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.
Lisa says
Hi Alison, I’m unable to get hold of self-raising flour at the moment (everyone seems to be baking!) – are you able to recommend a plain flour + baking powder substitution at all? Thank you in advance!
Alison Andrews says
Hi Lisa, yes you can do it with 3 cups (375g) all purpose flour + 2 Tbsp baking powder + 1 tsp salt. Everything else as normal. All the best! 🙂
Tallulah says
Do you think I could use almond flour instead of plain flour for a GF option?
Thanks
Alison Andrews says
Hi Tallulah, I definitely don’t think almond flour would work. However, other commenters have noted that it did work with a gluten-free all purpose blend. 🙂
Jessica says
I have made this recipe at least 10 times since I first read it. I will say for the lazy people like me: using unmelted, cold vegan butter or margarine and taking the extra effort of mixing it with your hands is a MUST – it definitely makes for better, airier scones. Also, I have taken the habit of only baking 4 scones and putting the rest in the freezer and baking them as needed so I always have fresh ones. Works perfectly every time! I just cook them a little longer. Thanks for a great recipe!
Alison Andrews says
Awesome Jessica, thanks so much for the great review!
Carol O'Neill says
Hi Alison, I don’t have a cutter. Anything else you could recommend to cut the scones to the appropriate size
Alison Andrews says
Hmmm, you could shape them with your hands, or you could use a glass to cut them out.
Jamie says
Hi Alison,
Just about to tackle these, but have seen other recipes advising to put the dough in the fridge, or even the freezer, before baking. Is it ok to leave this part out? I’m a complete baking dunce, so don’t know how it would affect it either way!
Alison Andrews says
Hi Jamie, I definitely don’t do that and they work out great! 🙂
Melanie says
This was my first time making scones, and they turned out perfect! So easy to make and so delicious. Will definitely be making them again!
Alison Andrews says
Awesome Melanie! Thanks so much!
Molly says
Hi Alison,
I’m so excited to make these!! I’ve never made scones before. Do you know roughly how thick each scone should be before baking?
Thanks!!
Alison Andrews says
Hi Molly, about an inch or so? I’m not entirely sure!
Karen says
Made these, they were by far the best scones I’ve attempted, thank you.
Alison Andrews says
Thanks so much Karen!
Gemma says
Thanks for the recipe, mine didn’t rose much as all, any reason why this would happen? Thanks
Alison Andrews says
Hi Gemma, did you use self raising flour? If you used a different flour then that would explain it as there is a lot of baking powder added to self raising flour.
Cimbria says
These hit the spot delicious! One question, did you use a filter on your photos, because mine did not come out that brown and I left them in for 20 minutes. They were still absolutely delicious.
Alison Andrews says
Hi Cimbria, no filter, but ovens do differ, I’ve had quite different browning results depending on the oven, but as long as they are good, that is all that counts. 🙂
Wendy Moore says
Delicious and very easy to make. Lovely and moist too. Better than the vegan scones I have had in garden centres
Alison Andrews says
Thanks Wendy!
Elena Demetriou says
Just perfect
Alison Andrews says
Thanks Elena!
Emma says
Super simple and delicious! I’m embarrassed to say how many of these I ate in a day. Will definitely make again.
Alison Andrews says
Hahaha, no judgement here! So happy you enjoyed them! Thanks for the wonderful review.
Jo says
So easy even for a complete novice and so light and tasty will definitely be baking these babies again! Thank you 🙂 x
Alison Andrews says
Awesome Jo! Thanks so much for the great review.
Nicky says
Hi there,
Would coconut sugar be OK to use?
Thanks
Alison Andrews says
Hi Nicky, I think it would be fine, but it would darken the color of the scones a bit, but if that’s okay with you then I think it would be fine otherwise. 🙂