Vegan scones are delicious breakfast treats that feel fancy but are ready in less than 30 minutes! Fluffy, soft, and totally customizable with add-ins like berries and nuts, this will be your new favorite brunch option.
This recipe is from the archives and has been updated to make it even better!
A classic breakfast
Scones have been one of my favorite breakfasts for years. They feel fancy but require very minimal effort. Once autumn rolls around, I love whipping up pumpkin pecan version.
But today I’m focusing on a very basic recipe. Basic in this case meaning: adaptable! These scones will work with a variety of add-ins, but are just as delicious completely plain.
My favorite way to eat them is with a hearty coating of my current favorite jam!
What to love about this recipe
- These vegan scones are made much lighter with yogurt. This helps to bind them, along with a flax egg.
- We’re only including 3 1/2 TBS coconut oil for the entire batch.
- Whole wheat pastry flour provides whole grain goodness along with some staying power.
- We’re keeping sugar to a minimum as well. I tend to go light on the sweetener here (because as noted above, adding jam i the BEST). If you prefer a very sweet scone, feel free to add sugar to suit the crowd you’re serving!
These are my boyfriend’s most-requested recipe, and I hope you see why. A perfect breakfast is only 30 minutes away! This recipe makes 6-8 large vegan scones but can easily be doubled.
These scones are also perfect if you’ve been invited to brunch, as they travel easily. I do not recommend storing overnight, as they will become slightly less fluffy.
Some substitutions that will work
- If you are not vegan, please feel free to swap in one regular egg and equal amounts of dairy yogurt for the yogurt and butter for the coconut oil.
- I tend to use different fruits depending on what season I’m in. This could be berries in the spring and summer and apples or pears in fall and winter! In this specific case I am actually using frozen berries, which are available year round.
- I love candied ginger as a topping, but if that doesn’t suit you please omit. Other fun toppings include frosting, crushed nuts, or even chocolate chips.
Best Vegan Scones
- 1 cup + 3 TBS whole wheat pastry flour
(or a mixture of all purpose and wheat if you prefer a lighter scone. If gluten free, substitute Bob's Red Mill 1 for 1).
- 1-3 TB
brown sugar, depending on desired sweetness level
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 2 TBS ground flax (+ 5 TBS water for a "flax egg")
- 1/3 cup dairy-free Greek-style yogurt
- 1 tsp vanilla extract
- 3 1/2 TBS coconut oil, softened but not melted
- 3/4 cup blueberries (fresh or frozen) (or other small fruit)
- Candied ginger (optional, for topping)
- Powdered sugar or raw sugar (optional, for topping)
- Vegan butter, jam, or agave for serving
- Preheat your oven to 400 degrees F and lightly oil or parchment-line a baking sheet.
- In a large bowl, mix together flour, brown sugar, baking powder, baking soda, and salt.
- In a smaller bowl, combine flax and water and let rest for a couple minutes (this is your egg replacement). Add yogurt, vanilla, and coconut oil. Pour wet mixture into dry and gently combine until crumbly but cohesive. Add in blueberries.
- On a lightly floured surface, knead the dough a few times until all blueberries are evenly incorporated and a disk shape is formed. Place dough on baking sheet and cut into 6 pieces, while maintaining the circle. For extra oomph, coat lightly with vegan butter and top with a few TBS of coarse sugar and pieces of candied ginger.
- Bake for 15-20 minutes until golden and firm The bottoms will bake quickly so be sure to check carefully. Remove sheet from oven, carefully take off scones, and let cool on a wire rack. Serve with honey (if not vegan), agave, butter, or jam.
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