These deliciously tender and soft vegan blueberry scones are easy, made in just one bowl and taste like they came from a bakery! And with a dreamy fragrant floral lavender buttermilk, you won’t be able to stop at one. These scones take less than 30 minutes to make, and can easily be made gluten free too!

vegan blueberry scones on parchment paper

The ONLY vegan scones recipe you need:

Scones are by far one of the best breakfast pastries around. They’re deliciously soft and tender, and just perfectly sweet with that crunchy golden brown exterior. 

Plus you can totally customize them too- instead of vegan blueberry scones, why not gluten free vegan chocolate chip scones or raspberry scones?

Maybe even savory scones!

But let me tell you: these unbelievably moist vegan blueberry scones are the definition of the perfect scone recipe. Any negative connotations of scones, I want you to erase from your mind right now because this recipe is it.

broken in half vegan scone with vanilla lavender glaze

It’s like the best bakery scone you’ve ever tasted (and yes, WAY better than Starbucks, so don’t even think about it!). 

These eggless blueberry scones rise tall in the oven without spreading all over (yes, even without eggs- you don’t even need a flax egg!), and the homemade dairy free lavender buttermilk is a *dream.* 

Plus, these vegan scones are so easy to make. We’re talking one bowl and start to finish done in 30 minutes. Oh, and they’re UNBELIEVABLE with a gluten free flour. Seriously.

And with a smear of vegan lemon curd on top, how could you go wrong? These vegan blueberry scones are perfect for Easter, Mother’s Day, bridal showers, bake sales, brunch, and so much more.

Pair these with some homemade vegan blueberry muffins, vegan croissants, and some gluten free vegan cinnamon rolls, and you’re set to open up your own vegan bakery!

lavender blueberry scone with lemon curd on top

Vegan Blueberry Scones Ingredients:

Let’s go over the basics. So how do you make vegan scones without any animal products yet they taste like they came from a bakery? Simple:

  • Flour: You can use all-purpose flour here, or make them gluten free and swap in a gluten-free 1:1 baking flour, such as King Arthur Measure for Measure!
  • Sugar: Using a high quality vegan sugar, such as Florida Crystals, is key. Not only will you taste the difference in your baked goods, but you’ll also know that your sugar is entirely free from any animal products. 
  • Vegan butter: I recommend a high-quality vegan butter, such as Miyoko’s Creamery or Om Sweet Home (you have to purchase this one online). Another great alternative is Violife. I wouldn’t recommend JUST using coconut oil here, unless you want a super coconut oil flavor! It also doesn’t cut into the flour as easily as vegan butter.
  • Cornstarch: This helps to give a really tender and moist crumb to our scones. And it helps us be able to completely omit any eggs in these vegan scones. It’s the best vegan egg replacement for making vegan blueberry scones!
  • Vegan buttermilkThis is a simple combination of dairy-free milk (preferably soy milk or almond milk, but you can use oat milk or coconut milk, or another non-dairy milk you like) and apple cider vinegar (or lemon juice). I actually made a lavender buttermilk, which I’ll discuss in the next section if you’d like to use that as well!
  • Baking powder & Baking soda: To help our deliciously buttery vegan blueberry scones rise!
  • Blueberries: Or your other add-ins! You can also use frozen blueberries here if you’d like, instead of fresh. Just be sure to NOT thaw the blueberries before adding them in 🙂 
vegan blueberry scone ingredients

How to make vegan lavender buttermilk:

So this is what I believe truly makes these blueberry scones stand out is the vegan lavender buttermilk. It’s entirely homemade and so beyond easy. Here’s what you’ll do:

  1. First, start by steeping the dairy-free milk in lavender. You’ll heat the dairy-free milk to a boil, then remove from heat and add in the lavender.
  2. After 2-3 minutes, strain the dairy free milk into a heat-safe container and discard the lavender (or dry is out and use it for something else!). 
  3. Place the lavender milk into the fridge to cool completely before you make your blueberry scones. Then when you’re ready to make your scones and the milk is completely cold again, add in the apple cider vinegar a few minutes before, and you have your lavender buttermilk!

Overview: How to make vegan blueberry scones in one bowl (step by step photos)

Flavor variations:

If you want to switch up your scone flavor a bit, you can swap out the blueberries for:

  • Raspberries, strawberries, or blackberries
  • Chocolate chips
  • Lemon zest and lemon extract
  • Banana coins (and a tablespoon or two of peanut butter swirled throughout!)
  • Vegan nutella
  • Pistachio, walnut or macadamia nuts
  • Keep them simple, and leave them as is!
baked blueberry scones on parchment paper

Can I make these vegan scones gluten free?

Yes, absolutely! I recommend King Arthur Measure-for-Measure gluten-free flour blend, as that’s the one I’ve tested with this recipe. It’s truly 1:1 and measures the same weight as 1 cup of all purpose flour. 

