This easy recipe for vegan scones makes the perfect fluffy scone in just 30 minutes. They bake up beautifully, are tender on the inside and crispy golden on the outside thanks to a maple almond milk glaze. Serve with my vegan clotted cream.
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Coming at you with a vegan version of our favorite afternoon treat! Scones! Bear with me! Vegan scones are actually simple and quick to make and you can also „veganize“ them pretty easily.
These vegan scones are perfectly fluffy and bake up tall and beautiful! They hold their shape so well. They’re:
- Perfectly flaky
- Tender and moist on the inside
- Crispy golden on the outside
- Not too sweet
- Scented with vanilla
- Studded with crunchy almonds and sweet dates
Toasted chopped almonds add some nuttiness and dates add some natural sweetness to these, all complemented by the warming blend of nutmeg and vanilla.
In place of vegan butter, I used coconut oil, which worked beautifully! This is a swap I’ve been making in many of my vegan baking recipes lately (like this Coconut Oil Tart Shell)
These would make the perfect after school snack or a sweet teatime treat to share with a friend over a cup of coffee or tea. It doesn’t get much better than shared scones, right? They would also be great as a sweet breakfast. Whenever you serve them, make sure to serve them fresh out of the oven! These do not get better with time.
How to make vegan scones:
No food processor needed for this scones recipe – all you need is a mixing bowl.
This recipe requires just a few ingredients, and the process is crazy simple. I added some chopped nuts and dates to these but you can really add anything you want. Do not exceed 1/2 cup of total add-ins.
You sift your flour into a mixing bowl and add salt, your spices, and baking powder. Then you add in your room temperature coconut oil and rub it in with your hands until you have a crumbly texture. Now in with the nuts and dates. Then you stir in your almond milk.
Pat the dough into a circle on a baking sheet lined with parchment paper or coated with cooking spray. Chill the dough while you preheat the oven and cut the scones with a sharp kitchen knife. Tip: Dip the knife in flour before cutting the scones to prevent the dough from sticking to the knife. Separate them carefully.
To allow for nice browning, brush them with a mix of oil, nut milk, and maple syrup. Into the oven, they go for 12 minutes and you are DONE!
Other flavors to add to your vegan scones dough:
- dark chocolate chips and pistachios
- lemon zest and dried blueberries
- candied ginger and shredded coconut
- pistachios and dried strawberries
- pumpkin spice and pepitas
- rum raisins and walnuts
- cranberries and pecans
What to serve with vegan scones?
I love these with Vegan Clotted Cream but you can also serve them with some coconut whipped cream and vegan lemon curd or jam. SO good! Or why not go with nut butter or homemade vegan pistachio cream or hazelnut cream.
Here’s how you can make vegan clotted cream at home using just vegan cream cheese, coconut cream, and icing sugar. SO easy!
How to make Vegan Clotted Cream:
- 6 tbsp coconut cream, (From a chilled can of coconut milk. Just scoop the fat from the top.)
- 3 tbsp vegan cream cheese
- 2 tbsp icing sugar (confectioner’s sugar)
- 1/4 tsp salt
- Simply whip all the ingredients together for a couple of minutes until light and fluffy. Taste and adjust by adding more salt or icing sugar, if desired.
- You can serve this Vegan Clotted Cream right away or keep it refrigerated in an air-tight container for up to 3 days.
Can these be made ahead of time?
These are best eaten the day they are made. So they don’t really work as a ‘make ahead’ item. If you have leftovers, keep them stored at room temperature and enjoy toasted or heated in the microwave. After 2 days, they will turn pretty tough.
Tips for making this vegan scones recipe:
- Recipe makes 8 small scones – can easily be doubled.
- The key to a nice, well-risen scone is handling the dough as little as possible. Don’t worry if the dough looks a bit lumpy, they will taste so much nicer. So please resist the temptation to knead the dough smooth. Handled gently, they will end up light and fluffy with a golden crispy crust.
- For easy cutting, dip a sharp big kitchen knife in flour before cutting the scones to prevent the dough from sticking.
- Make sure your coconut oil is scoopable and not liquid. If it’s liquid and pourable, the scones dough won’t turn out. In summer, set your jar in the refrigerator to let the oil firm up for 30 minutes, then stir and let rest another 30 minutes at room temperature. The oil should be consistently solid, not half solid, half liquid. Repeat this process (of chilling, stirring, resting), until the right texture is achieved.
