Vegan Scones

An easy and tasty vegan scone recipe. This classic British tea time treat is ready in just 30 minutes.

Prep Time: 15

Cook Time: 10

Total Time: 25

Servings: scones

Ingredients

4 cups (500 g) plain or all purpose flour
2 tbsp baking powder
2 tbsp (25 g) sugar granulated or caster
1 tsp salt
⅓ cup (75 g) vegan butter
1 ¼ cups (300 ml) soy milk
⅓ cup (75 g) raisins or chocolate chips optional

For brushing

1 tbsp soy milk
1 tsp maple syrup or sugar

Instructions

Preheat the oven on fan to 220°C (430°F).
Combine flour, baking powder, sugar and salt in a mixing bowl.
Rub the vegan butter into the flour mix, using a pastry cutter, a fork or your fingertips.
Add the soy milk, and if using, raisins or chocolate chips, and mix to form a loose, sticky dough.
Place the dough on a flour-dusted surface, and roll it out or just pat it down about 1 inch (2.5 cm) thick.
Using a 3 inch (8cm) cutter dipped in a bit of flour, cut out circles and set them down on a lined baking sheet. Gather the leftover dough and cut more scones. You can shape the final scone from remaining bits of dough using your hands.
For brushing, combine the soy milk with maple syrup (see notes). Brush the tops of the scones with this mix for a nice golden brown top when baked.
Bake the scones at 220°C / 430°F on fan, for 10-12 minutes until their tops are golden brown.
Let cool down on a wire rack or enjoy the scones while they are still warm after 10 minutes resting.

Notes

Variations

There's so many great ways you can vary the flavour of these vegan scones - check out the post above for our ideas and substitution tips.

Rubbing in the flour

Like mentioned you can use a fork, a pastry cutter or your finger tips. The important thing is to not leave any lumps of butter. We like to start off with a fork but then switch to our hands for an efficient way with little mess.

Mixing dough

Don't overmix the dough. Just stir until combined evenly. Again, we like to start with a tool like a wooden spoon, and bring it together at the end using our hands.

Vegan eggwash

We use maple syrup to sweeten the soy milk because it's easy to combine the two. Unsweetened soy milk doesn't give the same golden tops as a result. A soy milk to syrup ratio of 3:1 (or 1 tablespoon : 1 teaspoon) works perfectly.

Instead of maple syrup you can use sugar in the same ratio and briefly heat up the soy milk (in the microwave) to better dissolve the sugar.

Baking Temperature

For perfectly baked vegan scones with golden tops, baking at 220°C (430°F) gets the best results. If your fan oven doesn't reach 220°C, bake at 200°C (390°F) for up to 15 min, until the tops are at least lightly golden brown.

Nutrition

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