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    You are at:Home»Dairy-Free Recipes»Alisa's Favorite Dairy-Free Recipes»Vegan Wild Blueberry Scones (Panera Copycat!)

    Vegan Wild Blueberry Scones (Panera Copycat!)

    119
    By Alisa Fleming on September 28, 2016 Alisa's Favorite Dairy-Free Recipes, Bread, Breakfast, Dairy-Free Recipes

    Last month Tony and I had a fun trip to Maine to learn about wild blueberries. There were many fabulous takeaways, but the one thing I could not get out of my head were the Panera Wild Blueberry Scones. They are reportedly Panera’s top seller, but of course we’ve never tried them since they aren’t dairy-free. That was something I was determined to rectify!

    Vegan Wild Blueberry Scones Recipe (Panera Copycat!) - dairy-free, egg-free, several options

    I analyzed the Panera wild blueberry scones recipe and nutrition facts, and what do you know, they are relatively simple cream scones! All I needed to make these beauties happen was a secret dairy-free ingredient.

    Go Dairy Free 2nd Edition - The Ultimate Guide and Cookbook for Dairy-Free Living with Over 250 Recipes!

    What real coconut milk looks like (full-fat, creamy)

    Rich, full fat coconut milk swaps in for the cream to make wonderfully simple, delicious wild blueberry scones. Do you see how thick it is in the picture above? This should not be confused with coconut milk beverage, which is wonderful in its own right, but is far too thin (more like 2% milk) for this recipe.

    Not a fan of coconut? Don’t worry, the coconut flavor is quite muted and actually negated by the vanilla. The result is just a wonderfully sweet scone letting the fruit take center stage.

    Vegan Wild Blueberry Scones Recipe (Panera Copycat!) - dairy-free, egg-free, several options

    As you might notice, there are two different-looking types of wild blueberry scones shown here. One is with fresh / frozen wild blueberries, the other is with dried wild blueberries. The fresh ones are a little harder to work with and do take on more moisture, which is why they look a little more “rustic”. If you want that “perfect scone” look, dried fruit is the way to go with this recipe.

    The Panera wild blueberry scones are sweet, but I did test “less sweet” scones with equal satisfaction. Nonetheless, I couldn’t resist drizzling some icing on those. What can I say, when I’m craving a baked treat, I like to go all the way.

    Vegan Wild Blueberry Scones Recipe (Panera Copycat!) - dairy-free, egg-free, several optionsThis post is sponsored by So Delicious Dairy Free, but the wild blueberry scones, photos and opinions are all mine. The recipe is adapted from my Vanilla Cream Scones recipe in Eat Dairy Free: Your Essential Everday Cookbook.

    For a quick icing, simply thin powdered sugar with a little dairy-free milk beverage. In this picture, I used 1/2 cup powdered sugar, 1 tablespoon  So Delicious unsweetened dairy-free coconut milk beverage, and 1/8 teaspoon vanilla extract. My icing was quite thin. I would start with just 2 teaspoons milk beverage and drizzle in more drops as needed.

    Reader Raves

    Eat Dairy Free - Your Essential Cookbook for Everyday Meals, Snacks, and SweetsThanks to Janina for providing feedback on this recipe via Facebook: “I made these last weekend. They disappeared in less than 1 day. Yummy!”

    Thank to Jeanette for providing feedback on this recipe via Instagram: “They were yummy this morning esp with added almond extract ?”

    Thanks to Alissa for providing feedback on this recipe via Facebook: “This is one of my favorites! So delicious!”

    Thanks to Ashley for providing feedback on this recipe via Facebook: “I’ve made this many times they’re so good!!”

    Special Diet Notes: Wild Blueberry Scones

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

    I have not yet tested this recipe gluten-free, but it may work with your favorite gluten-free flour blend. Let us know in the comments if you do try these wild blueberry scones gluten-free, what you used, and how it worked out!

    4.7 from 16 reviews
    Vegan Wild Blueberry Scones (Panera Copycat)
     
    Print
    Prep time
    15 mins
    Cook time
    15 mins
    Total time
    30 mins
     
