How to make easy delicious vegan Scones. As a child, I hated Scones and despised Rock Cakes. I wouldn’t touch milk in any form, other than on cereal. I couldn’t stomach Mince Pies at Christmas-time and refused to eat raw tomatoes and onions. How times have changed.
I still can’t stomach drinking even vegan milk but now I adore a tomato salad, I love red onion in a salad and I made a large batch of Mincemeat last Christmas. I also have a newly discovered admiration for Cream Teas.
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“Tea to the English is really a picnic indoors”
Alice Walker
If you’re not English you might have read about Cream Teas in old fashioned books. A Victorian whimsy that involved wealthy ladies sitting around white filigree tables sipping Darjeeling Tea from Bone China teacups and eating dainty sandwiches.
We no longer have time for afternoon tea; our modern lifestyles are so hectic that that the idea of brewing tea in a teapot is almost inconceivable. However, no matter how pushed you are for time during the week, you can always squeeze in 10 minutes on a Sunday Afternoon to make a batch of Scones, to be served with some vegan cream or butter and jam.
Scones really are one of the easiest things to make, just pour and stir, as easy as muffins and just as versatile. They are referred to as quick breads with good reason. For example, cheeze (particularly blue cheese) scones caused my reconsideration of the scone as something edible and enjoyable. Spread thickly with butter whilst hot from the oven, these crumbly textured biscuits are something special.
A sweetened scone mixture can be dropped on top of stewed fruit and baked to make a hearty fruit cobbler, and a plain scone mixture can be served Southern style with vegan sausage and gravy. My favourite way of having scones though is just spread thickly with sticky crimson strawberry jam and butter.
There is nothing to beat the taste of fresh scones. They taste best in the summertime, like ginger ale or freshly squeezed lemonade, taken outdoors and enjoyed, basking in the sunshine. Whilst this isn’t always the case, we stoic Brits find our sunshine where we can, and if the sky is blue and the grass green, we’ll be outside making the most of it.
This simple recipe is the perfect introduction to vegan baking, and you will be thrilled when you produce your first batch of delicious scones. Using basic ingredients, you can start experimenting with all sorts of different flavours. I have a great recipe for savory vegan cheese scones here, made by omitting the sugar, fruit and vanilla.
Ingredients
Plain flour (all purpose flour), or you can also use gluten free flour, although you may need to add a little more liquid. You could also use whole wheat flour too.
- White sugar
- Baking Powder. This is an essential ingredient and guarantees the best texture and a great rise.
- Vegan Butter, very cold and cut into cubes. Use your favorite vegan butter to get delicious buttery scones.
- Vegan yogurt, this is your binding agent, to replace egg. Use your favorite unsweetened brand.
- Plant Based milk, I use almond.
- Vanilla Extract. As always!
- Raisins, currants or dried cranberries or chocolate chips. This is where you can start customising! Or omit the fruit altogether!
Substitutions
- Chopped fresh fruit such as strawberries or peaches
- Chopped dates
- Chocolate Chips
- Glace Cherries and Almond Extract to make a Bakewell Scone
- Remove the sugar/vanilla and replace with vegan cheeze and some chopped herbs, chives or thyme would be delicious (or try my recipe for cheeze scones, here)
- Add a cupful of fresh blueberries for vegan blueberry scones
- Cranberry and Orange is an awesome combination
- Add some orange or lemon zest, or make a lemon glaze
- Here is one of my favorite and most interesting scone recipes, blackberry, and sumac, from the wonderful Kathryn at Cardomom and Tea website.
Method
Scones are so easy to make. Remember to be light of hand when mixing the vegan block butter into the the dry ingredients, and make sure that your butter is really cold. If you follow these tips, you'll always have light, fluffy scones.
Tip: cut your butter into cubes, place in a small bowl, and refrigerate for another half an hour or so.
- In a large bowl, whisk together the dry ingredients, the all purpose flour (or self-raising flour), baking powder, caster sugar and salt.
- Using the tips of your fingers, gently rub the cubed, cold vegan butter into the dry mixture until you have coarse crumbs. You could also use a pastry cutter if you have warm hands!
- Now stir in your dried fruit (or any of the above additions, if substituting) and lemon or orange zest.
- Using a wooden spoon, mix in the non-dairy milk (I like to use soy milk, but you could use almond milk, oat milk or coconut milk), natural yogurt and vanilla extract, stirring until just combined.
- Using your hands, gently bring the mixture together into a soft dough, and turn out onto a floured surface.
- Flatten your scone dough until you have a round disk, about an inch thick.
- Brush with a little more plant milk, and sprinkle with sugar.
- Cut into 6-8 equal triangles and place on a baking tray sheet with parchment paper. These are called cut scones. You can use a cutter if you'd prefer, but this mixture is very soft, and it is easier just to cut into wedges.
- Brush the tops of the scones with a little plant based milk and sprinkle with sugar (optional).
- Bake for 12-15 minutes, or until golden brown.
- Leave to cool for a couple of minutes before placing on a wire rack.
- Once cool, store in an airtight container for upto 5 days
How can I make Gluten Free Scones?
Yes you can!
Simply replace the flour with your favourite self-raising gluten-free flour mix. You may need to add a little more or less milk to bind the dough as the mixture maybe quite crumbly.
Can I freeze vegan Scones?
Yes! You can either freeze the dough, wrapping it tightly in clingfilm and then placing in a ziplock bag, or you can freeze your baked and cooled scones. They will taste best eaten up to 6 weeks after freezing.
Try my other delicious traditional recipes
📋 Recipe
How to Make Vegan Scones
Equipment
Ingredients
- 2½ cups Plain Flour or Gluten Free Self-Raising Flour
- ⅓ cup Granulated Sugar
- 4 teaspoon Baking Powder
- ½ teaspoon Salt
- ¾ cup Butter vegan, cut into dice and chilled
- 1 cup Raisins or Sultanas
- ¼ cup Vegan Yogurt
- ¼ cup Almond Milk or other vegan milk
- 1 teaspoon Vanilla Extract
- Extra milk for brushing the tops
- Little sugar for sprinkling
Instructions
- Preheat oven to 220c.
- Whisk the flour, sugar, baking powder and salt together in a large bowl.
- Using two knives or a pastry cutter, cut the margarine into the flour until sandy.
- Stir in the raisins or sultanas.
- Mix in the milk, yogurt and vanilla and stir until just combined.
- Using your hands, gently form the mixture into a ball and place on your baking tray.
- Flatten until you have an inch thick disk. Brush with milk and sprinkle with sugar.
- Cut into wedges and gently separate. Bake for 12-15 minutes until golden.
- Leave to cool before breaking apart to eat!
Nutrition
Nutritional Information Disclaimer
The automated nutritional information on my recipes can often be inaccurate due to the limitations within the programming. For exact measurements, there are lots of apps and websites that can calculate this information more accurately.
Jenny says
So yummy looking, thank you!!
Bianca says
OK you've got me convinced! I always wanted to try scones and I'll have to make those
Nive says
I've been looking for a good vegan scone recipe for a while, so this is gonna hit the spot ?
Roma says
Wow! These look amazing.
Jahma says
Definitely trying this recipe. Will let you know how it turns out!
Sarah says
I love a good scone! Thanks for this great recipe!
Tanja says
Great recipe! We have to have scones ?
hanaa says
oh my gosh can’t wait to try!
Kirby says
These look marvelous! I can’t wait to try them. I’m thinking spiced date would be delicious ?
Deb says
These scones look wonderful! I love that they are completely vegan.
Angie says
Looks delicious!
Cindy Mom the Lunch Lady says
I love making scones and my kids and I prepared a traditional English tea on Friday to pay homage to Prince Phillip. Scones are so versatile and I think that is my favourite part of making them.
Freya says
Thank you Cindy, that's such a lovely thing to do! I hope you enjoyed your English Tea!
Elena says
A perfect recipe for flakey and delicious scones!
Karen says
Such a great recipe, scones with sultanas are my favourite!
Kalin says
Beautiful! I’ve never made scones before. These sound great with dates!
Gregory Halpen says
I love scones that are more flakey rather than soft and cake like. These look terrific - which is a no brained because you consistently offer such delicious recipes!
Christina says
I pinned this for later because I often meet with a friend for coffee who is a vegan and always need new vegan snacks to bake. So, I will be making this soon!
Megan says
I've never baked my scones as one whole disk before- I always cut them before baking. I be this way keeps them super nice and soft! Must try!
Nora says
This looks so delicious! Have to try it out soon! Thank you for sharing!
Jeannie says
I love scones and great if there are fruits in there, thanks for sharing this recipe
Mihaela | https://theworldisanoyster.com/ says
Before I moved to the UK, I believed that tea was something people drink typically. Personally, tea was always herbal, and I only drank it when I was under the weather. Imagine my confusion when I heard a colleague asking, "what do you cook for tea tonight?":))) It turns out Brits no longer have a 5 o'clock liquid tea served in posh tea sets and shared with guests, but a light supper called "tea", which they cook for the family and eat around 5-ish:)) Tea or not, I love a good scone!
Olga Veiga says
I love the story! Definitely baking these scones! Look perfect
Esmé Slabbert says
Thank you for sharing your vegan recipe at SIPB - I am always looking for new vegan recipes to try out as we have vegan in the family and as soon as we are allowed to visit again will make these for them. Thank you
Jesse-Gabriel says
Ich muss die Scones unbedingt nach backen, sie sehen so lecker aus.
Vielen Dank für die Gramm Angaben!
Grüße, Jesse-Gabriel
Jean says
love these vegan scones they are easy to prepare and perfect for afternoon snacks too, and even breakfast.
Marta says
I don't follow a vegan diet, but I really loved the way these vegan scones looked, so I decided to try the recipe out. Neither my family nor I could tell they were vegan. So flaky and delicious.
Bernice says
Love this vegan version of scones. They still bake up light and fluffy and you don't miss the butter at all. Thanks for the easy vegan recipe.
Kayla DiMaggio says
These scones were so delicious! I loved how they had just the perfect crumble!
Jerika says
This looks so delish!!! I'm so excited to try this vegan Scones, this will be the first time I will be making it.:) Thanks!
Katie says
Oh this recipe is fabulous. I'm always looking for new recipes to expand my vegan baking and this hits the spot!
Katie xoxo
FOODHEAL says
I have never made scones, but reading your post I feel that I should give them a try! Do you think coconut oil can replace vegan butter? Thank you in advance.
Kayla DiMaggio says
Love this! I can never master scones so this was such a great tutorial!
Kathryn says
These scones are so delicious and perfect anytime you want a sweet snack any time of the day! Love how these are vegan too 🙂
Jerika says
Love it! Will make again. Thanks!:)
Tammy says
Sweet and delicious scones. So glad you gave a gluten free option!
Amanda Mason says
So good! I made a batch and I've been having them every morning with my coffee!! YUM!! Great recipe.
Amanda says
These scones came out great! They were super simple to whip up, and they turned out nice and soft.
Tristin says
Isn't it interesting how our tastes change over the years? There are things I still won't eat, but I have grown out of most of it, thank goodness. I have always loved scones though and these were delicious. I will be passing the recipe to a few friends!
Marta says
I didn't have raisins, so I made these vegan scones with currants and used coconut vegan yogurt and the results were out of this world delicious!
Amanda Mason says
I had no idea scones could be so easy to make but they were easy to make and delicious! I do still have my afternoon tea most days and this these scones pair amazingly well with my tea! Great recipe!
Kayla DiMaggio says
These vegan scones turned out perfect! They were so easy and delicious!
Heather says
Love a good scone! And even though this was vegan these were simple
To make everyone loved them!
Ann says
I love scones! I have never tried a vegan scone before, but these sound delicious! I am excited to give this recipe a try!
Lauren Michael Harris says
I love that there are so many more easy to find vegan substitutes these days. These scones were easy to make and so good - will definitely make again!
Denise says
I love a good scone and this one doesn't disappoint! I used some dried apricots that I had on hand and they were delicious. Thanks for sharing!
Lori | The Kitchen Whisperer says
Light, fluffy, and so scrumptious! Regardless if you’re vegan or not, these rock! Thank you so much for sharing!
Jacqueline Debono says
Growing up in UK, we used to go to Windsor and enjoy cream teas in the little old world teashops near the castle. I love a British cream tea and I love scones! I've never tried vegan scones but these look great. Definitely want to try them out!
Tammy says
I would never have guessed these were vegan! They are so soft and fluffy...a perfect breakfast treat with coffee!
Hayley Dhanecha says
Being a Brit, I love my scones but I eat any time of the day! These easy and delicious vegan scones were amazing. Thanks for sharing this recipe.