Brilliantly British and even better, they're plant-based! These moreish mouthfuls are super fluffy, buttery and use only vegan ingredients. Once baked and cooled, these simple vegan scones can be topped with vegan whipped cream or creme fraiche, as well as a generous dollop of strawberry jam. Whether you're hosting a plant-based afternoon tea, or baking some goodies for a Jubilee street party, one thing's for sure is these simple scones wont be around for long. Going, going, scone!
Once you've mastered these vegan scones, why not give our Vegan Victoria Sponge a go? Or for something to satisfy your chocolatey cravings, our Vegan Hi-Hat cupcakes are full-on with flavour and look even better than they taste!
5 ingredients10 steps
Vegan Recipes
Vegetarian
Egg-Free Recipes
Dairy Free Recipes
Ingredients
MetricImperial
For the plant-based scones
325gAllinson's Self Raising Flour
80gPlant-based spread (we use Flora)
45gSilver Spoon Caster Sugar
130gPlant-based yoghurt (we use Alpro)
5mlPlant-based milk to glaze
Utensils
2x Baking trays
Parchment paper
Food processor
Round cutter
Method
Step 1
Preheat the oven to 190 degrees C/170 degrees C fan
Step 2
Line two baking trays with non-stick paper
Step 3
Measure the flour, sugar and spread into the food processor and blitz until a breadcrumb texture is reached
Step 4
Add the yoghurt and continue to blend until the mixture comes together into a soft dough
Step 5
Remove the dough carefully from the food processor and sprinkle out a little flour over your work surface. Roll the dough out to a 3-4 cm thickness
Step 6
Cut rounds out of the dough, re-rolling as required until all of the dough is used up
Step 7
Place each scone onto the prepared baking trays and gently brush with a
little plant based milk to glaze
Step 8
Bake in the preheated oven for approximately 20 minutes or until risen and golden
Step 9
Remove from the oven and allow to cool fully on a wire rack
Step 10
Once cooled, serve with jam and a little plant based creme fraiche if desired
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