Description

These Vegan Scones are delightfully tender and flaky, made with vegan buttermilk and Greek-style yogurt for a rich, tangy flavor. Perfectly baked to a golden brown, they offer a classic breakfast or tea-time treat that’s entirely plant-based. The dough is carefully chilled and folded for layers, then baked to achieve a light, crumbly texture that’s sure to impress both vegans and non-vegans alike.

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

Fats

100 g vegan butter (block-style) (cold and cubed)

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Instructions

Chill wet ingredients: In a jug or medium bowl, whisk together vegan buttermilk, vegan Greek-style yogurt, and vanilla extract. Place this mixture in the freezer for 10 minutes to become ice cold, which helps create flaky layers in the scones.
Make the dough: Sift together the flour, baking powder, and sea salt into a large bowl. Add the cold, cubed vegan butter and rub it into the flour with your fingertips until the mixture becomes crumbly and resembles coarse breadcrumbs. Stir in the granulated sugar.
Combine wet and dry: Create a well in the center of the dry ingredients and pour in the ice-cold buttermilk mixture. Using a spatula, gently mix until the dough just comes together; it will be sticky and tacky, which is perfect for tender scones.
Shape the dough: Lightly flour your work surface and turn the dough out onto it. Using a pastry scraper, shape the dough into a rectangle. Fold one side over the other, press down to flatten into a rectangle again, and repeat this folding process two more times. This layering technique contributes to the scones’ flakiness. Finally, press the dough to about 1 ½ inches in height.
Cut out the scones: Dust a 2.5-inch cookie cutter with flour and use it to cut out scones from the dough, pressing down without twisting to ensure proper rise. Place the cut scones on a parchment-lined baking sheet, 1-2 cm apart. Gather and refold the leftover dough to cut out additional scones until all dough is used.
Chill the dough: Refrigerate the shaped scones on the baking sheet for 30 minutes to firm up, allowing them to bake up light and puffy.
Preheat oven: Set your oven to 200°C (390°F) for fan-forced or 220°C (430°F) for conventional ovens to ensure perfect baking temperature.
Prepare the eggwash: Mix the non-dairy milk with maple syrup and lightly brush only the tops of the chilled scones; this gives them a beautiful golden shine after baking.
Bake: Place the scones in the center of the oven and bake for 14-15 minutes until they have risen and are golden brown on top.
Storage and serving: Enjoy the scones fresh from the oven for best results. Store leftovers in a sealed ziplock bag or airtight container at room temperature for 1-2 days or refrigerate for up to 5 days. Reheat in a preheated oven at 160°C (320°F) for 5 minutes to refresh.
Freezing instructions: To freeze unbaked scones, shape them and chill in the fridge for 30 minutes to firm up. Then transfer them to a ziplock bag or airtight container lined with parchment paper, arranging them side by side without stacking. Bake from frozen, adding a couple of extra minutes to the baking time as needed for perfect results.

Notes

Use cold, block-style vegan butter to achieve a flaky texture; keep it cubed and chilled until ready to incorporate.
When cutting out scones, press the cookie cutter straight down without twisting to avoid sealing the edges, which can prevent proper rising.
For best flakiness, handle the dough gently and avoid overmixing.
These scones can be customized with your favorite add-ins like dried fruits or vegan chocolate chips if desired.

Prep Time: 20 minutes
Cook Time: 15 minutes
Category: Baking
Method: Baking
Cuisine: British