A batch of golden vegan scones on a cooling rack, with a pot of cream and jam

Vegan scones

Name: Vegan scones
Total time: 50 min
Yield: Makes 8 scones
Ingredients: 400g self-raising flour plus extra for dusting; ¼ tsp salt; 1 tsp baking powder; 2 tbsp caster sugar; 130g vegan vegetable spread; 150ml soy milk (or other plant-based milk alternative) plus extra to glaze; jam to serve; vegan whipping cream alternative

Liberty Mendez

Published: August 6, 2021 at 2:34 PM

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Makes 8 scones

Easy

Total time: 50 mins

+ chilling + cooling

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Scones are a classic teatime treat that no one should miss. That's why we've come up with these soft, fluffy vegan versions. Serve with a plant-based spread or coconut whipping cream and jam

Vegan

Vegetarian

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Alternatives

Complete the dish

Bake a batch of these vegan scones, then check out our vegan shortbread, vegan brownies, vegan lemon drizzle cake, vegan meringues and more vegan baking recipes.

For more scone ideas, check out our classic scones, cheese scones, drop scones and gluten free scones.

Ingredients

Nutrition

400g self-raising flour

plus extra for dusting
¼ tsp salt
1 tsp baking powder
2 tbsp caster sugar
130g vegan vegetable spread
150ml soy milk (or other plant-based milk alternative)

plus extra to glaze
jam

to serve
vegan whipping cream alternative

Nutrition: per serving

kcal308
fat12.1g
saturates3g
carbs43.3g
sugars5.3g
fibre2.1g
protein5.4g
salt1g

Method

step 1

Mix the flour, salt, baking powder and sugar in a bowl. Rub in the vegetable spread until you have a breadcrumb consistency. You can also gradually blitz it in a food processor until it resembles breadcrumbs.
step 2

Gradually stir the milk into the mixture until you have a smooth dough. Lightly a worksurface with flour and gently knead the dough for 30 seconds-1 minute until it comes together, is fully incorporated and smooth. Then gently roll out the dough until 2cm thick. Transfer onto a baking tray lined with baking paper and put it into the fridge for 30 minutes to firm up.
step 3

Take out the dough from the fridge and, using a 6-7cm cutter, cut out the scones. Put them, top-side down (this gives the scones an even top), onto another baking tray lined with baking paper, leaving at least a 2cm gap between each one. You can continue rolling and cutting until you use up all of the dough – you should get about eight scones.
step 4

Heat the oven to 220C/fan 200C/gas 7. Brush the tops with the extra milk, making sure that it doesn’t drip onto the sides (otherwise they will rise unevenly). Bake for 20-25 minutes or until golden brown. Leave to cool slightly, then serve with jam and whipped vegan cream or vegan butter/vegetable spread, if you like.

Check out more of our easy vegan baking ideas

Vegan Brownies Recipe

Authors

Liberty MendezRecipe developer

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