blueberry scone

These scones are tender, flaky and packed with fresh blueberries to create the perfect breakfast pastry!

Vegan Blueberry Scones

white whole wheat flour

baking powder

flaxseeds

salt

protein powder

vegan butter (cubed)

almond milk

blueberries

vegan powdered sugar

vanilla extract

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

In a large bowl, whisk together flour, baking powder, ground flaxseeds, salt, stevia  and protein powder until combined.

Add vegan butter to flour mixture and toss to coat. Press each piece of butter between thumb and index finger until butter resembles coarse crumbs. Add milk and blueberries and stir with a rubber spatula until dough is moistened.

Turn dough out onto lightly floured surface and knead a few times with hands. Form into a flat circle about 1 inch thick.

With a pizza cutter or large knife, cut dough into eight triangles like you would a pizza. Place scones onto the prepared baking sheet and bake in preheated oven for 20-25 minutes, until lightly golden on top. Allow scones to cool for 10-15 minutes.

If desired, whisk glaze ingredients together in a small bowl and drizzle over top of cooled scones and enjoy!

Make Starbucks blueberry scones at home with this easy copycat recipe.

Starbucks Blueberry Scone

flour

sugar

heavy cream

sanding sugar (or super-fine granulated sugar)

white sugar

Preheat the oven to 425°F.

Wash the blueberries and shake off the excess water. Place them in a small bowl with a few teaspoons of flour. Shake the bowl to coat the blueberries.

In a medium mixing bowl, combine 1 1/2 cups flour with the sugar, baking powder, and salt. Stir well.

Measure out 1 3/4 cup of heavy cream. Transfer 2 tablespoons of the cream to a small dish and set aside. This will be used to brush the tops of the scones just before baking.

Pour the remaining heavy cream into the flour mixture.

Use a large spatula to fold the ingredients together.

Once a loose ball of dough has formed, add the blueberries.

Cover the dough with a towel and allow it to relax for about 5 minutes.

Form 2 equal, round disks of the dough.

Cut each disk into 8 wedges.

Brush the top of each wedge with some of the reserved cream.

Dip the wetted scones into either sanding sugar or granulated sugar.

Place each wedge, sugar-side up, on a baking sheet.

Bake for approximately 15 minutes.

I loaded this in RecipeKeeper where I keep all my recipes but missed the guidance about mixing the cream in until the dough is crumbly. Instead I just mixed it all in. Dough came out sticky and loose so hard to cut, dip in cream and sugar but I made it work. Totally my fault for not consulting the original recipe first. That said, they came out very tasty and light even with my mistake. Super, super good flavor and I usually am not much of a scone guy but these may change my mind. 

Thanks for the great recipe and I’m looking forward to the results when I actually follow the directions lol.

Made these last night, they are delicious.

Top 2 blueberry scone recipes from across the web

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Vegan Blueberry Scones

Starbucks Blueberry Scone

Top 2 blueberry scone recipes from across the web

The most viewed blueberry scone recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Vegan Blueberry Scones

Starbucks Blueberry Scone

The most viewed blueberry scone recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine