Craving a delightful, fluffy, and perfectly baked treat to enjoy with your afternoon tea? These Vegan Scones recipe are the answer! Whether you’re a seasoned vegan or just looking to explore plant-based baking, this recipe is a must-try. Scones, a traditional British delicacy, are known for their soft, crumbly texture and rich flavor. Typically made with butter and cream, this vegan version substitutes dairy with plant-based alternatives, resulting in scones that are just as delicious as their traditional counterparts. Serve them with a dollop of vegan cream and your favorite jam for a classic experience.
Vegan Scones Recipe
Equipment
- 1 Large mixing bowl
- 1 Whisk
- 1 Pastry cutter or fork
- 1 Baking sheet
- 1 Parchment paper
- 1 Cooling rack
- 1 Measuring cups and spoons
- 1 Pastry brush
Ingredients
- 2 cups all-purpose flour
- ¼ cup granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ cup cold vegan butter
- ¾ cup unsweetened almond milk
- 1 teaspoon vanilla extract
- 1 tablespoon apple cider vinegar
- ½ cup dried fruit
- Additional almond milk for brushing
- Raw sugar for sprinkling
Instructions
- Preheat the Oven:Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper and set aside.
- Mix the Dry Ingredients:In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
- Cut in the Vegan Butter:Add the cold vegan butter cubes to the dry ingredients. Using a pastry cutter or fork, cut the butter into the flour mixture until it resembles coarse crumbs. Small pea-sized pieces of butter should remain.
- Prepare the Wet Ingredients:In a separate small bowl, mix together the almond milk, vanilla extract, and apple cider vinegar. Let it sit for a minute to curdle slightly.
- Combine Wet and Dry Ingredients:Pour the wet ingredients into the dry mixture. Stir until just combined; the dough should be slightly sticky. Avoid overmixing.
- Add the Mix-Ins:Gently fold in the dried fruit or vegan chocolate chips, ensuring they are evenly distributed throughout the dough.
- Shape the Dough:Turn the dough out onto a lightly floured surface. Gently pat it into a circle about 1-inch thick. Using a sharp knife, cut the dough into 8 wedges.
- Bake the Scones:Transfer the wedges onto the prepared baking sheet, leaving some space between each scone. Brush the tops with a little almond milk and sprinkle with raw sugar if desired.
- Rest the Dough:Let the scones rest for about 10 minutes before baking. This allows the baking powder to activate, resulting in a lighter texture.
- Bake:Bake in the preheated oven for 15-18 minutes, or until the scones are lightly golden on top.
- Cool and Serve:Remove the scones from the oven and transfer them to a cooling rack. Allow them to cool slightly before serving. Enjoy your vegan scones with your favorite jam, vegan butter, or a cup of tea!
Notes
Tips:
- For a citrus twist, add the zest of one lemon or orange to the dry ingredients.
- You can also make savory scones by omitting the sugar and adding herbs like rosemary or thyme and vegan cheese.
Whether you prefer them plain or with added fruits like raisins or berries, these scones are incredibly versatile and easy to make. They are perfect for breakfast, brunch, or even as a snack. Plus, they’re free from animal products, making them an ethical choice for those who follow a vegan lifestyle or are dairy intolerant.
More Vegetarian Recipes:
- Rice Cake Cress Faces Recipe
- Breakfast Casserole Recipe
- Smashed Peas on Toast Recipe
- Vegan Chickpea Curry Jacket Potatoes Recipe
Ingredients for Vegan Scones Recipe
- 2 cups all-purpose flour
- 1/4 cup granulated sugar (or coconut sugar for a refined sugar-free option)
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1/3 cup coconut oil (solid but soft, or vegan butter)
- 3/4 cup plant-based milk (such as almond, soy, or oat milk)
- 1 teaspoon vanilla extract
- 1/2 cup dried fruit or fresh berries (optional, like raisins, cranberries, or blueberries)
- Extra plant-based milk (for brushing the tops)
- Coarse sugar (for sprinkling, optional)
Instructions
- Preheat the Oven: Start by preheating your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
- Cut in the Coconut Oil: Add the coconut oil (or vegan butter) to the dry ingredients. Use a pastry cutter or your fingers to cut the oil into the flour mixture until it resembles coarse crumbs. The key is to work quickly to keep the fat cold, which will help create a flaky texture.
- Add Wet Ingredients: Pour in the plant-based milk and vanilla extract. Stir until just combined, being careful not to overmix. The dough should be slightly sticky but manageable. If adding dried fruit or berries, fold them in gently at this stage.
- Shape the Dough: Turn the dough out onto a lightly floured surface. Gently knead it a few times to bring it together, then pat it into a circle about 1-inch thick. Using a sharp knife or a biscuit cutter, cut the dough into 8 wedges or circles.
- Prepare for Baking: Place the scones on the prepared baking sheet. Brush the tops with a little plant-based milk to help them brown, and if desired, sprinkle with coarse sugar.
- Bake: Bake in the preheated oven for 12-15 minutes, or until the scones are lightly golden on top. They should be firm to the touch but not hard.
- Cool and Serve: Remove the scones from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack. Serve warm or at room temperature with vegan butter, cream, and your favorite jam.
Tips and Variations
- For a sweeter scone: Increase the sugar to 1/3 cup or add a glaze made of powdered sugar and plant-based milk.
- For a savory twist: Omit the sugar and vanilla, and add herbs like rosemary or thyme, or even vegan cheese for a savory scone.
- Make it gluten-free: Substitute the all-purpose flour with a gluten-free flour blend.
Storage
Store any leftover scones in an airtight container at room temperature for up to 2 days. They can also be frozen for up to 3 months. To reheat, simply pop them in the oven at 350°F (175°C) for a few minutes until warm.