vegan scones

Delicious blueberry scones laced with Lemon and lavender Scones. This easy scone recipe is vegan, gluten-free, and has no refined sugar!

Blueberry Scones with Lemon + Lavender

gluten-free baking flour

organic raw sugar

baking powder

xanthan gum (optional)

lavender

salt

almond milk (or plant milk of choice)

vanilla extract

lemon

lemon juice

blueberries

organic powdered sugar

Preheat the oven to 400F/205C and line a baking tray with parchment paper.

Prepare flax eggs by mixing together ground chia seeds with 6 tablespoons of water. Allow to thicken for five minutes.

Place flour, sugar, baking powder, xanthan gum (if using), culinary lavender and salt into a large bowl, stir to combine.

Add cold vegan butter and work into the flour mixture using your fingers until the mixture looks like bread crumbs. Add chia eggs, almond milk, vanilla extract, lemon zest and lemon juice, stir to combine.

Fold in lavender and blueberries then turn dough out onto a flour dusted surface. Bring dough together into a circle shape, about 1 inch / 2.5cms thick (if the dough is sticky, dust with a little gluten free flour). Cut the dough circle into eight wedges (like cutting a pizza) and transfer wedges to prepared baking tray.

Bake for 15 to 20 minutes or until a wooden skewer inserted into the scone comes out clean. Allow to rest for 10 minutes.

While the scones are baking, prepare the lemon icing. Sift powdered sugar into a small bowl, add lemon juice and whisk until well combined. Once scones are baked and have cooled for around 20 minutes, drizzle lemon icing over warm scones and if desired, sprinkle with a little extra culinary lavender. 

I made this dessert and they tasted amazing! My family are not really scone people but they really enjoyed these ones! 💙💜💛

Vegan Banana Scones with just the right amount of density, flake and fluff, a delicious crust, super yum banana bread taste, toasty nuts, and an over-the-top splatter of maple glaze. 

Vegan Banana Scones

bananas they

sugar

/ 60 mls canned coconut milk (, light

apple cider vinegar (*)

butter

cinnamon

nutmeg

baking soda (, (bicarbonate of soda in the UK))

/ 100 g chopped walnuts

/ 100 g powdered sugar

maple syrup

coconut milk

tiny pinch fine salt

Line a large baking tray with parchment paper and set aside.

Peel the bananas and put them in a medium sized bowl. Mash them with a fork until they are wet and mostly lump free. A few small lumps are fine.

Add the sugar, coconut milk, vanilla and vinegar to the banana. Stir well to combine, then pop it in the fridge while you get on with the next step.

To a large bowl add the flour. Cut the butter into little pieces and drop them into the flour. Either cut the butter into the flour with a pastry cutter, or use your fingers to rub it in. To use your fingers, put both hands into the bowl and use the tips of your fingers to rub the flour and lumps of butter together until the lumps disappear into the flour and the whole thing looks like fine breadcrumbs.

To the flour mixture, add the cinnamon, nutmeg, salt, baking powder baking soda and nuts. Stir it all up really well to combine.

Remove the wet ingredients from the fridge and pour into the dry ingredients. With a spoon or spatula, mix them together until everything is moistened. If you have trouble getting it to come together, use a hand to get in there and knead it gently together. Try not to overwork it though.

Generously flour your work surface and your hands and turn out the scone dough onto the floured surface. It will feel pretty sticky. Sprinkle some flour on the top of the dough and pat it into a disc shape about 8 inches wide. Dust your hands with a little more flour if things get sticky.

With a large sharp knife or dough cutter, cut the disc into 8 wedges. I find that a wet knife works best. I keep a pint glass of cold water next to me and dip the knife in, then give it a quick shake to get any excess off, between cuts.

Preheat oven to 420°F (215 °C)

Transfer each wedge carefully to the lined baking tray, leaving at least an inch free around each one. I use a spatula to move them with as it&#x27;s easier to pick them up. Once on the tray, brush with a generous amount of coconut milk, then put the whole tray carefully in the fridge for 15 minutes. This step is important so don&#x27;t skip it.

Preheat oven to 420°F (215 °C) while the scones chill in the fridge.

Remove from the fridge after 15 minutes and place in the hot oven on the middle shelf. Bake for 18 to 20 minutes. They should be puffed up and lightly golden.

