These Blackberry Almond Coffee Cake Scones are the dessert-for-breakfast hybrid you didn't know you needed! Buttery, crumbly scones filled with bursting blackberries and topped with an almond coffee cake crumble - let's learn how to make them!
This recipe takes two perfect breakfast sweets - scones and coffee cake - and merges them into one stunning treat.
Like the name would suggest, the taste, appearance and texture of these scones is a mix between traditional scone and coffee cake. Oh! And each bite is bursting with blackberry-almond flavor. What more could you ask for?
Please see our post on how to make vegan scones for the most up to date tips and tricks!
Want more blackberry sweets? Be sure to check out our vegan blackberry cobbler and refreshing blackberry lemonade!
Scone ingredients:
Here are all of the ingredients you'll need (and why you'll need them!) to make this incredible recipe:
For the Scones
- all-purpose flour – The base of the scone dough; provides structure and body.
- granulated sugar – Sweetens the dough and helps with browning.
- baking powder – A leavening agent that helps the scones rise and become fluffy.
- salt – Balances the sweetness and enhances overall flavor.
- vegan butter, cold – Creates a flaky, tender texture by forming pockets in the dough as it melts during baking.
- nondairy yogurt – Adds moisture and slight tanginess while helping bind the ingredients (also works as an egg replacer).
- nondairy milk – Adjusts the moisture level for the perfect dough consistency.
- vanilla extract – Adds warm, aromatic flavor to complement the fruit and almond notes.
- blackberries, cut in half – Add bursts of fruity flavor and moisture, giving the scones a fresh, juicy bite.
For the Almond Crumble Topping
- all-purpose flour – Forms the crumbly base of the streusel topping.
- granulated + brown sugar – Adds sweetness and moisture, helping crisp up the topping.
- ground cinnamon – Adds warm spice that complements the blackberries and almonds.
- salt – Enhances all the other flavors in the topping.
- vegan butter – Binds the streusel ingredients and creates a crumbly texture.
- sliced almonds – Adds a nutty flavor and crunchy texture that contrasts beautifully with the tender scones.
Why you'll love these scones:
Here are just a few of the reasons you’ll love these blackberry almond coffee cake scones:
- Perfect Texture – Flaky on the outside, soft and tender on the inside, with juicy bursts of blackberry in every bite.
- Sweet & Fruity – The combination of fresh blackberries and a hint of vanilla creates a bright, flavorful scone that’s not overly sweet.
- Crispy Crumb Topping – The streusel-like topping with almonds adds a satisfying crunch and a coffee cake vibe.
- Vegan & Dairy-Free – Made with plant-based ingredients, but you'd never guess—they’re just as rich and indulgent as traditional scones.
- Make-Ahead Friendly – Easy to prep ahead and freezer-friendly, so you can enjoy fresh scones anytime.
Steps to make these yummy scones (with pictures!):
Please see the recipe card at the bottom of the page for full instructions and ingredient measurements.
Begin by whisking together all of the dry scone ingredients in a large mixing bowl. Place the bowl in the freezer to chill for 15 minutes.
Cut the cold vegan butter into the dry ingredients using a pastry cutter until the mixture is crumbly. A few larger chunks of butter are ok!
Add the blackberries to the bowl and stir until they are well distributed.
Form a well in the center of the ingredients and pour in the nondairy yogurt, nondairy milk and vanilla extract. Stir together.
Bring the dough into a ball using your hands. Add an extra tablespoon of milk if needed.
Wrap the dough in plastic wrap and chill in the freezer for 15 minutes.
Remove from freezer and shape into an 8-inch disk using your hands or a rolling pin. Cut into 8 equal-sized triangles.
Place the cut scones on a baking sheet lined with parchment paper or a 10-inch springform pan lined with parchment. Place in the freezer to chill once more for 15 minutes.
Mix together the crumble topping ingredients. Remove the scones from the freezer and brush with a little nondairy milk. Sprinkle on the crumble topping.
Bake in an oven preheated to 400 degrees F (205 C) for 26-34 minutes. Less time will be necessary for scones baked on a baking sheet.
Tips and Tricks:
Here are some helpful tips for making vegan blackberry almond coffee cake scones turn out perfectly every time:
- Keep Ingredients Cold: Cold ingredients are the key to flaky layers! Chill the ingredients as directed in the recipe for best results!
- Don't over-mix the dough – Mix until everything just comes together. Over-mixing can make the scones tough instead of tender.
- Chill before baking – Pop the shaped scones into the fridge or freezer for 10–15 minutes before baking. This helps them hold their shape and keeps the butter from melting too quickly.
- Handle the dough gently – Especially when folding in the blackberries—cutting them in half helps reduce squishing and bleeding into the dough.
- Use parchment paper – Keeps the scones from sticking and makes cleanup easier.
- Cut cleanly – When shaping the scones, use a sharp knife or bench scraper to make clean cuts. Avoid sawing motions to help them rise evenly.
- Get head – You can make the dough for your scones in advance! Prepare the dough according to recipe instructions and wrap tightly in plastic wrap. Place in the fridge up to 48 hours until you are ready to bake.
- Let them cool slightly – Scones are best served warm, but letting them rest for 5–10 minutes after baking helps set their texture and allows flavors to shine.
Here is an additional resource to help you master those scones!
How to gently incorporate blackberries into scones:
Incorporating fruit into scones is tricky! Blackberries are juicy and delicate, so folding them in without crushing them is key to keeping your scones pretty and not overly wet. Here's how to gently incorporate blackberries into scone dough:
- Cut the blackberries in half: Whole berries can be too large and burst easily. Halving them makes them easier to distribute without squishing.
