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    Home » Desserts

    Vegan Scones

    Published: Apr 14, 2016 Updated: Oct 14, 2022 by Alison Andrews This post may contain affiliate links

    Jump to Recipe
    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 topped with jam and vegan whipped cream on a white plate.

    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.

    You’ll also love our vegan blueberry scones, vegan pumpkin scones and our vegan cinnamon rolls.

    Vegan Scones in a stack.

    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).
    Flour, salt and baking powder mixed with vegan butter in a bowl until crumbly.
    • Add 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.
    Dough for vegan scones on a wooden board.
    • Using a smooth cutter, dip it in flour and then cut out 4 scones.
    Dough for vegan scones on a wooden board with a scone cutter.
    • 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 a parchment lined baking tray.
    Vegan scones on a parchment lined baking tray ready to bake.
    • Brush the tops with soy milk (or other plant milk) – this is what makes them brown on top.
    Vegan scones on a parchment lined baking tray brushed with soy milk and ready to bake.
    • Pop into the oven and bake at 430°F (220°C) for 15-20 minutes!
    Freshly baked vegan scones on a parchment lined baking tray.
    • Serve with jam and whipped coconut cream for the most fabulously delicious tea time treat.
    Scone with strawberry jam and cream, on a white plate.

    Ingredient Notes

    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.

    Vegan scone with jam and whipped cream in the middle, on a white plate.

    Vegan Scones Recipe Q&A

    Can these scones be made gluten-free?

    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.

    Can you add raisins or blueberries or dates to these scones?

    Yes you can, just stir it into the batter and carry on as usual.

    Can scones be frozen?

    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.

    Vegan scones topped with jam and vegan whipped cream on a white plate.

    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.

    Vegan scones topped with jam and whipped cream on a white plate.

    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

    Did you make this recipe? Be sure to leave a comment and rating below!

    Vegan scones topped with strawberry jam and vegan whipped cream.

    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.
    4.94 from 89 votes
    Print Pin Rate
    Course: Breakfast, Dessert
    Cuisine: British
    Diet: Vegan
    Prep Time: 20 minutes minutes
    Cook Time: 20 minutes minutes
    Total Time: 40 minutes minutes
    Servings: 9
    Calories: 255kcal
    Author: Alison Andrews

    Ingredients

    • 3 cups Self Raising Flour (375g) plus more for dusting*
    • ½ teaspoon Salt
    • 1 teaspoon Baking Powder
    • ½ cup Vegan Butter (112g)
    • 4 Tablespoons Caster Sugar (56g) also called Super Fine Sugar*
    • ¾ cup Soy Milk (180ml) plus more for brushing the tops*
    • 1 teaspoon Vanilla Extract
    • 2 Tablespoons Lemon Juice freshly squeezed*

    For Serving:

    • Strawberry Jam
    • Vegan Whipped Cream
    Prevent your screen from going dark

    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 vegan whipped cream.

    Video

    Notes

    1. 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.
    2. If you can’t find caster sugar (super fine sugar), you can use regular granulated sugar.
    3. You can use a different non-dairy milk such as almond milk if you prefer.
    4. 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.
    5. Nutritional information is for 1 scone of 9, without jam or whipped coconut cream.

    Nutrition

    Serving: 1Scone | Calories: 255kcal | Carbohydrates: 37g | Protein: 6g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Sodium: 268mg | Potassium: 77mg | Fiber: 1g | Sugar: 6g | Vitamin A: 558IU | Vitamin C: 3mg | Calcium: 60mg | Iron: 1mg
    DID YOU MAKE THIS RECIPE? Rate it & leave your feedback in the comments section below, or tag @lovingitvegan on Instagram and hashtag #lovingitvegan
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    About the Author

    Hi I'm Alison Andrews, I'm the voice and cook behind Loving It Vegan. I love making delicious vegan food and creating vegan versions of all your old favorites, so that you’ll never feel like you’re missing out. Find out more about me here.

    Loving It Vegan is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. This site may contain some of these links to Amazon.com. If you make a purchase through one of those links, Loving It Vegan will receive a small commission from the purchase at no additional cost to you.

    Reader Interactions

    Comments

    1. Surinder says

      December 17, 2024 at 12:12 pm

      So easy to make and everyone said how delicious and soft they were.
      Will definitely be making these again.
      Well done for another great recipe, thank you5 stars

      Reply
      • Nadine @ Loving It Vegan says

        January 29, 2025 at 10:58 am

        That’s great Surinder. Thanks for sharing and for your great review!

        Reply
    2. Artemis says

      August 04, 2024 at 8:28 am

      Excellent recipe!5 stars

      Reply
      • Nadine @ Loving It Vegan says

        August 05, 2024 at 1:45 pm

        Thanks so much Artemis!

        Reply
    3. Sarah F says

      April 07, 2024 at 4:01 pm

      These scones were so easy to make and were a huge hit with vegan & non-vegan family! I’ll definitely be making them again 🙂5 stars

      Reply
      • Nadine @ Loving It Vegan says

        April 18, 2024 at 11:08 am

        Awesome! Thanks for your review Sarah!

        Reply
    4. CARLENE MARIA MARSHALL says

      October 18, 2023 at 11:12 pm

      Amazingly good! I made them with soy coffee creamer instead of soy milk and they’re rich and delicious! TY and I’m looking forward to making all sorts of delicious scones with this as the base now!5 stars

      Reply
      • Nadine @ Loving It Vegan says

        October 20, 2023 at 9:23 am

        Yummy! Thank you so much for your wonderful review Carlene!

        Reply
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    4.94 from 89 votes (11 ratings without comment)

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