These tender and flaky vegan scones use simple ingredients. This versatile recipe allows you to use your creativity, adding your favorite fresh or frozen fruit to create diverse flavor combinations.
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Tender and moist, there’s no need to compromise regarding scones if you follow a vegan diet.
No animal ingredients are needed to make up a batch of scones, just simple everyday ingredients you most likely have on hand.
These scones are ideal for a quick breakfast on the go, a mid-day snack, or even a treat before bed. Slather on your favorite jam or jelly, coat with nut butter or vegan cream cheese, or enjoy them as is with their slightly sweet and wonderfully tart flavor.
💗 Why You’ll Love These Vegan Scones
Soft and Crumbly: Like any good scone, these have a soft and crumbly texture on the inside and a super buttery finish. They are perfect for a special brunch!
Dippable: Perfect for dipping in your coffee or tea.
Adaptable: Change the fruit, add chopped nuts, or throw in chocolate chips.
Balanced: Sweet and tart, these scones have the perfect sweetness when you need a touch to satisfy your sweet tooth.
🥣 Ingredients and Notes
All-Purpose Flour: All-purpose flour provides a light texture to these scones. If you prefer a high-fiber flour, opt for white whole wheat flour.
Organic Cane Sugar: You don’t need much sugar to sweeten these scones. Organic cane sugar ensures they are vegan, while some granulated sugars are not vegan-friendly.
Baking Powder: Baking powder helps these scones rise. Choose aluminum-free if you can find it.
Salt: A pinch of salt enhances the flavor of these vegan scones.
Almond Milk: Unsweetened almond works well in this recipe, like unsweetened vanilla almond milk. If you use vanilla flavored, you can omit the vanilla extract. If you don’t have almond milk, you can also use oat or soy milk.
Vegan Butter: Make sure that the butter is cold. For best results, cube the butter and refrigerate for 15 minutes. Please don’t remove the vegan butter from the refrigerator until you add it to the recipe.
Vanilla Extract: Use natural vanilla extract for the best flavor.
Fresh or Frozen Fruit: I’ve chosen to use fresh blueberries, but the magic of this scone recipe is that you can use any berry or chopped fruit you wish. Add diced strawberries, mango, raspberries, or currants. Anything you wish!
Vegan Egg Wash: Maple syrup and almond milk make a nice wash to finish the scones and make them glisten.
Optional Icing
Organic Powdered Sugar: Use organic if possible to ensure it is vegan.
Lemon juice: Freshly squeezed lemon juice adds a nice tart flavor to the icing and pairs nicely with the fresh fruit in the scones. You can also use other citrus juices. Fresh is best, but refrigerated will also work.
📖 Substitutes and Variations
Different Oil: Coconut oil or olive oil makes a good substitute for vegan butter.
Alternative Plant Milk: Any unsweetened plant-based milk works as a substitute for almond milk.
Alternative Extracts: Vanilla bean paste would work as a substitute for almond extract, but you can also experiment with different extracts to alternate the flavor, such as lemon extract to complement the blueberries.
Different Mix-Ins: Mix in vegan chocolate chips. Stir in dried cranberries instead of the fresh fruit. Measure out some pumpkin spice and add it to the batter for a fall-flavored scone.
🛠 Tools and Equipment
Mixing Bowl: Use a large mixing bowl for all the ingredients.
Measuring Cups and Spoons: Use clear mixing cups for the liquid and opaque for the dry ingredients.
Baking Sheet: Use a nonstick cookie sheet.
Sharp Knife or Pastry Cutter: These help slice through the dough easily.
Pastry Brush: A pastry brush helps coat the scones evenly with the vegan egg wash.
👩🏻🍳 How to Make Vegan Scones
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Whisk the flour, sugar, baking powder, and salt in a large mixing bowl until well combined.
- Cut the cold butter into cubes, and cut it into the dough using a pastry cutter until it resembles coarse crumbs.
- Add the almond milk and vanilla extract. Mix gently until the dough starts to come together. Do not overmix; combine until there are no dry patches.
- Gently fold in the fresh fruit, carefully not to crush them.
- Transfer the dough onto a lightly floured surface. Pat it into a circle about 1 inch (2.5 cm) thick.
- Cut the dough into scones using a sharp knife or a biscuit cutter. You can make traditional triangular scones or use a round biscuit cutter for a different shape.
- Mix the plant-based milk and maple syrup to make the vegan egg wash. Brush the tops of the scones with the egg wash for a golden, shiny finish.
- Place the scones on the prepared baking sheet and bake in the oven for 15-18 minutes or until golden brown on the edges.
- While the scones are baking, whisk together the powdered sugar and citrus juice to create the glaze.
