Skip to Content

Vegan Scones

These fluffy vegan scones are the perfect addition to any afternoon tea. They are light, fluffy, and taste delicious served with vegan whipped cream and strawberry jam.

Scone Filled With Jam And Cream

Mother’s Day is coming up here in the UK so I thought it’d be nice to share my own fluffy scone recipe.

I’m more of a foodie kinda gal when it comes to giving and receiving gifts. So I always try to make some kind of sweet treat for any celebration.

I think these scones would make the perfect addition to a lovely afternoon tea along with some other baked goods and sandwiches to celebrate with mum!

I adapted this vegan scone recipe from the coconut scones I used to make when I was younger. But this recipe for plain scones is just as delicious, if not even better!

The recipe requires just 6 ingredients and they take just 15 minutes to bake!

They’re great served warm with vegan butter but my personal favourite scone topping is strawberry jam and some delicious dairy-free whipped cream.

More vegan scones:

How To Make Vegan Scones

Step 1:

Place 360g of self-raising flour into a large bowl and mix in 1 teaspoon of baking powder.

Next, add in 90g of vegan butter. Rub it into the flour until it looks like breadcrumbs. It’s best that your vegan butter is cold rather than room temperature as this will prevent it from melting into the flour.

Step 2:

Stir in 50g of caster sugar. This adds a touch of sweetness without overpowering the flavour of the scones.

Step 3:

Add 150ml of soy milk and 1/2 tablespoon of lemon juice. I use soy milk for scones as I feel it gives the softest texture but you can also use almond milk or oat milk if you wish.

Stir the milk into your dry ingredients mixture until JUST combined. Then use your hands to press it into a rough ball of dough.

Ball Of Scone Dough In A Bowl

If you’re not used to baking scones, this is the most crucial part! It’s very important not to overwork or knead the dough. Doing so will activate the gluten in the flour and cause your scones to be hard and chewy instead of light and fluffy.

As you can see in the image above, there should be some lines and bumps in the dough. It doesn’t need to be smooth like a cookie dough.

Step 4:

Flour your surface, then roll out your dough to about 2cm thick.

Use a 3-inch round cookie cutter to cut your scone shapes before placing them on a lined baking tray. You should end up with 6-7 scones.

Cutting Scone Shapes Out Of The Dough

Place the scones very close together on the tray to keep them fluffy and tall.

Step 6:

Lightly brush the scones with soy milk then bake for 12-15 minutes at 220°C until golden on top. Transfer them onto a wire rack and allow them to cool completely.

Once cooled, serve with vegan whipped cream and strawberry jam.

Top tips

  • Use soy milk

I have tested this recipe using soy milk and almond milk and much prefered the soy milk version. I don’t often work with almond milk but I felt it created a denser scone. They still tasted good but they were slightly more crunchier than I’d have liked. I mostly stick to baking with unsweetened organic soy milk as it’s free from thickeners and other additives that may interfere with the baking process.

  • Don’t overwork the dough

When pressing the dough together, be very gentle. If you press too hard or knead the dough at all, the scones will end up tough after they’ve baked.

  • Bake the scones close together

Place the scones very closely together on your tray so that they’re slightly touching. This will help them to rise properly and prevent them from spreading outwards.

Two Halves Of A Scone On A White Plate. One Has Jam On It And The Other Has Cream On It.


How should scones be stored?

Keep them in an airtight container at room temperature. You can add the toppings immediately before serving them.

How long will they keep?

They are best eaten fresh but will keep for up to 2 days if stored appropriately as above.

What can I top the scones with?

In the UK, sweet scones are typically served either with butter or with jam and clotted cream.

I did really want to find a way to create my own vegan clotted cream for these scones but I haven’t quite mastered it yet. So I used dairy-free whipped cream instead. The cream I used in the images was Elmlea double plant cream with a little bit of icing sugar added but I also really like Food Heaven spray cream. I also used strawberry jam as I think it creates a great combo with the cream.

