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Vegan Blueberry Scones (Gluten-Free)
4.4 from 387 votes

Vegan Blueberry Scones (Gluten-Free)

These vegan and gluten-free blueberry scones combine gluten-free flour and coconut milk to create a tender, slightly moist dough studded with fresh or frozen blueberries. The addition of baking powder helps achieve a gentle rise, while the dough's texture may vary depending on the moisture from the berries. They are cut into triangle shapes and baked to a lightly golden finish, making them suitable for breakfast or a snack. Adjusting flour or milk amounts helps achieve the right dough consistency.

Prep Time
10 mins
Cook Time
22 mins
Total Time
32 mins
Servings: 8 scones
Calories: 287 kcal
Course: Breakfast
Cuisine: American

Ingredients

  • 2 1/2 cups (300g) all-purpose flour gluten-free
  • 1/2 cup (100g) raw cane sugar or coconut sugar
  • 1 Tbsp baking powder
  • ½ tsp salt sea salt
  • 1 ¼ cups (296ml, 10oz) coconut milk full-fat, canned
  • 1 cup (150g) blueberries fresh or frozen
Optional Add Ins:
  • 1 Tbsp vanilla extract pure
  • 1 Tbsp lemon zest

Instructions

    Cup of Yum
  1. Preheat the oven to 400 degrees F and line a large baking sheet with parchment paper.
  2. Add the gluten-free all-purpose flour, sugar, baking powder and sea salt to a mixing bowl and stir well to combine.
  3. 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.
  4. 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 ;)
  5. 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.
  6. 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.
  7. Remove scones from the oven and allow them to cool before serving.

Notes

  • If the dough feels sticky or does not form a ball, slowly add extra gluten-free flour until it firms up.
  • For a less sweet scone, reduce the sugar to 3-5 tablespoons based on preference.
  • You can freeze fresh blueberries ahead of time to have them ready for baking.

Nutrition Information

Serving 1of 8 Calories 287kcal (14%) Carbohydrates 53g (18%) Protein 3g (6%) Fat 8g (12%) Fiber 2g (8%) Sugar 14g (28%)

Nutrition Facts

Serving: 8 scones

Amount Per Serving

Calories 287

% Daily Value*

Serving 1of 8
Calories 287kcal 14%
Carbohydrates 53g 18%
Protein 3g 6%
Fat 8g 12%
Fiber 2g 8%
Sugar 14g 28%

* Percent Daily Values are based on a 2,000 calorie diet.