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Vegan Scones served cut in halves with plant based cream and jam - next to a bag of Silver Spoon Caster Sugar
30Total Time
10Prep Time
20Bake Time
A little effort

Vegan Scones

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  • Vegan Recipes
  • Vegetarian
  • Egg-Free Recipes
  • Dairy Free Recipes

About these plant-based scones

Brilliantly British and even better, they're plant-based! These moreish mouthfuls are super fluffy, buttery and use only vegan ingredients. Once baked and cooled, these simple vegan scones can be topped with vegan whipped cream or creme fraiche, as well as a generous dollop of strawberry jam. Whether you're hosting a plant-based afternoon tea, or baking some goodies for a Jubilee street party, one thing's for sure is these simple scones wont be around for long. Going, going, scone!

Once you've mastered these vegan scones, why not give our Vegan Victoria Sponge a go? Or for something to satisfy your chocolatey cravings, our Vegan Hi-Hat cupcakes are full-on with flavour and look even better than they taste!

30Total Time
10Prep Time
20Bake Time
A little effort


  1. Step 1:

    Preheat the oven to 190 degrees C/170 degrees C fan

  2. Step 2:

    Line two baking trays with non-stick paper

  3. Step 3:

    Measure the flour, sugar and spread into the food processor and blitz until a breadcrumb texture is reached

  4. Step 4:

    Add the yoghurt and continue to blend until the mixture comes together into a soft dough

  5. Step 5:

    Remove the dough carefully from the food processor and sprinkle out a little flour over your work surface. Roll the dough out to a 3-4 cm thickness

  6. Step 6:

    Cut rounds out of the dough, re-rolling as required until all of the dough is used up

  7. Step 7:

    Place each scone onto the prepared baking trays and gently brush with a

    little plant based milk to glaze

  8. Step 8:

    Bake in the preheated oven for approximately 20 minutes or until risen and golden

  9. Step 9:

    Remove from the oven and allow to cool fully on a wire rack

  10. Step 10:

    Once cooled, serve with jam and a little plant based creme fraiche if desired


  • For the plant-based scones

    • 325g Allinson's Self Raising Flour
    • 80g Plant-based spread (we use Flora)
    • 45g Silver Spoon Caster Sugar
    • 130g Plant-based yoghurt (we use Alpro)
    • 5ml Plant-based milk to glaze


  • 2x Baking trays
  • Parchment paper
  • Food processor
  • Round cutter

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