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vegan scones
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5 from 35 votes

Vegan Scones

Simple, classic vegan scones, just like Mam used to make! Perfect with jam and my vegan cream!
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Dessert
Cuisine: All
Keyword: vegan whipped cream
Servings: 9 scones
Calories: 229kcal
Author: Richard Makin

Equipment

  • oven
  • 1 Large bowl
  • Sieve
  • Measuring Jug
  • Baking tray
  • pastry brush

Ingredients

For the Scones

  • 350 g self-raising flour plus more for dusting
  • 1 teaspoon baking powder
  • ¼ teaspoon fine sea salt
  • 3 tablespoon caster sugar
  • 90 g vegan butter chilled in the fridge and cut into cubes
  • 180 g soy milk at room temperature
  • 1 teaspoon vanilla extract
  • ½ teaspoon lemon juice

For the "Egg" wash

  • 3 tablespoon soy milk
  • 1 teaspoon maple syrup

For Serving

Instructions

To Make the Scones

  • Preheat the oven to 200c (fan) and line a baking tray with greaseproof paper.
  • In a large bowl, sieve together the self-raising flour, baking powder, fine sea salt and caster sugar. Add the cubed vegan butter and rub it into the flour with your fingers until the mixture resembles sandy crumbs.
    350 g self-raising flour, 1 teaspoon baking powder, ¼ teaspoon fine sea salt, 3 tablespoon caster sugar, 90 g vegan butter
  • In a measuring jug, whisk together the soy milk, vanilla extract and lemon juice. Add to the dry ingredients and stir together until just combined. Tip the dough out onto a lightly floured surface and sprinkle the top with a little extra flour.
    180 g soy milk, 1 teaspoon vanilla extract, ½ teaspoon lemon juice
  • Pat the dough into a rough circle around 4 cm deep, then use a 5cm circular cutter to cut out as many scones as you're able. Pat the leftovers back into a 4cm rough circle and repeat until you can no longer cut out any scones - for me this process yielded 9 scones.
  • Transfer the cut-out scones to a lined baking tray.
  • In a small bowl, whisk together the "egg" wash ingredients then brush the tops of the scones using a pastry brush. Place in the oven to bake for 10 minutes or until fully risen and lightly golden.
    3 tablespoon soy milk, 1 teaspoon maple syrup
  • Remove from the oven and allow to cool for 5 minutes before serving with jam and vegan whipped cream.
    jam, my vegan cream

Nutrition

Serving: 1grams | Calories: 229kcal | Carbohydrates: 34g | Protein: 5g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Trans Fat: 1g | Sodium: 143mg | Fiber: 1g | Sugar: 5g