Pin image of a scone above pink text that says "vegan scones"

I hope you enjoy the scones! If you make them yourself, please let me know by leaving a comment or rating below. Or tag me on Instagram @bakedbyclo.

Happy baking! xo

Thumbnail Image Of Scone On A Plate
5 from 6 votes

Vegan Scones

An easy recipe for plain scones that taste lovely served with vegan whipped cream and strawberry jam.

Course Dessert
Cuisine vegan
Keyword vegan scones
Prep Time 10 minutes
Cook Time 15 minutes
Servings 6 scones
Calories 264 kcal


For the scones:

  • 360 g Self-raising flour
  • 1 Teaspoon Baking powder
  • 90 g Vegan butter (the block, not the spreadable kind)
  • 50 g Caster sugar
  • 150 ml Unsweetened soy milk (plus extra for brushing the tops)
  • ½ Tablespoon Lemon juice

To serve:

  • Strawberry jam
  • Dairy-free whipped cream


For the scones:

  1. Preheat the oven to 220°C (or 200°C if you're using a fan oven). Line a tray with baking paper.

  2. Place the flour in a large bowl and mix in the baking powder.

  3. Add the vegan butter and rub it into the flour to make a breadcrumb consistency. Stir in the caster sugar.

  4. Add in the soy milk and lemon juice. Mix until it just starts to stick together then use your hands to form a rough ball of dough. It's important to be very gentle and make sure you don't knead or overwork the dough as this will result in tough scones.

  5. Roll the dough out to around 2cm thick on a floured surface. Cut out 6 circles using a 3-inch round cookie cutter, re-rolling the dough as needed.

  6. Place the scones closely together onto your baking tray and lightly brush the tops with soy milk.

  7. Bake for 12-15 minutes until golden on top. Transfer them to a wire rack to cool.

  8. Serve with strawberry jam, vegan whipped cream and of course, a nice afternoon cup of tea!

Recipe Video

Recipe Notes

  • If dough is too wet, add more flour. If it’s too dry, add more soy milk.
  • If using a smaller/larger cookie cutter, you will need to adjust the baking time.
  • The scones can be stored without toppings, in an airtight container at room temperature for up to 2 days.
Nutrition Facts
Vegan Scones
Amount Per Serving (1 scone)
Calories 264 Calories from Fat 63
% Daily Value*
Fat 7g11%
Sodium 57mg2%
Carbohydrates 45g15%
Fiber 2g8%
Sugar 11g12%
Protein 6g12%
* All values are an estimate only and will vary depending on the food brands used.
BakedByClo is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to This site may contain some of these links to & other affiliate programs. If you make a purchase through one of those links, BakedByClo will receive a small commission from the purchase at no additional cost to you.

Thumbnail image of a stack of pancakes with syrup dripping down them
← Previous
Vegan Buttermilk Pancakes
a chocolate bunny on top of a white cheesecake filled Easter egg
Next →
Vegan Easter Egg Cheesecake
Recipe Rating


Sunday 28th of July 2019

So simple to make and taste is fabulous. Great instructions too, thankyou!


Thursday 5th of September 2019

Awesome- I ate 3 in one go LOL! They remind me of my late gramma's scones. We didn't try the clotted cream part yet but they tasted wonderful with strawberry jelly. Hugs!


Monday 29th of July 2019

Aw thank you Mandy! I'm so happy you liked them. Thanks for letting me know :)


Friday 17th of May 2019

Hi i just made the vegan clotted cream to have with short cakes and it was great!!! I added some vanilla essence too and it tasted great Should I store the rest in the refrigerator?


Saturday 1st of June 2019

Hi Tamara! Sorry it took me so long to get back to you. Yes the cream should be stored in the fridge or it will get a bit runny. Glad you enjoyed them, thanks for letting me know :)


Sunday 31st of March 2019

These went down well with the whole family and were so easy to make. Lovely and light and made the perfect treat for after noon tea.

Privacy Policy