Zesty Vegan Scones

There’s nothing like a lovely scent of freshly baked goods all over the house, specially during the Festive Season. Christmas tree is up, candles are lit and everything is cozy and intimate in here. While it looks like Christmas morning already, i reckon now it’s the perfect occasion to share with you this zesty scones recipe to enjoy for breakfast or for a Christmas brunch! They’re light and crumbly and so delicious served with strawberry jam and freshly whipped vegan cream.


  • 3 cups Self Raising Flour (375g) plus more for dusting
  • ½ teaspoon Salt
  • 1 teaspoon Baking Powder
  • ½ cup Vegan Butter (112g) or coconut oil
  • 4 Tablespoons Caster Sugar(56g) 
  • ¾ cup Almond Milk (180ml) plus more for brushing the tops*
  • 1 teaspoon Vanilla Extract
  • 2 Tablespoons Lemon Juice freshly squeezed*
  • Raisins, cranberries or vegan chocolate Chips – Optional

Serving Options:


  • Preheat the oven to 430°F (220°C)
  • Sift the flour into a mixing bowl and add salt and baking powder
  • Add the vegan butter and rub in with your fingers until the mix is crumbly
  • Add the sugar and chocolate chips/raisins if using
  • Then add the almond milk, vanilla extract and lemon juice (if using) and mix in with a spoon.Do not handle the dough too much, just until it’s combined and stays together
  • Place the dough in the fridge for 15-20 minutes (no longer than that as the baking powder will lose its fizz) and line a baking tray with a piece of baking paper
  • After the dough has had a chance to rest, roll it out on a lightly floured surface. Keep the dough thick (2 cm / 0.75″) for fluffy scones.
  • Use a fluted cookie cutter that is 5 cm / 2″ in diameter and cut circles out of the dough. Do not twist the cutter as that inhibits rising, simply apply a lot of pressure to the cutter and then lift the cutter with a scone inside. Place over the baking tray and gently pop the scone out onto the tray. I found that dipping the cutter in flour and then shaking the excess off helps a lot when it comes to releasing the scones onto the tray.If the dough is sticky at any point, add more flour
  • Brush the tops of the scones with almond milk
  • Bake in the oven for 15-20 minutes until golden on top
  • Let the scones cool down a little before cutting them in half with a serrated knife
  • Serve them with vegan whipped cream and berries jam

Enjoy Xx

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