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.
Nikki says
Hi Alison, I want to share these with friends at a coffee morning & need to make them a day earlier. Any suggestions? Thank you so so much. Love love love your recipes! By the way, your banofffee was great. We scoffed it in a day — just the two of us!
Alison Andrews says
Hi Nikki! So glad you enjoyed the banoffee pie! The scones are a little tricky this way because they are really only amazing on the day of baking. The next day they’re edible but not even close to as good. What you can do is form the dough and then cut them into scones on your baking tray and then just refrigerate overnight, and then bake them in the morning before you go. All the best! 🙂
SteveF says
Hi Nikki
I loved these scones. What annoys me, tho, is the modern desire to use cutters to fashion scones. This is for two reasons: 1. Re-working the scone dough after each spell of cutting is not helpful to the whole batch; 2. My grandmother, more years ago than need be mentioned, cooked scones in a coal range as a rectangular slab. That had been sliced and the portions separated by a few millimetres so that that as they rise they rejoin into a slab. Rectangular scones, worked only once, and when the segments can be ripped apart, are so much better to the look and the mouth. A hint from the antipodean colonies!! One more remote than Australia.
Alison Andrews says
Thanks for sharing Steve! Glad you enjoyed the scones! 🙂
Tracy says
Can these be frozen?
Alison Andrews says
Hi Tracy, scones are one of those things that really are the absolute best when eaten the day of baking. They don’t tend to keep well, even the day after baking they are not nearly as good as the day of baking. They ‘can’ be frozen but they’re not ideal for it. If you want to freeze them, then let them cool after baking and place into ziploc freezer bags and freeze. Let them thaw in the fridge and then bring them to room temp on the countertop.
Kiki says
The recipe calls for self raising flour but then lists baking powder and salt. Self raising flour already includes that. I just want to make sure that is correct? Thanks!
Alison Andrews says
Yes, the recipe is correct.
Bea O Neill says
I’ve made these scones a few times now and they are totally delicious thank you very much for the recipe
Alison Andrews says
So glad you love the recipe! Thanks so much for the awesome review. 🙂
Rabbit Hor says
Hi. Will raw sugar work?
Alison Andrews says
Hi there, I think so, but not entirely certain as I haven’t used it.
Lydia says
Really great! So moist and fluffy. I added some dates and blueberries too. I really recommend this recipe!
Alison Andrews says
Thanks so much Lydia! So glad you enjoyed it. 🙂
Karen says
Wow! These are awesome!
Definitely going to make them again. Going to experiment with almond milk and almond extract to give them a bakewell tart vibe!
Alison Andrews says
Great idea! Thanks for sharing Karen! 🙂
James says
These scones are so good! Definitely the best scone recipe I’ve tried (vegan or otherwise!)
Alison Andrews says
Awesome! So happy to hear that James. Thanks for the wonderful review. 🙂
Mary says
Made these this afternoon for my vegan daughter, they were delicious. I’ve also made a couple of your muffin recipes. Love how you explain all your ingredients and substitutions. My go to for recipes for my daughter.
Alison Andrews says
So glad to hear that Mary, thanks so much! 🙂
Jamilee says
Hi,
Would I just double the ingredients to make twice the amount? Thanks
Alison Andrews says
Sure! Just be careful as sometimes doubling a recipe can be tricky. All the best! 🙂
Kristine says
Another great recipe!! Made these this morning but added choc chips. Wonderful!
Alison Andrews says
Oooh chocolate chips sound delicious! Thanks for sharing! 🙂
Louise says
Omg made these today and they are amazing x
Alison Andrews says
Awesome! So happy you liked them Louise, thanks for the wonderful rating! xo
Chloe says
So delicious – can not tell the difference. Such a lovely treat, I can finally join in with afternoon tea! Thank you for this great recipe
Alison Andrews says
So glad to hear that Chloe! Thanks so much for the awesome rating! 🙂
Ester Covarrubias says
So happy how these came out!! It reminds me of the delicious breakfast sandwiches we do in the USA- a biscuit (scone) with eggs, cheese, and sausage. Now I’m making the VEGAN version 🙂
Thanks for the recipe!!
Alison Andrews says
Yay! So glad they came out well, thanks for the wonderful review. 🙂
Anna says
Just made these and they turned out too dry, unfortunately… not sure what I did wrong?
Alison Andrews says
Hi Anna, sorry to hear that! My best guess would be using a little too much flour, I recommend weighing the flour if at all possible, otherwise using the spoon and level measurement technique.