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Several triangle shaped scones are pointing towards the center, create a round of scones.
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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!
Course Breakfast
Cuisine European
Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 30 minutes
Total Time 1 hour 15 minutes
Servings 8
Calories 293kcal

Ingredients

  • ½ 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
  • ½ cup granulated sugar
  • ½ teaspoon salt
  • 3 teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ cup vegan butter (frozen - see notes)
  • 1 cup fresh blueberries
  • Vegan Royal Icing (optional)

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 the 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 the photo above for an example.
  • 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 the dough and pat the dough into a dome shape. If the dough is too sticky, add a tablespoon or so of flour. If it's too dry, add a tablespoon of 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 the oven to 400°F/200°C. Line a baking sheet with parchment paper or a silicone mat.
  • Arrange chilled scones on a prepared baking sheet about 2 inches apart.
  • Place in the center rack and bake for 22 to 25 minutes until the edges turn golden brown. When done, remove from the oven and cool on the baking sheet for 3 to 5 minutes. Transfer to a wire rack and drizzle with icing.
  • 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 for up to 2 to 3 days or in the fridge for up to 5 to 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.

Nutrition

Calories: 293kcal | Carbohydrates: 42g | Protein: 4g | Fat: 11g | Saturated Fat: 3g | Sodium: 388mg | Potassium: 235mg | Fiber: 2g | Sugar: 16g | Vitamin A: 549IU | Vitamin C: 2mg | Calcium: 73mg | Iron: 2mg