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–+ servings
Vegan scones served in a rustic basket with condiments and a white napkin.

Vegan Scones

Delicious vegan scones perfect for breakfast, brunch or a snack, combining traditional flavors with vegan ingredients for a delightful treat.
Author Sarah Cobacho (plantbaes.com)
PREP TIME10 minutes
COOK TIME12 minutes
TOTAL TIME22 minutes
Servings 10 scones
Course Brunch, Dessert
Cuisine Australian-Inspired, British-Inspired, Vegan
Keyword Dairy-Free, easy breakfast, lemon, maple syrup, scones, soy milk, Vegan

Ingredients

Buttermilk

  • ¾ cups soy milk
  • 1 tbsp lemon juice

Scones

  • 2 cups self-rising flour
  • 1 cup wholemeal self-rising flour
  • ¼ tsp sea salt flakes
  • 1 tsp baking powder
  • 3 tbsp coconut sugar or any other sugar you like
  • ½ cup vegan butter crumbled
  • 1 tsp vanilla extract

"Egg wash"

  • 2 tbsp soy milk
  • 1 tbsp 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

Nutritional Information - Per Serving
Calories 217kcal | Carbohydrates 32g | Protein 4g | Fat 8g | Sodium 313mg | Fiber 2g | Vitamin A 121IU | Vitamin C 1mg | Calcium 156mg | Iron 1mg