Facebook Twitter Instagram
    Pinterest Twitter Instagram RSS Facebook
    Buy GO DAIRY FREE and EAT DAIRY FREE today!
    Go Dairy Free
    • Need to Know
      • Newbies Start Here!
      • Take the Challenge!
      • Dairy-Free FAQs
      • Latest News
      • Milk Allergies
      • Lactose Intolerance
      • Other Health Issues
      • Testimonials
      • Calcium Guide
      • Holidays & More
      • Best Books
      • The Community
    • Recipes
      • Recipes by Category
        • Alisa’s Recipes
        • Sarah’s Recipes
        • Appetizers
        • Beverages
        • Bread
        • Breakfast
        • Cheese Substitutes
        • Condiments & Dressings
        • Cream Substitutes
        • Desserts
        • Entrees
        • Kids Can Cook
        • Milk Substitutes
        • Pasta
        • Salad
        • Sandwiches
        • Sauces
        • Sides
        • Snacks
        • Soup
      • Full Dairy-Free Recipe Index
      • Gluten-Free Recipe Index
      • Vegan Recipe Index
    • Reviews
      • Dairy Substitutes
        • Butter
        • Cheese
        • Cream
        • Creamer
        • Dessert Toppings
        • Ice Cream
        • Ice Cream Novelties
        • Milk
        • Yogurt
        • More Kitchen Essentials
      • Sweets & Snacks
        • Protein Shakes
        • More Creamy Beverages
        • Snack & Protein Bars
        • More Snacks
        • Chocolate
        • Cookie Dough
        • Cookies & Brownies
        • Pies & Cakes
        • Pudding & Mousse
        • More Sweet Treats
      • Meal Makers
        • Baking Mixes
        • Bread Products
        • Breakfast Pastries
        • Cereal & Granola
        • Cheesy Pasta & Rice
        • Frozen Pizza
        • More Entrees
        • Dip and Spreads
        • Salad Dressing
        • Sauces
      • All Product Reviews
        • New Product Reviews!
        • Browse by Product Type
        • Full Review Index
        • Gluten-Free Review Index
        • Vegan Review Index
    • Grocery Guide
      • Alisa’s Dairy-Free Kitchen
      • Brands We Love
      • Dairy Substitutes
      • Dairy Ingredient List
      • Understanding Food Labels
      • No Dairy Product Lists
      • Ordering Specialty Foods
      • Best Grocery Stores
    • Eating Out
      • Fast Food Listings
      • Recommended Restaurants
    • My Books!
      • Go Dairy Free 2nd Edition (best seller!)
      • Eat Dairy Free 1st Edition (full color!)
      • eBooks & Printables
      • Book Supplements & Resources
    • About Us
      • Meet Us
      • Contact Us
      • Join Us
      • Work With Us
    Go Dairy Free
    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!)

    121
    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.

    121 Comments

    1. Betsy on February 24, 2018 9:09 am

      Wow! Alisa these look great and sound soooo Yummy I’ll have to try them soon I found your receipt when I was looking upside affect of milk allergies,others in my family have milk allergies I was never thought I did, but now do and I’m so glad I found your receipt and site I will pass on your scone receipe to family and friends and look into more of your receipes . Do u have a non dairy yoghurt receipe.

      Reply
    2. Pingback: Vegan Valentine's Day Gift and Recipe Ideas - Mindful Metalhead

    3. Pingback: 250 Best Vegan Recipes | Prudent Penny Pincher

    4. Allie on December 13, 2017 6:18 am

      I just made these for my dairy allergic kids and they LOVED them. I subbed out the blueberries for dairy free chocolate chips in one batch and they were amazing too. So happy to have a dairy free scone recipe. Thanks so much!

      Reply
      • Alisa Fleming on December 14, 2017 5:35 pm

        That’s great! So happy that everyone enjoyed them 🙂

        Reply
    5. Shannon on November 12, 2017 5:46 pm

      These turned out really good! But mine didn’t rise much, and I had to cook for longer. I did use fresh blueberries since I didn’t have frozen, so maybe that did it.

      Reply
      • Alisa Fleming on November 15, 2017 7:52 pm

        Hi Shannon, yes, see my pics above for the difference between using fresh berries vs dried. The fresh do spread more and don’t rise quite as much. Glad you enjoyed the recipe though!

        Reply
    6. candace on August 2, 2017 9:48 am

      Can you use almond flour instead? or a combo of almond and tapioca?

      Reply
      • Alisa Fleming on August 2, 2017 10:53 am

        Hi Candace, Almond flour doesn’t typically sub 1:1 for wheat flours. You might be able to work a blend with it, but I couldn’t give you a specific grain-free swap that would work without a lot of testing.

        Reply
    7. Stephanie on July 28, 2017 7:58 am

      I tried it with coconut flour and I do not suggest using it unless you use less than two cups of it. Coconut flour is very absorbent and so mine turned out rather flour-y. Also I’m pretty sure I used the wrong coconut milk, but here’s to experimenting! Thanks for the recipe

      Reply
      • Alisa Fleming on July 28, 2017 10:12 am

        Haha, yes, three cheers for experimentation Stephanie! Unfortunately, coconut flour doesn’t usually swap 1:1 for other flours because it is so dry. For grain-free, I’m thinking almond flour might provide a better base, but I’m not sure if you need nut-free too. I searched for you, but couldn’t find a scone recipe online that used just coconut flour. Sorry 🙁

        Reply
    8. Amber on July 25, 2017 8:24 pm

      Could I use the same amount of regular whole milk without ruining the recipe? I’m searching for a butter-free scone recipe.

