These vegan scones are the best! They’re light and crumbly and so delicious served with strawberry jam and freshly whipped vegan cream.
Vegan scones are something that I always wanted to make.
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. And they’re fun, 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 too.
The scones are crumbly, scrumptious, and one of the best things ever served with jam and cream or even just jam by itself. They’re fabulous to have for teatime, as a dessert or even for breakfast.
How To Make Vegan Scones
You will find full instructions and measurements in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.
- Sift your flour into a mixing bowl and add salt and baking powder. Then add in vegan butter or vegan margarine and rub it in with your hands until it gets to a crumbly texture (as below).
- Add some caster sugar (which is just very fine sugar, 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, 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 the tops with some soy milk (or other plant milk) – this is what makes them brown on top.
- Pop into the oven and bake at 430°F (220°C) for 15-20 minutes!
- Serve with jam and whipped coconut cream for the most fabulously delicious tea time treat.
Recipe Tips
The sugar can be omitted. One time I made these I forgot to add in the sugar. And they were still delicious, just a little more savory tasting, but since you smother them in jam anyway, it’s no biggie. So if you prefer to keep sugar to a minimum you can leave it out of the recipe.
You can use granulated sugar instead of caster sugar. If you have any difficulty getting hold of caster sugar (called super fine sugar in the USA) then you can also make these scones with regular white granulated sugar.
We used self raising flour but you can also use all purpose flour. If you can’t get hold of self raising flour then you can also use all purpose flour with a few adjustments to the recipe. Since self raising flour already contains baking powder and salt, if you use all purpose flour you will need to increase the baking powder to 2 Tablespoons and the salt to 1 teaspoon.
Vegan butter: If you can’t get hold of vegan butter or a dairy free margarine, you can also make these with coconut oil. Alternatively make up a batch of your own homemade vegan butter that works great in baking.
Recipe Q&A
You can freeze scones, but since they really only retain their freshness for a day, you’ll need to freeze them as soon as they’ve cooled so you lock in that freshness. Thaw overnight in the fridge and then reheat them in the oven at 350°F for 5-10 minutes.
Yes you can, just stir it into the batter and carry on as usual.
If you’d like to try a gluten-free option then try it with a gluten-free self raising flour that is meant to be a 1:1 replacement.
Make Ahead and Storing
If you want to make these ahead of time then what you can do is form the dough and then cut out the scones on your baking tray and then just cover and refrigerate them overnight. Bake the next day as usual.
Once baked the scones are at their most delicious when absolutely fresh. Even one day after baking, they are not nearly as good as the day of baking.
Keep them stored at room temperature and enjoy fresh, the fresher the better, but definitely within 2 days.
More Delicious Vegan Desserts/Breakfasts
- Vegan Blueberry Muffins
- Vegan Banana Bread
- Vegan Pancakes
- Classic Vegan Waffles
- Vegan Strawberry Shortcake
- Vegan Banana Muffins
Vegan Scones
- Prep Time: 20 mins
- Cook Time: 20 mins
- Total Time: 40 mins
- Yield: 9
- Diet: Vegan
Description
These vegan scones are the best! They’re light and crumbly and so delicious served with strawberry jam and freshly whipped vegan cream.
Ingredients
- 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)*
For Serving:
- Strawberry Jam
- Whipped Coconut Cream
Instructions
- 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.
Notes
*You can switch the self raising flour for all purpose flour if that’s easier. In that case you would use the exact same quantity of flour (3 cups/375g) but you will need to increase the baking powder to 2 tablespoons and increase the salt to 1 teaspoon.
*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 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.
- Category: Dessert, Breakfast
- Method: Bake
- Cuisine: Vegan
Nutrition
- 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
Keywords: vegan scones
I just made this scones and they are amazing. To be honest, all the recipes I have done from your blog are all spectacular. It is great to know that you can trust the recipes. And so much variety! Thank you so much!!
Thanks so much Patricia!
Mine started to almost burn before the 15 minutes was up, so I turned the oven down for the last few minutes, but found they weren’t quite done inside. Tried covering with foil to let them continue cooking, but I’m not quite sure that worked haha.
But that aside, they did rise well, and seem fluffy inside.
I did make a mistake though, I’d run out of vanilla and thought ah well, what difference can that little amount make? Well, my taste test scone tells me it can make quite a difference 😂 hoping I can compensate by pairing with a nice jam!!
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I’m making these for a Mother’s Day afternoon tea but as I’m also making other things like vegan cake and sandwiches I’d like to make the dough the day before – is it okay to rest the dough in the fridge overnight? Or will the acidity of the lemon react with the raising agents meaning they will need to go in the oven soon after making the dough?
Hi Ellie, you can make up the dough ahead of time, see the section ‘make ahead and storing’. All the best!
Hi thank you so much for a great recipe so easy and I used my air fryer turned out amazing! I used oat milk and coconut oil, and ate it with strawberry jam once it was done 🙂 I found you through a youtuber named Grackle and she loves your recipes! Have a great day! I’m excited to try more from your site 😀
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Hi Corrine, so happy they came out great! And so awesome that Grackle loves our recipes! Thanks so much for sharing!
Nothing short of DELICIOUS! So easy and quick – and they look beautiful too.
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I have made these quite a few times and they always turn out well. I freeze them and when I take them out of the freezer I toast them…delicious whith vegan butter + jam highly recommended.
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Love that! Thanks for sharing Graham!
Sorry these were properly very nice – soft inside, crispy outside, and fluffy. Great recipe.
Hi, can I substitute the soy milk for rice milk? I’m intolerant to oat, almond, soy and cows milk.
Yes! 🙂
Great recipe! I used Flora vegan butter and also added raisins. Mine didn’t rise as much as in the pictures but I think this is because my baking powder is approaching it’s best before date and also I may have cut them too thin as I had enough mix for 12 instead of 9. They were delicious nonetheless and ate 4 straight out the oven 😀 Will definitely be making again.
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Great recipe! I was worried the dough looked a bit dry before baking but they turned out light and flakey! I added 3/4 cup of dried cranberries and orange zest to my batch. I’ll definitely be making these again!
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Wonderful Jessica! Thanks for the great review!
Delicious! I made them with almond milk and I’m quite happy 🙂
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These are the lightest scones I’ve ever had. So good!!!
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Wonderful! Thanks so much Beth!
My non-vegan family enjoyed these a lot, which says something 🙂 I used Miyokos butter, which was perfect!
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Wonderful! Thanks so much Hanna!