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.
I just made these and they’re amazing!
I’ve not made scones in about 15 years and am so glad I did. Will definitely make again. Even my non-vegan husband loved them.
Awesome Danielle! Thanks so much for the great review!
This recipe is amazing I did skip the cream part as I had vegan aerosol cream but if I ran out of the aerosol cream I will definitely be using your recipe for the cream part of the recipe. This recipe is going to be put in my saved file and is going to be my favourite scone recipe. they were lovely and light and by brushing the tops with soy milk it made them golden brown when removed from the oven. Thank you so much for sharing this amazing recipe. Stay safe x
Wonderful! So glad they were a success. Thanks so much for sharing Elizabeth!
Hi Alison! Can I add peaches to this recipe without it affecting the mix due to the moisture in the peaches? These looks absolutely delicious and I really want to make these. Thanks!
Hi Camille, I haven’t tried it but I think so. Others have made these scones with added blueberries so I think the result would be similar. The peaches should be chopped though (not puréed).
Super easy to follow and turned out delicious, definitely worth trying. Plus the substitute for gluten free flour worked great
Awesome! So glad to hear they were a success!
Hey, I’d really like to try this recipe but I don’t have vegan butter/margarine. Is there anything I can use instead?
Oh sorry I just noticed you wrote coconut oil as an alternative
Anyway, can’t wait to try these out, looks gorgeous ????
Hope you enjoy them! 🙂
hi! just made these on a rainy day with many substitutions to avoid going to the store (ie. all purpose & whole wheat flour, apple cider vinegar instead of lemon juice,raw cane sugar) and they still turned out perfect & fluffy 🙂
Awesome! Thanks Sam!
Hi Alison, I was wondering if I could use lime or orange juice as a citrus replacement in the recipe?
Hi Grace, I’m not sure, but my guess is it should work fine!
Hi there,
Do you have to use self rising flour for this recipe or can you simply use all purpose flour?
Thank you.
Hi Luciana, you can do it with 3 cups (375g) all purpose flour + 2 Tbsp baking powder + 1 tsp salt. Everything else as normal.
Hi Alison, I baked them 3 times and they turned out great! Thanks a lot. (Just a little note: the ingredient list might need an update for the baking powder. I am also using all purpose flour and tried to figure out your reco on how to adjust where I discovered its tablespoon not teaspoon )
Thanks!
Hi Cigdem, so glad they worked out well! The ingredient list is correct, if you are using self raising flour (already contains baking powder) then you only need 1 teaspoon baking powder. If you are using all purpose flour though then you will need 2 Tablespoons of baking powder.
Made these for an afternoon tea for some friends yesterday, they went down very well! Next time I will remember to glaze them….. but they were still fine without! Thank you for all the fabulous recipes that have been getting me through lately!
Awesome! So glad you enjoyed them! 🙂
Well I have enjoyed scones with afternoon tea at some of the finest places in London and the rest of the UK and i can confidently say these are just as tasty. Great recipe!
Sooo happy to hear that Mark! Thanks a million!
These are amazing and so easy to make – I have never baked scones before and my scones still came out great, Thank you so much for sharing!!
Hi, can these be frozen at all? If so how is best to defrost them? Thanks!
Hi Hannah, I haven’t tried freezing these, but generally yes scones can be frozen! I would freeze them the day of baking so that they retain their freshness. Thaw overnight in the fridge and reheat in the oven at 350°F for 5-10 minutes.
Hi Alison
I am going to make these today but only have spelt white flour. Will it be ok to use this? If yes, how much baking powder is recommended?
Thanking you in Advance 🙂
Hi Andrea, I haven’t used spelt flour but apparently it works as a replacement for all purpose, but I honestly have no idea how it will turn out in this recipe since it’s untested. If you use it, then use 2 Tbsp baking powder and 1 tsp salt.
Lovely recipe.
These didn’t rise as much as the ones I usually make with buttermilk, but they are absolutely delicious, and wonderfully light and crumbly. I’m not vegan, but will definitely be making them again.
Amazing recipe – as alwaaays! Would I be able to add raisins or cheese to this recipe without altering other ingredients? 🙂 x
Raisins yes! I’m not sure about cheese.