- Once the scones are baked, remove them from the oven and let them cool. Drizzle the icing on top. Serve them with your favorite vegan butter or jam.
📝 Expert Tips
Use Cold Ingredients: Cut your vegan butter into small cubes and chill it in the refrigerator for at least 15-20 minutes before using it. Cold butter creates a flakier texture in the scones. Use cold almond milk. Keeping the liquid cold helps prevent the butter from melting too quickly.
Don’t Overmix: Be gentle when mixing your scone dough. Overmixing can lead to tough scones. Use a light hand and stir until just combined.
Use a Pastry Cutter or Food Processor: Cutting cold butter into the flour mixture is easier with a pastry cutter or a food processor. This creates a crumbly texture that’s perfect for scones.
Chill the Dough: Once the dough is formed, refrigerate it for about 15-30 minutes. Chilled dough is easier to work with and results in better texture.
Allow Scones to Cool After Baking: Ensure the scones are completely cooled before applying the icing. This will ensure the icing stays on the scone properly.
🍽 How to Serve
Vegan scones make a great breakfast on the run or a midday snack. Pair your scone with a turmeric latte, a mocha latte, a lavender tea latte, or this vanilla soy latte. Serve the scones warm or at room temperature.
❓ FAQS
A vegan scone usually contains the same ingredients as a regular scone, but plant milk is substituted for regular milk. Instead of butter, this recipe uses vegan butter, and instead of an egg-based egg wash, this recipe uses a combination of maple syrup and almond milk.
Yes, you can make scones without eggs! Follow this recipe for vegan scones to see how you can make them without using eggs.
🫙 How to Store and Keep
Uneaten scones will be kept in an airtight container at room temperature for up to 4 days. You can also freeze uneaten scones for up to 3 months. Another option is only to bake the scones you want to eat right away and freeze the dough to be baked later.
Defrost the scones on the kitchen counter until soft and enjoy. If you have frozen raw dough, defrost it in the fridge overnight and allow it to come to room temperature before baking.
😋 More Vegan Baked Goods!
🎥 Video
⚖️ Serving Size
This recipe makes eight triangular scones. You can cut them into smaller triangles to create 16 mini scones.
Recipe
Vegan Scones with Fruit
Ingredients
- 2 cups all-purpose flour
- ¼ cup organic cane sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- ¾ cups unsweetened almond milk
- 8 tablespoon vegan butter cold/cut into cubes
- 1 teaspoon vanilla extract
- 1 cup fresh or frozen fruit
Vegan Egg Wash
- 2 tablespoon maple syrup
- 2 tablespoon unsweetened almond milk
Optional Icing
- ⅔ cup organic powdered sugar
- 2 tablespoon lemon juice
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, whisk the flour, sugar, baking powder, and salt until well combined.
- Cut the cold butter into cubes, and cut it into the dough using a pastry cutter until it resembles coarse crumbs. Add the almond milk and vanilla extract. Mix gently until the dough starts to come together. Do not overmix; just combine until there are no dry patches.
- Gently fold in the fresh fruit, carefully not to crush them.
- Transfer the dough onto a lightly floured surface. Pat it into a circle about 1 inch (2.5 cm) thick.
- Using a sharp knife or a biscuit cutter cut the dough into triangles.
- Whisk together the maple syrup and almond milk to make the vegan egg wash. Brush the egg wash on top of each scone.
- Mix together the plant-based milk and maple syrup to make the vegan egg wash. Brush the tops of the scones with the egg wash for a golden, shiny finish.
- Place the scones on the prepared baking sheet and bake in the pre-heated oven for about 15-18 minutes, or until golden brown on the edges.
- While the scones are baking, whisk together the powdered sugar and citrus juice to create the glaze.
- Once the scones are baked, remove them from the oven and let them cool completely. Drizzle the icing on top. Serve them with your favorite vegan butter or jam.
Video
Notes
- Cut your vegan butter into small cubes and chill it in the refrigerator for at least 15-20 minutes before using it. Cold butter creates a flakier texture in the scones. Use cold almond milk. Keeping the liquid cold helps prevent the butter from melting too quickly.
- Be gentle when mixing your scone dough. Overmixing can lead to tough scones. Use a light hand and stir until just combined.
- Cutting cold butter into the flour mixture is easier with a pastry cutter or a food processor. This creates a crumbly texture that’s perfect for scones.
- Once the dough is formed, refrigerate it for about 15-30 minutes. Chilled dough is easier to work with and results in better texture.
- Ensure the scones are completely cooled before applying the icing. This will ensure the icing stays on the scone properly.
- Serve with vegan butter and jam.
- Store in an airtight container at room temperature. They will keep for up to 4 days.
- Freeze for up to 3 months. Defrost at room temperature overnight.
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