Vegan Scones
An easy recipe for plain scones that taste lovely served with vegan whipped cream and strawberry jam.
Ingredients
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
Instructions
For the scones:
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Preheat the oven to 220°C (or 200°C if you're using a fan oven). Line a tray with baking paper.
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Place the flour in a large bowl and mix in the baking powder.
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Add the vegan butter and rub it into the flour to make a breadcrumb consistency. Stir in the caster sugar.
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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.
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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.
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Place the scones closely together onto your baking tray and lightly brush the tops with soy milk.
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Bake for 12-15 minutes until golden on top. Transfer them to a wire rack to cool.
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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.