Vegan Blueberry Scones

Blueberries give these scones delightful bursts of juicy, sweet flavor.

Serves: 12Hands-on: 10 minutesTotal: 25 minutesDifficulty: Easy

Serves: 12


  • 1 3⁄4 cups plus 2 tsp. all-purpose flour, divided
  • 1 tsp. cinnamon
  • 1 cup blueberries
  • 1 Tbsp. baking powder
  • 1⁄4 cup sugar
  • 1⁄4 tsp. salt
  • 1⁄3 cup cold vegan margarine, cut into pieces
  • Egg replacement equal to 2 eggs
  • 5 Tbsp. vegan creamer, divided


  • Preheat oven to 400°F.
  • In a small bowl, combine 2 teaspoons flour, cinnamon, and blueberries. Set aside. In a large bowl whisk together 1 3⁄4 cups flour, baking powder, sugar, and salt. Using a pastry cutter or large fork, cut cold margarine into flour mixture until margarine is pea-sized.
  • Add egg replacement, 3 tablespoons vegan creamer, and blueberry mixture, stirring until just mixed. Place dough on a floured surface and divide into 2 equal pieces. Form each piece into a 6-inch disk, 3⁄4 inch thick. Place on an ungreased baking sheet and cut into 6 wedges. Brush tops with remaining 2 tablespoons vegan creamer.
  • Bake 13 to 15 minutes, until lightly browned.