Vegan Baking / Vegan Desserts and Sweets

Easy Vegan Lemonade Scones

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Last updated on August 4th, 2020 at 10:47 am

This 4-ingredient recipe creates vegan scones that are light and fluffy. Plus they are simple enough to make everyday.

Have you had a Devonshire Tea? You know the one; a hot cup of brew – traditionally tea – served alongside fluffy, fresh scones smeared in jam and dollops of whipped cream. Devonshire teas remind me of my childhood and day trips to the mountain I now call home.

Today I am sharing a lovely recipe for vegan scones made with lemonade. So put on a pot, we are indulging in a little taste of yesterday.

Scones with jam and coconut cream on a wooden box

The idea for this recipe came from my lovely neighbour Margaret. Before the hills became too much for her arthritic hips Margaret shared many of her baking recipes. She even left her beloved recipe notebooks with me when she moved to lower ground. This recipe for vegan scones is based on her award-winning lemonade scone recipe – the one that knocked the seven-year scone champion off her throne. So, thank you Margaret for inspiring this vegan version.

What are Scones and Where Did They Come From?

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 Originally made with oats on the griddle, today’s version is made with flour and baked in a hot oven.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.

The popularity of scones and afternoon tea is largely attributed to Anna, the Duchess of Bedford who

…requested some nibbles to quell the “sinking feeling” she had in the late afternoons.” 

A Taste of history with joyce white

Apparently the lady liked her sandwiches and her scones and it became a “thing”.

I have no doubt their popularity is also in large part to their deliciousness. So, enough history. Let’s get to the kitchen.

Scones are easy to make; the dough is super sticky but it’s supposed to be. Go with it.

First create a well in the flour and add the lemonade and buttermilk.

Side by side images showing a woman preparing the vegan scone dough

Using a butter knife, bring the mixture together to a rough dough. Random factoid, this texture is called a “shaggy mass”. Tip the dough out on to a floured surface and bring it together in to a rectangle at least an inch thick.

Side by side images of scone dough in a bowl and then rolled out

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.

Side by side images of dough cut in to rounds and put on a baking tray.

Brush the scones with milk and bake in a hot oven for 15 minutes until golden.

Side by side images of scones before and after baking

Tips to Making the Perfect Scone

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 using homemade vegan buttermilk.

Sift your flour for deliciously fluffy and light sconies.

Use cold lemonade and milk. This will make them rise up beautifully when they hit the hot oven.

Use a butter knife to bring the batter together in a bowl not a spoon.

As soon as the dough comes together tip it out on to a floured surface and, with 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.

Overhead image of a table setting with a plate of scones with jam and cream in the centre

These scones are simple to make with only 4-ingredients. Ready in under 30-minutes they are a wonderful taste of yesterday with all the lightness of traditional scones. Have them with jam – or try my Delicious Strawberry Chilli Jam for something different – and a big dollop of whipped coconut cream. Enjoy, x.

If you love scones, try my Vegan Buttermilk Sweet Potato Scones.

Vegan Lemonade Scones

Make delicious light vegan scones in under 30-minutes. With only 4-ingredients you can recreate Devonshire Teas every day.
5 from 2 votes
Print Pin Rate
Course: Afternoon Tea | Morning Tea
Cuisine: English
Keyword: scones | vegan scones
Prep Time: 10 minutes
Cook Time: 15 minutes
Servings: 9 scones
Calories: 198kcal
Author: Amanda Logan

Equipment

  • Round cookie cutter

Ingredients 

  • 1 cup dairy-free milk cold
  • 1 tbsp apple cider vinegar
  • cups self-raising flour self-rising
  • ¾ cup lemonade Sprite, cold

Instructions

  • Preheat the oven to 210°C (410°F) and line a baking tray.
  • To make the vegan buttermilk, combine the milk and apple cider vinegar in a bowl and set aside.
  • Sift the flour in to a large mixing bowl and, using a butter knife, create a well in the centre.
  • After 5 minutes, add the buttermilk and the 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 – or the rim of a glass – 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 15 minutes or until risen and golden.
  • Remove the oven and separate to serve with jam and coconut whipped cream.

Notes

  1. Sift your flour for deliciously fluffy and light scones
  2. Use cold lemonade and milk. This will make them rise up beautifully when they hit the hot oven.
  3. Use a butter knife to bring the batter together in a bowl not a spoon.
  4. As soon as the dough comes together tip it out on to a floured surface and, with floured hands, bring it together in to a rectangle about an inch tall. No need to knead!
  5. The less you touch your scone batter the lighter and fluffier they will be. The dough is super sticky but that’s OK. Don’t be tempted to add flour or work it too much.
  6. Dip your cookie cutter in plain flour before cutting each scone to avoid it sticking to your mix.
  7. 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.
  8. 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!

Nutrition

Calories: 198kcal | Carbohydrates: 39g | Protein: 7g | Fat: 1g | Saturated Fat: 1g | Sodium: 15mg | Potassium: 86mg | Fiber: 1g | Sugar: 3g | Vitamin A: 103IU | Vitamin C: 2mg | Calcium: 44mg | Iron: 1mg
Tried this recipe?Please rate it & leave your feedback in the comments section below. Or you can tag @mygoodnesskitchen or hashtag #mygoodnesskitchen on Instagram. Thank you!
Front on image of vegan scones with jam and coconut cream on a wooden tray

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About Author

Amanda Logan is a published cookbook author, recipe developer and food photographer based in Australia. She is a contributor to Nourish Australia magazine and has appeared in Thrive Magazine, Vegan Food and Living, The Zoe Report and The Australian Vegan Magazine.

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