Treat yourself to light, fluffy vegan scones with just 4-ingredients! Put on a pot of tea and let's make dairy-free scones in under 30-minutes. I serve mine with strawberry jam with chillies and whipped vegan cream. These vegan lemonade scones are simple, quick and oh, so tasty.
This recipe was originally posted on January 22, 2021 and updated on June 25, 2021 with new images, instructions and recipe tips.
The idea for this recipe came from my lovely neighbour Margaret. This recipe is based on her award-winning lemonade scone recipe - the one that knocked the seven-year scone champion from her throne. So, thank you Margaret for inspiring this vegan version.
Why This Recipe Works
Recipe review: "Such a simple recipe for great results that I will use again and again for entertaining. We loved these with jam and coconut yoghurt and a pot of tea! Thank you." (Michael) ★★★★★★★★★★
If you love a good scone with jam and cream, I think you'll love these vegan lemonade scones.
What are Scones?
Scones are a fluffy, biscuit-like baked good thought to have originated in Scotland. Originally made with oats on the griddle, today's version is made with flour and baked in a hot oven.
Scones - pronounced "skon" or "skoan" - are related to the griddle-baked flatbread called a bannock and are similar to American biscuits. Some believe the word scone comes from the gaelic word 'sgonn,' a shapeless mass — or large mouthful. This pretty much sums up how I eat my scones so we'll go with that.
OK, enough history. Let's get to the kitchen.
Ingredients and Substitutions
The trick to Margaret's original award-winning recipe is to use cream that is just beginning to sour. So for this recipe, we are adding a touch of apple cider vinegar.
Lemonade. By lemonade, I am talking about "Sprite" style lemonade not American lemonade made with lemons, water and sugar. You can make this recipe with soda water too, although they will be less sweet.
Coconut Cream. Because we are making dairy free scones, we're using full-fat coconut cream. Don't use lite. The scones are less fluffy if they don't have enough fat in them. You can also use other vegan creams such as Oatly. If you are using canned coconut cream, make sure to shake the can well.
Apple Cider Vinegar. To re-create Margaret's slightly sour cream, we are adding a little apple cider vinegar. ACV also helps to make these vegan scones deliciously light and fluffy.
Self-Raising (rising) Flour. Using self-raising flour is common here in Australia but you can make your own if you don't keep any in the cupboard. Sift 1 cup of flour and 2 teaspoons of baking powder together for 1 cup of homemade self-raising flour.
How To Make Vegan Scones
You'll find full instructions and measurements in the recipe card at the bottom of the post.
Step 1: First sift the flour in to a mixing bowl and create a well. Add the lemonade, coconut cream (or vegan cream) and apple cider vinegar.
Step 2: Using a butter knife, bring the mixture together to a rough dough. Random factoid, this texture is called a "shaggy mass".
Step 3: Tip the dough out on to a floured surface and bring it together in to a rectangle at least an inch thick. The dough is super sticky but it's supposed to be. Go with it and have fun with the happy mess.
Step 4: Using a round cookie cutter, cut the dough in to rounds and transfer them to a lined baking tray. Place them so they are just touching. Reform the dough in to a rectangle when you run out of space and continue until all the dough is used.
Step 5: Brush the scones with coconut milk or any dairy-free milk and bake in a hot oven for around 20-minutes or until golden.
Tips to Making the Perfect Dairy-Free Scone
Sift your flour for deliciously fluffy and light scones.
Use cold lemonade. This will make the scones rise up beautifully when they hit the hot oven.
Use a butter knife to bring the batter together in a bowl not a spoon.
Don't knead the dough. As soon as your vegan scone dough comes together, tip it out on to a floured surface and, with lightly floured hands, bring it together in to a rectangle about an inch tall. No need to knead!
The less you touch your scone batter the lighter and fluffier your scones will be. The dough is super sticky but that's OK. Don't be tempted to add flour or work it too much.
Dip your cookie cutter in plain flour before cutting each scone to avoid it sticking to your mix.
Separate each scone using the cutter with a push motion not a twist - twisting will give you wonky scones. Having said that, my scones are often wonky and I love them anyway!
Place the cut rounds on the baking tray so they are just touching. This will help them rise up and keep each other from drying out on the sides.
This recipe for vegan scones is so simple with only 4-ingredients. Ready in under 30-minutes, they are perfect for a quick afternoon treat.
You can't go past raspberry jam and whipped coconut cream on vegan scones, but here are a few other topping ideas to inspire your next afternoon tea.
I use Schweppes or Kirks. 7Up and Solo also work - anything fizzy and sweet! I've even read recipes where they used ginger beer.
Nope. You can use sugar-free lemonade, bubbly water, kombucha...one reader used elderflower cordial and her soda stream.
In a sealed container, the scones will keep for 3 days. You will need to gently heat them to serve. They will also keep in a sealed, freezer-proof container for 3 months in the freezer. Wait until they are completely cooled before popping them in the freezer.
Traditionally, these lemonade scones are made with heavy cream. For a vegan version we are using wither full-fat coconut cream (shaken well) or a vegan cream such as Oatly cream.
Try these other easy vegan baking recipes.
Want more plant-based goodness?
Vegan Lemonade Scones (Dairy-Free Scones)
- Round cookie cutter
- 3½ cups / 525g self-raising flour self-rising
- 1 cup / 250ml / 230g coconut cream full-fat or Oatly vegan cream
- ½ tbsp / 10ml apple cider vinegar
- 1 cup / 250ml / 240g lemonade Sprite, cold
- Preheat oven to 210°C/410°F conventional or 190°C/374°F fan. Line tray with baking/parchment paper.
- Sift the flour in to a large mixing bowl and, using a butter knife, create a well in the centre.
- Add the coconut cream or vegan cream (shake the can well if you are using canned cream), apple cider vinegar and lemonade. Bring the mixture together using the butter knife.
- When it is loosely combined, tip the mixture out on to a floured surface. Touch the dough only enough to bring it together in to a rectangle.
- Dip a round cookie cutter in to flour and cut the dough in to rounds. Dip the cutter in to the flour after each round.
- Place the rounds so they are just touching on the prepared baking tray and brush them with a little milk.
- Bake them in the oven for 17-20 minutes or until risen and golden.
- Remove from the oven and separate to serve with jam and dairy-free whipped cream.