      Reply
      • Alisa Fleming on July 26, 2017 8:33 am

        Milk would be too thin – it would need to be cream.

        Reply
    9. Corin on July 19, 2017 10:11 am

      Can I use honey, maple syrup or date paste in place of sugar?

      Reply
      • Alisa Fleming on July 19, 2017 10:19 am

        You can use date sugar, maple sugar, or coconut sugar. You’ll want to stick with granulated versions.

        Reply
    10. Pingback: VEGETARIAN & VEGAN RECIPES – m i s a

    11. Janet Clemens on July 1, 2017 1:50 pm

      Made these last week and they are wonderful! Froze half of them so I wouldn’t eat them all at once. Great in the morning with my coffee. They will be regular treats at my house.

      Reply
      • Alisa Fleming on July 1, 2017 2:24 pm

        Marvelous! So glad you are loving my recipe and thank you for leaving feedback Janet.

        Reply
    12. Morgan on June 26, 2017 3:14 pm

      I’m going to try these this week, but with currants from the bush in my yard! They sound amazing and so easy!

      Reply
      • Alisa Fleming on June 26, 2017 4:38 pm

        They should work great with currants – enjoy!

        Reply
    13. Leah Vegana on June 13, 2017 4:51 pm

      Love this recipe!! So easy and quick, it’s going to be a new staple in my recipe box. Thanks for sharing!

      Reply
      • Alisa Fleming on June 13, 2017 7:57 pm

        Awesome! Glad you enjoyed my recipe Leah and thank you for the feedback 🙂

        Reply
    14. Pingback: 12 Copycat Panera Recipes You’ll Want to Make Right Now – EverybodyCraves

    15. Ina Merritt on April 15, 2017 11:14 am

      I made these for a tea party! I had a request to make them again for Easter! They are so delicious!

      Reply
      • Alisa Fleming on April 15, 2017 3:58 pm

        Sweet! Thank you for the feedback Ina!

        Reply
    16. Courtney on November 24, 2016 9:05 am

      Love these! But I’ve made them twice and both times the bottoms burnt, how can I not do that haha

      Reply
      • Alisa Fleming on November 24, 2016 9:29 am

        Did you put a silicone baking mat underneath? That should prevent any issues. Also, put it on a higher rack in your oven. It sounds like you’ve got a lot of heat coming up from the bottom!

        Reply
    17. Sylvia on November 5, 2016 3:21 am

      Can I prep the dough and not bake it until then next day? Wanting fresh scones for brunch guests but would love to just pop them in the oven!

      Reply
      • Alisa Fleming on November 6, 2016 10:56 am

        I can’t make any guarantees on that Sylvia, as scones are so quick, we’ve never made them ahead. But scones are REALLY fast to make. Do a trial run, and it may only take you 15 minutes to throw them together.

        Reply
    18. Damaries Dee on November 4, 2016 10:20 pm

      Can this be made GF? Thanks.

      Reply
      • Alisa Fleming on November 7, 2016 8:40 am

        I’m sure it can, but I haven’t tested it that way Damaries!

        Reply
    19. Anke on October 16, 2016 12:53 pm

      Rockstar recipe!
      So few ingredients, so much flavor! This is gonna be a staple in our household! Thank you!

      Reply
      • Alisa Fleming on October 18, 2016 7:18 am

        So happy you like it Anke!

        Reply
    20. Vegan Heaven on October 3, 2016 10:07 am

      These look amazing!! I absolutely LOVE blueberries! 🙂

      Reply
    ← Older Comments
    Newer Comments →

    Leave A Reply Cancel Reply

    Rate this recipe:  

    Go Dairy Free - The Guide and Cookbook for Milk Allergies, Lactose Intolerance and Casein-Free Living
    Dairy-Free Pumpkin Spice Latte Recipe (Starbucks Copycat!) - the best homemade version and it's vegan, gluten-free and allergy-friendly

    Dairy-Free Pumpkin Spice Latte (Starbucks Copycat!)

    50 Dairy-Free Pumpkin Spice Products that you won't want to miss out on this year! Dairy-free and mostly Vegan!

    Over 50 Dairy-Free Pumpkin Spice Products You Won’t Want to Miss

    Enjoy Life FoodsEat dairy free book
    Go Dairy Free is the leading website for information on the dairy-free diet. We share dairy-free recipes, product reviews, news, recommendations and health guides to aide those with milk allergies, lactose intolerance or a general need or desire to live without dairy. Dairy-free does include milk-free, lactose-free, casein-free and whey-free, too! We also offer ample resources for gluten-free, soy-free, food allergy, vegan and paleo diets. Please note that ingredients, processes and products are subject to change by a manufacturer at any time. All foods and products should be considered at risk for cross-contamination with milk and other allergens. Always contact the manufacturer prior to consumption. Disclaimer - All Rights Reserved - Privacy Policy Go Dairy Free © 2005-2023 Fleming Marrs Inc.

    Type above and press Enter to search. Press Esc to cancel.