Vegan Wild Blueberry Scones (Panera Copycat) - Easy To Make

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!

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.

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.

  • 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 coconut milk (I use So Delicious Original Culinary Coconut Milk), or as needed**
  • 1 teaspoon vanilla extract
  • Coarse sugar, for sprinkling (optional)


  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.

*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. 

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