Easter Blueberry Scones

Need a yummy and easy breakfast idea for Easter morning tomorrow? Well, these vegan Easter blueberry scones are perfectly flakey, tender, and crisp. It’s a healthier take on the normal scones, replacing butter with coconut oil. These are also great for a healthier dessert. You can swap out the blueberries for chocolate chips or cranberries too. I love how these scones are not overly sweet. They are vegan and made with no refined sugar. Make these delicious scones in under 30 minutes tomorrow for you Easter morning! Easter Blueberry Scones Easter Blueberry Scones Easter Blueberry Scones Easter Blueberry Scones Easter Blueberry SconesEaster Blueberry Scones
Makes 6-8 scones

1 flax egg (1 Tbsp ground flax seeds + 3 Tbsp warm water, mix and set aside for 5 minutes)
3/4 cup unsweetened plain almond milk
1 tsp apple cider vinegar
3/4 cup whole wheat pastry flour
1 1/4 cups all purpose flour
1 Tbsp baking powder
1/2 tsp salt
6 Tbsp coconut oil (not liquid)
1/4 cup pure maple syrup
1/3 cup frozen blueberries

Preheat oven to 400 degrees F and line a baking sheet with parchment paper. Make flax egg and set aside for 5 minutes.

Make the vegan buttermilk by combining the almond milk with apple cider vinegar. Stir and set aside for 5-10 minutes to let it curdle.

In a separate mixing bowl, combine the whole wheat pastry flour, all purpose flour, baking powder, and salt. Whisk to combine.

Add coconut oil to the flour mixture and use a pastry cutter or fork to cut into the mixture until only small little bits remain.

Combine the flax egg into the almond milk mixture and whisk to combine. Add the maple syrup to the flax-almond milk mixture. Whisk again to fully combine. Add this mixture slowly to the flour mixture a little at a time while stirring with a wooden spoon. Add the blueberries and gently stir to combine.

Gently transfer to a floured surface and use your hands to form it into a disc about 1 inch in height. Use a large knife to cut the circle into 6 even wedges (or 8 for smaller scones). Then use a floured spatula to transfer the scones to the prepared baking sheet. Sprinkle the tops with a bit of cane sugar (optional).

Bake for 22-27 min, or until fluffy and light golden brown on the edges. Let it cool slightly before eating.


Once completely cooled, store leftovers at room temperature in a well-sealed container for up to 3 days. Freezer for longer term storage.


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