A popular New Years goal is to try to cut out animal-products. In order to do so, you're going to need tasty plant-based recipes. Luckily for you, I'm going to reveal the best vegan berry scone recipe.

I have never liked scones. They always were a bit too dry and I did not understand why anyone would choose to buy a scone from a bakery when there are so many better pastries to choose from. However, the other day, I found myself bored and stuck in my apartment without eggs or butter. So, since my New Years Resolution is to (try) to eat a bit healthier, I searched for a low sugar, vegan, baked good recipe. Looking through one of my favorite cooking blogs, Minimalist Baker, I found a recipe for Vegan Blueberry Rosemary Scones. I decided to modify this recipe with the ingredients I had available, ditching the rosemary, and adding in a generous amount of mixed frozen berries.

Since I had never baked scones before, I was apprehensive when I took them out of the oven. But, let me tell you, these were AMAZING. Unlike most scones I have tried, these ones were moist and flavorful. I brought some to my mom and now she requests these every time I come home. Here are the deats:

Vegan Berry Scone Recipe

Preparation Time: 10 minutes

Cook Time: 22 minutes

Total Time: 32 minutes

Servings: 8


1 flax egg (1 TBS flaxseed meal + 2 1/2 TBS water)

3/4 cup non-dairy milk (I used oat milk)

1 1/4 cups all-purpose flour

3/4 cup white whole wheat flour

1 TBS baking powder

1/4 cup sugar + more for topping

1/2 TSP sea salt

6 TBS coconut oil (room temperature)

~1/2 cup frozen berries


1. Preheat oven to 400 degrees F and line baking sheet with parchment paper.

2. Combine flax meal and water in a small bowl. Then add non-dairy milk.

3. In a larger bowl, whisk together AP flour, white whole wheat flour, baking powder, salt and sugar. 

4. Add coconut oil and use a fork or pastry cutter to cut it into the flour mixture until only small bits of the oil remain.

5. Whisk the wet ingredients and then add to the dry ingredients. Stir with a wooden spoon. Add in frozen berries and gently stir to incorporate.

6. Transfer the dough to a lightly floured surface and form it into a disc shape (about 1 inch high). Using a sharp knife, cut the circle into 8 even wedges. Pat some extra flour on your hands and transfer the wedges onto the prepared baking sheet. Sprinkle the tops with as much sugar as your sweet tooth requests.

7. Bake for 22 minutes or until the edges are golden brown. Transfer to a cooling rack lined with paper towel and let rest a few minutes before digging in. 

**Can be stored in a sealed container at room temperature for up to 3 days or frozen for longer. 

Emma Stoloff