Scones
Delightfully fluffy and tender, these vegan scones are perfect for breakfast or an afternoon tea. With a hint of sweetness and a wonderful crumb, they pair b...
Scones are a classic baked good that can be easily made vegan and still retain their buttery, flaky texture.
At vegancooking.recipes, we believe in creating wholesome treats that everyone can enjoy, regardless of dietary preferences.
This vegan scone recipe is made with whole food, plant-based ingredients that not only taste amazing but are also nutritious.
Perfect for breakfast or brunch, these scones will surely impress your family and friends!
What Makes This Recipe Special
- ✓Made with simple, plant-based ingredients that are easy to find
- ✓No animal products - completely vegan and cruelty-free
- ✓Perfect for beginners and experienced cooks alike
- ✓Delicious results that everyone will love, vegan or not
Ingredients & Substitutions
Whole wheat flour adds nutrition and fiber, while coconut oil helps create a flaky texture. Maple syrup is a great natural sweetener, but can be replaced with agave or date syrup if desired.
Tips & Notes
- •For an extra touch, brush the tops with a bit of non-dairy milk before baking for a golden finish.
- •Experiment with different add-ins like nuts or chocolate chips for variety.
Recipe Variations
- •Add lemon zest for a citrus twist.
- •Substitute half of the whole wheat flour with almond flour for a lighter texture.
Storage & Freezing
Store leftover scones in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. Reheat in a toaster oven or microwave before serving for best results.
Frequently Asked Questions
Can I freeze these scones?
Yes! You can freeze baked scones. Just let them cool completely, then wrap them tightly in plastic wrap and store in a freezer bag for up to 3 months.
What can I substitute for coconut oil?
You can use vegan butter or another neutral oil like canola or sunflower oil, but the texture may vary slightly.
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Ingredients
Instructions
- 1
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- 2
In a large mixing bowl, whisk together the whole wheat flour, baking powder, baking soda, and sea salt until well combined.
- 3
Pour in the melted coconut oil, maple syrup, non-dairy milk, and vanilla extract. Stir gently until the dough starts to come together.
- 4
If using, fold in the dried fruit until evenly distributed.
- 5
Turn the dough out onto a lightly floured surface and knead gently just until it holds together, being careful not to overwork the dough.
- 6
Pat the dough into a circle about 1 inch thick and cut it into 8 wedges or use a round cutter to make individual scones.
- 7
Place the scones on the prepared baking sheet, leaving space between each one.
- 8
Bake in the preheated oven for 15-20 minutes or until the scones are golden brown and a toothpick inserted comes out clean.
- 9
Remove from the oven and allow to cool slightly before serving.
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