• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

The Vegan Larder logo

  • Recipes
  • How To Vegan
  • Cook Books
  • About Us
  • Work with Us
  • Nav Social Menu

menu icon
go to homepage
  • Recipes
  • How To Vegan
  • Cook Books
  • About Us
  • Work with Us
  • Connect with us...

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Recipes
    • How To Vegan
    • Cook Books
    • About Us
    • Work with Us
  • Connect with us...

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Home » Baking

    Easy Vegan Scones

    Published: Apr 15, 2022 · Modified: Apr 15, 2022 by Vanessa Sturman · This post may contain affiliate links · This blog generates income via ads · 5 Comments

    Jump to Recipe Print Recipe

    These easy vegan scones are beyond delicious and have that gorgeous 'buttery' taste and slightly crumbly texture. They're just perfect as part of an Afternoon Tea, served up with jam and our Vegan Clotted Cream, or on their own as a snack or dessert.

    This is part of a series where we'll show you how to put together a show-stopping Vegan Afternoon Tea from the sandwiches and mini cakes to the scones and vegan clotted cream. It's all 100% vegan, egg-free, dairy-free and totally delicious!

    vegan clotted cream in a pot next to a plate with a scone and jam. this recipe
    Jump to:
    • 🧈Vegan Scone Ingredients
    • 👩🏾‍🍳Instructions
    • 🫐Variations
    • 🥣Equipment
    • ❓FAQ
    • 🥄Serving
    • 📖 Recipe
    • 💬 Comments

    🧈Vegan Scone Ingredients

    These vegan scones have really simple ingredients. You'll need:

    • All purpose / plain flour
    • Baking powder
    • Vegan butter - I like using Naturli organic vegan butter which is palm oil free.
    • Any non-dairy milk - I like using an organic soy milk or an oat milk.
    • Caster sugar
    • Aquafaba - this is the water from a tin/can of chickpeas. It's used as an egg replacement. Many recipes may tell you to whisk the aquafaba but you don't need to do this step unless you're using aquafaba to replace egg white in specific recipes like mousse or meringue.

    See recipe card for quantities.

    👩🏾‍🍳Instructions

    Making vegan scones is not only easy but fun, and something you can involve the family in if you want a group activity - it's especially satisfying cutting out the scones with your pastry cutter! Here's what you do:

    1. Sift the flour and baking powder into a mixing bowl.
    2. Add the caster sugar and stir in.
    3. Add the vegan butter (make sure it's cold) and combine this with the sugar and flour. We used a potato masher to get the crumbly dough texture you want. You can use your fingers for this, but this can melt the butter and stop you getting the crumbly texture. Don't over-handle the dough.
    mixing together the flour, sugar and butter with a potato masher.
    Mix together the flour and sugar, then combine with the butter using your fingers or a potato masher.

    4. Add the aquafaba and plant milk and mix in to form a ball of dough. You can use your hands here but don't overhandle. If you want to add in a handful of sultanas or another added extra (ideas below), now is the time to do it!

    5. Place the dough on a lightly floured surface. You want to make it around 3cm thick. If the dough and scones aren't tall enough, they won't rise (believe me, we've learnt the lesson!).

    flattening out the scone dough on to a floured surface with a hand.
    Place the dough on a lightly floured surface, ready for cutting out the scones.

    6. Cut out your scones with a pastry cutter. I advise using a proper pastry cutter and not just a glass or tin/can. A pastry cutter won't seal the edges, and so helps ensure the vegan scones rise. I used the smallest pastry cutter in the set, giving me around 10-12 scones. Make sure they are tall (around 3cm) or they won't rise. If you use a bigger pastry cutter, you'll have less scones.

    cutting out scones with a pastry cutter on a floured surface.
    Cut out your scones with a pastry cutter (or glass or end of a tin/can if you don't have one).
    an uncooked scone being held up with the scone pastry behind it.
    Place the scones on a lined baking sheet.

    7. Brush with non-dairy milk for a more shiny top.

    8. Bake for 15-20 minutes until a little golden brown.

    🫐Variations

    This is a recipe for plain vegan scones, but there are other ingredients you could add to make different variations. For example:

    • a handful of dried fruit or chopped nuts.
    • sweet spices such as cinnamon or mixed spice.
    • fresh or frozen blueberries.

