Vegan Scones

This is a very basic scone recipe. I have provided flavor ideas but this recipe will work with ANY flavor you choose.

View Recipe

Servings

8

Ready In:

35 Minutes

Calories:

372

Good For:

Breakfast, Snacks

About this Recipe

By: CT

Scones are one of the most versatile pastries. They can be enjoyed at breakfast or as a afternoon snack with your favorite hot chocolate or tea. I mean muffins are nice and all but scones are just classier.

Ingredients

2 cups of Oat Flour
1 Cup of Rolled Oats
Cinnamon (Measure with your soul. Trust your soul.)
1/2 Cup of Sugar (I prefer Turbinado Sugar but granulated sugar works just as well)
1 TABLESPOON of BAKING POWDER (BAKING POWDER, Not BAKING SODA)
1/2 Teaspoon of Table Salt (Ionized Salt)
1/2 Cup of Cold Coconut Oil
1 Flax “Egg” (See Recipe Below)
1/2 Cup of Cold Coconut Cream or Other Dairy Alternative
Vanilla (Measure with your soul. Trust your soul.)
Flavor Examples:
- Chocolate Chip
- Coconut
- Nuts (Almond, Pecans, and Walnuts)
- Blueberries with lemon zest
- Blackberries with grapefruit zest

The Guidance

Step 1

Preheat oven to 400 degrees. Line a baking sheet with foil, parchment paper, or silicone mat. If you use foil, make sure you spray the foil with nonstick spray or rub down with butter.

Step 2

Beat the egg, heavy cream, and vanilla with a fork or a small whisk in a glass measuring cup until just combined. If you do not have a glass measuring cup, you can beat the ingredients in a small bowl.

Step 3

Stir the flour, sugar, baking powder, salt, cinnamon, and butter into the bowl of your stand mixer or mixing bowl. Mix ingredients with your stand mixer or hand mixer on low until fine crumbs start to form. It’s okay if there is still large chunks of butter. They will work themselves out when you add the heavy cream mixture.

Step 4

With the mixer on low speed, add the heavy cream mixture in a slow stream. Continue to mix until a thick, stiff dough forms.

Step 5

Flour your hands. Remove the dough from the mixing bowl and place on a floured work surface. Roll into a circle, about 1 inch thick. Cut into 8 triangles. Pull the triangles apart and brush with heavy cream. Sprinkle with turbinado sugar.

Step 6

Bake for 18-20 minutes or until golden brown and firm to the touch. You can sprinkle again with turbinado sugar for extra texture. You can enjoy warm out of the oven or store leftovers in an airtight container for 1-2 days.

Shoulder Notes

Parchment paper or silicone baking mats help to prevent the bottoms of the scones from burning.

Be careful with wet ingredients like fruit and nut butters because too much liquid/moisture can cause your scones too wet, causing the scones to fall. I will write another recipe specifically for wet ingredients and nut butters.

For lighter scones, keep the butter as cold as possible throughout the process. If you live in a state like Arizona where it’s hot as Hell during the summer, you may need to stick the dough in the fridge for a few minutes if it’s getting too warm and soft i.e. falling apart and/or sticking.

Second Thoughts

Parchment paper or silicone baking mats help to prevent the bottoms of the scones from burning.

Be careful with wet ingredients like fruit and nut butters because too much liquid/moisture can cause your scones too wet, causing the scones to fall. I will write another recipe specifically for wet ingredients and nut butters.

For lighter scones, keep the butter as cold as possible throughout the process. If you live in a state like Arizona where it’s hot as Hell during the summer, you may need to stick the dough in the fridge for a few minutes if it’s getting too warm and soft i.e. falling apart and/or sticking.