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!
If you're looking for delicious vegan breakfast options, you've come to the right place! Check out my mouth-watering recipes for vegan blueberry muffins, vegan waffles, and vegan pancakes.
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 a 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?
Did you make this vegan scone recipe?
Please leave a comment and rate it below. We’d love to hear from you!
This post contains affiliate links so you can easily find some of the products that we used to make this recipe. If you buy any of them through the links provided (without any extra cost for you), we'll get a commission. We're so grateful for your support!
Vegan Scones
These vegan scones will make your breakfast and brunch a true delicacy. They're soft, crumbly, and extremely satisfying. Delicious!
PRINT
PIN
RATE
Servings: scones
Ingredients
- 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
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 a 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
Tried this recipe?Leave a comment below and let me know how it was!
Leave a Reply