Remove from the oven and leave to cool for a few minutes on the tray. You can then either glaze them while still warm or let them cool completely before glazing. For a stickier effect do it while warm. If you want the glaze to set, wait until they are cold.

To a small bowl, add the powdered sugar. Gradually add the maple syrup stirring as you go to work out lumps. Then add the coconut milk gradually. It wont seem like enough liquid at first but it should come together into a nice, thick, dribbly glaze with a bit of stirring. If you prefer it thinner you can add a tiny bit more coconut milk but a thicker glaze coats the scones better. Drizzle the glaze over each scone with a spoon.

To make the glaze

Peanut butter and jam fans, this vegan baked treat is for you! These scones makes a nice breakfast pastry, or a good accompaniment to tea on a chilly day.

Peanut Butter and Jam Scones

whole wheat pastry flour (plus more as needed)

baking soda

natural granulated sugar

applesauce

peanut butter

safflower oil

all-fruit jam

Preheat the oven to 350º F.

Combine the first 4 (dry) ingredients in a mixing bowl and stir together.

In another bowl, combine the applesauce, peanut butter, and oil in a smaller bowl and whisk together.

Make a well in the center of the flour mixture and pour in the wet mixture. Work together with a spoon, then with well-flour hands to form a fairly stiff dough. If need be, add a little more flour, just so that the dough isn’t too sticky, but no so much that it gets crumbly.

Divide the dough into two parts and form into smooth rounds. On a well-floured board, roll one round out to a 1/4-inch thickness.

Place on a parchment-lined baking sheet. Spread the jam over the surface, leaving a 1/2-inch border all around.

Roll out the second round of dough and cover the first with it. Pinch the edges shut. You can even crimp them like a pie crust.

Make shallow serrations in the dough to indicate 8 wedges, but don’t cut through to the filling.

Bake for 20 minutes, or until golden on top. Allow to cool until just warm, then cut the wedges all the way through to serve. Refrigerate unused portion in a tightly covered container.

These Vegan Cranberry Orange Scones are lightened up but packed with flavor! Wholesome ingredients make for a healthier, dairy-free breakfast treat. 

Vegan Cranberry Orange Scones

whole wheat white flour*

coconut sugar (or dry sweetener of choice)

orange

tsp baking powder

tsp salt

coconut oil, frozen & grated*

lite coconut milk* (full-fat also works)

tsp pure almond extract (or vanilla)

frozen cranberries, chopped

1+ TBS fresh squeezed orange juice

Preheat oven to 350F and grease scone panlightly with coconut oil. Set aside.

In a large bowl, add flour, sugar, orange zest, baking powder, and salt. Stir until well combined and set aside.

Grate the ½ cup of frozen coconut oil into large bowl of dry ingredients. Or use food processor to pulse

Using dough blender, work coconut oil into flour mixture until a grainy, meal texture forms.

Pour in coconut milk, add in almond extract and gently combine, without overworking the dough. Then gently fold in chopped cranberries.

Distribute dough evenly into mini scone pan (you should be able to fill each cavity evenly) and bake for 15-20 minutes. (See notes for baking in circle.) Check for doneness at 15 minutes by inserting toothpick in middle of scone, toothpick should come out with little to no batter. (My scones took 18 minutes.) Allow scones to cool in pan for 5 minutes.

To make glaze, combine powdered sugar and start with 1 tablespoon of orange juice. Add more OJ, a very small amount at a time, until desired consistency is reached.

Transfer scones to cooling rack with baking sheet underneath. Drizzle glaze on scones, as much or as little as desired. Scones are best when served fresh.

Tender, moist Vegan Blueberry Scones with simple glaze are a wonderful addition to any breakfast or brunch! Better than Starbucks! 

Vegan Blueberry Scones

all purpose flour

flaxseeds

vegan butter ((or solid coconut oil))

almond milk ((soy or coconut milk fine))

blueberries ((may use frozen as well))

OPTIONAL: lemon zest lemon

almond milk

Preheat the oven to 400 degrees F and line a large baking sheet with parchment paper.

In a large bowl, whisk together the flour, baking powder, ground flaxseeds, salt and sugar.

Add the cold vegan butter, and use a pastry cutter or your hands to work the butter into the dry ingredients. It should resemble coarse crumbs.