    This classic recipe is adapted from a beloved recipe in my cookbook, Eat Dairy Free.
    Author: Alisa Fleming
    Serves: 8 wild blueberry scones
    Ingredients
    • 2 cups all-purpose flour*
    • ½ cup sugar*
    • 2 teaspoons baking powder
    • ¾ teaspoon salt
    • ½ cup frozen wild blueberries or ¼ cup dried wild blueberries
    • 1 cup full-fat canned coconut milk (use a good quality one, with lots of cream - NOT coconut milk beverage), or as needed**
    • 1 teaspoon vanilla extract
    • Coarse sugar, for sprinkling (optional)
    Instructions
    1. Line a baking sheet with parchment paper or a silicone baking mat, and lightly dust two spots with flour.
    2. Whisk the flour, sugar, baking powder, and salt together in a medium bowl.
    3. Add the frozen wild blueberries to the flour, and toss lightly to coat, breaking up any berry clumps.
    4. Drizzle in ¾ cup of the coconut milk and add the vanilla. Stir to bring everything together. Drizzle in more coconut milk as needed (I use 1 cup total) to get a cohesive dough that is somewhat workable but not too sticky.
    5. Divide the dough in half and place both on the prepared baking sheet. Gently pat each into a circle that is roughly ¾ to 1-inch high. Place in the freezer while you preheat your oven to 425ºF.
    6. Once the oven is preheated, remove the baking sheet from the freezer an cut each disk into 4 wedges. Pull the wedges apart about 1 inch to give them a little space.
    7. Brush the tops of the dough with a little coconut milk, and sprinkle with coarse sugar, if desired.
    8. Bake for about 15 minutes, or until lightly browned. Let cool 5 minutes. Can be stored in an airtight container at room temperature for up to 3 days, in the refrigerator for up to 1 week, or individually frozen for longer.
    Notes
    *Healthifying Note: Since this is a Panera copycat recipe I went all out with indulgence. But if you prefer a less sweet scone, reduce the sugar to ¼ to ⅓ cup or use finely ground coconut sugar, and reduce the salt to ½ teaspoon. For a more wholesome bite, you can use whole wheat pastry flour or white-wheat flour, but the wild blueberry scones will not rise as much.

    **Coconut Milk Note: Do not use "lite" and do not use "milk beverage". See post above for pictures.
    3.5.3229
    Vegan Wild Blueberry Scones Recipe (Panera Copycat!) - dairy-free, egg-free, several options

    Alisa Fleming
    • Website

    Alisa is the founder of GoDairyFree.org, Food 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, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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    119 Comments

    1. The Vegan 8 on October 3, 2016 9:16 am

      These look so delicious and so comforting and easy to make! I love scones and the texture looks perfect! Coconut milk is my go-to plant milk in baking, too!

      Reply
      • Alisa Fleming on October 9, 2016 7:56 am

        Indeed! It’s coconut milk though, not coconut milk beverage, just to clarify 🙂 A lot of my readers tend to make that swap all too much, so I want to avoid confusion if they read the comments!

        Reply
      • Julie on October 20, 2021 4:01 pm

        I made these so often their so yum! Also sometimes I make them out of raspberries for a different twist

        Reply
        • Alisa Fleming on October 20, 2021 4:17 pm

          Ooh, raspberries, delicious idea!

          Reply
    2. Mel | avirtualvegan.com on October 1, 2016 8:09 pm

      Lovely! Blueberry scones are just delicious. I so wish the So Delicious Culinary Coconut Milk was available here. It looks great!

      Reply
    3. Sophia | Veggies Don't Bite on September 30, 2016 11:19 pm

      Love me a good scone! And the blueberry looks amazing. I need to try that coconut milk!

      Reply
      • Alisa Fleming on October 9, 2016 8:00 am

        Yes, you do Sophia! 🙂

        Reply
    4. Julie @ Running in a Skirt on September 30, 2016 9:38 am

      Those panera scones really are the best!!! Your version looks so delightful too. Coconut milk is da bomb!

      Reply
    5. Linda @ Veganosity on September 30, 2016 6:57 am

      YUM! I love scones, and I’m always so sad when I run into Starbucks or Panera and can’t order one. These look even better than the ones you can buy in those stores. Love it!

      Reply
      • Alisa Fleming on October 9, 2016 8:38 am

        I think homemade is always better 🙂

        Reply
    6. Chrissa - Physical Kitchness on September 29, 2016 1:41 pm

      Scheduled to pin! I’ve never attempted scones, let alone vegan ones. But these look WAY too tempting not to try!!

      Reply
      • Alisa Fleming on October 9, 2016 8:40 am

        You won’t be disappointed Chrissa!

        Reply
      • Angela Olson on March 10, 2019 9:26 am

        Did anyone ever try this for gluten free too?

        Reply
    7. Sonali- The Foodie Physician on September 29, 2016 11:19 am

      Yay for wild blueberries! I was just telling my husband that I want to make scones soon (I actually never have) and seeing these beauties has definitely reinforced that idea!

      Reply
      • Alisa Fleming on October 9, 2016 8:41 am

        They are SO easy to make Sonali – just like biscuits! You must try 🙂

        Reply
    8. Laura on September 29, 2016 6:34 am

      We moved from IL to UT and I miss Panera something fierce!!!! I love, love LOVE that you made a dairy-free version of these special treats! Yum!

      Reply
      • Alisa Fleming on September 29, 2016 6:40 am

        I’m really surprised they don’t have Panera in Utah, but who needs it when you can bake delicious goodies at home!

