Vegan Scones

5 from 2 votes

Make delicious vegan scones in just 30 minutes with this easy-to-follow recipe! These scones have a classic flavor, flaky exterior, and moist interior, and they're perfect for breakfast, brunch, or a snack.

Prep Time10

Cook Time20

Total Time30

Course: Afternoon Tea, Breakfast, Snack

Cuisine: American, English

Diet:

Servings: wedges

Calories: 61kcal

Author: Ruth Grindeland

Equipment

1 pastry blender
1 Medium bowl
1 Baking sheet
Parchment paper

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.

Storage and reheating instructions

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.

Nutrition