Vegan Recipe Corner

Vegan Blueberry Scones

Vegan Blueberry Scones
Photo by Liqin Cao

Recipe by (slightly modified)


  • 1¼ cups all purpose flour
  • ¾ cup spelt flour (or all purpose flour)
  • 1 tablespoon baking powder
  • 1 tablespoon ground flaxseeds
  • ½ teaspoon salt
  • ½ cup granulated sugar
  • 8 tablespoons solid coconut oil (or cold vegan butter)
  • ¾ cup soy milk (or almond or coconut milk)
  • 1 teaspoon pure vanilla extract
  • ¾-1 cup frozen (or fresh) blueberries
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  1. Preheat the oven to 400 degrees F and line a large baking sheet with parchment paper.
  2. In a large bowl, whisk together the flour, baking powder, ground flaxseeds, salt and sugar.
  3. Add the coconut oil, and use a fork to work into the dry ingredients. It should resemble coarse crumbs.
  4. Pour in the milk and vanilla, and stir until just combined. Fold in the blueberries.
  5. On a lightly floured surface, knead the dough a few times until it comes together. Flatten the dough with your hands (lightly flour your hands if sticky). Flatten it into a circle, about 1 inch thick.
  6. Using a pizza cutter or large knife, cut it like you would a pizza, into 8 pieces.
  7. Place the scones onto the prepared baking sheet and bake for 22-26 minutes, until lightly golden brown on top.