Vegan Blueberry Scones with Lemon Icing

Lower Inflammation Fast with our Tumeric 100

These vegan blueberry scones are tender, crumbly, and bursting with fresh juicy blueberries! Drizzle them with lemon icing for a sweet treat that’s perfect with a cup of tea.

Vegan Blueberry Scones topped with lemon glaze on a baking sheet.

I have to admit, when it comes to vegan baked goods, scones can be a challenge to get right. I mean, I grew up with a love of baking, and back then I learned that even non-vegan scones are tricky. They can easily come out dry and tasteless!

But I’ve been working on my vegan scone game quite a bit over the last few years and I’m kind of becoming a pro. I thought I’d reached perfection a few years ago with my vegan brown sugar walnut scones. And yes, they’re delicious, but these vegan blueberry scones are even better!

Jump to:

Why This Recipe Works

This recipe uses a simple pastry making method of cutting vegan butter into dry ingredients to give our scones a perfectly soft, crumbly texture. This is a pretty standard method of scone making, just using vegan ingredients.

But to take our texture over the top, we’re adding coconut milk. It’s the perfect substitute for the heavy cream you’ll find in many conventional scone recipes, and it’s loaded with fat, which gives us super moist scones. Coconut milk doesn’t always work in baked goods (which you can read about in my guide to dairy-free milks). But when it does, the results are amazing.

Everything gets topped off with a tangy lemon glaze that perfectly compliments the sweetness of our fresh blueberries.

Vegan Blueberry Scone on a plate with a baking sheet in the background.

Ingredients You’ll Need

  • Coconut milk. Ideally you’ll want to use full-fat coconut milk, from a can. I talked a bit about why this is important above. You can probably get away with light coconut milk or another non-dairy milk (I’ve used them with fine results in other vegan scone recipes), but full-fat coconut milk will give you the absolute best results.
  • Lemon zest.
  • Vanilla extract.
  • Flour. We’re using all-purpose flour. If you need another option, spelt flour or whole wheat pastry flour are generally safe bets. I’m not sure how the scones will turn out with anything else.
  • Sugar. Use organic sugar to keep the recipe vegan. Conventional sugar may be processed using animal bone char.
  • Baking powder.
  • Cinnamon.
  • Salt.
  • Vegan butter. You can find this near the regular butter at most supermarkets. Look for brands like Earth Balance and Miyoko’s.
  • Blueberries. Ideally you’ll want to use fresh berries, but frozen will do just fine when fresh aren’t in season.
  • Powdered sugar. This is for our lemon icing. Make sure it’s organic. Skip it if you prefer plain scones.
  • Lemon juice. This is also for the icing. Use freshly squeezed juice! Bottled lemon juice isn’t very flavorful.

How They’re Made

The following is a detailed photo tutorial on how to make this dish. Scroll all the way down if you’d like to skip right to the recipe!

Liquid ingredients in a measuring cup with spoon.

Stir your coconut milk, lemon zest and vanilla extract together in a small container. A liquid measuring cup works great!

Dry ingredients in a mixing bowl with whisk.

Whisk the dry ingredients together in a large bowl: flour, sugar, baking powder, cinnamon, and salt.

Tip: Coconut milk can separate in the can, especially if your kitchen is chilly. Shake the can before opening to ensure that it’s liquid. If it feels like it’s not, place the can under hot water for a few minutes, then shake it again. If you still find some separation when you open the can, just give it a good stir.

Hand cutting butter into a bowl of dry ingredients for scone dough.

Take your vegan butter out of the fridge (it needs to be cold!), slice it up, and add it to the dry mixture. Cut it in with a pastry cutter or fork.

Hand stirring blueberries into a bowl of pastry.

Stir the berries into the pasty mixture that you’ve just created. Get them evenly distributed and coated.

Tip: When cutting butter into pastry, the goal is to literally cut the butter into tiny pieces, getting each one coated in flour. The mixture should look crumbly by the time you’re done.

Liquid ingredients being poured into a bowl of scone pastry.

Pour the coconut milk mixture into the bowl with your pastry mixture.

