Dairy-Free Blueberry Almond Scones

June 6, 2020
Shanika | Orchids + Sweet Tea
These Dairy-Free Blueberry Almond Scones are moist and buttery, with crisp, crumbly edges and soft, flaky centers filled with juicy blueberries! Delightful for a delicious breakfast treat!

Dairy-Free Blueberry Almond Scones

These Dairy-Free Blueberry Almond Scones are absolutely the most scrumptious, easy-to-make scones that you'll ever taste! Scones often come out dry, but these are anything but. These blueberry scones are the softest, most delicious scones you'll ever eat. A thousand times better than the ones at Starbucks, and they are Dairy-free!

Dairy-Free Blueberry Almond Scone on a plate with gold silverware.

Disclaimer: This post contains affiliate links via Amazon for products that I wholeheartedly love.

This Dairy-Free Blueberry Almond Scones recipe boasts a super flaky, buttery crust and a deliciously nutty, sweet, + tart filling bursting with almond and blueberry flavors. The perfect breakfast or brunch recipe for the entire family. Made in under 30 minutes.

Of course, if you've been an avid follower of Orchids + Sweet Tea, then you know that I'm a huge fan of flaky crusts. I can't live without it them, and neither should you. That’s why pastries are my fave when it comes to desserts or sweet treats in general. 

Ingredients including an egg, vanilla extract, and blueberries.

How to Make Dairy-Free Blueberry Almond Scones

For the most part, all scone recipes use the same framework. A mixture of dry ingredients, a liquid, and small pieces of butter. The butter melts in little pockets in the oven, which creates the nice layers you love in a delicious freshly-baked scone. This blueberry almond scone recipe takes a totally new flavor twist with fresh berries, crunchy almond garnish, and tangy buttermilk. 

What Should Scones Taste Like?

A soft, tender, buttery texture, dry flakey crispy edges, and a mild sweetness. (I'm drooling already.)


  • They are SUPER EASY to make. 
  • Just ONE bowl required.
  • A completely flaky and buttery crust.
  • Awesome balance of nutty, sweet, + tart flavors.
  • Great healthy option for breakfast or brunch.
  • Uses all organic ingredients.
  • Just too delicious not to try!
  • And they are completely Dairy-free!

Bowl of blueberries on a white, wooden table.

Ingredients For Dairy-Free Blueberry Almond Scones

Here's what you need for these deliciously, flaky Dairy-Free Blueberry Almond Scones:

  • All-purpose flour. I use organic flour from Bob's Red Mill.
  • Cane sugar. You can also use regular granulated or coconut sugar if you prefer. 
  • Baking powder and baking soda. to help the scones rise in the oven. 
  • Spices. You'll need cinnamon and nutmeg to add a nice, warm feel to these scones.
  • Butter. Use vegan butter so your scones stay sweet, not salty. You should cut into pieces + keep it COLD for the best results.
  • Vanilla. This adds flavor to the scones.
  • Almonds. You can use sliced almonds for garnish and within the scones or add almond extract to the batter for a softer texture.
  • Egg. This should be cold for the best results.
  • Blueberries. In a pinch, you can use raspberries, blackberries, or frozen blueberries. 
  • Dairy-free buttermilk. All you need to make this tangy mixture is plant-based milk (such as almond) and lemon juice and it should be VERY COLD.

Bowl of slivered almonds on a white, wooden table.

How to Serve Dairy-Free Blueberry Almond Scones

These dairy-free scones don't need much more than the sweet vanilla glaze and sliced almond garnish. But if you want an extra something to serve on the side, try butter or lemon curd or jam/preserves. You can serve these blueberry almond scones for breakfast, brunch, as a snack, or with tea or coffee any time of day. They also are easy to pack for a brunch or party. 


Here, I’ve curated a list of cooking + baking essentials that I use to achieve my favorite baked goods or cooked meals, especially with these Dairy-Free Scones. Everything from my fave baking sheet, parchment paper, pastry brushes, mixing bowls, and more. SEE THEM HERE!

Uncooked Dairy-Free Blueberry Almond Scones on a lined baking sheet.


Ok, ok, so there are a few tricks to perfecting this Dairy-free Blueberry Almond Scones recipe! Listen up!

  • Always, Always use VERY COLD Butter.

