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Vegan Blueberry Scones | URBAN BAKES

Vegan Blueberry Scones

  • Author: Connie
  • Total Time: 1 hour, 30 minutes
  • Yield: 8 scones 1x




  • 10 tablespoons unsalted vegan butter
  • 1 (5.3 oz) container Silk Dairy Free Yogurt Alternative blueberry flavor
  • 1/2 cup soy milk
  • 2 1/2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cups fresh or frozen blueberries
  • 1/8 cup turbinado or any coarse sugar


  • 1 cup fresh or thawed blueberries
  • 1 teaspoon granulated sugar
  • 1 1/2 cup powdered sugar
  • 1 teaspoon lemon juice



  1. Finely dice 8 tablespoons of vegan butter and place in freezer. In a small bowl, melt 2 tablespoons vegan butter in microwave set on HIGH for 15 seconds, microwave again for another 15 seconds if needed; set aside.
  2. In a small bowl, whisk soy milk and Silk Dairy Free Yogurt Alternative; leave to chill in refrigerator.
  3. Heat oven to 375 degrees F. Line a large baking sheet pan with parchment paper or a silicone mat. Dust with flour; set aside.
  4. In a large bowl whisk flour, granulated sugar, baking powder, baking soda and salt. Add frozen vegan butter and using your fingers, toss to coat butter in the flour mixture. Using a rubber spatula gently mix in yogurt alternative mixture. If dough is very wet, dust with additional flour.
  5. Transfer ball of dough onto a cool floured surface. Knead dough about 8 to 10 times, dust with additional flour to prevent sticking onto surface.
  6. Shape dough into a 12-inch square and fold two opposite ends toward the center creating a rectangle. Fold the opposite ends of the rectangle toward the center to create a 4-inch square. Cover with saran wrap and leave to chill in freezer for 7 to 10 minutes.
  7. Remove chilled dough from freezer and reroll onto the lined and floured baking sheet to recreate a 12-inch square. Lightly press down blueberries into dough. Using a bench scraper starting from one end, roll the dough into a log; seam-side down. Gently mold the log of dough to evenly shape. The log of dough should be approximately between 12 to 14 inches in length.
  8. Using a sharp non-serrated knife, cut log in half and cut each half again to create 4 small 3 to 4-inch squares. Diagonally cut each square in half but do not separate any of the cuts.
  9. Brush over the top and sides with melted vegan butter and generously sprinkle with turbinado sugar.
  10. Bake for 30 to 35 minutes or until the tops are golden brown and a toothpick inserted in center comes out clean. Allow the log of scones to cool in pan for 10 minutes before re-cutting to separate and transfer to a wire rack.


  1. Meanwhile, in a small saucepan over medium heat, mash blueberries and mix in 1 teaspoon granulated sugar; bring to a simmer for 5 minutes or until the mixture has thickened. Remove from heat.
  2. Use a fine mesh sieve over a small bowl to strain the reduced blueberries. Use only the liquid portion; discard any blueberry skins; about 1/2 cup of the liquid should remain. Allow to cool for 5 to 10 minutes.
  3. Once cooled, stir in 1 cup of powdered sugar and lemon juice until the glaze is free from any dry pockets. Stir in the remaining 1/2 cup of powdered sugar if a thicker glaze is desired. Pour glaze over cooled scones. ENJOY!


**UPDATE – June 7th, 2019, as per Silk’s FAQ page, all Silk products are vegan. **UPDATE – May 6th 2015: It has come to my attention this recipe may NOT be vegan if using Silk’s Dairy Free Yogurt Alternative due to the complex journey that some of the ingredients take on their way from the farm to the store shelf. See Silk’s FAQ’s. I sincerely apologize if this recipe may have misled those who follow a vegan diet as I was not aware of this detail when the recipe was published. However, because the vegan diet is a choice and not a dietary restriction, please use your discretion when using Silk’s dairy free yogurt alternative in this recipe.

  • Prep Time: 25 minutes
  • Cook Time: 30 minutes
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