Fluffy, crumbly, and totally plant-based, these vegan scones use simple swaps like coconut oil, plant milk, and flax eggs for a perfect brunch treat.
2 cups all-purpose flour
1 tbsp baking powder
1/4 tsp salt
1/4 cup sugar
6 tbsp vegan butter or solid coconut oil (cold)
3/4 cup plant-based milk (soy, almond, oat)
1 tsp apple cider vinegar or lemon juice
1 flax egg (1 tbsp flaxseed + 3 tbsp water)
Optional: 1 cup fruit, chocolate chips, or nuts
Preheat oven to 200 °C (400 °F). Line a baking sheet with parchment paper.
In a small bowl, mix the plant milk with lemon juice. Let sit 5 minutes to curdle.
Mix dry ingredients: flour, baking powder, salt, sugar.
Cut cold vegan butter into the flour until crumbly.
Stir in the flax egg and plant milk mixture. Mix gently until combined.
Fold in optional add-ins like blueberries or nuts.
Shape into a disc, cut into wedges or rounds, and place on baking sheet.
Bake for 15–20 minutes or until golden on top.
Let cool slightly and enjoy warm.
Find it online: https://www.recipescommunity.com/vegan-scones-recipe/