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Home » Biscuits and Scones » Vegan Scones (Just 7 Ingredients!)

Vegan Scones (Just 7 Ingredients!)

Sep 10, 2020 · 3 Comments

Jump to Recipe

These easy vegan scones are made with a total of just 7 ingredients, for a sweet treat ready in less than 20 minutes from start to finish.

Three scones on a plate with raspberries.

Vegan scones are ultra simple and easy to make, with just a bit of mixing, a touch of rolling, and a quick bake. They’re perfect for an afternoon snack or to make when you need a speedy dessert.

This version is made with vegan butter for a flakier scone, but they are more like cream scones than biscuits in terms of texture. A bit softer inside and slightly cakey, with a crunchy sweet crust thanks to a sprinkling of sugar on top.

Serve plain or with a small-batch strawberry jam (you can make it while the scones bake) for tea or as part of a brunch spread.

Jump to:
  • Ingredients
  • Method
  • Tips and Notes
  • Substitutions
  • Recipe

A triangular scone cut in half with jam in the middle.

Ingredients

  • All-purpose (white) flour
  • Cane sugar (see substitutions)
  • Baking powder
  • Sea salt
  • Vegan butter (see tips)
  • Non-dairy milk
Vegan scone ingredients.

Method

Preheat the oven and line a baking sheet with parchment paper.

Mix the dry ingredients in a large bowl, then add the butter. Cut the butter into the flour mixture with a pastry cutter, or working quickly with your fingertips, until you have something that resembles crumbs in texture.

  • Chunks of vegan butter added to dry ingredients.
  • Butter cut into dry ingredients for scones.

Add the milk and stir with a wooden spoon until just mixed. This is slightly wetter than biscuit dough as it’s more of a cream scone, so it should form one big ball.

Dough mixed in a large glass bowl.

Place the dough onto a lightly floured surface and pat it out into a rough circle about 6cm (2 in.) thick. Cut it into four pieces, stack the pieces onto one another, then roll the dough out into a circle that’s about 4cm (1.5 in.) thick.

  • Scone dough patted into a rough circle.
  • Scone dough cut and stacked in a pile of four pieces.

Cut the dough into eight approximately equal triangles and place them onto the baking sheet. Brush the tops with some milk, then sprinkle sugar over the scones. This is optional but delicious.

A round of scone dough cut into triangles.

Bake the scones for about ten minutes, or until golden. The tops will be slightly cracked. Store cooled scones for a couple of days in a sealed container at room temperature, but they’re best the day of baking.

  • Unbaked scones on a baking sheet.
  • Sugar topped triangular scones on a baking sheet.

Tips and Notes

Cutting the dough into four pieces and stacking it before rolling it out makes a slightly flakier scone with more layers. It’s not mandatory, but highly recommended!

We like Miyoko’s vegan butter. Choose a type that has just a small number of ingredients – it’ll taste better and be more like butter than one that has an ingredient list stretching miles. You can taste it in these scones so go for one you like.

Baked vegan scones on a baking sheet, front angle view.

Substitutions

Cane sugar and granulated sugar can be used interchangeably. A coarse sugar is particularly nice for sprinkling over the scones, but regular sugar can be used too.

Spelt flour, both light and whole grain, can be substituted for all purpose. Whole wheat pastry flour works too. We haven’t tried making these gluten free – try our almond flour biscuits instead.

More Vegan Basics

Vegan Vanilla Cake
Vegan Blueberry Pie
Coconut Whipped Cream
Vegan Pie Dough
Vegan Vanilla Buttercream

Three scones on a plate with raspberries.

If you make this recipe, let us know by tagging @baked_theblog + #bakedtheblog on Instagram! We love to feel like we’re in the kitchen with you.

Continue to Content

Recipe

Yield: Serves 8

Vegan Scones

Three scones on a plate with raspberries.

These easy vegan scones are made with a total of just 7 ingredients, for a sweet treat ready in less than 20 minutes from start to finish.

Prep Time 5 minutes
Cook Time 12 minutes
Total Time 17 minutes

Ingredients

  • 2 cups (300 g) all-purpose flour
  • 1 tbsp baking powder
  • 2 tbsp cane sugar, plus more for sprinkling
  • ½ tsp sea salt
  • 6 tbsp cold vegan butter
  • ¾ cup (180 ml) cold vegan milk, plus more for brushing

Instructions

  1. Preheat the oven to 450°F (230°C) and line a baking sheet with parchment paper.
  2. Whisk the flour, sugar, baking powder, and salt together in a bowl.
  3. Using a pastry cutter or your finger tips, lightly rub in the cold butter until the dough resembles crumbs.
  4. Pour the milk into the dry mixture and quickly mix, using a wooden spoon, until the dough just comes together.
  5. On a lightly floured surface pat the dough into a 6 cm (2 inch) thick round. Cut the dough into four pieces and stack them on top of one another to form a tower.
  6. Roll the dough out into a 4 cm (1 ½ inch) thick round, then cut it into 8 approximately equal triangles.
  7. Place the scones onto the baking sheet and brush the tops with milk. Sprinkle each scone with some sugar.
  8. Bake for 10-12 minutes, or until golden in colour. Cool for about 10 minutes before serving, and keep leftovers in a sealed container at room temperature for a couple of days.

Nutrition Information:

Yield:

8

Serving Size:

1

Amount Per Serving: Calories: 228Total Fat: 10gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 25mgSodium: 412mgCarbohydrates: 31gFiber: 4gSugar: 6gProtein: 6g

This is an approximation of the nutrition offered in this recipe, and is created using a nutrition calculator.

© Sophie Mackenzie
Cuisine: American / Category: Biscuits and Scones

This post was originally published in May 2018. It has been updated with slight changes to the recipe and new step-by-step photos as of September 2020.

Previous Post: « Strawberry Bay Leaf Jam
Next Post: Peach Galette With Raspberries & Ginger »

Reader Interactions

Comments

  1. catalina says

    August 26, 2020 at 9:50 am

    Hi! This recipe looks sooo good! Is it possible to use my sourdough starter for this? Thank you!
    Catalina

    Reply
    • Alexandra Daum says

      August 26, 2020 at 11:21 am

      Hi Catalina! We haven’t tested for this particular recipe, but you can try our sourdough biscuits (use vegan butter and milk) and sprinkle the tops with some sugar to make them more into scones : )

      Reply
  2. Alexis says

    January 11, 2021 at 6:51 am

    I used this recipe because I didn’t have eggs. I used regular butter and almond milk. Drizzled melted King Arthur Baking lemon chips on top when the scones cooled. They turned out PERFECT. Thank you for this recipe :)

    Reply

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