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.
MY LATEST VIDEOSBut 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 430Β°F (220Β°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:
- Easy
- Perfectly sweet
- Crumbly
- Buttery
- Big and Fluffy
- Melt-in-your-mouth
- 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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Must-Try Vegan Scones with Jam and Whipped Cream
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Prep Time: 20 mins - Cook Time: 20 mins
- Total Time: 40 mins
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Yield: 9 -
Category: Dessert, Breakfast -
Cuisine: Vegan
Print Recipe
Pin RecipeDescription
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.
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 430Β°F (220Β°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
*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.
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
Traditional scones with jam and cream are one of my favourite things to have and make. Definitely inspired to try out your vegan version and taste the difference. They look great!
Thanks Thalia! π
From a person who is not vegan, I was invited to a function that would have 4 vegans and 3 or 4 vegetarians also invited, with “bring a plate” involved. I made these scones, and they were a great success! I’m afraid I couldn’t eat them but… that was because of a soy intolerance… I’m guessing I could use oat milk or almond milk instead of soy?
Oh that’s awesome! So glad they were a success! You could definitely use another non-dairy milk in place of the soy next time so that you can eat them too. π
I used almond milk and almond flavoring. I am a big meat and dairy eater but these were for a tea for my granddaughter and her friends. They are vegan and vegetarian. My expectations were low but these are delicious. I will now make them for myself. Thanks
That’s wonderful! So glad they were a success! Thanks for sharing. π
Most margarines are not vegan.
Yes, that’s why I said ‘vegan margarine’. There’s lots of countries where you don’t get things like Earth Balance that are called ‘vegan butter’. So you have to look around for a margarine that doesn’t contain animal products. For example, I use Nuttelex in Dubai, an Australian product, but if I was in South Africa (where I’m from) I wouldn’t be able to get that, so I would use Ole which is a brand of margarine without animal products.
9 out of 10 margarines in UK and Irish supermarkets contain dairy products
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Yeah, it’s pretty sad! So you have to hunt for that 10th one that doesn’t. π Isn’t nuttelex available in the UK? That’s an awesome vegan brand.
Just use VITALITE if you are in the UK its in every supermarket
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Very helpful info thanks Jo! π
Fantastic recipe
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Thank you! π
Sinfully yummy
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Hi Allison!
I read your post and have to say this prompted me to get down and boogy in the kitchen. I used to make (non vegan) scones in my old apartment and I’m not sure if I have tried since. I’m excited by the last comment – sinfully yummy lol. I’ll be sure to try this one out today and get back to you!
Cool! Hope they turn out great! π
Beautiful scones seriously impressed with them.
Thank you x
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So glad you like them Ann Marie! Thanks for posting!
I just wanted to share the Scone Love… My 11 year old Son and I made them together and we thought they were great… It was also a lot of fun making them… Please see link… http://kayoskite.com/vegan-scones/ …Thank you! π
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Hi Tan, I LOVE the photos – what a cool kid! Thanks so much for posting the link! And I’m thrilled you enjoyed the recipe! π
I’ve probably made this recipe ten times at this point, and even if I triple the recipe, my vegan roommate and her family ensure that the scones don’t stick around longer than a couple of days! I’ve been adding coconut oil instead of vegan butter, and a half cup of raisins, and they’reπππ. Thanks so much for the recipe!
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Yay, that’s so awesome! Thanks for posting!
Beautiful scones! I also used coconut oil instead of margarine. I also used homemade almond milk and added blueberries too. Scrummy! xxxccc
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Awesome! Your substitutions sound great! Thanks for posting!
I made these for Our Mother’s Day Tea today. They were fabulous – everybody loved them. I served my scones with soy cream and strawberry jam. I will make these scones again and again. Thank you!
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Yay! So happy to hear! Thanks for posting! π
Thank you! I can finally eat scones π
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Yay! π π
Just made these for a late night feast and am not sure they’ll last until the morning! So yummy! Never knew I had the ability to make scones! Do you add anything to the coconut cream when you whip it?
Hi Lindsey! Since scones are not super sweet, I usually would add some powdered sugar to the whipped coconut cream. But since the jam is also sweet, it’s not essential, just depends on how sweet you want it! π
I just made these today, it was my first time making scones, and these are absolutely divine! And so easy to make too! https://www.instagram.com/p/BYRItNSg3wu/?taken-by=atouchoffae here are the ones I made. Thank you for sharing the recipe.
Love the pics! So happy the scones came out so well! Thanks for posting! π€
I made these with coconut oil, and they were DIVINE. Best vegan scones to date!
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That’s fantastic! Thanks so much for sharing Sharon! π
Just made these! They are amazing!! I was annoyed I couldnβt find any vegan scones in the supermarket but itβs so much more worth it making it at home. Thanks so much for the recipe!
Yes! Making them yourself is so worthwhile! So happy they turned out well for you! Thanks for sharing. π
Think theres’s a typo.
3cups = 375g? when 1/2 a cup is 112g?
This doesnt add up to me, what is the correct measurement for the self raising?
Cant wait to try these!
This is correct Elaine, a cup of flour is 125g, a cup of vegan butter is 225g. They don’t weigh the same as they have a different density.
Thanks!
Cup measurements makes 0 sense to me!
I don’t use this recipe, but to the one I use I also add dates, walnuts and turmeric powder. Mine’s an adaptation from one my Mum used (but with sultanas), substituting – as you’ve done – soya milk and a vegan butter. I also use bicarb and cream of tartar as the raising agent.
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Sounds really good!
Indeed! I’m just making a batch now for our lunch….
I just made these using Vitalite (I’m in the UK) Dairy/Gluten free spread. Worked a treat and they taste divine! Looking forward to sharing them with friends later. Thank you for such a great recipe.XX
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Excellent! So happy to hear. Thanks for sharing! π
Hello there, looks like a great recipe but I am just wondering if I can substitute the butter for coconut oil? Or even part of the butter amount with coconut oil?
I havenβt tried it like that so canβt be 100% sure but I think it would work! Coconut oil often does work as a swap for vegan butter so definitely worth a try!
I just had a look at the other comments and someone else has tried it like this and said it was great! So it looks like the answer is yes!
Great! Thank you very much! I’ll give this a try tomorrow.
Can’t wait to try. Why do I know they will be great. At long last a simple recipe for vegan scones! Thank you. Do you have a recipe for a date cake by any chance with chopped dates not pureed?
Hi Joan! Hope you enjoy them! I don’t have a recipe for date cake yet, but I do have it on my to-do list! π
Hi, my scones didn’t rise and even though they looked golden and crispy, they were still raw inside. This was the first time I made scones, so I I’m not sure what I did wrong…? They tasted lovely and I would like to give it another go sometime. Thanks π
Hi Candice, sorry to hear they weren’t a success. I’m really not sure what might’ve happened. Do you bake other things regularly? I’m just wondering if your oven temperature was correct, but if you bake other stuff then that probably isn’t the issue, but if you’re new to baking, it could be that your oven wasn’t the correct temperature. You can get an oven thermometer to check that. Otherwise if you used all the right ingredients (like you didn’t substitute any ingredients) then I’m really not sure!
Can these be frozen?
Yes, they can, there are some helpful tips for freezing scones here.
My daughters had a wonderful time making these for father’s day,they look amazing and he loved them thanks for sharing.
Wonderful to hear that! Thanks so much for sharing! π