Vegan Scones Recipe
A simple vegan scone recipe, made using vegan butter and plain flour (see notes for if you're using self-raising flour). Perfectly fluffy and great for tea time with jam and non-dairy cream or toasted with vegan butter.
Servings 8 scones
Ingredients
- 100 g (7 tbsp) vegan block butter I like Naturli
- 150 ml (1/2 cup + 2 tbsp) non-dairy milk soy milk works best
- 1 tbsp apple cider vinegar, white vinegar or lemon juice
- 2 tbsp porridge oats (rolled oats)
- 50 ml boiling water
- 360 g (3 cups) plain white flour (all-purpose flour)
- 50 g (3 tbsp) granulated sugar
- 1 tbsp + 1/2 tsp baking powder
- 1/4 tsp fine table salt
for brushing:
- 1 tsp golden syrup or maple syrup
- 2 tsp soy milk
Instructions
- Place butter into freezer as you prep your other ingredients.100 g (7 tbsp) vegan block butter
- Combine the soy milk and apple cider vinegar in a jug, set aside.150 ml (1/2 cup + 2 tbsp) non-dairy milk, 1 tbsp apple cider vinegar, white vinegar or lemon juice
- Combine the oats and boiling water in a small bowl, set aside.2 tbsp porridge oats (rolled oats), 50 ml boiling water
- Combine the flour, sugar, baking powder and salt in a medium bowl.360 g (3 cups) plain white flour (all-purpose flour), 50 g (3 tbsp) granulated sugar, 1 tbsp + 1/2 tsp baking powder, 1/4 tsp fine table salt
- Preheat the oven to 200°C fan (220°C non-fan) and line a baking tray with baking paper.
- Add the chunks of frozen vegan butter to the dry ingredients. Use your fingertips to rub the butter into the dry ingredients until no large chunks of butter remain. The mixture should have a sandy, crumbly texture.100 g (7 tbsp) vegan block butter
- Combine the bowl of oat mixture with the jug of curdled soy milk. Pour this into the bowl of flour mixture and stir together until just combined - you may need to mix by hand for the last few seconds.
- Tip everything out onto a clean work surface and pat the dough out into a rectangle. If it seems a bit sticky, lightly dust on top and underneath the dough with some flour. Cut the dough in half and then stack one half on top of the other. Pat out again until the dough is 3 cm (1 inch) thick. Use a 6 to 7 cm (~2.5 inch) cutter to cut the dough into circles. Gently re-roll any scraps and cut out more scones – you should get about 8 scones.
- Place the scones onto the baking tray. Mix the golden syrup and soy milk in a small bowl until the syrup has dissolved. Use this mixture to brush the tops of the scones.1 tsp golden syrup or maple syrup, 2 tsp soy milk
- Bake the scones for 15-20 minutes until well risen, and deep golden on top.
Video
Notes
Self-raising flour: replace the plain white flour with 360g (3 cups) self-raising flour. Omit the baking powder.