Hand stirring scone dough together in a mixing bowl.

Stir the mixture up just until everything is combined. You should have a soft, sticky dough.

Blueberry scone dough shaped into a circle and cut into 8 wedges.

Transfer the dough to a floured surface and shape it into a large circle. Slice it into wedges, then carefully transfer the wedges to parchment paper-lined baking sheets. Bake your scones!

You can mix up the icing while your scones cool. Once they are, drizzle it on and serve your scones!

Vegan Blueberry Scones on a baking sheet with blueberries and lemon slices.

Leftovers & Storage

Leftover vegan blueberry scones will keep in an airtight container at room temperature for about 2 days, in the fridge for 4 to 5 days, or in the freezer for about 3 months.

More Vegan Blueberry Treats

Like this recipe? If so, please stop back and leave me a review and rating below if you try it! Also be sure to follow me on Facebook, Pinterest or Instagram, or subscribe to my newsletter for more recipes like this one!

Vegan Blueberry Scone on a plate with blueberries and lemon slices.

Vegan Blueberry Scones with Lemon Icing

These vegan blueberry scones are tender, crumbly, and bursting with fresh juicy blueberries! Drizzle them with lemon icing for a sweet treat that’s perfect with a cup of tea.


For the Scones

  • ¾
    full-fat coconut milk
    (Note 1)
  • 1
    lemon zest
  • 1
    vanilla extract
  • 2
    all-purpose flour
  • ½
    organic granulated sugar
  • 2
    baking powder
  • ½
    ground cinnamon
  • ½
  • ½
    vegan butter,
  • 1
    fresh or frozen blueberries

For the Lemon Icing

  • 1
    organic powdered sugar,
    plus more if needed
  • 2
    lemon juice,
    plus more if needed


  1. Preheat the oven to 400°F and line a couple of baking sheets with parchment paper.

  2. Stir the coconut milk, lemon zest, and vanilla together in a small container, such as a liquid measuring cup. Set aside.

  3. Whisk the flour, sugar, baking powder, cinnamon and salt together in a large mixing bowl.

  4. Cut the vegan butter into about 8 slices and add them to the bowl with the flour mixture. Use a pastry cutter or a fork to cut the butter into the flour mixture. Continue until the mixture resembles coarse crumbs.

  5. Pour the coconut milk mixture into the bowl with the flour mixture and stir everything together just until combined.

  6. Transfer the dough to a lightly floured surface and shape it into an 8-inch round. Cut the dough into 8 wedges and carefully transfer them to the baking sheets. (Note 2)

  7. Bake the scones for 16 to 20 minutes, or until they begin to darken at the edges.

  8. Transfer the baking sheets to cooling racks. Let the scones cool for a few minutes on the baking sheets to finish setting, then carefully remove them directly to the racks to finish cooling.

  9. Combine the icing ingredients while the scones cool, adding more lemon juice if the mixture seems too thick, or more powdered sugar if it seems too runny.

  10. Drizzle the scones with the icing once they’ve cooled.

Recipe Notes

  1. Your coconut milk should be liquid (not separated), but make sure you don’t get it too warm. Shake the can before opening it. If you don’t feel sloshing, submerge it in hot water for a few minutes before opening. Open the can and if there is still some separation, simply transfer it to a larger container and stir it up as best you can to combine the coconut cream and water. 
  2. Moving the dough triangles can be tricky. I find a pie server works best for this. Make sure you’ve got plenty of flour on the bottom when you shape your round so that they don’t stick to your work surface.

Nutrition Facts

Vegan Blueberry Scones with Lemon Icing

Amount Per Serving (1 scone)

Calories 385
Calories from Fat 151

% Daily Value*

Fat 16.8g26%

Saturated Fat 8.3g42%

Sodium 274mg11%

Potassium 240mg7%

Carbohydrates 56.1g19%

Fiber 1.9g8%

Sugar 30g33%

Protein 3.9g8%

Calcium 65mg7%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

Lower Inflammation Fast with our Tumeric 100

Related Articles

Back to top button