Blueberry Coconut Vegan Cinnamon Scones


This recipe for vegan cinnamon scones is a “30 minutes or less” entry in the Fast & Fresh Dairy-Free Time Trials Recipe Contest, submitted by reader Donna Ryan. To replace the cream and eggs, she uses Cultured Coconut Milk (dairy-free yogurt) from So Delicious.

Fast and Fresh Dairy Free Time Trials Recipe ContestBlueberry Scones SmallDonna says, “Scones are an old fashioned breakfast /tea delight. There are many different recipes for scones and they are a bit crumbly –like biscuits and usually made much like a pie pastry. I love this cinnamon scones recipe because it works up fast and is so easy to do. Also, it is a bit lighter and flakier than most.”

For more details and to enter the recipe contest, see this post:

Special Diet Notes & Options: Vegan Cinnamon Scones

By ingredients, this recipe is dairy-free / non-dairy, egg-free, nut-free, peanut-free, soy-free, vegan and vegetarian.

If you’re unable to find dairy-free cinnamon chips, try this homemade recipe.

Blueberry Coconut Cinnamon Scones
Prep time
Cook time
Total time
Serves: 8
  • 1-1/2 cups flour + 1 tablespoon for board
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¼ cup sugar + 1 tablespoon for top
  • 1 cup So Delicious Dairy Free Plain Cultured Coconut Milk (Yogurt)
  • ¼ cup mini cinnamon chips
  • ½ cup dried blueberries
  1. Preheat oven to 450ºF. Prepare pan by placing parchment on baking sheet or spraying scone pan with baking spray.
  2. Mix the dry ingredients in a large bowl with a fork.
  3. Mix the yogurt to the dry ingredients. Mix with a fork until all is damp.
  4. Fold in cinnamon chips and blueberries.
  5. Flour your bread board and dump mix onto board. Pat and knead about 8 times to get mix to hang together. Pat into a circle that is about ½-3/4 inch thick. Sprinkle with top with extra sugar!
  6. Slice with a knife or bread scraper into 8 equal sized pieces. Best to cut in half, and half again , and again! Either lift and place into a scone baking pan or onto the parchment baking sheet.
  7. Lower heat to 400ºF. Place Scones in oven and bake 13-15 minutes until a toothpick inserted comes out dry.
  8. Remove from oven and allow to cool 5 minutes before removing from pan.

About Author

Alisa is the founder of, Senior Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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