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Final vegan blueberry citrus scones

Easy Homemade Vegan Blueberry Citrus Scones

Author Chef Summer Storm - garden grub
These are a crowd-pleaser! They're packed full of juicy blueberries and fresh lemon zest, which yields super flavorful and slightly sweet scones. Don't let the word "scones" scare you either, as these are very easy and fairly quick to make!
Prep Time 20 mins
Cook Time 22 mins
Rest Time 1 hr
Total Time 1 hr 44 mins
Course Breakfast, Dessert
Cuisine American
Servings 8 scones


  • 1 tbsp flax meal
  • 3 tbsp water
  • 1 1/2 cups all-purpose flour
  • 1 cup old fashioned oats
  • 1/2 cups organic cane sugar, plus more for sprinkling on top of the scones
  • 2 tbsp organic brown sugar
  • 1 tbsp baking powder
  • 1/4 tsp kosher salt
  • 1/4 cup coconut oil (Make sure it is in the solid form, not the liquid form.)
  • Zest of 2 lemons
  • 1 1/4 cups frozen blueberries, thawed
  • 1/3 cup full fat, unsweetened, canned coconut milk (Whisk the mixture inside the can extremely well and then measure out the 1/3 cup.) You will also need more for brushing on top of the scones.


  • In a ramekin, stir the flax meal and water together. Let rest for 10 minutes. This mix creates a flax "egg."
  • Into a large bowl, combine the flour, oats, sugars, baking powder, and salt. Stir well.
  • "Cut" the coconut oil in with your hands by pressing the oil into the dry mix. Press everything between the palms of your hands and up your fingers. The result should have no large clumps of coconut oil.
  • Add in the lemon zest and blueberries. Stir well to combine evenly.
  • Stir the flax egg and coconut milk together. Add that mixture into the large bowl of the other ingredients. Then stir them with a wooden spoon to almost create a dough.
  • Now, go in with your hands and finish mixing/kneading it until there is no visible dry mix.
  • Heavily flour the countertop and dump the dough mix on top. Shape it into a 1-inch thick disc that is about 8 inches in circumference.
  • Lay the disc on a parchment paper-lined baking sheet, cover it in plastic wrap, and pop it into the freezer to chill for 1 hour.
  • Preheat the oven to 400 degrees Fahrenheit.
  • Lightly flour the countertop. Cut the dough disc in half, and then cut the halves in half, and then cut each piece in half, giving you 8 triangle-like shaped scones.
  • Use a bench scraper to lift each scone, dust off any excess flour hanging on underneath them, and place them on parchment-lined baking sheets at least 1 inch apart from each other.
  • Brush the tops of each scone with coconut milk and heavily sprinkle sugar on top. *I sprinkle about 1 tsp of sugar onto each scone. Try your best to avoid sprinkling any sugar on the actual sheet pan; otherwise, it may burn.
  • Finally, bake the scones on the middle rack for 22 minutes, rotating the pan half-way through. *You may be able to only fit one sheet pan in the oven at a time, and if so, keep the other pan of scones in the freezer until ready to be baked.
Tried this recipe?Let me know how it was!