vegan scones

Vegan Scones

15 Mins     10 Mins     Easy     5

These vegan buttermilk scones are a wonderful teatime treat. A quick and easy bake that tastes delicious spread with jam and a generous dollop of coconut whipped cream.

The milk and cider vinegar work as a buttermilk substitute in this recipe

Makes 8



  • 150ml unsweetened non-dairy milk
  • 1 tsp cider vinegar
  • 350g self raising flour, plus extra for dusting
  • 100g vegan butter, cubed
  • 50g caster sugar
  • 1 tsp baking powder
  • 1 tsp vanilla extract


  • 1 tbsp unsweetened non-dairy milk
  • 1 tsp plant syrup


  • Preheat the oven to 200C/390F fan, and line a large baking tray (or two smaller trays) with parchment paper.
  • Mix the milk and cider vinegar together and set aside for 5 minutes to curdle.
  • In a large bowl, add the flour and cubed butter. Rub the butter in with your fingers until the mix resembles breadcrumbs. Then mix in the caster sugar and baking powder.
  • Pour the milk mixture and vanilla extract in and start to mix together with a knife, then finish bringing the mix together with your hands. It will be little sticky at this point.
  • Tip the dough onto a floured surface and fold over a few times until the dough starts to smooth out (be careful not to overwork). Then pat the dough into a round no less than 1 inch deep and cut rounds straight down using a 6-7cm crinkled pastry cutter. Place on the lined baking tray, leaving as much gap as possible between them. Keep bringing the dough back together and repeat this process.
  • Mix the glaze ingredients together and brush the tops of the scones.
  • Bake in the oven for 10-12 minutes until well risen and the tops are an even golden brown. Once out of the oven and cool enough to handle, place the scones on a wire rack to cool completely.
Store in an air tight container for up to 2 days, or freeze for up to 2 months. To defrost, place in the microwave on low for about 45 seconds to a minute, cut in half and finish in the toaster. Alternatively, leave out to defrost then crisp up in the oven for 3-5 minutes at 150C fan.
vegan scone
vegan scone with jam and coconut cream

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