Vegan Scones

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.

Course Breakfast, Vegan Breakfast Recipes

Cuisine American

Diet Vegan

Prep Time 15

Cook Time 14

Total Time 29

Servings servings

Calories 263kcal

Author Louisa

Equipment

Ingredients

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!

Nutrition