Pour in the milk and vanilla, and stir until just combined. Fold in the blueberries.

On a lightly floured surface, knead the dough a few times until it comes together. Flatten the dough with your hands (lightly flour your hands if sticky). Flatten it into a circle, about 1 inch thick.

Using a pizza cutter or large knife, cut it like you would a pizza, into 8 pieces.

Place the scones onto the prepared baking sheet and bake for 22-26 minutes, until lightly golden brown on top.

Combine the powdered sugar, milk and vanilla in a small bowl and whisk until smooth. If the glaze is too thick, add more milk. If too thin, add more powdered sugar.

Let the scones cool for at least 15 minutes, then drizzle some of the glaze onto each scone. Let the glaze set before serving.

Make the optional glaze:

https://mediavine-res.cloudinary.com/video/upload/t_original/v1673299739/iab7exjq5.mp4

Tender, moist Vegan Blueberry Scones with simple glaze are a wonderful addition to any breakfast or brunch! Better than Starbucks!

These Banana Bread Scones are packed with banana flavor, and naturally vegan and egg-free! With crispy golden edges and a fluffy texture, they're the perfect breakfast or afternoon treat.

Banana Bread Scones

(1 stick) vegan butter, frozen*

banana (about 1 large)

(118 ml) soy milk, plus 2 tablespoons (divided)

(62 g) brown sugar, packed

apple cider vinegar or lemon juice

(55 g) chopped walnuts or pecans

(87 g) dairy-free chocolate chips

Prep: 

Use a box grater to grate the butter over a plate, then place back in the freezer. Set a baking sheet aside and preheat the oven to 400F.

Wet Ingredients: 

Mash the banana in a medium bowl until it is mostly smooth and glossy &#8211; I recommend measuring out 1/2 cup and repurposing the rest, so the recipe works as intended. Add the soy milk, sugar, vinegar, and vanilla to the bowl and stir until evenly combined.

Dry Ingredients: 

In a separate large bowl, whisk the flour, baking powder, baking soda, cinnamon, and salt together. Add the frozen butter to the flour and use a pastry cutter or two works to combine the two together, until incorporated with pea-sized crumbles. Add the banana mixture, nuts, and chocolate (if using) to the bowl, then use a spatula and gently mix until just-combined.

Shape the Scones: 

Lightly dust a cutting board or countertop with flour and place the scone dough on top of it. Use your hands to press the dough into a large circle about 1&#8243; thick. Then, use a bench scraper or large knife to cut the circle into 8 equal triangles. Transfer the scones to the baking sheet (no need to line it), then brush the tops of each scone with milk (for browning), followed by raw sugar, if using.

Freeze: 

Place the baking sheet in the freezer for 15 minutes &#8211; this allows the butter to harden again, and helps the scones have a fluffier texture. If you don&#8217;t have room in your freezer, even 15 minutes in the fridge will help!

Bake: 

Immediately transfer the cold baking sheet to the middle rack of the oven and bake for 15 to 18 minutes, until the scones are golden. Remove from the oven and let sit on the baking sheet for a couple of minutes before transferring to a cooling rack.

Serve: 

enjoy warm, or let cool before serving as desired. Store leftovers at room temperature, in a container with a loose-fitting lid, for up to 4 days. Leftover scones can also be frozen for up to 2 months and defrosted as necessary.

Delicious! So impressed with how these turned out- a perfect recipe :)

Caitlin these are SO delicious, what the heck?! Made mine with oatmilk instead of soy, because it was what I had in the house. Was afraid the dough was a little too wet, when i shaped the scones, but they turned out great with a little extra baking time, super crispy but so moist and fluffy on the inside :D This is surely one of your best baked good recipes, BIG recommendations to anyone considering trying this recipe, I will definitely be making these again!
P.S. Thanks so much for giving us the metric measurements too - even if i had to look up the weight of one "stick of butter" - it's 110 grams in case anyone else needs it ;)

I made these today with whole wheat flour.  If you do this, you will need to add more milk (probably about double), but otherwise they will turn out just fine.    I wouldn’t say these really taste banana-y (at least mine did not), but they are super yummy and easy to make.   Thank you!!

https://content.jwplatform.com/videos/WYUHGCyb.mp4

These Banana Bread Scones are full of banana flavor and naturally vegan and egg-free! Crispy edges and a fluffy center make the perfect treat.

