This tender, flaky Vegan Scones recipe is everything you want from a scone. This recipe shows blueberries, but you can make them plain, or add any of your favorite mix-ins. But don’t forget that simple vanilla glaze on top! It’s simple pastry perfection!
Scones are a delicious, lightly sweet breakfast treat. I love serving them with a cup of hot tea on the weekends. The dough is quite soft, but they bake into light and fluffy treats.
This recipe showcases vegan blueberry scones, but you can try different add-ins based on your preference. For example, you can use chocolate chips, raspberries, blackberries, you name it.
Why This Recipe is a Winner
- Freezing vegan butter helps to create bits of butter throughout the batter, creating the perfect flaky vegan scones
- Minimal sugar creates barely sweet scones, exactly what you’ve come to expect from these breakfast treats
- Using thick vegan creamer (like the kind you put in coffee), adds richness to the batter.
You can find the full printable recipe, including ingredient quantities, below. But first, here are some explanations of ingredients and steps to help you make this recipe perfect every time.
- Lemon — We’ll use both the zest and the juice of the lemon.
- Oats — I used rolled oats for this recipe, but you can substitute instant oats.
- Chia — We’ll add some ground chia seeds to create a thicker texture. You can use whole chia seeds; I just prefer ground because it creates a smoother finished texture.
- Syrup — I used maple syrup, but you can substitute agave nectar.
- Milk — We’ll use almond milk for the best overnight oats! Substitute your favorite plant-based milk.
- Yogurt — I love adding some plant-based yogurt (plain, unsweetened) for an even more tangy flavor.
- Protein Powder — I add some vanilla protein powder for increased flavor and nutrients. If your protein powder is not sweetened, you may want to add an extra teaspoon or two of sweetener.
- Cornstarch — We’ll use cornstarch to thicken the lemon curd topping.
- Turmeric — A pinch of turmeric makes that lemon curd sunny yellow.
- Vegan creamer — I used plain Silk vegan creamer, but a vanilla-flavored creamer would work here, too.
- Ground flaxseed — You can substitute chia seeds in place of ground flaxseed.
- Vodka — Vodka is used here because, like most pastries, minimizing liquids helps create a flakier crust. Vodka mostly bakes out of the recipe, leaving dough that’s workable, and a flaky crust.
- Apple cider vinegar
- Vanilla extract
- Flour — I prefer using all-purpose flour to keep the scones light and tender, but you could substitute whole wheat pastry flour or high-quality gluten-free flour.
- Granulated sugar
- Baking powder + baking soda
- Vegan butter — For vegan butter, I use either Earth Balance butter sticks (spreadable tub butter does not work) and I placed it in the freezer.
- Blueberries — You can use either fresh or frozen blueberries (or berries of your choice, like raspberries, blackberries, or chopped strawberries).
What Vegan Butter is Best for Scones?
Not just any butter will do when it comes to making scones. That’s because many tub margarine has added water which will impact the texture of your scones. Use either Earth Balance Buttery Sticks, Miyoko’s, or homemade vegan butter, all of which are creamy and perfect for this recipe. Freezing your butter for at least 30 minutes will help make fluffy scones. Then be careful not to overmix the batter, as flecks of butter throughout the dough will make your scones nice and flaky.
How to Make Vegan Scones
There are two ways to go about making vegan scones. You can use a manual method to cut in the butter or you can use the food processor method. Either one works great, so it comes down to personal preference and whether or not you have a food processor.
- Whisk together the vegan creamer, ground flax, vodka, vinegar, and vanilla.
- Mix together the flour, sugar, salt, baking powder, and baking soda.
- Cut the frozen butter into the flour mixture(using either a food processor or manual method described below).
- Drizzle the flour mixture with the cream mixture and gently stir until just combined.
- Stir in any add-ins, like blueberries.
- Shape the dough into a 7-inch disk with a flattened top. Use a knife to cut 8 slices.
- Brush the tops of each scone with vegan creamer, then chill for 10 to 15 minutes.
- Bake for 22 to 25 minutes, until the edges turn golden brown.
- When done, allow them to cool and then drizzle with frosting.
Step One: Prep the Ingredients
I highly recommend freezing your butter before proceeding. If you know you’re making scones in the morning, simply throw a stick of vegan butter in the freezer before going to bed. Otherwise, place a stick of vegan butter in the freezer for at least 30 minutes or longer before moving on.
Step Two: Prepare the Cream Mixture
In a small bowl whisk together the vegan creamer, ground flax, vodka, vinegar, and vanilla. Set aside.
Step Three: Cut in the Butter
I’m going to share with you a couple of different ways you can cut the butter into the flour. Cutting in basically means to incorporate the butter into the flour in a way that leaves bits of the butter in the flour.
If you prefer the manual method, then in a medium-sized mixing bowl, whisk together the flour, baking soda, baking powder, and salt. Next, remove the butter from the freezer and using a box cutter, grate it over the flour mixture.
Then use the hand-held tool, a pastry blender to “cut in” the butter into the flour.
Those little bits of butter are what creates a flaky crust, exactly what we want in a scone.
If you don’t have a pastry blender, you can use two butter knives and criss-cross them like scissors. Use this process to cut in the butter into the flour.
Food Processor Method
It’s easy to use a food processor to make vegan scones. Simply add the flour, baking soda, baking powder, and salt. Pulse in a few short bursts to combine.
Next, chop the frozen vegan butter into cubes and place them in the food processor. Pulse in very short bursts until the butter is distributed throughout the flour and you’re left with bits of butter pieces throughout.
Transfer the contents to a mixing bowl.
