Easy Vegan Scones Recipe

Easy Vegan Scones Recipe for a Cozy Treat

The smell of fresh scones always takes me back to slow weekends at home. I still remember my first batch of vegan scones. They turned out so light and fluffy, I actually surprised myself. There’s something really comforting about biting into a warm scone, especially when it’s filled with your favorite addins like berries or chocolate.

I like this recipe because it uses ingredients I usually have in the pantry, and it doesn’t need any special equipment. The process feels relaxing and rewarding. The results always hit the spot, whether I make breakfast for myself or share with friends. Baking scones offers a cozy start to the day and is a little ritual I enjoy whenever I need a homemade treat. On rainy days, I’ll even add a pinch of spice or trader Joe's pumpkin pie spice blend for an autumn twist. There’s something extra special about sharing scones fresh from the oven with family or friends and pairing them with a favorite tea.

Why I Love This Vegan Scones Recipe

• No fancy kitchen tools needed. A bowl, whisk, and your hands are enough.
• Simple pantry staples. Everything used here is easy to track down in most supermarkets.
• Customizable for any flavor craving. I can toss in berries, dried fruit, or use a bit of citrus zest.
• Really quick from start to finish. Prepping to eating takes less than 30 minutes.
• Great for sharing or storing. These scones keep well, so I often make a double batch. Reheating leftovers in the toaster oven gives them a fresh-baked texture again.

Ingredients For Easy Vegan Scones

Here’s what I reach for when I want to bake a batch of cozy vegan scones:

• 2 1/4 cups all purpose flour
• 1/4 cup organic cane sugar (plus extra for topping, if you like it a bit sweeter)
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup cold vegan butter (or coconut oil, solid)
• 3/4 cup unsweetened soy or almond milk (or any plant milk)
• 2 teaspoons apple cider vinegar or lemon juice (for vegan "buttermilk" effect)
• 1 teaspoon vanilla extract
• Optional: 3/4 cup addins (like blueberries, cranberries, vegan chocolate chips, or chopped nuts)
• Optional: 1 tablespoon plant milk + 1 tablespoon sugar for brushing and sprinkling on top

If you want to try savory versions, swap out the vanilla for fresh herbs and use chopped sun dried tomatoes or vegan cheese shreds as your addins.

Step by Step Instructions for Vegan Scones

1. Make Vegan Buttermilk

I pour the soy or almond milk into a cup, add the vinegar or lemon juice, and let it sit for about 5 minutes. This mix creates a vegan buttermilk that gives scones a fluffy, tender texture every time.

2. Combine Dry Ingredients

I whisk together the flour, sugar, baking powder, baking soda, and salt in a big mixing bowl. Starting with these dry ingredients helps every bite have the right balance of flavor and ensures nothing gets missed.

3. Cut in the Vegan Butter

I cut the cold vegan butter (or coconut oil) into cubes and add them to the flour. Using my fingers or a pastry cutter, I work the butter in until the mixture looks like breadcrumbs with some small lumps. Those little bits of butter steam as the scones bake, giving flaky layers I always enjoy.

4. Add Wet Ingredients and Extras

I add vanilla extract to the vegan buttermilk, then pour it into the flour mixture. With a spoon or spatula, I gently mix just until combined. When adding fruit or chocolate chips, I fold those in at this stage. The dough should look shaggy and just hold together. Overmixing can make scones turn out dense, so I stop mixing as soon as possible.

5. Shape and Slice

I turn the dough onto a lightly floured counter and pat it into a circle about 1 inch thick. For classic triangle shapes, I use a sharp knife to slice the dough into 8 wedges. Round cutter scones work too for the traditional look.

6. Bake and Finish

I place the dough pieces on a parchment lined baking sheet. For a golden top, I brush the scones with plant milk and sprinkle a little sugar. Baking in a preheated oven at 400°F (200°C) for 14-17 minutes gives rise to perfect scones, just starting to turn golden around the edges. Once done, I move them to a rack to cool for a few minutes before serving. Warm scones with a bit of jam make the perfect morning treat.

Remember, baking time can vary depending on addins and your oven’s heat, so it’s helpful to keep an eye on the last few minutes for best results.

Tasty Tips and Fun Variations

• For really soft scones, I handle the dough gently and don’t knead more than needed.
• I like to mix things up each time. Lemon zest and blueberries make a bright breakfast scone, while cinnamon and walnuts are tasty for an everyday snack. For a dessert twist, try adding vegan white chocolate chips and raspberries.
• If I want a glaze, I mix powdered sugar with a splash of plant milk and drizzle it once the scones are cool.
• Chilling the dough for about 10 minutes before baking helps scones rise higher and prevents spreading.
• These scones freeze well. I wrap any extras tightly and warm them up in the toaster oven for a handy, quick treat during the week.
• If avoiding coconut oil, vegan block butters (not soft spreads) give the best flaky layers.
• For extra flavor, add a pinch of cardamom, ginger, or even swirl in a bit of almond butter before baking.
• You can even swap the sugar for maple syrup for a natural, rich sweetness. Just cut back a little on the plant milk to balance moisture.

Frequently Asked Questions

Q: Can I make these scones glutenfree?

A: Yes, I’ve tried them with a 1to1 glutenfree flour blend, and they turn out well, though they may be a bit more crumbly. A bit of almond flour can also add tenderness. Testing a small batch first can help you get the perfect texture for your favorite blend.

Q: How do I store leftover scones?

A: I keep them in an airtight container at room temperature for up to 2 days. For longer storage, I freeze them. A quick warmup in the oven brings them back to a just baked flavor.

Q: What if I don’t have vegan butter?

A: Solid coconut oil works as a swap. I’ve used it when I ran out of vegan butter, and the result is just as tasty. It’ll add a hint of coconut, which pairs well with fruity or chocolate addins.

Q: Can I use other plant milks?

A: Any unsweetened, plain plant milk works. I’ve used oat, almond, and soy with great results. Just avoid strongly flavored or sweetened milks, since they can make scones taste too sweet or cover up other flavors you want to shine.

Show Off Your Vegan Scones!

I hope you get a chance to try this easy vegan scone recipe. The smell alone is worth it. Biting into a homemade scone that’s soft, fluffy, and completely dairyfree is always a win for me. If you switch up the flavors or have your own tips for even better scones, I’d love to hear about your creations. Enjoy the baking, and most of all, enjoy sharing delicious scones with anyone who could use a little pickmeup.

If you find these scones nextlevel cool and make a batch, feel free to share a photo with friends. Cozy mornings are made better with simple, tasty treats like this. Happy baking!