Best Vegan Scones
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These vegan scones are just as tender and delicious as the classic! Surprisingly easy to make, they’re perfect for breakfast, tea, and everything in between.
From breakfast and brunch to afternoon tea and late-night cravings, scones are guaranteed to hit the spot.
But if you can’t have eggs, dairy, or gluten, does that mean you have to miss out on tall, tender, and deliciously sweet scones? Not at all!
This vegan scone recipe has you covered, and you can even make the scones ahead of time so they’re ready whenever cravings strike.
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Enjoy these tall, tender scones with fresh fruits and vegan yogurt! But if you’re ready to try something new, try our chocolate strawberry scones.
Why You’ll Love This Vegan Scones Recipe
- These gluten-free vegan scones are perfect for those with food allergies and dietary restrictions.
- Despite being eggless and dairy-free, these plant-based scones are moist, flaky, and lightly sweet, just like classic scones.
- This is the only vegan scone recipe you need to whip up endless homemade scone variations.
Ingredients And Substitutions
Gluten-free all-purpose flour – These vegan scones are also gluten-free for everyone to enjoy!
White granulated sugar – The best sweetener for this vegan scone recipe is granulated cane sugar. Other sugars might affect the dough’s consistency and result in drier scones.
Baking powder and baking soda – Leaveners to help the vegan scone dough rise.
Salt – To balance the sweetness of the gluten-free dairy-free scones.
Vegan butter – You can substitute vegan block butter with chilled coconut oil.
Plain unsweetened almond milk and fresh lemon juice – For the vegan buttermilk mixture that will give the egg free scones the perfect fluffy, tender texture. You can also use soy milk and apple cider vinegar!
Tips For Making This Recipe
Make the Scones Savory or Sweet
For savory scones, toss in some nutritional yeast and finely chopped scallions to the dough. For sweet scones, you can’t go wrong with a drizzle of vegan royal icing or strawberry jam and whipped cream on top.
Brush the Tops with Non Dairy Milk Wash
For vegan scones with a beautiful golden crust, lightly brush their tops with a dairy-free milk wash before baking. Just combine a tablespoon of plant based milk and 1 1/2 teaspoons of maple syrup.
Storage Tips
You can store the eggless scones in an airtight container in the fridge for up to 1 week. To restore their freshly baked deliciousness, reheat or toast them before serving!
Vegan Scone Recipe FAQs
Why does butter need to be cold for scones?
Cold butter melts slowly in the dough, which is what makes scones so flaky and tender.
Can I use whole wheat flour instead of all-purpose flour for scones?
Sure! However, it would make more sense to use whole wheat pastry flour so the scones will have a lighter texture and taste less wheat-y.
What stops scones from rising?
Flat scones? Your vegan scones won’t rise properly if there’s too much butter used or the cutter is twisted into the dough.
Should scones be eaten warm or cold?
It’s up to you! If the scones are freshly baked, let them cool for a couple of minutes so they don’t crumble easily. For leftover scones stored in the fridge, reheat them in the oven for 5 minutes at 320°F.
Can I freeze homemade scones?
Yes. Wrap the vegan scones individually in plastic wrap, then store them for up to 3 months in freezer-safe bags. To serve, thaw the frozen scones completely, then reheat them in the oven.
More Delicious Vegan Breakfast Recipes
- Banana Oat Breakfast Cookies
- Vegan French Toast
- Overnight Oats
- Dairy Free Whole Wheat Chocolate Chip Pancakes
- Classic Homestyle Bran Muffins
I found this recipe for Vegan Shortbreads that I HAVE to try!
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Vegan Scones
Ingredients
- 2 cups gluten-free all-purpose flour
- 2 tbsp white sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup vegan butter, frozen and grated
- 1/2 cup plain unsweetened almond milk
- 1 tbsp fresh lemon juice
Instructions
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- In a large bowl, sift together the flour, sugar, baking powder, baking soda, and salt. Add the grated frozen butter to the flour mixture and mix well with a pastry cutter until crumbly.
- In a measuring cup, mix together the almond milk and lemon juice.
- Make a well in the center of the dry ingredients and pour in the vegan buttermilk. Mix well, then knead one to two times.
- Place the dough on top of a lightly floured surface. Shape the dough into a circle, about 1 inch thick.
- Cut the dough into 6 triangles and space them out on the prepared baking sheet.
- Bake for 14 to 17 minutes until the vegan scones have risen slightly and are firm on the tops.
Notes
- For savory scones, toss in some nutritional yeast and finely chopped scallions to the dough. For sweet scones, you can’t go wrong with a drizzle of vegan royal icing or strawberry jam and whipped cream on top.
- For vegan scones with a beautiful golden crust, lightly brush their tops with a dairy-free milk wash before baking. Just combine a tablespoon of plant based milk and 1 1/2 teaspoons of maple syrup.
- You can store the eggless scones in an airtight container in the fridge for up to 1 week. To restore their freshly baked deliciousness, reheat or toast them before serving!