Step Four: Add the Liquid Ingredients
Drizzle the cream/flax mixture over the cut-in butter-flour mixture and gently stir until just combined. You don’t want to overmix the batter.
Assess your dough. If it’s too sticky, add a tablespoon or so of flour. If it’s too dry, add a tablespoon vegan creamer.
Add the blueberries and gently stir them into the batter.
It can help to use your hands to gently stir in the batter. I add a little flour over my hands to keep them from sticking to the dough.
Step Five: Make Triangle Scones
- Place the batter onto a parchment paper-lined baking sheet.
- Gently work the dough and pat it into a dome shape.
- Shape the dome into a 7 1/2–8-inch disk with a flattened top.
- Use a knife and cut the disk in half. Then turn the sheet and cut the disk in half again. Then cut each of the pieces in half to create 8 slices.
- Carefully separate each triangle slice on the tray and brush the tops with vegan creamer.
- Place the pan in the fridge to chill for 10–15 minutes.
- When you’re ready to bake, preheat the oven to 400°F.
- Bake for approximately 25 minutes until the edges are golden.
- When they’re done, remove them from the oven and allow them to cool on the baking sheet for 3 to 5 minutes. Transfer to a wire rack and drizzle with frosting.
Wondering how long to bake vegan scones? First, be sure and place the pan of unbaked scones in the center rack of the oven. Then bake them for 22 to 25 minutes, until the edges of the scones turn golden brown.
Vanilla Drizzle Frosting
To make the vanilla glaze, I used my Vegan Royal Frosting recipe.
Alternatively, you can combine 1 cup of powdered sugar with a tablespoon of vanilla plant-based milk or creamer. Add more milk/creamer if you like a thinner frosting.
Dairy free scones are delicious—you’ll never know these are vegan!
Store scones in an airtight container. They will keep at room temperature up to 2–3 days or in the fridge for up to 5–6 days. You can even freeze scones. Either place them in freezer bags or in a freezer-friendly container and freeze. They will keep up to 2 months in the freezer.
Are Scones Vegan?
Most scones you buy at a bakery are not vegan. That’s because they’re typically made with both eggs and cream made from cow’s milk. However, it’s easy to make scones vegan, following the steps in this recipe.
Are Vegan Scones Healthy?
Vegan scones are cholesterol-free because they’re made without eggs and cow dairy. You could also use whole wheat pastry flour in place of the all-purpose flour to add fiber to the scone recipe, too. However, scones are more of an indulgent treat than healthy food.
- Make coconut oil scones by substituting refined or virgin coconut oil in place of vegan butter.
- Add a tablespoon of lemon zest to the batter to make vegan lemon blueberry scones.
More Vegan Pastries
I hope you enjoy these vegan scones as much as we do!
- ½ cup vegan creamer (plus 1 tablespoon for topping)
- 1 tablespoon ground flaxseed
- 2 tablespoons vodka (see note)
- 1 teaspoon apple cider vinegar
- 2 teaspoons vanilla extract
- 2 cups all purpose flour
- ½ cup granulated sugar
- ½ teaspoon salt
- 3 teaspoons baking powder
- 1 teaspoon baking soda
- ½ cup vegan butter (frozen – see notes)
- 1 cup fresh blueberries
- Vegan Royal Icing (optional)
- In a small bowl, whisk together the vegan creamer, ground flax, vodka, vinegar, and vanilla. Set aside.
Food Processor Method
- Pour into the bowl of a food processor the flour, sugar, salt, baking powder, and baking soda. Give it a few short bursts to combine.
- Cut the frozen butter into cubes and add it to the food processor. Pulse in short bursts until the mixture resembles crumbs approximately the size of peas. See the photo above for an example of the texture.
- Transfer the butter/flour mixture to a large bowl. Drizzle it with the cream/flax mixture and gently stir until just combined. You don't want to overmix the batter. Add the blueberries and gently stir them into the batter.
- In a large mixing bowl, whisk together the flour, sugar, salt, baking powder, and baking soda. Give it a few short bursts to combine.
- Use a box grater to grate frozen butter into the flour mixture. Use either a pastry knife or two knives in a scissor motion and cut the butter into the flour mix. Continue this process until the mix creates crumbs about the size of peas. See the photo above for an example.
- Drizzle the flour mix with the cream/flax mixture and gently stir until just combined. You don't want to overmix the batter. Add the blueberries and gently stir them into the batter.
Making Triange Scones
- Place a sheet of waxed paper on a tray or cookie sheet. Pour the batter onto the waxed paper. Gently work the dough and pat the dough into a dome shape. If the dough is too sticky, add a tablespoon or so of flour. If it's too dry, add a tablespoon of vegan creamer. Shape the dome into a 7-inch disk with a flattened top. Use a knife and cut the disk in half. Then turn the sheet and cut it in half again. Then cut each of the pieces in half to create 8 slices.
- Using a tablespoon of vegan creamer, brush the tops of each scone. Place the tray of scones in the fridge to allow them to chill for 10–15 minutes.
- When you're ready to bake, preheat the oven to 400°F/200°C. Line a baking sheet with parchment paper or a silicone mat.
- Arrange chilled scones on a prepared baking sheet about 2 inches apart.
- Place in the center rack and bake for 22 to 25 minutes until the edges turn golden brown. When done, remove from the oven and cool on the baking sheet for 3 to 5 minutes. Transfer to a wire rack and drizzle with icing.
- These scones are fabulous when eaten right away. However, any uneaten scones can be stored in an airtight container. They will keep at room temperature for up to 2 to 3 days or in the fridge for up to 5 to 6 days.
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The nutrition information shown is an estimate provided by an online nutrition calculator and should not be considered a substitute for a professional nutritionist’s advice.