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.Â
Scones have been one of my favorite breakfasts for years; they feel upscale but require very minimal effort. This recipe is very basic and also fairly 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 spread of jam.
How to Make Vegan Scones
Preheat 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, make your flax egg. Add yogurt, vanilla, and coconut oil. Pour wet mixture into dry and gently combine until crumbly but cohesive.
Shape the dough into a disk. Place dough on baking sheet and cut into 6 pieces.
Bake for about 20 minutes until golden and firm.Â Remove sheet from oven and let cool on a wire rack.
What is a flax egg?
A “flax egg” is a common baking substitute that mimics the binding power of an egg when creating vegan recipes. Ground flaxseeds and water combine in a proportion of about 1:3 to form a thick and viscous liquid that helps bring together wet and dry ingredients. Flax eggs work best in recipes where they are incorporated alongside flour and sugar, as this can help cover the very mild nutty flavor.
How to Make a Flax Egg
Mix 1 TBS ground flax seeds and 3 TBS water in a small dish. Set aside to gel for 5-10 minutes. Chill in the fridge for optimal results. When using multiple flax eggs in a recipe, be mindful of water measurements and reduce slightly (for example, using 5 TBS water for 2 eggs).
Tips for Making Vegan Scones
To begin, the scones are made much lighter with yogurt. This helps to bind them, along with a flax egg. You are welcome to substitute a regular egg. The butter in this recipe is replaced with softened coconut oil, which creates a slightly more crunchy exterior. I have tested this recipe with whole wheat flour and found that whole wheat pastry flour in particular lends a very similar result, with a slightly more nutty texture.
The base recipe does not contain much sugar, as I prefer to add sweetness in the form of honey or jam once serving. If you prefer a very sweet scone, feel free to add a tablespoon or two more. 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.
Substitutions For Baking
- 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 like to mix in different fruits depending on the season. This could be berries in the spring and summer and apples or pears in fall and winter.
- If you like chocolate in the morning, some chocolate chips
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