Much like with other pastries, ensuring that you use VERY COLD butter is super important in creating a flaky scone. If you aren’t ready to use your butter right away, be sure to keep it in the refrigerator or freeze it in the meantime while you get the remaining ingredients together.

  • Adding Bread or Pastry Flour Helps!

After testing scones in various variations, I’ve realized that adding half bread flour (or pastry flour) along with all-purpose flour made for an airy, flakier scone than just using all-purpose flour. Of course, if you only have all-purpose flour, that’s fine too.

Dairy-Free Blueberry Almond Scones on a lined baking sheet.

  • NEVER Skip The Step with Cutting Your Butter Into Cubes!

For a truly flaky scone, cutting your butter into cubes (or pieces) and then cutting it together with the flour is SUPER IMPORTANT! It definitely ensures that your scone is flaky and soft in the middle.

  • Always Use Buttermilk, Even if it’s a Dairy-Free Version.

If you aren’t aware, Buttermilk not only brings a nice ‘tangy’ taste to breads and baked goods, but it also works to tenderize gluten, which gives your baked goods more of a softer texture and body. If you want a dairy-free version, simply use your favorite plant-based milk and add 1 tablespoon of lemon juice and let is sit for 15 minutes. Also, Yogurt and Sour Cream make great substitutes.

  • Don’t Forget to Brush the Tops!

Before placing your scones into the oven, always brush the tops of them with melted butter, buttermilk, or egg wash. Trust me—-they won’t brown much without it!

  • Never Over-Mix The Batter, Just Enough to Well Incorporate Ingredients.
  • Always Add Dough to a Floured Surface Before Cutting into Shape.
  • NEVER Use a Rolling Pin to Flatten Dough. Only Pat it Around into a Circle.
  • ALWAYS Use a Very Sharp Knife or Pastry Cutter to Cut Scones into Triangular Shape. This Avoids ‘Drooping’ of the Sides!

Dairy-Free Blueberry Almond Scones on an oblong plate.

Can I Make These Dairy-Free Scones with Other Berries?

Yes! Using any berry 1:1 works also. Blackberries, Raspberries, or strawberries are all great substitutions to try if you don't want to use blueberries!

Cold Ingredients & Butter in Pieces are Key!

Ensuring that your dairy-free scones dough is as cold as possible prevents the dreadful major spreading of the scones. In case you didn't know---once scones spread, they actually lose their flakiness, moistness, and fluffiness. This is why I always recommend using VERY COLD milk, butter, and eggs. 

To freeze the butter, simply add the amount of butter needed to a bowl into your freezer for 10-15 minutes and then using a very sharp knife (carefully), cut the butter into pieces and add it into the dough and mix it in to combine. Continue with remaining steps and wallah!

Dairy-Free Blueberry Almond Scones on small plates.

Topping Ideas For Scones

If you'd like to switch things up with these Dairy-Free Blueberry Almond Scones, then here are a few topping ingredients that you can add to the mix:

  • Coconut yogurt
  • Peanut butter or cashew butter or almond butter
  • Vegan cream cheese
  • A scoop of ice cream (if you're feeling fancy!)
  • Fresh berries

How To Store + Freeze Leftover Dairy-Free Scones

After thoroughly cooling, store any leftover scones in an airtight container. They'll be fine kept in the refrigerator for up to a week or on your kitchen counter for around two days.

These scones are extremely simple to freeze. If you want to freeze them, wait until they are defrosted and ready to eat before adding the glaze. Store up to two months in the freezer in an airtight freezer-safe container.

Need More Delicious Breakfast Options? Try These!


If you choose to make this Dairy-Free Blueberry Almond Scones recipe or any other recipe from us, be sure to tag us on Instagram at #Orchidsandsweettea so that we can share the love!

Dairy-Free Blueberry Almond Scones on a plate with blueberries and slivered almonds.

Dairy-Free Blueberry Almond Scones on a plate with blueberries and slivered almonds.

