These vegan scones are so easy to make and are perfect for afternoon tea! We made them with my wonderful mother-in-law, Chrissie, ahead of Mother’s Day. Now, Chrissie is not vegan and quite the scone connoisseur; she learned how to make them from her mother, so the pressure was on! And I’m pleased to report she wholeheartedly approved of them, so you can go ahead with confidence knowing this is not just a “vegan substitute” but a very solid recipe that happens to be dairy-free.
I’ve added some whole wheat flour for a bit of extra fiber, but let’s be honest, this is more soul food than nutrition-focused. The kind you make for someone you love (that can totally be yourself!) and enjoy while drinking a warm cup of tea and making some cherished memories. These little scones absolutely fit that brief, and I hope you love them as much as we did.
Why I Love This Recipe
- Dairy-Free: This dairy-free version is great for vegans or those with dairy intolerance.
- Simple Ingredients: Easy to find at any supermarket, simple to combine.
- Quick Preparation: Ready in under 30 minutes, no fuss, and you can put them together on the day.
- Freezer Friendly: They freeze perfectly, so you could make a double batch, freeze one, and pop the other in the air fryer or oven to reheat.
- Customizable: Easy to adapt with different toppings and flavors.
Ingredient Notes
- Soy Milk: Rich in protein and a great dairy substitute.
- Wholemeal Flour: Wholemeal flour adds fiber and a nutty depth to the scones. If you don’t have it on hand, use all-purpose self-rising flour.
- Vegan Butter: Provides the crumbly texture essential to scones.
- Coconut Sugar: A less refined sugar that offers a caramel-like sweetness. Regular sugar or monkfruit works, too.
- Lemon Juice: Lemon juice is crucial for curdling the soy milk to mimic buttermilk’s role in baking. Apple cider vinegar can also be used in a pinch, but I prefer the taste of lemon in this.
How to Make This Recipe (Summary)
Start by preheating your oven and preparing vegan buttermilk with soy milk and lemon juice. Mix the dry ingredients separately before combining them with the wet ingredients to form the dough. Shape the dough on a floured surface and cut it into scone shapes. Apply an ‘egg wash’ made from soy milk and maple syrup for a golden finish. Bake until golden, and enjoy warm!
View recipe card below for detailed instructions.
Variations and Tips
- Add Nuts or Fruits: Incorporate chopped nuts or dried fruits (such as raisins) into the dough for extra texture and flavor.
- Flavor Variations: Experiment with adding spices like cinnamon or nutmeg for a warm flavor profile.
- Enjoy your scones with a cup of tea or a coffee for a perfect afternoon treat. For those who enjoy experimenting, try different toppings like coconut whipped cream, strawberry jam, or simply a dollop of cream sprinkled with raw sugar (that’s Chrissie’s favorite way!).
- Dairy-Free Whipped Cream: I made my own using my friend Christina’s (Addicted to Dates) super easy instructions.
- Homemade toppings: Why not try our Raspberry Chia Jam or our super decadent but healthier 2-ingredients Nutella for a wholesome topping?
Why You’ll Love These Vegan Scones
- Delicious
- Quick
- Versatile
- Healthy
- Satisfying
Vegan Scones
Ingredients
Buttermilk
- ¾ cups (180 ml) soy milk
- 1 tbsp (15 ml) lemon juice
Scones
- 2 cups (240 g) self-rising flour
- 1 cup (120 g) wholemeal self-rising flour
- ¼ tsp (1.25 g) sea salt flakes
- 1 tsp (4 g) baking powder
- 3 tbsp (37 g) coconut sugar - or any other sugar you like
- ½ cup (113 g) vegan butter - crumbled
- 1 tsp (5 ml) vanilla extract
"Egg wash"
- 2 tbsp (30 ml) soy milk
- 1 tbsp (15 ml) maple syrup
Instructions
- Preheat the oven to 410 °F.
- Combine the milk and lemon juice. Allow to set for 5 minutes to make vegan buttermilk.
- In a large bowl, combine flour, salt, baking powder, and coconut sugar.
- Add the butter and mix with your hands until you get a crumbly texture. Stir in the buttermilk and vanilla extract. Stir just to combine, but do not overmix.
- Sprinkle some flour on a clean surface and transfer the dough. Flatten the dough to be approximately 2 to 3 cm high. Using a cookie cutter or jar, cut as many scones as you can. Reshape what is left of the dough and repeat until none is left.
- Combine the soy milk and maple syrup to make an 'egg wash' and lightly brush the top (not the sides) of each scone.
- Transfer to a baking tray (lined with baking paper), keep the scones close to each other in the middle on the baking tray and cook in the oven for 12 minutes, until golden. Enjoy!
Video
Per Serving/Portion
FAQ
Keep them in an airtight container for up to 3 days.
Yes, they freeze well for up to a month.
Vegan cream, jams, and a sprinkle of raw sugar are perfect.
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Tips to make a softer better scone. You have got the first tip you need to acidify the milk to get the carbon dioxide to get a good rise. Second tip the mix needs to be almost sticky in consistency and never crumbly also minimum mixing. Third tip, the oven needs to be hot 225C and a qu k cooking time.
Would almond milk work instead of soy?
I have not tried it, I pretty sure it should work, but almond milk usually has a lower fat content than soy, so it could potentially affect the recipe 💚
I don’t use vegan butter what can I substitute?
Sorry lovely, I do not have a substitute that comes to mind for this one!