Very Versatile and Scrumptious: Vegan Scones are a great plant-based dessert!
Scones, those famously British baked goodies, have been around forever. Well, close to it. However, they are usually made with dairy products like milk or cream and butter. If you’re looking for a plant-based version of scones, look no further. Whether you’re following a vegan diet, entertaining guests who don’t eat dairy, or simply need a good scone recipe, this is it.
When to serve scones? Whether you’re British or not, tea parties come to mind. A tiered serving tray piled with fresh fruit, scones, and other sweets looks so elegant. Also, for occasions like bridal or baby showers, scones are hearty while still being fancy—they fall into the same category as foods like quiche, finger sandwiches, and croissants. Even if you’re not hosting a special occasion, scones are delicious during berry season: sliced in half and topped with fresh berries and (dairy-free) whipped cream, and you’ll be in heaven. The perfect summer dessert.
But how do these Vegan Scones taste compared to traditional scones? Well, as long as you like a slightly craggy, browned outside and a pillowy, soft inside, you’re in luck! They’re delicious. Coconut oil is used in place of butter, yet they do not taste like coconut. Coconut oil and almond milk are perfect substitutes for traditional dairy products, and their taste and texture are just right. All of the ingredients are easy to find, as well, making this a great plant-based recipe.
Coconut Oil: in a jar?
Coconut oil is typically sold in a jar, not a plastic bottle, like other oils. Why is that? Because coconut oil is a soft solid, not a liquid, when you buy it in the grocery store. You can normally find it in the oil section alongside other oils in your store. It has a white color and is packaged in a clear glass jar. So, what is it, and why is it solid? Coconut oil is the result of compressing the white “meat” inside a ripe coconut. At room temperature, it’s a soft solid. It liquifies as it heats up. If you can, look for virgin, unrefined coconut oil for this recipe. Either will work, but virgin is, as its name implies, simpler and purer.
Ingredients
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup solidified coconut oil
- 3/4 cup almond milk
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest (optional)
How to Make Vegan Scones
Step 1: Preheat the oven to 400°F and line a baking sheet with parchment paper.
Step 2: In a large bowl, whisk together the flour, sugar, baking powder, and salt.
Step 3: Add the solidified coconut oil to the flour mixture. Using a pastry cutter or fork, cut the oil into the flour until the mixture resembles coarse crumbs.
Step 4: Stir in the almond milk and vanilla extract until just combined. If using, fold in the lemon zest.
Step 5: Turn the dough onto a lightly floured surface and gently knead it a few times until it comes together.
Step 6: Pat the dough into a round disc about 1 inch thick. Cut into 8 equal wedges.
Step 7: Place the wedges on the prepared baking sheet, leaving space between each one.
Step 8: Bake for 18-20 minutes, or until the scones are golden brown.
Step 9: Remove from the oven and let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
FAQs & Tips
How to Make Ahead and Store?
To prepare ahead, make Vegan Scones as directed and let them cool completely. They can be stored in the refrigerator for up to a week as long as they’re wrapped tightly. You can freeze them for up to 3 months, again, wrapped tightly so no air gets in. Let them thaw on your countertop for about 30 minutes. After enjoying Vegan Scones, you can store leftovers the same way.
If I have a nut allergy, can I swap something out for the almond milk?
Yes, certainly. Simply use the same amount of coconut milk (found in the chilled dairy case) or other nut-free milk. Even if you use coconut milk and coconut oil, the scones will not taste overly coconut-y.
Brush before baking!
For a nice crackly finish to the top of your Vegan Scones, take a few tablespoons of almond milk and lightly brush on top of your cut but unbaked scones in Step 6. Doing so gives the scones a nice texture and taste on top and adds that little extra touch, especially for special occasions! You can also sprinkle a little raw sugar on top during the last 10 minutes of baking.
Serving Suggestions
Vegan Scones are so versatile. They are delicious slathered with vegan butter and your favorite jam (mine’s apricot!). For a simple but scrumptious summer dessert, slice them horizontally and top with sliced berries and your favorite non-dairy whipped cream or ice cream. It makes for a lovely plant-based ending to any meal. For a classy brunch, serve Vegan Scones with our Chia Seed Pudding with Mango and Blueberry alongside our Breakfast Potatoes.
Vegan Scones
Ingredients
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup solidified coconut oil
- 3/4 cup almond milk
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest optional
Instructions
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- Add the solidified coconut oil to the flour mixture. Using a pastry cutter or fork, cut the oil into the flour until the mixture resembles coarse crumbs.
- Stir in the almond milk and vanilla extract until just combined. If using, fold in the lemon zest.
- Turn the dough onto a lightly floured surface and gently knead it a few times until it comes together.
- Pat the dough into a round disc about 1 inch thick. Cut into 8 equal wedges.
- Place the wedges on the prepared baking sheet, leaving space between each one.
- Bake for 18-20 minutes, or until the scones are golden brown.
- Remove from the oven and let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
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