The Only Scone Recipe You'll Need - Vegan

These scones are versatile, slightly sweet and incredibly easy to prepare; the fact that they're vegan as well makes them a mildly healthful, tasty breakfast/brunch/anytime snack for almost everyone at your table. (a gluten-free option is on the agenda, have no fear.)

the scones shown are blueberry-oat, prepared with ground toasted oats for the non-wheat flour portion of the recipe.

Scones - the only recipe you need
makes eight regular scones or sixteen mini-scones

1.5 C all-purpose flour
.5 C non-wheat meal or flour*, or additional all-purpose flour
2 t baking powder
.5 t baking soda
.5 t kosher salt
1 t dried spice, as needed

2 T non-hydrogenated vegan margarine
.25 C non-hydrogenated cold-pres palm shortening

.75 C non-dairy milk of your choice
.5 t vinegar

.75 C total of additions (dried fruit, unsweetened shredded coconut,candied ginger, chocolate chips, nuts, etc.

additional non-dairy milk for brushing
additional sugar for topping


On a small plate, work together the margarine and shortening with the back of a spoon until the fats are somewhat short of homogenous.

Combine dry ingredients in a medium mixing bowl and whisk to combine. Cut in the fats with a pastry blender until the mixture resembles coarse meal with a few pea-sized pieces remaining. Stir in milk mixture until the dough just comes together. Stir in mix-ins.

Turn out the dough onto a lightly floured surface. Knead once or twice to ensure mix-ins are incorporated. Pat out into a rough circle about 9 inches accross and cut into eight wedges. For mini scones, roll into a rectangle of about 4-inches by 12-inches and cut into quarters; cut each quarter into triangles.

Place scones on a lined baking sheet and brush with additonal non-dairy milk. Sprinkle with additional sugar, if desired. Bake 10-15 minutes for full-size scones, 5-10 for mini scones, until golden brown. Cool slightly on pan before serving.


*options for non-wheat meal or flour include: corn meal, coconut flour, ground toasted oats or barley flakes, white whole wheat flour, nut flours, etc.