Description
Delicious vegan scones that are tender and flaky, made with vegan buttermilk and plant-based ingredients. Perfect for a comforting breakfast or afternoon tea, these scones are easy to prepare and bake to golden perfection.
Ingredients
Scale
Wet Ingredients
- 1 batch vegan buttermilk
- 100 g vegan Greek-style yogurt (or vegan sour cream/coconut yogurt)
- 1 teaspoon vanilla extract
- 1 tablespoon non-dairy milk
- 1 ½ teaspoons maple syrup
Dry Ingredients
- 480 g all-purpose flour
- 2 tablespoons baking powder
- ½ teaspoon sea salt
- 60 g granulated sugar
Fat
- 100 g vegan butter (block-style, cold and cubed)
Instructions
- Chill wet ingredients: In a jug or medium bowl, whisk together the vegan buttermilk, vegan Greek-style yogurt, and vanilla extract. Place the mixture in the freezer for 10 minutes until it is very cold.
- Make the dough: Sift the flour, baking powder, and sea salt into a large mixing bowl. Add the cold cubed vegan butter. Use your fingertips to rub the butter into the flour mixture until it resembles coarse crumbs. Stir in the granulated sugar.
- Combine wet and dry ingredients: Create a well in the center of the dry ingredients and pour in the ice-cold vegan buttermilk mixture. Use a spatula to gently bring the dough together, forming a sticky and tacky dough.
- Shape the dough: Lightly flour your work surface and turn out the dough. Use a pastry scraper to form the dough into a rectangle. Fold one side of the rectangle over the other, press down, and repeat this folding process three times, pressing the dough to approximately 1½ inches thick.
- Cut out the scones: Lightly dust a 2.5-inch cookie cutter with flour. Cut shapes by pressing straight down without twisting, then carefully lift out the scones. Place them on a parchment-lined baking sheet about 1-2 cm apart. Gather and refold any remaining dough and repeat until all scones are cut.
- Chill the dough: Refrigerate the shaped scones for 30 minutes to firm up before baking.
- Preheat oven: Set fan-forced oven to 200°C (390°F) or conventional oven to 220°C (430°F).
- Prepare eggwash: Mix non-dairy milk and maple syrup together. Brush this mixture lightly over the tops of the chilled scones.
- Bake: Bake the scones in the center of the preheated oven for 14-15 minutes until they have risen nicely and are golden on top.
- Storage & serving: Best enjoyed fresh, but can be stored at room temperature in a sealed container for 1-2 days or refrigerated for up to 5 days. Reheat in a preheated oven at 160°C (320°F) for 5 minutes before serving.
- Freezing instructions: After shaping, chill scones for 30-60 minutes, then freeze on a tray lined with parchment paper without stacking. Transfer to an airtight container or ziplock bag for storage. Bake from frozen, adding a few minutes more to the baking time as needed.
Notes
- Use cold vegan butter and keep it cubed to achieve flaky layers.
- Do not twist the cookie cutter when cutting out scones to ensure they rise evenly.
- Refrigerating the dough before baking helps scones retain their shape and develop a tender texture.
- Non-dairy milk and maple syrup eggwash adds a shiny glaze without animal ingredients.
- Freezing scones before baking preserves freshness and allows for easy baking on demand.