Dairy-Free Blueberry Almond Scones

June 6, 2020
5 from 3 votes
These Dairy-Free Blueberry Almond Scones are moist and buttery, with crisp, crumbly edges and soft, flaky centers filled with juicy blueberries! Delightful for a delicious breakfast treat!
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Serves: 8 servings



  • 2 ¼ cups organic all-purpose flour
  • ½ cup organic cane sugar
  • 2 tsps baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon sea salt
  • 1 teaspoon ground cinnamon
  • Pinch of ground nutmeg
  • ½ cup vegan butter, VERY cold
  • ¾ cup Dairy-free "Buttermilk", VERY COLD + 2Tbsps (Almond milk + 1 teaspoon lemon juice; You can also use dairy buttermilk!)
  • 1 large  egg 
  • 1 cup blueberries, fresh or frozen  (See Notes!)
  • cup sliced almonds


  • 1 ½ cups powdered sugar, sifted
  • 2-3 Tbsps Almond milk (You can use your fave plant-based milk)
  • 1 teaspoon vanilla extract
  • Pinch of ground cinnamon



  • Preheat oven to 425 degrees Fahrenheit and prepare a baking sheet with parchment paper.
  • In a large bowl, add flour, baking powder, baking soda, sugar, cinnamon, nutmeg, and salt and whisk together until combined.
  • Add the cold butter pieces into the dry ingredients and using a fork, mix together until it resembles “peas”.
  • In separate bowl, whisk together the dairy-free ‘buttermilk’ and egg, until combined and smooth. Pour wet ingredients into the dry ingredients and mix everything together using a spatula or your hands (working it together with one hand) until the dry ingredients are moistened and a ball can be created. NOTE: No need to create a ball just yet. You have to now add remaining ingredients.
  • Fold in almonds and blueberries and gently press them into the dough.
  • Add the dough unto a floured surface, pat and shape dough into an 8-inch round circle. Using a very sharp knife (or pastry cutter), slice into 8 equal wedges (triangular shaped), dusting knife or pastry cutter with flour incase dough is on the stickier side.
  • Place each scone onto the prepped baking sheet and brush tops with a little egg wash. Bake for 13-15 minutes until tops are golden brown and the center comes out clean after inserting a toothpick.
  • Remove from the oven and let cool completely before adding glaze.


  • Whisk together the powdered sugar, vanilla, and almond milk, until combined and smooth. NOTE: If the glaze seems too thin, add in another ½ cup of powdered sugar. However, If it seems too thick, add an additional 1 tablespoon of milk.
  • Once cooled, drizzle the glaze atop each scone, and allow it to set for about 3-4 minutes so that it hardens.
  • Garnish with sliced almonds and/or fresh blueberries, if desired.
  • Bon Appetit!

Tips & Tricks

  • STORAGE: Leftovers can be stored in an air-tight container and refrigerated for 1-2 days for best taste. Reheat in the oven or microwave when ready to serve.
  • GRATED BUTTERY STICKS: If you choose to use dairy-free buttery sticks instead of regular vegan butter---add the stick to a freezer for 15 minutes. Remove from freezer and using a grater, grate into pieces.
  • BLUEBERRIES: If using frozen blueberries, be sure to toss them in 1 tablespoon of arrowroot starch or flour before folding them into the scone batter.
  • TIPS FOR MAKING FLAKY SCONES: See above details in the post above recipe.
  • EQUIPMENT: Here, I’ve curated a list of cooking + baking essentials that I use to achieve my favorite baked goods or cooked meals, especially with these Dairy-Free Scones. Everything from my fave baking sheet, parchment paper, pastry brushes, mixing bowls, and more. SEE THEM HERE!


Calories: 323kcal | Carbohydrates: 68g | Protein: 6g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Trans Fat: 2g | Cholesterol: 26mg | Sodium: 411mg | Potassium: 128mg | Fiber: 2g | Sugar: 16g | Vitamin A: 82IU | Vitamin C: 2mg | Calcium: 112mg | Iron: 2mg


Tag @orchidsnsweettea_ on Instagram and hashtag it #orchidsandsweettea

Dairy-Free Blueberry Almond Scones.


Love this Post? SHARE!


5 from 3 votes (3 ratings without comment)

Your email address will not be published. Required fields are marked *

Love this Recipe?

  1. Aw my dough turned out VERY wet 🙁 had to scoop it and hope for the best. I weighed the ingredients and even added extra flour. Any idea why this would happen? Maybe I used too much milk? When I used the metric option for ingredients, it converted the milk to 11.09 ml but that’s not close to 3/4 cup so I used 3/4 cup ( plus 2T).