Vegan Scones – Tasty Vegan Scone Recipe!

This tender, flaky Vegan Scones recipe is everything you want from a scone and more! Here, vegan blueberry scones are served with a vanilla drizzle to keep you coming back for more! See post tips for making these into gluten free vegan scones!

A scone sits on a plate with more vegan scones behind it.

Growing up in a very small, rural town, I never heard of scones until much later in life. And even then, I didn’t get what all the fuss was about. I’d much rather have a donut. Or a biscuit.

But, my tastes evolved and I grew rather fond of scone recipes. Then a local vegan coffee shop offered scones and I fell in love with them! The question before me was whether I could make a scone vegan!

Good news! The answer is a resounding Yes!

Are scones vegan?

Most scones you buy at a bakery are not vegan. That’s because they’re typically made with both eggs and cream made from cow’s milk. However, it’s easy to make scones vegan, following the steps in this recipe.

A hand holds a scone with a bite taken out of it.

This recipe showcases vegan blueberry scones, but you can try different add-ins based on your preference. For example, you can use chocolate chips, raspberries, blackberries, you name it!

How to Make Vegan Scones

There’s two ways to go about making vegan scones. You can use a manual method to cut in the butter or you can use the food processor method. Either one works great, so it comes down to personal preference and whether or not you have a food processor.

Step One: Prep the Ingredients

I highly recommend freezing your butter before proceeding. If you know you’re making scones in the morning, simply throw a stick of vegan butter in the freezer before going to bed. Otherwise, place a stick of vegan butter in the freezer at least 30 minutes or longer before moving on.

Step Two: Prepare the Cream Mixture

In a small bowl whisk together the vegan creamer, ground flax, vodka, vinegar, and vanilla. Set aside.

Step Three: Cut in the Butter Manual Method

If you prefer the manual method, then in a medium-sized mixing bowl, whisk together the flour, baking soda, baking powder, and salt. Next, remove the butter from the freezer and using a box cutter, grate it over the flour mixture.

A hand holds butter, grating it over a bowl of flour mixture.

Then use the hand-held tool, a pastry blender to “cut in” the butter into the flour. Cutting in basically means to incorporate the butter into the flour in a way that leaves bits of the butter in the flour.

Looking down on a bowl of flour with vegan butter cut into the flour.
Vegan butter has been cut into the flour, leaving little bits of butter throughout.

Those little bits of butter are what creates a flaky crust, exactly what we want in a scone.

Two hands are holding butter knives and cutting in butter in flour.

If you don’t have a pastry blender, you can use two butter knives and criss cross them like scissors. Use this process to cut in the butter into the flour.

Step Three: Cut in the Butter Food Processor Method

Looking down on a food processor bowl full of flour and bits of butter.

It’s very easy to use a food processor to make vegan scones. Simply add the flour, baking soda, baking powder, and salt. Pulse in a few short bursts to combine.

Next, chop the frozen vegan butter into cubes and place in the food processor. Again, pulse in very short bursts until the butter is distributed throughout the flour and you’re left with bits of butter pieces throughout.

Transfer the contents to a mixing bowl for the next step.

Step Four: Add the Liquid Ingredients

A creamy liquid is being poured into a bowl full of flour.

Drizzle the cream/flax mixture over the cut-in butter flour mixture and gently stir until just combined. You don’t want to overmix the batter. Add the blueberries and gently stir them into the batter.

It can help to use your hands to gently stir in the batter. I add a little flour over my hands to keep them from sticking to the dough.

Steph Five: Make Triangle Scones

Place a sheet of waxed paper on a tray or cookie sheet. Pour the batter onto the waxed paper. Gently work dough and pat it into a dome shape.

Note: If the dough is too sticky, add a tablespoon or so of flour. If it’s too dry, add a tablespoon vegan creamer.

Shape the dome into a 7 1/2 – 8-inch disk with a flattened top. Use a knife and cut the disk in half. Then turn the sheet and cut the disk in half again. Then cut each of the pieces in half to create 8 slices.  

Dough with blueberries is in a disk and  hand holding a knife is cutting it into slices.

Carefully separate each triangle slice on the tray. Brush the tops of each scone with vegan creamer (this will help it to brown). Place the tray of scones in the fridge to allow them to chill for 10 – 15 minutes.

When you’re ready to bake, preheat oven to 400F. Line a baking sheet with parchment paper or silpat.

Arrange chilled scones on prepared baking sheet, about 2 inches apart.

Wondering how long to bake vegan scones? First, be sure and place the pan of unbaked scones in the center rack of the oven. Then bake them for 22 – 25 minutes, until the edges of the scones turn golden brown.

When they’re done, remove from the oven and allow to cool on the baking sheet for 3 – 5 minutes. Transfer to a wire rack and drizzle with frosting.

Several triangle shaped scones are pointing towards the center, create a round of scones.

Vanilla Drizzle Frosting

To make the vanilla drizzle frosting for this vegetarian scones recipe, I used my Vegan Royal Frosting recipe from my Vegan Sugar Cookies recipe. It worked perfectly!

Alternatively, you can combine 1 cup of powdered sugar with a tablespoon of vanilla plant-based milk or creamer. Add more milk/creamer if you like a thinner frosting.

A hand holds a spoon and drizzles frosting over scones.

Storing Scones

This vegan scone recipe is fabulous when eaten right away. However, any uneaten scones can be stored in an airtight container. They will keep at room temperature up to 2 – 3 days or in the fridge up to 5 – 6 days. You can even freeze scones! Either place in freezer bags or in a freezer-friendly container and freeze. They will keep up to 2 months in the freezer.

