Vegan scones

Enjoy our vegan version of scones, which uses soy milk and vegan vegetable spread to replace the dairy. Serve with vegan cream and your favourite jam.


350g self-raising flour, extra for dusting

¼ tsp salt

1 tsp baking powder

3 tbsp caster sugar

95g vegan vegetable spread

150ml soy milk, plus extra to glazejam, to servevegan cream alternative, e.g. oat-based crème fraîche, to serve



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


Gradually stir the milk into the flour mixture until you have a smooth dough.


Lightly dust your surface with flour and gently roll out the scone dough until 2cm thick. Transfer onto a baking tray lined with parchment and put it in the fridge for 30 mins to firm up.

Leave a Reply

Your email address will not be published. Required fields are marked *