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 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 a parchment lined baking tray.
- Brush the tops with 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.
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 Scones Recipe Q&A
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.
Yes you can, just stir it into the batter and carry on as usual.
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.
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
Did you make this recipe? Be sure to leave a comment and rating below!
Vegan Scones
Ingredients
- 3 cups Self Raising Flour (375g) plus more for dusting*
- ½ tsp Salt
- 1 tsp Baking Powder
- ½ cup Vegan Butter (112g)
- 4 Tbsp Caster Sugar (56g) also called Super Fine Sugar*
- ¾ cup Soy Milk (180ml) 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 vegan whipped cream.
Video
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.
So great to eat a scone again! Easy to make and light yet filling when eaten. Made 8 and a baby one 4 days ago. Wrapped them individually and put them in a bread bag and they’ve kept perfectly. Thanks one more time Alison.
Thanks so much for the great review Susan!
These are so good. So good. I’m wondering if the recipe could be adapted to a savoury recipe? Instead of sugar I’m thinking of adding nutritional yeast and a wee bit more salt / pepper and some vegan cheese (maybe some cut up Chilli?) Do you think the recipe would work? Xxx
Hi Jodi, yes you can definitely do that! 🙂
I make vegan pumpkin scones using the same ingredients but adding a cup of mashed pumpkin.
Oh awesome, I must try that!
Just made these – absolutely perfect. Haven’t had a scone for a decade due to various allergies and these hit the spot 🙂
So happy to hear that Rebecca, thanks a million for the wonderful review.
I just made a half-recipe of these and they are amazing. Also super easy to make. I used whole wheat pastry flour and they’re still remarkably light and crumbly. I shaped the dough in to a circle and cut into eight triangles (using half a recipe) and they’re a nice size. Next time I’m going to freeze some of the triangles before baking so we can have fresh scones anytime we want. (I forgot to do that this time and baked them all; oh well, I guess we have to eat them now.) 🙂
Wonderful! Thanks so much for the awesome review Emily!
Absolutely amazing scones, best I have ever tasted *****
Yay! Thanks a million Helene!
Love it!
I managed to cut out twelve (and a baby-scone) as I haven’t found a larger cutter, But they turned out so well it’s like having a piece of UK here in Czechia. Thank you 🙂
So happy to hear that Iva! Thanks for posting!
Delicious! Just made it and had them fresh from the oven with tea. Super easy recipe. The texture of these scones is amazing. I got exactly 9 scones out of one batch. Absolute win!
Awesome! So happy they were a success Vita!
Yum! Finally found some scones that you don’t have to put in fridge first! Amazingly, I managed to make 23 scones! They turned out a bit more like biscuits though… oh well. They still tasted good!
Hi Gabby, I think the fact that you got 23 out of the batch though is the reason they came out more like biscuits, they would get more crispy the smaller they are. So glad they tasted good though!
Made these again tonight! So good, but 23 quickly went to 6… hmm? I made double my batch so I had 46, but then still had more so 53 scones… again, more like biscuits but delish!
Was excited to try this recipe because of good ratings but would advise to keep a close eye on the scones while in the oven. 220C was way way too high a temp and they burnt in under 5 minutes while still raw on the inside. My oven is usually pretty consistent with heat, a little hotter at the back but I’ve never had this much disparity with a recipe. I brushed the scones with oat milk so not sure if that played a part. Disappointing as they went to waste. Will have to try again and see how they do at a lower temp because the dough seemed perfect.
Hi Hollie, sorry to hear that they burnt! We have noted in the recipe notes that differences in ovens can make a difference to baking times, but we’ve also never heard of this much disparity with this recipe. So I’m not sure what happened there, we have had a lot of success with using an oven thermometer though.
I’ve made these many times and they are AWESOME!
I see in the comments lots of people have added things like raisins, orange zest & cranberries.. but I’d love to make cheeze scones. How much grated vegan cheeze do you think I should add without ruining the scone? 😬
Hi Kloe, I’m not sure, I’d probably start with about half a cup and see how it goes from there.