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Vegan Blueberry Scones

Vegan Blueberry Scones

Vegan Blueberry Scones

A delicious vegan treat to enjoy with your morning coffee.
Servings: 8 scones
Prep Time: 15 mins

Cook Time: 25 mins


US Customary

6 tbsp aquafaba (see instructions)
3/4 cup plain plant based milk
2 cups all purpose flour
1 tbsp baking powder
6 tbsp cup organic cane sugar
1/2 tsp sea salt
6 Tbsp room temperature vegan butter or coconut oil (soft, not melted)
1/3 cup frozen wild blueberries

Sparkling sugar (for topping)


1. Preheat oven to 400 degrees F (204 degrees C) and line a baking sheet with parchment paper.

2. With a stand mixer or a handheld mixer whip the brine from a can of chickpeas until its firm and forms peaks (see pictures). You can also add a touch of cream of tartar to help thicken it.

3. In a separate mixing bowl mix all purpose flour, baking powder, organic cane sugar, and salt. Whisk to combine.

4. Add room temperature vegan butter or coconut oil and use a pastry cutter to cut it into the mixture until only small bits remain.

5. Add the aquafaba and milk to the dry ingredients a little at a time while stirring with a wooden spoon. Add blueberries and gently stir once more to incorporate.

6. Transfer to a floured surface and use your hands to form it into a disc about 1 inch in height. Use a knife to cut the circle into 8 equal wedges. Sprinkle the tops with sparkling sugar.

7. Bake for 22-25 min or until fluffy and light golden brown on the edges. Let cool slightly before enjoying. Enjoy with fresh jam or melted butter!

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