Vegan Blueberry Scones (Gluten-Free)

Gluten-Free Vegan Blueberry Scones made with 5 basic ingredients! This easy scone recipe requires hardly any time to prepare and no baking experience!

This scone recipe…

It’s the lowest maintenance scone recipe you’ll ever make!

Gluten-free vegan scones are quite possibly my proudest invention in the history of this blog.

It all began with my Vegan Raspberry Scones six years ago.

One afternoon, I took it upon myself to create a butter-free scone using full-fat coconut milk and gluten-free flour. I wasn’t sure whether or not it would work, but alas, an amazing scone recipe was born!

I’ve posted numerous renditions and have even made grain-free Paleo scones as well! Just take a gander at my Paleo Vegan Lemon Poppy Seed Scones, Vegan Strawberry Scones, or Paleo Pecan Chocolate Chip Scones.

What I love about this approach to scones is how stinking simple it is to prepare. With regular scones, you must use chilled butter, and cut said butter into the flour, and often refrigerate the dough for an hour or so before baking.

This recipe? Dump all the ingredients in a mixing bowl, stir, make scone shapes, bake!

The craziest part is the texture of these gluten-free butter-less scones is remarkably similar to regular scones. They don’t have that iconic butter flavor but they have that amazing crisp on the outside and soft flaky inside.

The most complicated part about this recipe is forming the dough into a disc to cut the triangular scone shapes. If you don’t feel scones must be triangular, you can easily go free-form and make drop scones, you rebel, you.

Ingredients for Vegan Blueberry Scones:

Gluten-Free All-Purpose Flour: I use a gluten-free flour blend (specifically, Bob’s Red Mill gluten-free 1-to-1 baking flour) to make these scones. Do note that different brands of gluten-free flour have different absorbencies. 

The good news is, this recipe is incredibly versatile. If your dough is too dry you can simply add a small amount of additional coconut milk until the consistency is right. If your dough is sticky or too wet (doesn’t come together in a ball easily), you can simply add more flour until a workable dough forms. It is normal for the dough to stick to your hands a bit bit it shouldn’t be overly sticky.

Full Fat Canned Coconut Milk: Canned coconut milk takes the place of butter in these scones. It’s fat content ensures the scones are moist and fluffy and bold together perfectly. Be sure you use full-fat canned coconut milk (not light or coconut milk from a carton), or else the fat content will not be high enough.

Baking Powder: This ingredient is crucial in giving the scones that iconic crispy outside and keeps them held together. Don’t skip it, even if your flour blend contains xanthan gum and/or baking powder.

Raw Cane Sugar or Coconut Sugar: The sweetener portion of the recipe. You can use raw cane sugar, regular cane sugar, coconut sugar or a sugar-free sweetener. One of the amazing parts about scones is you can play with the sweetness according to your palate. 

For only lightly sweet scones, use 3 tablespoons of your sweetener of choice. For sweet scones, go up to ½ cup. I’ve made scones using anything from 3 tablespoons to ½ cup and find they all turn out amazing! I like mine less sweet so that I can warm them up with butter and a bit of pure maple syrup or jam.

Sea salt: That magical flavor enhancer! Be sure you don’t skip it!

Blueberries: The star of the show! Use either fresh or frozen blueberries for these scones. I buy fresh blueberries then freeze them before adding them to the dough. I find this makes incorporating them into the dough easier, because there is less breakage of the berries.

Optional Additions:

• Vanilla Extract: While it is not necessary, adding 2 teaspoons of pure vanilla extract brings warmth and complex flavor to the scones.
• Ground Cinnamon: If you love warmly-spiced treats, consider adding 2 teaspoons of ground cinnamon
• Lemon Zest: Looking for a lemon blueberry adventure? Add 1 tablespoon of lemon zest to add lemon flavor to the scones.
• Chocolate Chips: The combination of chocolate chips and blueberries is always a win! Consider adding ½ to ⅔ cup of chocolate chips.