A pastry sits on a plate next to a blue napkin and another more pastries beside it.

Are Vegan Scones Healthy?

These healthy scones are made cholesterol free because they’re egg and dairy free. You could also use whole wheat pastry flour in place of the all-purpose flour to add fiber to this healthy scone recipe too.

Dairy free scones are delicious — you’ll never know these are vegan!

Expert Tips

Use these expert tips to make these vegan scones perfect every time:

  • This recipe calls for vegan butter. I used Earth Balance buttery sticks
  • You could make coconut oil scones by substituting refined or virgin coconut oil in place of vegan butter
  • Make gluten free vegan scones by substituting all-purpose gluten free flour in place of the all-purpose flour. I love using Bob’s Red Mill 1:1 gluten free flour for this recipe
  • Add a tablespoon of lemon zest to the batter to make vegan lemon blueberry scones
  • Vodka is used in this recipe because – like most pastries – minimizing liquids helps create a flakier crust. Vodka mostly bakes out of the recipe, allows you a dough that’s workable, and a flaky crust.
  • Freezing butter helps distribute it more equally throughout the dough. I place it in the freezer approximately 30 minutes prior to making the scones.
  • Be careful not to overwork the dough. The less you can handle it the better. That said, be sure and create a uniform disk and cut them into equal-sized pieces
  • You do not have to add the icing drizzle, but it sure is a nice touch!
Looking down on a scone on a plate. The text above it reads, "Best Vegan Blueberry Scones."

I hope you love this recipe as we do! Have you tried it? Be sure and leave a comment and a rating of this recipe below and then take a quick photo and share it with me using #namelymarly on Instagram. I love seeing your creations!

Several triangle shaped scones are pointing towards the center, create a round of scones.

Vegan Scones

These delicate, flaky, and delicious vegan scones are easy to make and a perfect breakfast or snack! Add a little vanilla drizzle for even more flavorful fun!
Print Pin Rate
Course: Breakfast
Cuisine: European
Keyword: Vegan Scones
Prep Time: 15 minutes
Cook Time: 30 minutes
Resting Time: 30 minutes
Servings: 8 servings
Calories: 293kcal
Author: Marly

Ingredients

  • 1/2 cup vegan creamer (plus 1 tablespoon for topping)
  • 1 tablespoon ground flaxseed
  • 2 tablespoons vodka (see note)
  • 1 teaspoon apple cider vinegar
  • 2 teaspoons vanilla extract
  • 2 cups all purpose flour
  • 1/2 cup granulated sugar
  • 1/2 teaspoon salt
  • 3 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 cup vegan butter (frozen – see notes)
  • 1 cup fresh blueberries
  • Drizzle: Vanilla Icing

Instructions

  • In a small bowl whisk together the vegan creamer, ground flax, vodka, vinegar, and vanilla. Set aside.

Food Processor Method

  • Pour into the bowl of a food processor the flour, sugar, salt, baking powder, and baking soda. Give it a few short bursts to combine.
  • Cut the frozen butter into cubes and add it to the food processor. Pulse in short bursts until the mixture resembles crumbs approximately the size of peas. See photo above for an example of the texture.
  • Transfer the butter/flour mixture to a large bowl. Drizzle it with the cream/flax mixture and gently stir until just combined. You don't want to overmix the batter. Add the blueberries and gently stir them into the batter.

Manual Method

  • In a large mixing bowl, whisk together the flour, sugar, salt, baking powder, and baking soda. Give it a few short bursts to combine.
  • Use a box grater to grate frozen butter into the flour mixture. Use either a pastry knife or two knives in a scissor motion and cut the butter into the flour mix. Continue this process until the mix creates crumbs about the size of peas. See photo above for an examle.
  • Drizzle the flour mix with the cream/flax mixture and gently stir until just combined. You don't want to overmix the batter. Add the blueberries and gently stir them into the batter.

Making Triange Scones

  • Place a sheet of waxed paper on a tray or cookie sheet. Pour the batter onto the waxed paper. Gently work dough and pat the dough into a dome shape. If the dough is too sticky, add a ltablespoon or so of flour. If it's too dry, add a tablespoon vegan creamer. Shape the dome into a 7-inch disk with a flattened top. Use a knife and cut the disk in half. Then turn the sheet and cut it in half again. Then cut each of the pieces in half to create 8 slices.  
  • Using a tablespoon of vegan creamer, brush the tops of each scone. Place the tray of scones in the fridge to allow them to chill for 10 – 15 minutes.
  • When you're ready to bake, preheat oven to 400F. Line a baking sheet with parchment paper or silpat.
  • Arrange chilled scones on prepared baking sheet, about 2 inches apart.
  • Place in the center rack and bake for 22 – 25 minutes, until the edges of the scones turn golden brown. When done, remove from the oven and allow to cool on the baking sheet for 3 – 5 minutes. Transfer to a wire rack and drizzle with frosting.
  • These scones are fabulous when eaten right away. However, any uneaten scones can be stored in an airtight container. They will keep at room temperature up to 2 – 3 days or in the fridge up to 5 – 6 days.

Notes

Notes: Vodka is used in this recipe because – like most pastries – minimizing liquids helps create a flakier crust. Vodka mostly bakes out of the recipe, allow you a dough that’s workable, and a flaky crust.
Freezing butter helps distribute it more equally throughout the dough. I place it in the freezer approximately 30 minutes prior to making the scones.
The estimated nutrition information is for the scones without the frosting drizzle.

Enjoy!

Updated by Marly · Permalink