★ Did you make and love this recipe for vegan scones? Give it your review below! And make sure to share your creations by tagging me on Instagram!
Best Vegan Scones with Vegan Clotted Cream
This easy never-fail recipe for vegan scones makes the perfect fluffy scone in just 30 minutes. They are scented with vanilla, stuffed with dated and almonds and bake up beautifully! Tender on the inside and crispy golden on the outside thanks to a maple almond milk glaze. Coconut oil makes these super moist and tender. They can be made sweet or savory. Serve with my vegan clotted cream.
- 250 g all-purpose flour / 2 cups
- 1 tbsp baking powder
- 2 heaped tbsp icing sugar or 1 tbsp stevia or erythritol
- 1/4 tsp salt
- 1/8 tsp nutmeg
- 50 g packed coconut oil 1/4 cup - or extra virgin if you don’t mind coconut taste at room temperature
- 1 tsp vanilla
- 160 ml coconut milk or almond milk 2/3 cup
- 1/4 cup chopped dates about 4 medjool dates
- 1/4 cup chopped toasted almonds 1 handful
- 1 tbsp almond milk or coconut milk
- 1 tsp maple syrup
- 1 tsp oil
Vegan Clotted Cream
- 5-6 tbsp coconut cream (From a chilled can of coconut milk. Just scoop the fat from the top.)
- 3 tbsps vegan cream cheese
- 2 tbsps icing sugar or Swerve for sugar-free
- 1/4 tsp salt
- As a first step, sift the flour and baking powder into a large mixing bowl. This helps to get lighter scones but you can skip this step. Add sugar, spices, and salt and mix to combine.
Chop coconut oil small and then rub into the flour with your fingers until the flour looks pebbly. Do not rush this step or take shortcuts for light, nicely risen scones. Fold in chopped nuts, fruit or any add-ins. Mix milk and vanilla.
- Start adding your nut milk while bringing the dough together. I use a wooden spoon and then just dump everything on my kitchen counter and use my hands. Do not handle the dough too much, just until it’s combined. It does not have to look smooth. Shape into a disc and place the dough in the fridge on a piece of parchment paper for 15 minutes (no longer than that as the baking powder will lose its power). Preheat the oven to 220° C / 425° F and prepare a baking tray.
- After the dough has had a chance to rest a bit, pat it a bit more, if needed. Take a sharp kitchen knife and cut your round into 8 wedges with quick movements. Don't wiggle the knife around as that inhibits rising
- Alternatively, use a rount cookie cutter that is 5 cm / 2″ in diameter and cut circles out of the dough. Again, do not twist the cutter, simply apply a lot of pressure to the cutter and then lift the cutter with a scone inside. Place over the baking tray and gently pop the scone out onto the tray. You can dip the cutter in flour and then shake the excess off before cutting, for easy release.
- If using a cutter, bring any dough leftovers very gently into a ball and cut out some more – they won’t be as good as the first batch, but if you handle the dough super gently, they will still be very tasty.
- Place the scones on the prepared baking tray, making sure there is some space around each one so that they can bake properly. Mix all the glaze ingredients together in a small bowl and glaze the tops of the scones with a pastry brush.
Bake for about 12 minutes or until nicely browned. Most ovens are a bit uneven in their heat distribution. I rotated the tray after 8 minutes so that they are evenly browned on all sides.
Let the scones cool down a little before cutting them in half and filling them with vegan lemon curd and vegan clotted cream (recipe below) or coconut cream. (see serving tips)
For the vegan clotted cream, simply whip all the ingredients together for a couple of minutes until light and fluffy. Taste and adjust by adding more salt or icing sugar, if desired.
You can serve this Vegan Clotted Cream right away or keep it refrigerated in an air-tight container for up to 3 days.
- This recipe makes 8 small scones - can easily be doubled
- The key to a nice, well-risen scone is handling the dough as little as you can get away with. Don't worry if the dough will be a bit lumpy, they will taste so much nicer. So please resist the temptation to knead the dough smooth. Handled gently, they will end up light and fluffy with golden crispy crust.
- These are best eaten the day they are made. So they don’t really work as a ‘make ahead’ item. If you have leftovers, keep them stored at room temperature and enjoy toasted or heated in the microwave. After 2 days, they will turn pretty tough.
- Instead of Vegan Clotted Cream, you can also serve these with coconut whipped cream.