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Vegan Blueberry Scones

Vegan Blueberry Scone

What's better than an easy, vegan pastry to sweeten up your morning? To bring out the sweetness of the blueberries, this recipe uses three different types of sugar. Swap out the blueberries for your favorite fruit!

Prep Time
Bake Time
Vegan Blueberry Scone
Vegan Blueberry Scone
Vegan Blueberry Scone
For the scones
  • 2 cups Organic all-purpose flour
  • 1/2 cup Florida Crystals® Organic Raw Cane Sugar 
  • 1 tablespoon Baking powder 
  • 1 teaspoon Lemon zest 
  • 1/2 teaspoon Salt 
  • 1/2 cup Organic coconut oil, cold 
  • 1 cup Organic fresh blueberries 
  • 1/4 cup Unsweetened applesauce 
  • 1/2 cup Coconut milk, cold 
  • 1 cup Organic fresh blueberries
  • 2 tablespoons Florida Crystals® Turbinado Cane Sugar 
For the glaze
  • 1 cup Florida Crystals® Organic Powdered Raw Cane Sugar 
  • 1 1/2 - 2 tablespoons Coconut milk

Step 1 

Preheat oven to 400°F and line one baking sheet with parchment paper.

Step 2

In a large bowl, combine flour, raw cane sugar, baking powder, lemon zest, and salt. Using a pastry cutter or a fork, cut the cold coconut oil into the flour mixture until it resembles coarse crumbs. Add the blueberries and mix in. Stir in applesauce and coconut milk and mix until just combined. 

Step 3

Turn the mixture onto a lightly floured surface. Knead the dough 3 or 4 times and form into a ball. Place on prepared baking sheet and press into an 8-inch circle, about 1-inch thick. Sprinkle with turbinado sugar. Cut into eight even wedges. Do not separate the wedges. 

Step 4

Bake for 23-25 minutes or until golden brown and scones are firm to the touch. Remove from the oven and allow the scones to cool down. Cut into wedges.

Step 5

In a small bowl, combine powdered sugar and coconut milk. Mix until smooth. Drizzle on over the scones. Serve.

Additional Tips: For easier handling, measure the coconut oil at room temperature and the place is the refrigerator to chill.