Vegan scones recipe!

To start off with, i LOVE bread but i don’t usually buy store bought bread instead i prefer the home made kind. However with all the yeasting and rising time, most bread (unless it is a pan fried bread) usually takes a while to make. And when you are impatient and want bread, well then scones are the best alternative to make according to me!

Whenever i make scones i get about 8-10 scones which last c.a 3 days, and is perfect as a snack or to combine with my meals (i.e beans&flour = complete protein!).


Yesterday i whipped up a batch of scones and replaced the milk with aquafaba, c.a 1,5 can and a little extra water and that worked great, the inside was still a little moist while the outside was a little hard and crispy, though i think that was because i had the temperature a little too high. Below is a standard recipe which i follow, but not to the exact measurements – by this point i am rather good at making scones without even measuring anything!

Also feel free to add banana, applesauce, coconut, nuts or seeds, chocolate chip, blueberries etc into the mix! Or why not make some coconut cream to combine with jam ontop of your scones? 🙂 Or just some vegan butter and cheese which is my standard topping! (Also, hummus and cucumber = perfect on scones!)


375g white flour (Note, you can substitute 1-2 dl with oatflour or the whole oats but may need to adjust the liquid then)

1 tsp baking powder

1/2 tsb salt

112g vegan margarine (solid coconut oil should work as well, however, i think butter* works best in scones!)

c.a 4tsb sweetener/sugar

c.a 180ml non dairy milk (or substitute for aquafaba)


How to:

Preheat oven to 220degrees celsius.

Mix together the flour, baking powder and salt in a baking bowl. Make sure well combined (you can sift the flour into the bowl so that it is well combined).

Cut the butter into small squares (should be in solid form/i.e not melted) and then mix together with your hands so that the mixture becomes crumbly.

Add the sugar/sweetener and mix together.

Add in the liquid and mix together. The dough should not be too liquid and not too dry either. So add either more liquid or flour depending on how the texture looks. You should be able to pick the dough up easily.

Flour the work surface and mix/work the dough there a few minutes. Then form equally big scones shaped balls and place onto the baking sheet. You can flatten the balls sligtly however they will not rise so much in the oven.

You can coat the scones with non dairy milk or aquafaba.

Into the oven c.a 15-20 minutes. (If you are unsure if the scones are done on the inside you can cut into one of them and check to see how the middle is)



I hadn’t actually planned to share the recipe or these pictures but i got so many people wondering about the recipe so i thought i might as well hahah! It is sea salt on top of the scones – not flour, hahah!

12 Comments Add yours

  1. I love scones – especially when they are still warm from the oven!
    How do you make your oat cream to go on top? They have started selling this in the shop but I haven’t tried it yet. Do you use it as you would dairy cream – is it similar?


    1. I buy oatcream, but i mean coconut cream from the coconut fun in a coconut milk can 🙂


  2. When you say you used 1,5 can of aquafaba is that half a can or one and a half cans?


    1. A can and a half 🙂 i.e all the liquid from one can and half the liquid from anoter can!


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