    We also have a recipe for Vegan Cheesy Pumpkin Scones that we think you'll love.

    🥣Equipment

    While this vegan scone recipe is simple, I wanted to recommend some equipment that gives the best results:

    • Potato masher - to mix in the butter with the flour and sugar, a potato masher ensures you're not melting the butter with your fingers. Many recipes will tell you to combine the butter into the mixture with your fingers, which can prevent that lovely crumbly texture.
    • Pastry cutter - this gives the best results and ensures you're not sealing the edges of the scones, which can stop them from rising. If you do use a glass or the end of a tin / can, just ensure your dough is at least 3cm high, to ensure the vegan scones don't fall flat. I use the smallest pastry cutter in the set for lovely dinky scones - this also makes more scones than cutting them larger.

    ❓FAQ

    How do I store the vegan scones?

    Once cool, keep them in an airtight container.

    Can I freeze them?

    Yes. Again, put in an airtight container.

    Can they be made ahead of time?

    Yes, as long as they're stored properly in an airtight container and in a cool dry place. They can be stored up to 3-4 days before going a little hard.

    🥄Serving

    There's so much incredible food you can serve up with these vegan scones. This is part of our Vegan Afternoon Tea series and we have put together recipes and ideas for how to use these amazing scones. You can serve them with:

    • vegan clotted cream
    • vegan cashew cream cheese
    • jam of any flavour

    We have ideas for delicious, cute sandwiches and cakes you can serve up as part of an afternoon tea! The full post is coming very soon. Just check out how we served up these scones as part an amazing vegan, dairy free and egg free Afternoon Tea or High Tea! Image below shows what we did and what you can make too!

    vegan afternoon tea of sandwiches, scones and cakes on a tier with tea being poured from a teapot.

    If you love this idea, please share this post with your friends and comment below; this helps others find my yummy recipes!

    Love & Vegan Yummies,

    Louise xx

    📖 Recipe

    vegan scone cut in half on a plate with jam and clotted cream

    Easy Vegan Scones

    These easy vegan scones are beyond delicious and have that gorgeous 'buttery' taste and slightly crumbly texture. Perfect as part of an Afternoon Tea, served up with our Vegan Clotted Cream, or just on their own for a treat.
    Prevent your screen from going dark
    5 from 6 votes
    Print Pin Rate
    Course: Afternoon Tea, cream tea, Dessert, High Tea
    Cuisine: british, Cornish, English, Vegan
    Keyword: cream tea, high tea, vegan afternoon tea, vegan cake, vegan scones
    Prep Time: 20 minutes
    Cook Time: 15 minutes
    Total Time: 35 minutes
    Servings: 12 scones
    Calories: 119kcal

    Equipment

    • Mixing Bowl
    • Small pastry cutter
    • Potato masher if you don't want to use your fingers
    • Baking parchment

    Ingredients

    • 225 g plain / all-purpose flour
    • 3½ tsp baking powder
    • 40 g caster sugar
    • 75 g vegan butter
    • 80 ml aquafaba (water from a tin/can of chickpeas )
    • 3-4 tablespoon non-dairy milk (plus extra for brushing scones)
    • A little extra flour for rolling

    Instructions

    For the Scones

    • Pre-heat oven to 220°C / 430°F / Gas Mark 7.
    • Sift the flour and baking powder into a mixing bowl, then add the sugar.
      225 g plain / all-purpose flour, 40 g caster sugar
    • Rub the butter into the mixture (you want to make sure it's cold butter). It's best to do this using a potato masher so you don't melt the butter with your warm fingers. But you can do this with your hands if you want. You want the mixture to look crumbly.
      75 g vegan butter
    • Add the non-dairy milk and the aquafaba (no need to whisk the aquafaba) and mix in.
      80 ml aquafaba, 3-4 tablespoon non-dairy milk
    • You can bring the mixture together with your hands here but don't over-handle the dough. The dough should be soft but not too sticky. If the dough seems too dry, add more milk.
    • Form the dough into a ball and place on a lightly floured work surface. Use a rolling pin to roll it out so it’s around 3cm thick. If too thin, the scones will not rise.
      A little extra flour for rolling
    • Use a pastry cutter to cut out the scones. Make sure the cutter goes all the way through the dough, and do not twist it, or the scones will be a strange shape. If you don’t have a cutter, you can use an empty clean food tin / can or glass. I used the smallest pastry cutter in the set, which made around 12 scones. If you use a bigger one, you'll have less scones.
    • When you’ve cut as many as you can, knead the remaining dough together, and repeat the cutting process.
    • Put the scones on a lined baking sheet and brush each with a little non-dairy milk.
    • Put scones on the top shelf of the oven. Bake for around 15 minutes. They are done when they have risen and gone a golden brown. Remove from oven and place on a cooling rack. Serve warm or cold with jam and our vegan clotted cream.

