I’m giving you easy, moist & tasty vegan scones! No longer will you need to buy vegan scones at the bakery. These vegan scones are full of buttery flavor, you can customize the recipe and make it your own in 20 minutes.
The other day, I was craving a scone. I don’t know why, and I don’t know where that craving came from, but I knew I had to make them ASAP.
Maybe it’s because when I leave my night shifts, I walk by Starbucks on my way to the subway. I remember I would always get their Vanilla Scones with a cup of hot coffee – it was the best treat I would get for myself when I worked an extremely busy & challenging night shift.
But now, since being plant-based, I no longer can head to the local Starbucks and pick up my sweet little treat like I use to.
But persistence always pays off, friends!
I knew I had to create a recipe that was simple, easy to make, and didn’t require a lot of fancy ingredients or technical baking techniques to get it right.
So, I sourced my kitchen pantry to find the basics I needed and started brainstorming.
I knew I wanted to create a scone that was soft, flaky, moist, and not too sweet.
Traditionally, scones are created with lots of butter and cream – both of which I wanted to keep in mind that not everyone wants to eat a sweet treat that’s heavy on calories and I’m one of them, especially if I’m creating it at home.
Many people think that creating vegan sweet treats at home is going to be challenging, but I’m here to tell you that it cannot be simpler!
Here’s what I put on my Easy, Moist Vegan Scones:
- baking powder
- baking soda
- flax egg
- plant-based milk
- pure vanilla extract
A FEW NOTES:
- How do you make simple vegan scones? Making vegan scones is truly not difficult at all. Once you have all your dry ingredients, grate in your frozen vegan butter and combine it well with a fork until it resembles wet sand. Add your in your wet ingredients and bring it together until it forms a smooth, soft dough ball. Turn out your soft dough ball onto a lightly floured clean surface area and continue to combine together. Press down your dough ball into a 1-inch height, and cut your dough into 8 wedges. Place on a parchment-lined baking tray and bake until golden brown and puffed up!
- How long do vegan scones last? These vegan scones can last in a tightly sealed container for up to 3 days on the counter, or tightly sealed in a container up to a week in the fridge.
- Are vegan scones healthy? I would say they are one of the healthier options you can make at home compared to what you would buy in a bakery or coffee shop! Depending on your personal diet or lifestyle requirements, you may be a bit nervous to add the same amount of butter or sugar as I have. I have tested this recipe multiple times with varying amounts of sugar and vegan butter to come up with a ratio that provides the right amount of sweetness and moistness without being overbearing. If you prefer, you can add less sugar or use any other sugar substitute you prefer. I would advise to keep the vegan butter ratio the same as the recipe. The vegan butter helps to gives you the amazing flakiness and adds layers to your scones, but it also adds additional moisture that you would not be able to get if you lessen the amount of vegan butter used.
- Can you freeze these vegan scones? Yes! You can definitely freeze these vegan scones once baked. Just make sure you wrap them well in individually in cling-wrap first and then place them in a Ziplock bag to ensure they don’t get freezer burn.
- Can I make this recipe with fruit added or other plant-based milks? Yes you can! I created this recipe to be a base recipe you can add anything you like to it & make it yours. You can use coconut milk, oat milk (my favorite), almond milk, or even macadamia milk would be great choices to this recipe.
- Why does the vegan butter have to be frozen? Frozen butter is best because it helps to produce the most flakiest scones ever. When the vegan butter melts in the dough as it bakes, it releases a lot of water and steam, creating pockets of air that help for the scones to become puffed up! The frozen vegan butter combined with the baking powder really gives you the best rise in this recipe. If you forgot to freeze your vegan butter (this has happened to me before too!), make sure to get it in the freezer as soon as you remember. You may have to pause what you’re doing and resume it at a later time once the vegan butter is frozen or hardened. If you can, try freezing this the night before to ensure you get the best results when you bake this treat!
- Can these be made with gluten-free flour? I’m sure they can, I personally have never tried it. If you are needing a gluten-free option, try swapping out the all-purpose flour with a gluten-free flour of your choice. I’ve recently come aware that Bob’s Red Mill Gluten Free 1-to-1 Baking Flour is a good option.
So here’s your recipe for these simple, easy, and tasty Vegan Scones!
Must-Try Easiest & Tastiest Vegan Scones
- 1 tablespoon of ground flaxseeds
- 2 1/2 tablespoons of water
- 2 cups of unbleached all-purpose flour
- 1/2 cup of brown sugar lightly packed
- 2 teaspoons of baking powder
- 1/2 teaspoon of baking soda
- 1/4 teaspoon of ground cinnamon
- 1/8 teaspoon of salt
- 1/2 cup of frozen vegan butter
- 1/2 cup of plant-based milk I use oat milk
- 1 teaspoon of pure vanilla extract
- 1 flax egg
- 1 tablespoon of demerara coarse cane sugar
- Preheat your oven to 375 degrees Fahrenheit. Line a large baking tray or cookie sheet with parchment paper and set aside.
- In a small bowl or cup, make your vegan flax egg by mixing 1 tablespoon of ground flax with 2 1/2 tablespoons of water. Mix together and let it stand for 5 minutes until it thickens.
- In a large bowl, add your flour, brown sugar, baking powder, baking soda, cinnamon and salt. Mix all ingredients together well with a whisk until combined and brown sugar clumps have broken down.
- Grate your frozen vegan butter into your flour mixture with a large holed box grater. Stir together gently and then use a fork to combine the vegan butter and flour until it somewhat resembles wet sand. Try your best to not use your hands or fingers to do this! The warmth of your hands will melt the butter and the butter needs to be as solid in this process.
- To your flax egg mixture, add your plant-based milk and vanilla and mix together.
- Pour your wet ingredients into your dry ingredients and mix together with a spatula or wooden spoon until the flour is combined into a soft dough. If your dough is a bit dry, add a splash of your plant-based milk and combine together again.
- Turn your dough out on a clean, lightly floured surface and continue to bring your dough together. Form your dough into a ball and lightly press it down into about a 1-inch height. With a sharp knife, divide your dough into eight wedges. Lightly brush the top of your wedges with plant-based milk and sprinkle with coarse sugar, if desired.
- Bake your scones for 18-22 minutes, until puffed and golden. Remove from the oven and transfer your scones onto a wire rack to cool.
- Combine your glaze ingredients and mix together very well and silky smooth. Drizzle the glaze over your scones and enjoy them right away!
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Did you make this recipe?
If so, leave a comment down below & tag @wildandwhelm on Instagram, and hashtag it #wildandwhelmmade so I can see all the deliciousness and feature you!