- Chill/freeze the berries: Cold berries are firmer and less likely to bleed into the dough.
- Add berries before wet ingredients: It is much easier to distribute the berries in the dry ingredients than it is in the firm dough.
- Use a folding motion: Once wet ingredients have been added, gently fold ingredients together. Avoid stirring.
- Work on a floured surface: Lightly flour your hands and work surface to keep things from sticking and help with gentle shaping.
- Don’t overdo it: It’s okay if the berries aren’t perfectly, evenly distributed—you don’t want to mash them.
Frequently asked questions:
Yes, but don’t thaw them first. Cut in half and use straight from the freezer to keep them from getting mushy and bleeding into the dough.
Use a firm vegan butter (like Earth Balance (from the tub) or Miyoko’s). Avoid soft tub-style spreads—they can make the dough too greasy and affect the structure.
Yes! Substitute the all-purpose flour with a 1:1 gluten-free baking flour blend that includes xanthan gum. Texture may be a little softer, but they’ll still be delicious.
Chilling helps. It keeps the vegan butter cold, which gives the scones a better rise and flakier texture. Even 15 minutes in the freezer makes a difference.
Definitely! You can shape the scones and refrigerate them overnight or freeze them for up to a month. Bake from frozen—just add 2–3 extra minutes to the baking time.
Nondairy yogurt adds moisture, richness, and a slight tang, helping to replace the role of eggs in traditional scones. It also helps the dough hold together without making it too wet. It also helps make this recipe a great scone-coffee cake hybrid.
If you're nut-free or just want a change, you can try rolled oats for texture, use pumpkin or sunflower seeds for crunch or just skip the topping altogether for a simpler scone.
Storage:
Storing these scones is incredibly simple! They will keep in an airtight container (such as Tupperware or a sealable plastic bag) at room temperature for up to 2 days.
These scones can also be frozen in the same manner for up to 1 month!
Please remember if you make this recipe to snap a pic and share with @censoredbaker on instagram!
PrintBlackberry Almond Coffee Cake Scones
The dessert-for-breakfast hybrid you didn't know you needed! These scones are bursting with blackberry flavor and topped with a buttery, coffee cake crumble.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 ½ hours
- Yield: 8 Scones 1x
- Category: Dessert for Breakfast
- Method: Bake
- Cuisine: American
- Diet: Vegan
Ingredients
For the Scones
2 cups all purpose flour
⅓ cup granulated sugar
1 tablespoon baking powder
½ teaspoon salt
½ cup vegan butter, cold
⅓ cup nondairy yogurt*
2-3 tablespoons nondairy milk
1 teaspoon vanilla extract
1 cup blackberries, cut in half
For the Topping
½ cup all purpose flour
¼ cup granulated sugar
2 tablespoons light brown sugar
½ teaspoon ground cinnamon
pinch of salt
2 tablespoons vegan butter
⅓ cup sliced almonds
Instructions
- Mix Dry Ingredients: In a large bowl, whisk together the all purpose flour, sugar, baking powder and salt. Place bowl in the freezer for 10 minutes to chill dry ingredients. The colder you can keep your ingredients when making scones the better.
- Prepare Dough: Remove bowl from freezer and cut in the vegan butter using a pastry cutter until a crumbly texture is achieved. Some larger chunks of butter are ok. Stir in the blackberries until well-distributed. Form a well in the center of the ingredients. Pour nondairy yogurt, 2 tablespoons nondairy milk and vanilla extract into the well and stir. Use your hands to bring the dough into a disk shape. You can add an additional tablespoon of nondairy milk if mixture is too dry. Do not overwork. Wrap dough in plastic wrap and place in the freezer to chill for 15 minutes.
- Coffee Cake Topping: To make the topping, whisk together all purpose flour, granulated sugar, brown sugar, cinnamon and salt in a small bowl. Cut in vegan butter using a fork and work until mixture is fine and crumbly. Stir in the sliced almonds.
- Prep: Preheat oven to 400 degrees F (205 C) and line a baking sheet or a 10 inch springform pan with parchment paper. Set aside.
- Cut and Chill: Remove dough from the freezer and shape into an 8-inch circle using your hands or a rolling pin. Cut the circle into 8 equal-sized triangle slices and place them on the prepared baking sheet about 2 inches apart or in the prepared springform pan, almost touching. Chill in the freezer for an additional 15 minutes.
- Bake: Brush each scone with a little additional nondairy milk and sprinkle evenly with the crumble topping. Bake scones in preheated oven for 26-34 minutes or until lightly golden and cooked through. Less baking time is needed for the baking sheet method, slightly more for the springform pan method.
Notes
*When it comes to making scones, the colder the ingredients the better. Chill everything and try to handle the dough as little as possible so as not to transfer your body heat.
*The yogurt you use in this recipe should be unflavored and unsweetened.
*For a more uniform shape, scones can be made in a springform pan. If you would like to go this route, use a 10 or 11 inch springform pan and line it with parchment paper. You will likely need to re-cut your cuts when they come out of the oven.
*Prepared scones will keep in an airtight container at room temperature for 2-3 days and can be frozen for up to 1 month. If you would like to make the dough in advance you can prepare it up to 48 hours before baking.
More vegan scone recipes:
- Vegan Strawberry Rhubarb Scones
- Vegan Chocolate Chip Scones
- Vegan Lemon Blueberry Scones
- Vegan Apple Cinnamon Scones
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