    Nutrition

    Calories: 119kcal | Carbohydrates: 18g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Sodium: 43mg | Potassium: 27mg | Fiber: 1g | Sugar: 3g | Vitamin A: 253IU | Vitamin C: 1mg | Calcium: 8mg | Iron: 1mg

    Share the Vegan Larder Love!

    • Click to share on Facebook (Opens in new window)
    • Click to share on Pinterest (Opens in new window)
    • Click to share on Twitter (Opens in new window)
    • Click to share on LinkedIn (Opens in new window)
    • Click to share on Reddit (Opens in new window)
    • Click to share on Pocket (Opens in new window)
    • Click to share on Tumblr (Opens in new window)
    • Click to email this to a friend (Opens in new window)
    • Click to print (Opens in new window)
    • Click to share on Yummly (Opens in new window)
    « Malfouf Salad (Lebanese Cabbage Salad)
    Two Ingredient Vegan Chocolate Ganache »
    Privacy & Cookies: This site uses cookies. By continuing to use this website, you agree to their use.
    To find out more, including how to control cookies, see here: Cookie Policy

    Reader Interactions

    Comments

    1. Jacqueline Meldrum says

      April 16, 2022 at 2:56 pm

      5 stars
      I love freshly baked scones. You just can't beat them.

      Reply
    2. Gina says

      April 16, 2022 at 4:02 pm

      5 stars
      Great texture for being vegan! Recently just got into using aquafaba for vegan baking and I have to say, it's so impressive! These were delicious for an afternoon snack with tea.

      Reply
    3. Andrea says

      April 16, 2022 at 4:38 pm

      5 stars
      Oh my, these scones look divine. A perfect breakfast to start my day.

      Reply
    4. Kathryn says

      April 16, 2022 at 4:40 pm

      5 stars
      These scones are so perfect with tea and they are so tender and flavorful. I added sprinkles to make these festive and they were a hit!

      Reply
    5. Tara says

      April 16, 2022 at 4:49 pm

      5 stars
      Oh yum! These scones sound perfect for pairing with vegan clotted cream. I love how you got that texture with aquafaba and vegan butter.

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Hi! I'm Louise!

    I love to cook and share gorgeous vegan food! I'm also a photographer, recipe developer and gardener. Find out more over on my About Me page.

    Everyone's talking about these recipes..

    • Super Delicious Vegan Carrot Cake using Aquafaba
    • Chestnut, Mushroom & Squash Christmas Filo Wreath Pie
    • Green Tomato, Apple & Chilli Chutney
    • Zucchini Babaganoush (Smokey Courgette Dip)
    • Wild Garlic Pesto- Foraged and Vegan!
    • Lentil Koftas with Tomato Curry Coconut Sauce

    Recipes for Tofu Lovers..

    • Silken Tofu Recipes - Our Top 40
    • Vegan Sesame Tofu 'Prawn' Toast
    • Scandi Inspired Smoked Tofu Sandwich
    • Vegan Tofu 'Egg' Salad Sandwiches - 3 Ways!

    Gluten Free Vegan Recipes

    • Easy Lemon Herb Tahini Sauce
    • Mushroom and Pea Risotto
    • Healthy Gourmet Vegan Chocolate Granola
    • Classic Vegan Mushroom & Lentil Pâté
    • Contact Us
    • About Us
    • Privacy Policy, Cookies, Ads & T&C's

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • About Us
    • Our Story

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact
    • What we Do

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2020 The Vegan Larder on the Cravings Pro Theme

    loading Cancel
    Post was not sent - check your email addresses!
    Email check failed, please try again
    Sorry, your blog cannot share posts by email.