixing bowl.
Then, add all wet ingredients (including vegan buttermilk) directly to the dry ingredients and stir together.
Fold in the blueberries and cinnamon.
Finally, place the dough onto a lined baking sheet. Form the dough into a circle using your hands. Cut into 6-8 triangles. Sprinkle with cane sugar and bake until the edges and tops are golden brown.
For exact measurements and detailed step-by-step directions, scroll to the recipe card below.
Tips & tricks
- Pack flour: scoop the measuring cup directly into the flour and press firmly to remove any air.
- Blueberries: To prevent the blueberries from bleeding, use fresh blueberries. Additionally, toss blueberries with cinnamon or a sprinkle of oat flour before adding them to the batter. If using frozen blueberries, rinse and dry them before adding to the batter.
- Parchment paper: place the parchment paper onto the counter, shape and cut the dough, then carefully slide the parchment paper onto the baking sheet. Alternatively, place the parchment paper onto the baking sheet and then place dough on to shape and cut.
- Use a sharp knife. To easily cut the scones into triangles, be sure to use a sharp knife.
- Let the scones cool: as delicious as the scones smell when they come out of the oven, let them cool before enjoying for best results!
- Golden brown tops: if you prefer an extra crispy outer layer, use a pastry brush and brush the top of the scones with melted butter before baking. I like to add a sprinkle of cane sugar as well.
Storage
These gluten-free scones are best fresh out of the oven, but can be stored for enjoying later too!
- Room temperature: leftover scones store well at room temperature for 2-3 days. The scones do get slightly softer, almost like a fresh slice of cake...who doesn't love cake for breakfast?
- Fridge: store in the fridge for up to a week.
- Freezer: store for a few months in the freezer in an airtight container. When ready to eat, remove from fridge and let thaw at room temperature before enjoying.
📋 Recipe
Quick & Easy Vegan Gluten-Free Blueberry Scones
Equipment
- parchment paper + 8x8 baking sheet
- measuring cups & spoons
- mixing bowl + spatula
Ingredients
Dry
- 2 cups almond flour, packed
- ⅓ cup oat flour, packed
- ¼ cup cane sugar
- 1 tablespoon baking powder
- ½ teaspoon sea salt or iodized salt
Vegan buttermilk
- ¼ cup unsweetened coconut milk (not from a can)
- 1 tablespoon lemon juice
Other wet ingredients
- 2 tablespoons avocado oil
- 1 teaspoon vanilla extract
Fold in:
- ½ cup fresh blueberries or ¼-⅓ cup wild frozen blueberries
- ¼-½ teaspoon cinnamon
Topping
- sprinkle of cane sugar
- vegan powdered confectioners sugar
Instructions
- Prep: Preheat the oven to 350° F and lay a piece of parchment out on the countertop. Make vegan buttermilk: add milk and lemon juice to a small bowl and gently stir together. Set aside.
- Combine dry: Add all dry ingredients to a medium mixing bowl and stir until combined.
- Add wet to dry: Add wet ingredients (including the vegan buttermilk) to the dry and stir again, until combined. It will appear dry at first, don't panic, just keep stirring! It will combine and should resemble a cookie dough texture. Fold in blueberries & cinnamon.
- Shape and cut scones: Place the dough onto a piece of parchment paper and form into a circle with your hands. The circle should be about an inch thick. Cut the circle into 6-8 triangles. *do not separate after cutting, leaving the triangles close together helps the scone rise. See picture in "how-to" section above if needed!Top with a sprinkle of cane sugar and slide the parchment paper carefully onto a baking sheet.
- Bake: Bake on the middle rack in the oven for 25-27 minutes, or until edges are golden brown. Remove from oven and let cool, top with a sprinkle of powdered sugar & enjoy!
Notes
- Room temperature: leftover scones store well at room temperature for 2-3 days. The scones do get slightly softer, almost like a fresh slice of cake...who doesn't love cake for breakfast?
- Fridge: store in the fridge for up to a week.
- Freezer: store for a few months in the freezer in an airtight container. When ready to eat, remove from fridge and let thaw at room temperature before enjoying.
If you made these easy vegan gluten-free blueberry scones, I'd love to know how it went! Let me know your thoughts in the comments below.
Tricia says
Looks so yummy!! Can't wait to try it! 😀❤️ I love your delicious recipes!!
Morgan says
Aw thank you Tricia, I hope you love them!💖
Kristen says
I loved these scones! So tasty, and the perfect amount of sweet!