vegan scones
Quick & Delicious Vegan Scones
Yields 8
Cook Time
15 min
Cook Time
15 min
  1. 2 cups unbleached all-purpose flour
  2. 1 tbsp baking powder
  3. 1/2 tsp baking soda
  4. 3/4 tsp sea salt
  5. 4 tbsp non-dairy, unsalted butter or margarine
  6. 1 cup unsweetened non-dairy milk
  7. 1 tbsp fresh lemon juice
  1. Preheat oven to around 200 degrees celsius.
  2. Mix dry ingredients together in a large bowl.
  3. Add cold butter and use fingers or a pastry cutter to combine the two until only small pieces remain and it looks like sand. Work quickly so the butter doesn’t get too warm.
  4. Make a well in the dry ingredients and, using a wooden spoon, stir gently while pouring in the non-dairy milk mixed with the lemon juice, 1/4 cup at a time. You may not need all of it. Stir until just slightly combined – it will be sticky.
  5. Turn onto a lightly floured surface, dust the top with a bit of flour and then very gently turn the dough over on itself 5-6 times – hardly kneading.
  6. Form into a 1-inch thick disc, handling as little as possible.
  7. Use a 1-inch thick dough cutter or a similar-shape object with sharp edges (such as a cocktail shaker) and push straight down through the dough, then slightly twist. Repeat and place scones on a baking sheet in two rows, making sure they just touch – this will help them rise uniformly. Gently reform the dough and cut out one or two more scones – you should have 7-8.
  8. Next brush the tops with a bit more of melted non-dairy butter and gently press a small divot in the centre using two fingers. This will also help them rise evenly, so the middle won’t form a dome.
  9. Bake in a 200 degree oven for 10-15 minutes or until fluffy and slightly golden brown. Serve immediately. Let remaining scones cool completely before storing them in an airtight container or bag.
  1. Serve on their own or with non-dairy butter or margarine and jam - delicious!
Adapted from
Eat Plants Not Animals