If you want, you can also sub in oat flour, like in my other scones recipes! You’ll need 3 cups of oat flour, or 300 g.

Can I omit the lavender buttermilk?

If making the lavender buttermilk is too much extra work, don’t worry. You can totally omit it, and you’ll still have the most tender and delicious blueberry scone around, vegan or not. Just swap in regular vegan buttermilk here instead!

Want to save this recipe for later? Add it to your favorite recipe board on Pinterest!

Tender & Soft EASY Vegan Blueberry Scones with Lavender Buttermilk pinterest pin

If you make this recipe, please be sure to leave a comment and a rating ⭐️⭐️⭐️⭐️⭐️ below. This helps others to find the recipes! As always, I absolutely love to see your beautiful creations on Instagram and Pinterest, so be sure to tag me there as well!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
vegan blueberry scones on parchment paper

30 Minute Easy Vegan Blueberry Scones with Lavender Buttermilk

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 4 reviews
  • Author: Britt Berlin
  • Prep Time: 8
  • Cook Time: 22
  • Total Time: 30 minutes
  • Yield: 8 1x
  • Category: Breakfast
  • Method: Baking
  • Cuisine: British
  • Diet: Vegan

Description

These deliciously tender and soft vegan blueberry scones are easy, made in just one bowl and taste like they came from a bakery! And with a dreamy fragrant floral lavender buttermilk, you won’t be able to stop at one. These scones take less than 30 minutes to make, and can easily be made gluten free too!


Ingredients

Scale
  • 2 1/3 cups (300 g) all purpose flour or gluten free 1:1 baking flour
  • 1 tbsp cornstarch*
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/4 tsp sea salt
  • 1/2 cup (100 g) granulated sugar
  • 10 tbsp vegan butter, cubed and frozen
  • 2/3 cup (170 g) vegan dairy free milk, steeped in 1 tsp dried culinary lavender, then chilled cold
  • 1 tsp apple cider vinegar
  • 2 tsp vanilla extract + 1 tsp vanilla bean paste
  • 1 cup blueberries
  • Vegan egg wash (2 tbsp dairy free milk + 1 tsp apple cider vinegar)
  • 3 tbsp granulated sugar
  • Optional: 1 cup powdered sugar + 2 tbsp vegan heavy cream, for glaze

Instructions

  1. Lavender buttermilk notes: If you plan on using the lavender buttermilk, make sure that’s prep at least a few hours ahead of time, preferably the day before. To make the lavender buttermilk, start by heating the dairy-free milk until it boils. Remove from heat, then steep the culinary lavender in the milk for 2-3 minutes. Strain the milk into a heat-safe container and store in the fridge until cold again. When ready to make the scones, add in the apple cider vinegar to create the vegan buttermilk. If you just want to do vegan buttermilk, simply omit the lavender and heating steps, and right before making the scones, whisk in the apple cider vinegar, and let it sit.
  2. Prep: Preheat the oven to 415F, and line a baking sheet with parchment paper. Measure out all ingredients. Make sure the butter has been frozen for at least 10 minutes.
  3. Whisk: In a large bowl, whisk together the flour, baking powder, baking soda, sea salt, and sugar.
  4. Make the dough: Use a box grater to grate in the vegan butter to the dry ingredients mixture. Alternatively, you can finely cube the vegan butter. Cut the butter into the flour mixture using a pastry cutter or a fork until a sandy texture appears (see photos in the blog post). Add in the vegan buttermilk or lavender buttermilk, along with the vanilla extract, and begin to mix just until the flour is moistened. It’ll take a few turns of the dough, and it’s okay (it’s actually good!) if you see some small clumps of vegan butter.
  5. Add in the blueberries: Stir in the blueberries until evenly distributed. The dough will be very thick.
  6. Shape the scones: Lightly flour a clean surface, and turn the scone dough onto the surface. Form the dough into a large dough ball, then divide it into four pieces with a bench scraper or large knife. Stack the pieces one on top of the other and press down. This creates the flaky-tall rise in the scones. Then flatten the dough into a large circle, about 10″ in diameter. Slice the scones into 8 even triangles.
  7. Brush: Place the vegan blueberry scones onto the baking sheet. Whisk together the vegan egg wash ingredients, and brush on top of each scones, followed by a sprinkle of extra sugar.
  8. Bake: Place the baking sheet into the oven to bake for 22-25 minutes, or until golden brown on top. Remove from the oven and allow the scones to cool for 10 minutes to set on the baking sheet.
  9. Serve and enjoy! Whisk together the optional glaze and drizzle on top. Alternatively, you can spread some vegan lemon curd on top as well! Serve and enjoy. Store any leftovers in an airtight container and in the fridge for up to 5 days.

Notes

Gluten free:  Swap in gluten-free 1:1 baking flour, such as King Arthur Measure for Measure gluten-free flour blend. I also add in a tablespoon of cornstarch to help with the texture.