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Square photo of some vegan scones

Vegan Scones

  • Author: Iosune
  • Prep: 10 mins
  • Cook: 25 mins
  • Total: 35 mins
  • 8 1x
  • Breakfast
  • American
  • Vegan

Servings 8 1x

Scale Tap or hover over number to scale servings

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


  • ½ cup unsweetened plant milk (120 ml) + 15 ml for each scone for brushing, I used soy milk
  • 1 and ½ tsp apple cider vinegar
  • 2 cups all-purpose flour (250 g)
  • 1 cup granulated sugar (100 g)
  • 1 tbsp baking powder
  • ½ tsp salt
  • ½ tsp ground cinnamon
  • ½ cup vegan butter (110 g), frozen
  • 1 tsp vanilla extract
  • 1 cup fresh blueberries (150 g), optional, you could also add other add-ins such as vegan chocolate chips, nuts, fruits, etc.
  • Vegan icing, optional


  1. Preheat the oven to 400ºF or 200ºC.
  2. 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.
  3. Mix all the dry ingredients in a large mixing bowl (flour, sugar, baking powder, salt, and cinnamon) until well combined
  4. 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
  5. Incorporate the milk and vinegar mixture, the vanilla extract, and the blueberries, and mix until well combined.
  6. 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
  7. Transfer to a lined baking sheet, brush the scones with some milk for extra crunch and refrigerate for at least 15 minutes.
  8. 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.
  9. Let the scones cool for at least 15 minutes, then drizzle some of the glaze onto each scone
  10. Let the glaze set before serving your vegan scones.
  11. 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.


  • 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!


  • Serving Size: 1/8 of the recipe
  • Calories: 329
  • Sugar: 27.6 g
  • Sodium: 278 mg
  • Fat: 11.6 g
  • Saturated Fat: 3.6 g
  • Carbohydrates: 53.4 g
  • Fiber: 1.4 g
  • Protein: 3.9 g