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.
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.
- All-purpose (white) flour
- Cane sugar (see substitutions)
- Baking powder
- Sea salt
- Vegan butter (see tips)
- Non-dairy milk
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.
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.
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.
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.
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.
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.
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
- baking sheet
- Parchment paper
- Wooden spoon
- Measuring cups and spoons or a digital kitchen scale
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 2 tablespoons cane sugar, plus more for sprinkling
- ½ teaspoon sea salt
- 6 tablespoon cold vegan butter
- ¾ cup cold vegan milk, plus more for brushing
- Preheat the oven to 450°F (230°C) and line a baking sheet with parchment paper.
- Whisk the flour, sugar, baking powder, and salt together in a bowl.
- Using a pastry blender or your finger tips, lightly rub in the cold butter until the dough resembles crumbs.
- Pour the milk into the dry mixture and quickly mix, using a wooden spoon, until the dough just comes together.
- 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.
- Roll the dough out into a 4 cm (1 ½ inch) thick round, then cut it into 8 approximately equal triangles.
- Place the scones onto the baking sheet and brush the tops with milk. Sprinkle each scone with some sugar.
- 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.
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.