Vegan Scones
Make vegan scones in just 30 minutes with this easy-to-follow recipe! These scones have a classic flavor, flaky exterior, and moist interior. They are perfect for breakfast, brunch, or afternoon tea.
This vegan scone is my husband’s favorite. Every Saturday morning like clockwork, around 8am, he asks “will you make scones this morning?” Because they are so easy to make, I ususally do.
I like vegan scones plan with vegan clotted cream. My husband, on the other hand, loves them with blueberries, similar to my Starbucks blueberry scone copycat recipe. When my grandkids are over, I add chocolate chips.
The best part is that vegan scones are just as delicious as traditional scones. They have the same rustic charm and flavor. I like to top mine with butter, peach compote sauce, or raspberry jam. And, my favorite, vegan clotted cream.
If you’re a beginner baker, don’t be afraid to try this recipe. I’ve included detailed steps and images to help you along the way.
What you’ll love about vegan scones
Ingredient Notes
- All-Purpose Flour – I typically use all purpose flour, it’s easy and convient. You can also use bread flour.
- Sugar – I recommend using organic white granulated sugar to ensure it’s vegan. You can also use coconut sugar if you would like less refined sugar.
- Vegan Butter – Look for block or stick butter. You will want to keep the butter as cold as possible to create the right scone texture.
- Coconut Cream – This key vegan baking ingredient gives the scones a rich flavor.
See the recipe card for a complete list of ingredients and measurements.
Instructions
Step One: Prep
- Preheat the oven to 400°F (200°C).
- Line a baking sheet with parchment paper.
- You’ll need a medium to large-sized bowl, a pastry cutter or two forks, and a sharp knife.
Step Two: Mix Dry Ingredients
- Whisk the flour, salt, sugar, baking powder, and baking soda in a large bowl until evenly combined.
- Add the cubed cold vegan butter and work it into the dry ingredients using a pastry cutter, two forks, or your fingertips until the mixture resembles very loose, coarse crumbs with small pieces of butter remaining.
Step Three: Add Wet Ingredients
- In a small bowl, whisk together the coconut cream and vanilla extract.
- Add the wet ingredients to the dry ingredients and mix until just combined.
Step Four: Shape and Bake
- Turn the dough onto a lightly floured surface and pat it into an 8-inch disk.
- Cut the dough into eight equal wedges.
- Place the scones on the prepared baking sheet, spacing them evenly apart.
- Brush the tops of the scones with the leftover coconut milk and sprinkle with coarse sugar, if desired.
- Refrigerate the scones for 15 minutes before baking.
- Bake the scones for 20-22 minutes or until golden brown.
- Let the scones cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Scones should be crumbly with lots of loose flour but eventually come together. If they are not coming together, add water in 2 teaspoon increments. I need to make this adjustment because I live at a high altitude. Remember, generally, less is more.
My Best Tips
- Cold butter is key: Cold butter helps to create flaky layers in scones. Be sure to cube your butter and freeze it for at least 30 minutes before mixing the dough..
- Chill the dough: Chilling the dough before baking helps the butter solidify, which is essential for creating a flaky texture. Refrigerate the scones for at least 15 minutes before baking.
Why bakers insist on cold butter:
Bakers always insist on using cold butter because it creates flaky pastry layers. When cold butter is incorporated into the dough, it forms small pockets of fat. As the scones bake, the butter melts and creates steam, pushing the dough layers apart and resulting in a flaky texture.
Frequently Asked Questions
If you tried this vegan scone recipe or any other recipe on my blog, leave a star rating and let me know how it went in the comments below.
Vegan Scones
Equipment
- 1 pastry blender
- 1 Medium bowl
Ingredients
- 3 cups (375g) all-purpose flour
- ½ teaspoon salt
- ½ cup (100g) vegan sugar
- 2 tablespoons (28g) baking powder
- ¼ teaspoon (1.25g) baking soda
- 8 tablespoons (1/2 cup – 112g) cold vegan butter
- ¾ cup (180ml) coconut cream*
- 2 teaspoons (8g) vanilla extract
- ¼ cup (60g) plant-based milk or extra coconut milk (optional)
- 2 tablespoons (29g) coarse sugar (optional)
Instructions
Step One: Prep
- Preheat your oven to 400°F (200°C).
- Line your baking sheet with parchment paper.
- Grab a medium to large-sized bowl, a pastry cutter or two forks, and a sharp knife.
Step Two: Mix Dry Ingredients
- In a large bowl, whisk together the flour, salt, sugar, baking powder, and baking soda until evenly combined.
- Add the cubed cold vegan butter and use a pastry cutter, two forks, or your fingertips to work it into the dry ingredients until the mixture resembles coarse crumbs with small pieces of butter remaining.
Step Three: Mix Wet Ingredients
- In a small bowl, whisk together the coconut cream and vanilla extract.
- Add the wet ingredients to the dry ingredients and mix until just combined.
Step Four: Shape and Bake
- Turn the dough out onto a lightly floured surface and pat it into an 8-inch disk.
- Cut the dough into eight equal wedges.
- Place the scones on the prepared baking sheet, spacing them evenly apart.
- Brush the tops of the scones with the leftover coconut milk and sprinkle with coarse sugar, if desired.
- Refrigerate the scones for 15 minutes before baking.
- Bake the scones for 20-22 minutes or until they are golden brown
- Let the scones cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
- For the best results, use cold vegan butter. This will help to create a flaky texture.
- Don’t overmix the dough. Overmixing will make the scones tough.
- If the dough is too sticky to handle, add a little more flour.
- If the dough is too dry, add two teaspoons of water. This is also a good high-altitude adjustment.
- Refrigerating the scones before baking helps them to keep their shape.
- Serve the scones warm with your favorite toppings, such as vegan butter, jam, or clotted cream.
- Coconut Cream – Use the thick part of canned coconut milk or coconut cream. They are the same thing.
- Refrigerator Instructions – Place in an airtight container and store in the refrigerator for up to five days. If you prefer a warm scone, place it in the microwave for 20 – 30 seconds.
- Freezer Instructions – Bring to room temperature. Tightly wrap in plastic wrap or store in an airtight container for up to three months. Allow 1 -2 hours for thawing time.
