Easy Vegan Scones (Dairy Free, Egg Free)
Easy Vegan Scones are an essential part of any afternoon tea and these lovely light and fluffy scones mean noone need miss out! This basic recipe can be flavoured in anyway you like by just adding a few simple ingredients or keep them plain for a traditional cream tea! The only question is jam first or cream?
Everyone loves a scone. And while the debate may rage about whether its jam or cream first, there is never an argument about whether they should be part of an afternoon tea! This recipe is adapted from a traditional scone recipe using dairy butter and milk and is the perfect vessel for jam and vegan cream. Or as The Peas like it, homemade chocolate spread.
In fact, there are a huge number of scone recipes here on the website both sweet and savoury. The Vegan Blackberry White Chocolate Scones are particularly popular around here!
How can I make a plant based or vegan cream tea?
There are several options for a plant based cream tea. One of the easiest is to use coconut cream whipped with a little icing sugar as a clotted cream replacement but there is also oat or soya based creams. I have also used a vegan cream cheese frosting as well as a Top 14 squirty cream too. All of them go really well with your favourite jam. Just don’t forget the tea!
Are vegan scones easy to make?
YES! In fact these dairy free scones are a great way to introduce kids to cooking or as an easy first adventure in baking. And once you master the basic recipe and start tinkering with flavours it becomes quite addictive! Making the scones dairy free is really easy as the plant based alternatives all work really well in this recipe. I prefer to use baking block as dairy free margarine is soft and tends to disappear into the flour. Whereas baking block leaves chunks in the dough, making the scones fluffier and lighter!
Can I use any dairy free milk in these vegan scones?
Yes! Any plant based milk works really well in scones so just use your favourite. The stronger tasting ones, like soy, almond and hazelnut will flavour the scones so I tend to go for more neutral milks like oat or some coconut milk alternatives. A favourite in this house is to use hazelnut milk and add a handful of sultanas to this basic dairy free scone recipe – in fact it was one of the very first recipes on The Peachicks’ Bakery!
A note about coconut milk…
As far as coconut milk goes, they are not all created equally. The stuff in tins is very thick but will give you a beautiful coconut flavour to your scones, like in these dairy free Coconut and Lime Scones. Some of the coconut milk alternative drinks also have quite a strong flavour. I tend to use the unsweetened Koko as its very neutral in flavour and means I can control the amount of sugar in the scones.
Can I use wholemeal flour to make vegan scones?
Absolutely. They work particularly well for savoury scones like these wholewheat vegan cheese scones or these rather nice Vegan red onion and chilli scones as well as plain scones. The wholemeal flour will add a lovely flavour and by adding a little honey, will make some beautiful, fluffy scones.
How much baking powder do I need to add to plain flour to make vegan scones?
Run out of self raising flour? Don’t despair, you can make your own with plain flour and raising agents. For this recipe, 2 level teaspoons for the 250g plain flour will give you lovely, light, fluffy scones. Alternatively, use 3/4 teaspoon of bicarbonate of soda and just 1.5 teaspoons of cream of tartar to make up your own baking powder and add it to 250g plain flour to make a self raising flour equivalent..
How long will the scones keep?
Lets be honest, noone ever has any scones left over, but in the unlikely event you do – or want to make them in advance – scones will keep for about a week. They are definitely better served warm, either from the oven or reheated for a few minutes before serving.
Or for a quick afternoon tea fix whenever you want make a double batch and freeze individual scones for up to 3months. Simply heat in the microwave for a few seconds or reheat in an oven from frozen.
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Easy Vegan Scones
- 450 g Self Raising Flour
- 75 g Baking Block or Dairy Free Margarine check for dairy
- 250 ml Plant Based Milk (Koko, Oatly)
- 50 g Granulated or caster sugar
- Preheat the oven to 200C fan and lightly flour a baking tray.
- Into a large mixing bowl, weigh the flour Give the dry ingredients a quick whisk - saves dragging the sieve out the back of the cupboard and gives a lighter scone!
- Add the dairy free margarine in small lumps or chunks to the flour and rub in with your fingertips or a pastry cutter. Stop just short of breadcrumbs.
- Stir in the sugar, using a fork.
- Make a well in the centre of the ingredients and pour in the dairy free milk while slow combining using the fork.
- When just combined, tip out onto a floured board. Gently shape into soft dough circle that is about 2 inches thick. Cut out the scones and lay out on the baking trays.
- For a crispy top, brush with extra dairy free milk & sprinkle with sugar. Bake at 200c for 20-25minutes.