How to Make Vegan Blueberry Scones:

Preheat the oven to 400 degrees F and line a large baking sheet with parchment paper.

Add the gluten-free all-purpose flour, sugar, baking powder and sea salt to a mixing bowl and stir well to combine.

Pour in the coconut milk and stir well until a thick dough forms. If the dough is overly sticky and doesn’t come together in a ball easily, add more flour (3 tablespoons at a time), until a thick dough forms. On the other hand, if the dough is too dry, add more coconut milk, 2 tablespoons at a time, until the dough absorbs all of the flour and forms a ball easily.

Add in the blueberries and use your hands to gently incorporate them into the dough. It’s normal for them to break open and make the dough more moist…just go with the flow 😉

Form a round disc out of the dough and place it on a cutting board. Use a knife to cut the dough into 8 equal-sized triangles. If any blueberries pop out of the dough, you can gently poke them back in.

Place the triangles on the parchment-lined baking sheet and bake for 22 to 25 minutes, or until the scones are golden brown and the blueberries are bubbly.

Remove scones from the oven and allow them to cool before serving.

If desired, make a glaze using powdered sugar and water, or a sugar-free glaze by melting ⅓ cup of coconut butter in the microwave for 20 to 60 seconds.

More Vegan Recipes:

• Vegan Apple Scones
• 6-Ingredient Peanut Butter Chickpea Cookies
• Double Chocolate Vegan Black Bean Cookies
• Paleo Pecan Pie Bars
• Vegan Strawberry Cobbler 

If you make these scones, feel free to share a photo on Instagram and tag @The.Roasted.Root!

Print Recipe Pin Recipe Save RecipeSaved!

4.39 from 100 votes

Vegan Blueberry Scones (Gluten-Free)

The easiest scone recipe you'll ever make!

Prep Time10 minutes mins

Cook Time22 minutes mins

Total Time32 minutes mins

Course: Breakfast

Cuisine: American

Servings: 8 scones

Calories: 287kcal

Author: Julia

Ingredients

• 2 1/2 cups gluten-free all-purpose flour*
• 1/2 cup raw cane sugar or coconut sugar**
• 1 Tbsp baking powder
• ½ tsp sea salt
• 1 ¼ cups full-fat canned coconut milk
• 1 cup fresh or frozen blueberries***

Optional Add Ins:

• 2 tsp pure vanilla extract
• 1 Tbsp lemon zest

Instructions

• Preheat the oven to 400 degrees F and line a large baking sheet with parchment paper.
• Add the gluten-free all-purpose flour, sugar, baking powder and sea salt to a mixing bowl and stir well to combine.
• Pour in the coconut milk and stir well until a thick dough forms. Note: If the dough is overly sticky and doesn’t come together in a ball easily, add more flour (3 tablespoons at a time), until a thick dough forms. On the other hand, if the dough is too dry, add more coconut milk, 2 tablespoons at a time, until the dough absorbs all of the flour and forms a ball easily.
• Add in the blueberries and use your hands to gently incorporate them into the dough. It’s normal for them to break open and make the dough more moist...just go with the flow 😉
• Form a round disc out of the dough and place it on a cutting board. Use a knife to cut the dough into 8 equal-sized triangles. If any blueberries pop out of the dough, you can gently poke them back in.
• Place the triangles on the parchment-lined baking sheet and bake for 22 to 25 minutes, or until the scones are golden brown and the blueberries are bubbly.
• Remove scones from the oven and allow them to cool before serving.

Video

Notes

*If dough is sticky or doesn’t come together easily, add ¼ to ½ cup additional flour.

**For scones that are less sweet, use 3 to 5 tablespoons of sweetener.

***I freeze fresh blueberries 😉

Nutrition

Serving: 1of 8 | Calories: 287kcal | Carbohydrates: 53g | Protein: 3g | Fat: 8g | Fiber: 2g | Sugar: 14g