Vegan scones served with jam

Vegan scones

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(17 ratings)

Prep: 20 mins Cook: 20 mins plus chilling & freezing

Easy

Makes 6

Enjoy our vegan version of scones, which uses soy milk and vegan vegetable spread to replace the dairy. Serve with vegan cream and your favourite jam 

Nutrition and extra info

  • Freezable
  • Dairy-free
  • Egg-free
  • Vegetarian
  • Vegan

Nutrition: Per serving

  • kcal345
  • fat11g
  • saturates3g
  • carbs55g
  • sugars11g
  • fibre3g
  • protein6g
  • salt1.02g
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Ingredients

  • 350g self-raising flour, extra for dusting
  • ¼ tsp salt
  • 1 tsp baking powder
    Baking powder

    Baking powder

    bay-king pow-dah

    Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

  • 3 tbsp caster sugar
  • 95g vegan vegetable spread
  • 150ml soy milk, plus extra to glaze
  • jam, to serve
  • vegan cream alternative, e.g. oat-based crème fraîche, to serve

Method

  1. Mix the flour, salt, baking powder and sugar in a bowl. Rub in the vegetable spread until you have fine breadcrumbs. You can also gradually pulse it in a food processor until it resembles breadcrumbs. 

  2. Gradually stir the milk into the flour mixture until you have a smooth dough. 

  3. Lightly dust your surface with flour and gently roll out the scone dough until 2cm thick. Transfer onto a baking tray lined with parchment and put it in the fridge for 30 mins to firm up. 

  4. Remove the dough from the fridge and using a 7cm cutter, cut out the scones. Put them, top side down, onto another baking sheet lined with paper, leaving a 2cm gap between each one. This gives the scones an even top. Brush with the extra milk, making sure that it doesn’t drip onto the sides (otherwise they will rise unevenly). Put the scones in the freezer for 15 mins. Heat the oven to 220C/200C fan/gas 7. Remove from the freezer and bake for 15-20 mins until golden brown. Serve with jam and vegan cream, if you like. 

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Comments, questions and tips

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Ben Griffiths's picture
Ben Griffiths
1st Jul, 2020
5.05
These are excellent. It’s a pretty loose dough - you can almost just spread it out without a rolling pin - but they come up very well!
Will Haryson's picture
Will Haryson
20th Mar, 2020
Thank you for the recipe! It tastes really good :) Can you tell more about this https://www.bbcgoodfood.com/recipes/italian-style-roast-cabbage-wedges-tomato-lentils recipe, please?
claire_257
11th Jul, 2020
What is the reason for putting it in the freezer? Would the recipe work with oat milk?
FlippertyFlop
30th May, 2020
Hi I made these today using freshly bought ingredients. I found that the scones hardly rose at all. Do you have any tips to help pls?
lulu_grimes's picture
lulu_grimes
7th Jun, 2020
Hi, I can think why they wouldn't rise if everything was fresh. I will ask for the recipe to be retested. Lulu
Michelletrynabake
6th May, 2020
I can't seem to get mine to rise. I haven't been able to find self-raising flour, so I've been using 6 1/2 tsp of baking powder altogether (I've followed all other instructions and made sure my oven temperature is accurate). Does this sound right? Would appreciate any advice.
lulu_grimes's picture
lulu_grimes
11th May, 2020
Hello Michelle, Have you tested your baking powder to make sure it is still working? Put 1 tbsp baking powder into a bowl and add 2 tbsp boiling water, it should bubble up immediately. It's also possible that this is too much baking powder, this can make the mixture collapse after rising too quickly. Try using 5 tsp instead. I hope this helps. Lulu
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