Last updated on January 30th, 2021 at 09:22 am
This 4-ingredient recipe creates vegan scones that are light and fluffy. Plus they are simple enough to make everyday.
So put on a pot and let's make scones in under 30-minutes. I serve mine with strawberry jam with chillies and whipped coconut cream. So good!
The idea for this recipe came from my lovely neighbour Margaret. 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.
Things to Love About This Recipe
If you love a good scone with jam and cream, I think you'll love these vegan scones. They are:
- Deliciously light and fluffy
- Ready in under 30-minutes
- So simple, with only 4 ingredients
- Made without butter and
- Perfect for kids and adults alike.
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 Originally made with oats on the griddle, today's version is made with flour and baked in a hot oven.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.
OK, enough history. Let's get to the kitchen.
Recipe Ingredients and Substitutions
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.
Milk: I find soy milk makes the best buttermilk. It thickens more than other dairy-free milks making it more like traditional buttermilk.
Scones are easy to make; the dough is super sticky but it's supposed to be. Go with it.
Vegan Scones Step-by-Step
You'll find full instructions and measurements in the recipe card at the bottom of the post. The following is a summary of the steps to go along with the process photos.
Step 1: First create a well in the flour and add the lemonade and buttermilk.
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.
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 milk and bake in a hot oven for 15 minutes until golden.
Tips to Making the Perfect Vegan 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.
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 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.
6. Dip your cookie cutter in plain flour before cutting each scone to avoid it sticking to your mix.
7. 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!
8. 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.
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 and a big dollop of whipped coconut cream. Enjoy, x.
Love Baking? Try these other easy vegan baking recipes:
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Vegan Lemonade Scones
Equipment
- Round cookie cutter
Ingredients
- 1 cup dairy-free milk cold ( I use soy milk)
- 1 tbsp apple cider vinegar
- 3½ 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
Nutrition