These delicious homemade raspberry scones are so easy to make! Enjoy them as is or add some almond extract for an almondy treat. They&#x27;re also great with added crystallized ginger!

Vegan Homemade Raspberry Scones

(120 grams) non-dairy milk (soy, oat, or almond is best)

tsp (5 grams) apple cider vinegar

(250 grams) all purpose flour

(48 grams) sugar

tsp (2 grams) salt

tbsp (84 grams) cold vegan butter

almond

raspberries

tbsp ginger

sugar,

water

Preheat the oven to 400 ºF.

Measure out the non-dairy milk and add the...

Measure out the non-dairy milk and add the vinegar. Set aside for 5-10 minutes to make the buttermilk.

Add the flour, sugar, baking powder, and salt...

Add the flour, sugar, baking powder, and salt to a large mixing bowl. Whisk together to combine.

Cut the cold vegan butter into the dry...

Cut the cold vegan butter into the dry mixture using a pastry cutter or two opposing butter knives. When it resembles a sandy, crumbly mixture and the largest pieces of butter are about pea sized, add the vegan buttermilk and extract (if using).

Gently mix the wet ingredients into the dry...

Gently mix the wet ingredients into the dry with a large spoon or silicon spatula. It should start to clump into larger pieces. If there are dry, powdery areas left add a bit extra milk in 1-2 teaspoon increments to those areas.

Once the scone dough is just starting to...

Once the scone dough is just starting to mix together, add the raspberries and ginger (if using) and gently fold in.

Turn the dough out onto a clean counter,...

Turn the dough out onto a clean counter, lightly floured if your dough is sticky. Gently knead the dough until it comes together, then shape into a disc, about 6-7 inches in diameter. Cut into 6 pieces.

Arrange the cut pieces onto a parchment lined...

Arrange the cut pieces onto a parchment lined baking tray. Optional: place scones in freezer for 5-10 minutes while oven finishes preheating. Immediately before baking brush the tops with a bit of additional milk to help them brown (if desired) and bake for 20-22 minutes or until the tops are golden.

To make the glaze if using, mix together...

To make the glaze if using, mix together the sifted powdered sugar and water. It should be stiff but also drizzle slowly off a spoon. Add more water or powdered sugar to get the desired consistency. Drizzle over the scones once they have cooled to room temperature.

These Vegan Chocolate Chip Cinnamon Scones are quick, easy and delicious. This recipe use simple ingredients and yields tender and fluffy scones.

Vegan Chocolate Chip Cinnamon Scones

Tbsp Non Dairy Milk

Lemon Juice (or white vinegar)

tsp Vanilla Extract

Cups All Purpose Flour

Cup Granulated Sugar

tsp Cinnamon

tsp Baking Powder

tsp Baking Soda

Tbsp Vegan Butter, cut into 1/4" cubes, cold

Cup Mini Chocolate Chips

Tbsp Non-Dairy Milk

Tbsp Granulated Sugar

preheat

Preheat oven to 400* F. Line a baking sheet with parchment.

mix cinnamon sugar

In a small bowl, combine the granulated sugar and cinnamon for the topping.  Set aside.

combine wet ingredients

In a medium bowl or a large measuring cup, combine the non dairy milk, vinegar and vanilla. Place in the refrigerator until ready to use.

combine dry ingredients

In a large bowl, combine flour, granulated sugar, cinnamon, baking powder and baking soda. Stir to combine.

add butter to dry ingredients

Add the cold cubed butter into the flour mixture and work the butter in with your fingers until the mixture resembles a coarse meal.

add wet ingredients into the bowl

Add the wet ingredients into the bowl and use your hands to gently toss the ingredients until a shaggy dough just barely comes together. (See note)

add chocolate chips

Lightly flour a work surface and turn the dough out onto it.  Fold the sough onto it self a couple of times to bring it all together. (See note)

cut scones

Press the dough into a 9&quot;x5&quot; rectangle, then cut once long ways and three times across the short way to create 8 scones.

top scones with cinnamon sugar

Transfer scones to a parchment lined baking sheet, leaving at least 2&quot; of space between each scone, and brush with non-dairy milk and top with the cinnamon and turbinado sugar mixture.

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