        Reply
    9. amanda -runtothefinish on September 29, 2016 6:27 am

      I haven’t tried cooking with coconut milk yet, but seems like it’s just the same as when I used to use dairy, so I’ve got to give it a go!

      Reply
      • Alisa Fleming on September 29, 2016 6:38 am

        It is in so many ways Amanda. You do have to take note of the coconut influence, but it does work surprisingly well in many dishes – even beyond curry! 🙂

        Reply
    10. Nicole Dawson on September 29, 2016 5:45 am

      I really want to have one of these scones now with my coffee! Looks delicious!

      Reply
      • Alisa Fleming on September 29, 2016 6:37 am

        Yes, they are perfect for coffee!

        Reply
    11. Wendy Polisi on September 29, 2016 4:34 am

      Oh wow, these look absolutely amazing! I love scones. I still need to give those wild blueberries a try.

      Reply
      • Alisa Fleming on September 29, 2016 6:40 am

        You do Wendy! Since you aren’t as big on sweets, I think you would love the versatility and complex flavor of them.

        Reply
    12. Elle @ Only Taste Matters on September 28, 2016 5:50 pm

      I love your wild blueberry obsession! These look great!

      Reply
      • Alisa Fleming on September 29, 2016 6:41 am

        Haha, thanks Elle!

        Reply
        • Kassandra on June 20, 2020 12:34 pm

          These were so good! Made them with Good & Gather gluten free flour from Target. It took about 19 minutes to cook with the gluten free flour but my husband and I loved them. Will definitely be adding these to our recipe book!

          Reply
          • Alisa Fleming on June 20, 2020 1:26 pm

            Thank you for sharing the gluten-free flour you used Kassandra!

            Reply
    13. Maria on September 28, 2016 5:44 pm

      I have to look for this culinary coconut milk! These blueberry scones will be a great excuse for me to try it out 🙂

      Reply
      • Alisa Fleming on September 29, 2016 6:41 am

        Yes, it’s usually sold either in the Asian section with the other coconut milks, or sometimes with the shelf-stable milk beverages.

        Reply
    14. Cricket Plunkett on September 28, 2016 5:38 pm

      I love a good scone, the perfect afternoon snack and these look picture perfect!

      Reply
      • Alisa Fleming on September 29, 2016 6:41 am

        You and me both Cricket – and thank you!

        Reply
        • Glow on November 16, 2020 5:27 am

          Can i use gluten free flour to replace from all purpose flour. To make the bluberry scones?

          Reply
          • Alisa Fleming on November 16, 2020 9:32 am

            I haven’t tested it gluten-free, but people have commented with success.

            Reply
    15. Sarah-A Whisk and Two Wands on September 28, 2016 3:06 pm

      YUM! My family and I love scones! We use to make them every Sunday and it was always called Scone Sunday. Things got busy and it started happening less and less with early soccer games, travel, ect. We’ve tried to bring it back but it hasn’t been going so well. I’m planning on making them the next Sunday we are home which should be in a week and a half.

      Reply
      • Alisa Fleming on September 29, 2016 6:42 am

        That’s such a neat tradition Sarah! I hope you do manage to bring it back – life does get just too hectic.

        Reply
    16. Becky Striepe on September 28, 2016 2:45 pm

      These scones look so good, Alisa!

      Reply
      • Alisa Fleming on September 29, 2016 6:43 am

        Thank you Becky!

        Reply
    17. Rebecca @ Strength and Sunshine on September 28, 2016 2:31 pm

      Loving that coconut milk! These look perfect!

      Reply
      • Alisa Fleming on September 29, 2016 6:43 am

        Isn’t it great?! One of my essential ingredients.

        Reply
    18. dianne on September 28, 2016 2:25 pm

      These look so good! I recently bought a scone pan that I’ve only used once, so I need to break it out and make these!

      Reply
      • Alisa Fleming on September 29, 2016 6:43 am

        Oh wow, a scone pan? I’ve never seen one!

        Reply
    19. Jenn on September 28, 2016 2:01 pm

      Oh, they look so good. I actually have a peach scone recipe that is very similar to this, so I know I would love them. I like my scones on the sweeter side too! 🙂 Wild blueberries are the best!

      Reply
      • Alisa Fleming on September 29, 2016 6:44 am

        Ooh, I love peach in scones, too, Jenn! This is such a wonderful and versatile type of easy dairy-free scone.

        Reply
    20. Kelly on September 28, 2016 1:37 pm

      I love the easy, dairy free swaps. I can never get enough blueberries, so love this recipe!

      Reply
      • Alisa Fleming on September 29, 2016 6:45 am

        Thank you Kelly – yep, sometimes it doesn’t take much!

        Reply
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