Vegan Scones

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

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

1. Vegan Blueberry Muffins
2. Vegan Banana Bread
3. Vegan Pancakes
4. Classic Vegan Waffles
5. Vegan Strawberry Shortcake
6. Vegan Banana Muffins

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