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Vegan Lemonade Scones

Make delicious light vegan scones in under 30-minutes. With only 4-ingredients you can recreate Devonshire Teas every day.
Course Afternoon Tea, Morning Tea
Cuisine English
Prep Time 10 minutes
Cook Time 15 minutes
Servings 9 scones
Calories 198kcal


  • Round cookie cutter


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


  • 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.


  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!


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