Vegan Blueberry Scones (Gluten Free!)

a vegan scone drizzled with icing and topped with fresh blueberries

5 from 9 votes

These delicious gluten free and vegan scones are easy to make and have a perfectly flaky and soft texture. Made with just 9 ingredients and chock full of blueberries, you will love how subtly sweet and flavorful they are!

Prep Time5

Cook Time30

Dough Chilling TIme5

Total Time40

Course: Breakfast, Dessert

Cuisine: American

Keyword: blueberry scones, gluten free scones, grain free scones recipe, paleo scone recipe, vegan scone recipe, vegan scones

Servings: servings

Ingredients

2 cups almond flour
1/2 cup arrowroot starch
3/4 tsp baking powder
1/4 tsp sea salt
1/3 cup coconut oil or ghee, melted
1/4 cup full-fat coconut milk
3 tbsp maple syrup
1 tsp vanilla extract
1 cup fresh blueberries or frozen (do not defrost before adding)

Coconut Glaze

3 tbsp coconut butter
2 tbsp full-fat coconut milk
1 tsp maple syrup
1 tsp lemon juice
Warm water if needed

OR Powdered Sugar Glaze

1/2 cup powdered sugar
1/2 tbsp water
1/8 tsp vanilla extract

Instructions

Preheat oven to 375 degrees F and line a baking sheet with parchment paper.
In a large mixing bowl, stir together almond flour, arrowroot starch, baking powder, and sea salt.
In another bowl, whisk together coconut oil, coconut milk, maple syrup, and vanilla extract.
Pour wet ingredients into dry ingredients, and mix together until just combined.
Stir in blueberries, then chill in the refrigerator for 5 minutes.
Once chilled, shape the dough into an 8-inch round circle on the parchment paper and slice into 8 equal pieces.
Separate the pieces so they are 2 inches apart.
Bake for 25-30 minutes, until a toothpick inserted into the center comes out clean.
Cool completely.
Coconut Glaze: Combine all ingredients and melting together in a microwave or a double boiler. Add a splash of warm water if the glaze is too thick and you want to thin it out.
OR Powdered Sugar Glaze: Stir all the ingredients in a bowl until a glaze forms. Add a few drops of water to thin out the glaze, if needed.
Use a spoon to drizzle the glaze over the scones, then enjoy!

Video

Notes

Swaps & Substitutions

Tapioca starch can be used in place of arrowroot starch. It won't affect the final result of this paleo scone recipe.
If you aren't vegan, ghee is a delicious substitute in place of coconut oil for that extra buttery flavor.
I do highly recommend full-fat coconut milk for the best texture. However, other dairy-free milk like almond or cashew will work in a pinch.
Frozen blueberries can be used, but do not defrost first. Add them in frozen so the color doesn't bleed too much into the scones.

Serving Tips

Serve your blueberry vegan scones however you enjoy them- with a little strawberry jam or lemon curd, with a dusting of powdered sugar, or on their own!

Storage Tips

You can store these vegan scones in an airtight container at room temperature for up to 3 days. They'll last up to a week in the refrigerator, and they also freeze well for much longer!

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