Vegan Scones

These vegan scones will make your breakfast and brunch a true delicacy. They're soft, crumbly, and extremely satisfying. Delicious!

These vegan scones are simply out of this world. I just can't explain it in any other way! They are soft, fluffy, crumbly, and extremely delicious. A true delicacy!

Freshly baked and served with your favorite toppings, they will become a staple in your kitchen. Everyone will be OBSESSED with them!

Ingredient notes

• Unsweetened plant milk: any type of unsweetened non-dairy milk is okay, but soy milk is my favorite one for baking.
• Apple cider vinegar: you could also use white vinegar or lemon juice instead.
• Granulated sugar: feel free to use other types of sugar, like brown, coconut, or cane sugar. Make sure the sugar you’re using is vegan.
• Vegan butter: store-bought vegan butter works well, but I strongly recommend you make your own vegan butter at home for a healthier version. I’ve only made this recipe with vegan butter, but I guess solid coconut oil will work as well.
• Vanilla extract: I always use homemade vanilla extract as it’s more affordable and extremely easy to make, but store-bought is also a good choice.
• Fresh blueberries: this ingredient is optional. You could also add other add-ins such as vegan chocolate chips, nuts, fruits like strawberries, raisins, cranberries, lemon zest, orange zest, etc.
• Vegan icing: this ingredient is also optional, but it will make your vegan scones taste even better!

Dietary variations

• Make it gluten-free: I’ve only made this recipe using all-purpose flour, but you could probably use a different type of flour, such as whole-wheat flour. However, you may need to adjust the amount of it. Use our gluten-free flour blend for a gluten-free version of this recipe.

How to make vegan scones

• Preheat the oven to 400ºF or 200ºC.
• Mix the plant milk and vinegar in a jar or bowl until well combined. Let the mixture rest at room temperature for at least 5 minutes. After this time, the milk will thicken and curdle.
• Mix all the dry ingredients in a large mixing bowl until well combined. 
• Grate the frozen vegan butter using a box grater. Add it to the mixing bowl and combine with a pastry cutter until the mixture comes together in pea-sized crumbs. 
• Incorporate the milk and vinegar mixture, the vanilla extract, and the blueberries, and mix until well combined.
• Pour the dough onto the counter and work the dough into a ball with floured hands. Press into an 8-inch disc (about 20 cm) cut into 8 wedges using a sharp knife. 
• Transfer to a lined baking tray, brush the scones with some plant milk for extra crunch, and refrigerate for at least 15 minutes.
• Arrange the scones 2-3 inches apart onto the baking sheet (about 5-7 cm), and bake for 20-26 minutes.
• Let the scones cool for at least 15 minutes, then drizzle some of the glaze onto each scone. 
• Let the glaze set before serving your vegan scones.

How to store

• Fridge: store the leftovers at room temperature for 2-3 days or in the refrigerator for up to 1 week.
• Freeze: let them cool before freezing. Then store in an airtight container to protect from freezer burn for up to 3 months. Allow the scones to defrost at room temperature for 2-3 hours.

Are scones vegan?

Originally, scones are not vegan, as they are made with cow's milk and regular butter. So if you're looking for a delicious vegan scone recipe, this is the BEST you'll ever try!

Looking for more vegan breakfast recipes?

• Vegan Banana Pancakes
• Vegan French Toast
• Granola Bars
• Vegan Crepes
• Vegan Donuts

Did you make this vegan scone recipe?

Please leave a comment and rate it below. We’d love to hear from you!

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Vegan Scones

These vegan scones will make your breakfast and brunch a true delicacy. They're soft, crumbly, and extremely satisfying. Delicious!

5 from 1 vote

PRINT PIN RATE

Course: Breakfast

Cuisine: American

Diet: Vegan

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Servings: 8 scones

Author: Iosune

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Ingredients 

½x1x2x

US Customary - Metric

• ▢ ½ cup unsweetened plant milk, extra milk for brushing, I used soy milk
• ▢ 1 and ½ teaspoon apple cider vinegar
• ▢ 2 cups all-purpose flour
• ▢ 1 cup granulated sugar
• ▢ 1 tablespoon baking powder
• ▢ ½ teaspoon salt
• ▢ ½ teaspoon ground cinnamon
• ▢ ½ cup vegan butter, frozen
• ▢ 1 teaspoon vanilla extract
• ▢ 1 cup fresh blueberries, optional, you could also add other add-ins such as vegan chocolate chips, nuts, fruits, etc.
• ▢ Vegan icing, optional

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Instructions

• Preheat the oven to 400ºF or 200ºC.
• Mix the plant milk and vinegar in a jar or bowl until well combined. Let the mixture rest at room temperature for at least 5 minutes. After this time, the milk will thicken and curdle.
• Mix all the dry ingredients in a large mixing bowl (flour, sugar, baking powder, salt, and cinnamon) until well combined. 
• Grate the frozen vegan butter using a box grater. Add it to the mixing bowl and combine with a pastry cutter (you can also use your hands or even two forks) until the mixture comes together in pea-sized crumbs. 
• Incorporate the milk and vinegar mixture, the vanilla extract, and the blueberries, and mix until well combined.
• Pour the dough onto the counter and work the dough into a ball with floured hands. It will be sticky, but if it's too sticky, add a little more flour. If your dough is too dry, add a little bit of plant milk. Press into an 8-inch disc (about 20 cm) cut into 8 wedges using a sharp knife. 
• Transfer to a lined baking sheet, brush the scones with some milk for extra crunch and refrigerate for at least 15 minutes.
• Arrange the scones 2-3 inches apart onto the baking sheet (about 5-7 cm), and bake for 20-26 minutes or until lightly browned on top.
• Let the scones cool for at least 15 minutes, then drizzle some of the glaze onto each scone. 
• Let the glaze set before serving your vegan scones.
• Keep the leftovers at room temperature for 2-3 days, in the refrigerator for up to 1 week, or in the freezer for up to 3 months. Allow the scones to defrost at room temperature for 2-3 hours.

Notes

• Feel free to customize this vegan scone recipe with any type of unsweetened plant milk, sugar, or salt. 
• Make sure the sugar you’re using is vegan.
• I’ve only made my vegan scones using all-purpose flour, but you could probably use a different type of flour. However, you may need to adjust the amount of it. Use our gluten-free flour blend for a gluten-free version of this recipe.
• I’ve only made this recipe with vegan butter, but I guess solid coconut oil will work as well.
• Fresh blueberries are optional.
• You could also add other add-ins such as vegan chocolate chips, nuts, fruits like strawberries, raisins, cranberries, lemon zest, orange zest, etc.
• Vegan icing is also optional, but it will make your vegan scones taste even better!

Nutrition

Serving: 1scone | Calories: 329kcal | Carbohydrates: 53.4g | Protein: 3.9g | Fat: 11.6g | Saturated Fat: 3.6g | Sodium: 278mg | Fiber: 1.4g | Sugar: 27.6g