Vegan Scones
These buttery and flaky vegan scones are made without butter or eggs and are just as tender and delicious as their traditional counterparts. Perfect for a weekend vegan brunch, these plant-based scones pair beautifully with jam and vegan clotted cream.
Flaky and tender egg-free and dairy-free vegan scones perfect for a weekend brunch.
Nutrition per serving
Ingredients
dry
fat
wet
mix-in
Instructions
Preheat and Prep
Preheat the oven to 400 degrees F and line a baking sheet with parchment paper.
Cut in the Butter
In a large bowl, whisk together the flour, baking powder, sugar, and salt. Add the cold cubed vegan butter and use your fingertips to rub it into the flour until the mixture resembles coarse breadcrumbs with pea-sized pieces remaining.
Form the Dough
Stir together the coconut milk and vanilla, then pour into the flour mixture along with the dried cranberries. Stir gently until a shaggy dough just comes together, being careful not to overwork it.
Shape and Cut
Turn the dough onto a lightly floured surface and pat gently into a circle about 1 inch thick. Cut into 8 wedges and place on the prepared baking sheet. Brush the tops with a little coconut milk.
Bake
Bake for 16 to 18 minutes until golden brown on top and cooked through. Cool on a wire rack for 5 minutes before serving with jam and vegan cream.
Substitutions
Common mistakes
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