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.
Sandra says
Can I make this recipe with almond flour?
Alison Andrews says
Hi Sandra, it wouldn’t work with almond flour. You could try with a gluten-free all purpose flour blend, but I have not tested it that way so not sure how it will work out. All the best! 🙂
STEVE MCGOWAN says
Good recipe,but don’t overwork them as they can end up with a bread like texture,just bring the mixture together then cut them,they remain nice and crumbly.Oat milk works really well.I don’t use salt.
Alison Andrews says
Thanks for sharing and the great review Steve. 🙂
Bolt says
The scones tasted great! My non-vegan parents liked it too.
For some reason the dough is always too sticky to work with when I bake. However, I never add any additional flour because they would get too dry after being baked. What is your experience with this?
For some reason it took 25 minutes in my oven but after that time they were perfectly golden brown. We ate them together with a jam made from only strawberries and agar agar. We also had green tea of course 🙂
Thank you for this recipe, from the Netherlands.
Alison Andrews says
Hi there! Not sure why they would get dry when you add extra flour, I always have to add extra to prevent the dough being sticky when dealing with it. But it doesn’t need to be a lot, just flour your hands and the surfaces. So happy you enjoyed them though and thanks for the wonderful review! 🙂
Daphne says
Yessss, these are amazing scones! I used regular sugar and oat milk and the result was… so gooooood!
Thank you so much for sharing this recipe. From the Netherlands with love!
Alison Andrews says
So glad you enjoyed it! Thanks for the awesome review! 🙂
Linda Clark says
These were so very delicious! The best scones I have ever eaten.
??
Alison Andrews says
So happy to hear that! That is the best compliment, thanks a million Linda! 🙂
Yvonne Cameron says
OMG. I’m not hugely talented in the kitchen but after searching aimlessly for shop bought scones, I gave these a go. Scone heaven is all I can say. Easy and quick to make and extremely tasty. My ‘taste test’ resulted in 3 going down my neck one after the other. Thank you for this recipe.
Alison Andrews says
So happy to hear that Yvonne! Thanks for the fabulous review. xo
ViviBelle says
How important is the self-raising flour? I have never used it and I only have all purpose flour. Could I use all purpose instead, or is it pretty important to have the self-raising flour? Thank you!
Alison Andrews says
Hi Vivi, self raising flour already has baking powder and salt added, so if you were going to use all purpose you would have to make some extra adjustments, there are some tips in this article about how to use all purpose flour instead of self raising. Let us know how it turns out! 🙂
Karen Moore says
This is a gorgeous recipe! Had my first vegan scone disaster last week using another vegan chefs recipe…they were awful. Found yours and it had very different ingredients so thought I’d give it a whirl. They’re amazing! Myself and my two daughters just polished off half of them straight from oven with jam and coconut cream. We used small 2.5 inch scone cutters and even a few with a 2 inch one to get lots of delicious little scones. Thanks so much
Alison Andrews says
So glad they worked out great! Thanks so much for sharing! 🙂
Olena says
So easy to make and they came out perfect!! The exact taste and texture I was hoping for!!! Thank you sooo much for this recipe!
Alison Andrews says
So happy to hear that! Thanks so much for the awesome review! 🙂
Jayne says
Very easy, and absolutely perfect! I used the miyokos European style vegan butter.
Alison Andrews says
So glad they worked out great! Thanks for sharing! 🙂
Suryaprabha says
Inspiring, Thanks
Raquel says
Holy mackerel! I had low expectations because I didn’t think vegan scones would be very good but these were as good as the conventional kind! I didn’t have self rising flour so I made my own (lots of recipes online… basically flour plus baking powder and salt). I had to use regular sugar instead of caster sugar. I also sprinkled the tops with sugar. The scones were unbelievably moist and fluffy with crunchy tops. I couldn’t believe how much they puffed up. My husband and I both loved them. This recipe is a keeper.
Alison Andrews says
So awesome to read your comment Raquel, so pleased they were such a success! Thanks a million for the great review. 🙂
Gail says
Is the vegan butter cold or softened at room temperature? I can’t wait to make these! Thanks.
Alison Andrews says
Hi Gail, I usually use it straight from the fridge, but it is the buttery spread variety, so it’s not super hard straight from the fridge. If yours is very hard then you can let it soften a bit first. 🙂
Victoria Foote-Blackman says
Absolutely amazing! Went in with doubts. Came out a believer!
Alison Andrews says
Yay! So glad to hear that, thanks Victoria! 🙂
Victoria Foote-Blackman says
Greetings, Alison! I tend to be very nervous about trying online recipes but wow, this one you created is fantastic. Thank you so much for all the pix, descriptions and detailed instructions.
I live in France and so had no baking powder. So what I did is added instead 1/4 teaspoon of baking soda, and one extra tablespoon of lemon juice, and the scones were valiant and rose beautifully!!
Also, I didn’t have a pretty mold, and as necessity is the mother of invention, I simply took globs of the beautiful dough and quickly and gently rolled them into small individual balls, smaller than tennis balls, then flattened and laid them on well-floured aluminum foil. (had no parchment either!) where I gently flattened them a bit so they’d look as much like yours as possible. I ended up with about 12 scones this way, Otherwise I followed your recipe to the letter. The scones couldn’t be more delicious. Again, all my gratitude for such a wonderful vegan recipe. The whipped cream turned out fine as well, but of course is it rather coconutty–wonder if aquafaba might make for a more neutral whipped cream? Have a lovely holiday.
Alison Andrews says
Hi Victoria, I think aquafaba tastes too much like chickpeas until it’s either cooked or mixed with enough chocolate to mask that flavor (when it’s used in a mousse). I wouldn’t use it as a whipped cream. You can usually get other types of vegan whipped cream and you might prefer the flavor of those, like soy whipped cream or other varieties. 🙂
Victoria Foote-Blackman says
Thanks for your feedback, Alison. Yes, there are some commercial vegan whipped creams here in France and those would be fine. In fact, I ended up tasting the coconut again later and realized there was no need to fight the flavor. It’s a lovely alternative flavor unto itself, and had real staying power. Replacing it in the fridge for a couple of hours, and it was still perfect after. I just needed to whip it again lightly to make it glossy once more. What a great addition to Christmas entertaining this year, and any elegant afternoon tea.
Alison Andrews says
So glad to hear Victoria! I totally agree about the coconut cream. Thanks for updating! 🙂