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.
You’ll also love our vegan blueberry scones, vegan pumpkin scones and our vegan cinnamon rolls.
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 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
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.
Uzo says
Just made these! They are amazing!! I was annoyed I couldn’t find any vegan scones in the supermarket but it’s so much more worth it making it at home. Thanks so much for the recipe!
Alison Andrews says
Yes! Making them yourself is so worthwhile! So happy they turned out well for you! Thanks for sharing. 🙂
Sharon Stewart says
I made these with coconut oil, and they were DIVINE. Best vegan scones to date!
Alison Andrews says
That’s fantastic! Thanks so much for sharing Sharon! 🙂
Alisha says
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.
Alison Andrews says
Love the pics! So happy the scones came out so well! Thanks for posting! ?
Lindsey says
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?
Alison Andrews says
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! 🙂
Vi says
Thank you! I can finally eat scones 🙂
Alison Andrews says
Yay! 🙂 🙂
Lindy says
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!
Alison Andrews says
Yay! So happy to hear! Thanks for posting! 🙂
k says
Beautiful scones! I also used coconut oil instead of margarine. I also used homemade almond milk and added blueberries too. Scrummy! xxxccc
Alison Andrews says
Awesome! Your substitutions sound great! Thanks for posting!
Ruya says
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’re???. Thanks so much for the recipe!
Alison Andrews says
Yay, that’s so awesome! Thanks for posting!
Tan says
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! 🙂
Alison Andrews says
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! 🙂
Ann Marie says
Beautiful scones seriously impressed with them.
Thank you x
Alison Andrews says
So glad you like them Ann Marie! Thanks for posting!
Nick says
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!
Alison Andrews says
Cool! Hope they turn out great! 🙂
Karen says
Sinfully yummy
Anna Andrews says
Fantastic recipe
Alison Andrews says
Thank you! 🙂
Mandy says
Most margarines are not vegan.
Alison Andrews says
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.
Anthony Callanan says
9 out of 10 margarines in UK and Irish supermarkets contain dairy products
Alison Andrews says
Yeah, it’s pretty sad! So you have to hunt for that 10th one that doesn’t. 🙂 Isn’t nuttelex available in the UK? That’s an awesome vegan brand.
jo says
Just use VITALITE if you are in the UK its in every supermarket
Alison Andrews says
Very helpful info thanks Jo! 🙂
Thalia @ butter and brioche says
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!
Alison Andrews says
Thanks Thalia! 🙂
Nikki says
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?
Alison Andrews says
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. 🙂
Claudia says
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
Alison Andrews says
That’s wonderful! So glad they were a success! Thanks for sharing. 🙂