So…. I was vegetarian for a long time before I became vegan. I went vegetarian in 1999 and vegan only in 2005. So there were a few years there where I was still sampling all the eggy/dairy things!
And one of my favorite eggy/dairy things was scones with jam and cream! When I moved to Cape Town in 2003 there was this little cafe on the mountain that had the most fabulous scones with jam and cream. And going there for tea looking out over amazing views over Cape Town was something special.
And literally from the last time I went to that cafe in my pre-vegan days to now I don’t think I had eaten a scone. I hadn’t come across any vegan ones anywhere and I hadn’t got around to making any vegan ones myself.
But I’ve ALWAYS had it in mind that vegan scones are something I want to make one day!
Well, I finally got around to it now and man oh man I am glad I did! These scones are sooooo good! And they are seriously easy to make too! They cook in like 20 minutes! And they’re fun to make too, you get IN THERE with your hands, it gets a little messy, and that’s pretty fun actually!
This recipe requires just 8-ingredients, and the process is crazy simple. You sift your flour into a mixing bowl and add salt and baking powder. Then you add in vegan butter or vegan margarine and rub it in with your hands until it gets to a crumbly texture (as below).
Then you add some caster sugar (which is just very fine sugar, and I believe it’s called super fine sugar in the USA), then add some soy milk, vanilla extract and lemon juice and mix in with a spoon.
Then comes the fun part, you add more flour to alleviate any stickiness from the dough, roll it into a ball and then flatten out with your hands. Using a smooth cutter, dip it in flour and then cut out 4 scones. Roll again, cut out 2 scones, roll again and cut out 2 scones and then whatever is left is your final scone.
Place your scones onto parchment paper on a baking tray and then brush with some soy milk (or other plant milk) – this is what makes it brown on top.
Pop it into the oven and bake at 430°F (220°C) for 20 minutes!
Serve with jam and whipped coconut cream for the most fabulously delicious tea time treat.
One time I made these I forgot to add in the sugar! And they were still delicious, just more savory tasting, but since you smother them in jam anyway, it’s no biggie! Just mentioning that in case you prefer to keep sugar to a minimum.
What is awesome about these vegan scones is that they are so easy to throw together, fun to make, crumbly, scrumptious, and one of the best things ever served with jam and cream or even just jam by itself.
These scones are fabulous to have for teatime, as a dessert or even for breakfast!
I think you’ll love these vegan scones, they’re:
- Perfectly sweet
- Big and Fluffy
- Fabulous with jam and vegan cream!
They are most amazing when absolutely fresh. Even one day after baking, they are not nearly as good as the day of. So scones don’t really work as a ‘make ahead’ item. Keep them stored at room temperature and enjoy fresh, the fresher the better, but definitely within 2 days.
So I’d love to hear what you think of these delectable vegan scones! Let us know in the comments and please rate the recipe too!
For more delicious desserts, have a look at these awesome recipes:
- Vegan Blueberry Muffins
- Vegan Banana Bread
- Vegan Pancakes
- Classic Vegan Waffles
- Vegan Strawberry Shortcake
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Light and crumbly vegan scones served with strawberry jam and freshly whipped coconut cream. Absolutely delicious along with your afternoon tea, as dessert or even breakfast.
- 3 cups (375g) Self Raising Flour (plus more for dusting)
- 1/2 tsp Salt
- 1 tsp Baking Powder
- 1/2 cup (112g) Vegan Butter/Margarine
- 4 Tbsp (56g) Caster Sugar (also called Super Fine Sugar)*
- 3/4 cup (180ml) Soy Milk (plus more for brushing the tops)*
- 1 tsp Vanilla Extract
- 2 Tbsp Lemon Juice (freshly squeezed)*
- Strawberry Jam
- Whipped Coconut Cream
- Preheat the oven to 430°F (220°C)
- Sift the flour into a mixing bowl and add salt and baking powder.
- Add the vegan butter and rub in with your fingers until the mix is crumbly.
- Add the caster sugar.
- Then add the soy milk, vanilla extract and lemon juice and mix in with a spoon.
- Flour your work surface and your hands, and add extra flour as needed as you move the mix out of the mixing bowl and roll it with your hands into a big ball.
- If the dough is sticky at any point, add more flour.
- Flatten it out so that there is space to cut out 4 scones.
- Dip a smooth cutter in flour and then cut out 4 scones and place them on a parchment lined baking tray.
- Roll the remaining dough and cut out 2 more scones.
- Roll again and cut out another 2 scones, with anything left over becoming the final scone.
- Brush the tops of the scones with soy milk.
- Bake in the oven for 15-20 minutes until golden on top.
- Serve with jam and whipped coconut cream.
*If you can’t find caster sugar (super fine sugar), you can use regular granulated sugar.
*You can use a different non-dairy milk such as almond milk if you prefer.
*The lemon juice is about what you’ll get from squeezing one small lemon.
*The baking time variance is really in how golden you want the tops of the scones to be. If you bake them for 20 minutes they can get very nicely browned on top, whereas at 15 minutes they are only lightly browned. Either way they are great. Because of oven variance though, it’s definitely best to check on them at the 15 minute mark and see how they’re looking.
*Nutritional information is for 1 scone of 9, without jam or whipped coconut cream.
*Recipe adapted from BBC Good Food.
- Serving Size: 1 Scone (of 9)
- Calories: 233
- Sugar: 7g
- Sodium: 805mg
- Fat: 6.6g
- Saturated Fat: 1.2g
- Carbohydrates: 38.6g
- Fiber: 1.3g
- Protein: 4.7g