Bake a batch of these vegan scones, then check out our vegan shortbread, vegan brownies, vegan lemon drizzle cake, vegan meringues and more vegan baking recipes.

For more scone ideas, check out our classic scones, cheese scones, drop scones and gluten free scones.


  • 400g self-raising flour, plus extra for dusting
  • ¼ tsp  salt
  • 1 tsp baking powder
  • 2 tbsp caster sugar
  • 130g vegan vegetable spread
  • 150ml soy milk (or other plant-based milk alternative), plus extra to glaze
  • jam, to serve
  • vegan whipping cream alternative


  • STEP 1

    Mix the flour, salt, baking powder and sugar in a bowl. Rub in the vegetable spread until you have a breadcrumb consistency. You can also gradually blitz it in a food processor until it resembles breadcrumbs.

  • STEP 2

    Gradually stir the milk into the mixture until you have a smooth dough. Lightly a worksurface with flour and gently knead the dough for 30 seconds-1 minute until it comes together, is fully incorporated and smooth. Then gently roll out the dough until 2cm thick. Transfer onto a baking tray lined with baking paper and put it into the fridge for 30 minutes to firm up.

  • STEP 3

    Take out the dough from the fridge and, using a 6-7cm cutter, cut out the scones. Put them, top-side down (this gives the scones an even top), onto another baking tray lined with baking paper, leaving at least a 2cm gap between each one. You can continue rolling and cutting until you use up all of the dough – you should get about eight scones.

  • STEP 4

    Heat the oven to 220C/fan 200C/gas 7. Brush the tops with the extra milk, making sure that it doesn’t drip onto the sides (otherwise they will rise unevenly). Bake for 20-25 minutes or until golden brown. Leave to cool slightly, then serve with jam and whipped vegan cream or vegan butter/vegetable spread, if you like.

Check out more of our easy vegan baking ideas

Vegan Brownies Recipe


Liberty MendezRecipe developer

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