2 Ingredient Scones (Vegan, Oil-Free)

These 2 ingredient scones are SO easy to make! They’re oil-free, eggless and dairy-free, and can be adapted to be gluten-free. They can be customised according to your preference and taste amazing served with sweet cream and jam.

No, your eyes are not deceiving you… You really can make vegan oil-free scones with just 2 ingredients! All you’ll need is coconut cream and self-raising flour.

Sounds like magic, doesn’t it?!

Since I made my first vegan scones, I had a few requests for a vegan oil-free scones recipe.

I remember seeing someone’s Pin on Pinterest last year saying that they made scones using only coconut milk and flour and thought to myself, I must try that one day.

I can’t for the life of me find any other recipes online using a vegan 2-ingredient method so please forgive me for not giving credit. This totally wasn’t my idea (or maybe it was, maybe I dreamed about that Pin!?) but I thought it would be fun to try it out.

It took me a grand total of 3 attempts before I got the cream to flour ratio just right.

I first tried with full-fat coconut milk. You know the kind that comes in a can? Well, I shook it up to combine the water and the cream but using that in my recipe resulted in rock hard scones.

I figured there was too much water the first time so I tried using just the creamy part from the top of another can. That worked really well but the inside wasn’t quite cooked properly.

I repeated the same method again, baked them for a little longer and voila! The simplest scones you will ever make!

More vegan scones:

• Coconut scones
• Classic scones
• Cranberry scones
• White chocolate raspberry scones
• Fruit scones

Will 2 ingredient scones work with gluten-free flour?

Yes… and no.

I tested the recipe with a gluten-free self-raising blend and it worked fine. But because there aren’t really any other strong flavours in the recipe, I personally found the taste of the flour a bit overpowering.

However, once the jam and cream are on, the flour taste is muted quite a lot. So if you’re used to gluten-free bakes, I’d say go for it.

If you want to make your 2-ingredient scones gluten-free, I’d recommend using a flour blend over something like almond flour. I recommend Dove’s Farm self-raising blend as it contains xanthan gum and makes the scones less likely to fall apart.

You may also need to adjust the amount of flour ever so slightly. Use the recommended amount of coconut cream but add in the flour a little at a time. Keep adding the flour until your dough comes together- it should be ever so slightly sticky but firm enough to roll into balls.

The dough will also be more fragile so it may be more difficult to roll and cut it. If you can’t roll it out just tear off a piece, roll it into a ball and press it with your fingers slightly once it’s on the tray.

What should I serve these scones with?

These vegan oil-free scones are not sweet at all so I’d highly recommend NOT eating them on their own. I think they taste best spread with some raspberry or strawberry jam and vegan whipped cream. The jam gives just the right amount of sweetness and the cream balances everything out nicely.

For the cream, you can either whip up some more coconut cream with icing sugar or you can use a ready-made vegan cream. I used Heavenly whipped spray cream for quickness but you can use any sweet cream that you like.

Do they taste like coconut?

Not at all! Surprisingly, you can’t taste any coconut once they are baked. They taste just like regular scones but without the sweetness. A “neutral scone” if you will.

I can’t find self-raising flour! What should I do?

I know self-raising/ self-rising flour isn’t as common in some places around the world. But don’t worry because you can make your own! It’s super simple to do.

For every 130g (1 cup) of all-purpose flour, add 1.5 teaspoons of baking powder and give it a good mix.

You can make it in batch and store it in an airtight container, and it’ll last a good 2 months in your cupboard. Make sure to date it too!

How to make Vegan oil-free scones with just 2 ingredients

Step 1:

Preheat your oven to 200°C/400°F and line a tray with baking paper.

Step 2:

Place 250ml (1 cup) of coconut cream into a bowl. You want to make sure the cream is soft and not solid. If it’s too hard to work with, leave it in a warm (not hot) place to soften. I used the cream from the top of 2 cans of Amoy coconut milk (chilled overnight in the fridge).

Step 3:

Now add 270g (2 cups + 1 tablespoon) of self-raising flour to the bowl. Gently stir until it starts to stick together, then use your hands to form a soft dough.

You want it to be slightly sticky but manageable enough to roll it out and cut it. Be careful not to over-knead the dough or you’ll end up with tough scones.

I recommend adding the flour in a little bit at a time. Different brands of coconut cream may have different water content and skew results. It’s easy to add more flour if you need it but harder to fix if the dough becomes too dry.

Step 4:

Once you have a soft but ever-so-slightly sticky dough, roll it out on a floured surface until it’s about 2-inches thick.

Using a 2.5-inch round cookie cutter, cut out your scones. Re-roll any leftover dough and repeat until all the dough is used up. You should get around 8-10 scones.

Step 5:

Place the scones onto the baking tray quite close together and bake for 20 minutes. They should be very slightly golden brown on top.

Step 6:

Transfer the scones to a wire rack then cover them with a clean dishcloth and leave them to cool completely. This helps to prevent them from drying out on top.

Step 7:

Serve with strawberry jam and sweetened vegan cream.

Store any leftover scones in an airtight container at room temperature for up to 2 days.

I hope you enjoy the recipe! If you make it yourself, please let me know what you think by leaving a comment and rating below. Happy baking! xo

5 from 4 votes

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2 Ingredient Scones (Oil-Free)

Vegan oil-free scones made using just 2 basic ingredients.

Course Dessert

Cuisine vegan

Keyword 2 ingredient scones

Prep Time 5 minutes

Cook Time 20 minutes

Servings 8

Calories 255 kcal

Ingredients

• 250 ml Coconut cream* (1 cup)
• 270 g Self-raising flour (2 cups + 1 tablespoon)

To serve:

• Strawberry jam
• Vegan sweet cream*

Instructions

1. Preheat your oven to 200°C/400°F and line a tray with baking paper.

2. Place the coconut cream into a large bowl.

3. Add the flour in, a little at a time. Mix gently until it starts to stick together then use your hands to form a dough. You want the dough to be very slightly sticky but easy enough to roll out and shape. If it's too sticky, add a bit more flour but be careful not to over-knead it or you'll end up with tough scones.

4. Roll the dough out onto a floured surface until it's around 2-inches thick. It's OK if there are some cracks in the dough.

5. Use a 2.5-inch cookie cutter to cut out your scone shapes.

6. Place the scones onto the baking tray quite close together and bake for 20 minutes. They should be very slightly golden brown on top.

7. Transfer the scones to a wire rack then cover them with a clean dishcloth until they are completely cool. This will prevent them from drying out.

8. Once cool, cut them in half (they're quite crumbly so take care) and serve with jam and cream.

Recipe Notes

• *The cream should have a pudding consistency, not solid or liquid. I recommend using the cream from the top of 2 cans of Amoy coconut milk, chilled in the fridge overnight beforehand. Do not use the watery party.
• *I served my scones with Heavenly Whipped cream.
• As these scones don’t contain any sugar, it’s highly recommended to serve them with jam to bring a little sweetness. 
• Store any leftovers in an airtight container at room temperature for 2 days.

Nutrition Facts

2 Ingredient Scones (Oil-Free)

Amount Per Serving (1 scone)

Calories 255 Calories from Fat 135

% Daily Value*

Fat 15g23%

Sodium 10mg0%

Carbohydrates 20g7%

Fiber 1g4%

Sugar 2g2%

Protein 4g8%

* All values are an estimate only and will vary depending on the food brands used.