Vegan Scone Recipe

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5 from 6 votes

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www.theconsciousplantkitchen.com

These easy Vegan Scone Recipe are perfect as a breakfast with jam

You can find the full recipe, including tips, step-by-step photos, video, storage instructions, detailed allergy swaps, FAQ, and save at: https://www.theconsciousplantkitchen.com/vegan-scone-recipe/ or scan the QR code here ➡️

Prep Time15

Cook Time30

Refrigerate15

Total Time1

Servings: scones

Calories: 209.3kcal

Author: Carine Claudepierre

Ingredients

½ cup Soy Milk
1 teaspoon Apple Cider Vinegar
2 cups All-Purpose Flour not gluten free flour
½ teaspoon Salt
2 teaspoons Sugar
2 tablespoons Baking Powder
8 tablespoons Cold Vegan Butter (Unsalted) cut in small cubes - I use earth balance buttery stick

To brush on top

2 tablespoons Soy Milk

US Customary - Metric

Instructions

Preheat the oven to 400°F (200°C).
In a small bowl, whisk soy milk and apple cider vinegar and set aside to curdle into a vegan buttermilk mixture.
In a food processor, using the S blade attachment, pulse all the dry ingredients together: flour, sugar, and baking powder.
Add in the cold vegan butter cubes and pulse a few times to incorporate them into the flour
Add the milk apple cider vinegar mixture into the food processor and pulse again a few more times until the dough comes together into a crumbly dough.
Pour the dough onto a floured kitchen counter, and work with floured hands.
The dough will be sticky. If it's too sticky, add a little more flour on top. If it seems too dry, add 1-2 more tablespoons of soy milk.
Place the dough onto a large floured piece of parchment paper. Sprinkle flour on top of the dough and press into an 8-inch disc, and use a round cookie crinkle cutter to cut out vegan scones
Place the cut scones on a baking sheet covered with lightly oiled parchment paper.
Brush the top of the scones with 1-2 tablespoons of soy milk.
Bake for 20-30 minutes or until golden brown and the edges are dry and hard.
Remove from the oven and cool for a few minutes on the baking sheet before transferring them to the cooling rack.
Store the scones at room temperature for 2 days, wrapped in a towel or in a sealed box.
Refrigerate for up to 5 days or freeze in a sealed box. Thaw at room temperature the day before.

Equipment

Nutrition