Looking for the perfect plant-based scones that are crisp on the outside and moist on the inside? This simple recipe covers the absolute basics of baking, making it easy and fun to create a special, relaxing cafe experience right at home.
With a gentle sweetness and a subtle hint of cinnamon, these simple plant-based scones are designed for everyday baking. Enjoy a cozy, rewarding moment at home with a fresh batch served alongside your favourite jam or cream.
Plant-Based Scones Recipe
Plant-Based Scones Ingredients （６pieces）
Preparation time: 20 mins
○ Strong bread flour … 250g
○ Baking powder … 3g
○ Sugar … 45g
○ Salt … a pinch
○ Cinnamon … 1g
○ Vegan butter … 80g (chilled well)
○ Soy milk … 50g
○ Soy yoghurt … 40g
Step-by-step instructions
[1] Prepare the ingredients
Place the strong flour, baking powder, sugar, salt and cinnamon in a large bowl.
Place the soy milk and soy yoghurt in a medium-sized bowl and mix well.
Finely chop the vegan butter and place it in a small bowl.
[2] Add the vegan butter to the dry ingredients
Mix the dry ingredients in a bowl. Add the cold vegan butter.
[3] Mix in the butter
Using a pastry cutter or a rubber spatula, mix the butter into the flour, cutting it into small pieces.
Mix until the butter is finely crumbled.
[4] Add the wet ingredients
Once the butter has been cut into small pieces, add the mixture of soy milk and soy yoghurt, and stir in a chopping motion.
[5] Put it all together by hand
Once the ingredients are mostly combined, gently press the dough down from above with your hands. Gather the smaller loose crumbs, place them on top of the main dough, and stack them to build up the layers as you bring everything together.
[6] Leave the dough to rest
Once the mixture is well combined, cover it to prevent it from drying out and leave it to rest in the fridge for about 30 minutes.
[Tip!] Letting the dough rest prevents it from shrinking and ensures it bakes beautifully!
[7] Shape the scone dough
Preheat the oven to 180°C.
Take the dough out of the fridge.
Shape it into a circle 15 cm in diameter and 3 cm high, pressing down gently to ensure the sides are rounded.
[Tip!] Sprinkling a little strong flour on your work surface will prevent the dough from sticking and make it easier to work with ☺︎
[8] Cut the scone dough
Hold the knife so that the blade and handle are parallel, and cut straight down from above.
[Tip!] Dusting the knife with flour prevents the dough from sticking, making it easier to cut.
By cutting straight down in one swift motion rather than sawing back and forth, you avoid pulling the dough, ensuring the layers are cut cleanly.
[9]Transfer to a baking tray
Once the dough has been cut, lift them from underneath to prevent it from losing its shape and transfer them carefully to the baking tray.
[10] Bake the scones
Bake the scones in an oven preheated to 180°C for about 25–30 minutes, until the surface is lightly browned.
[11] Once it’s cooled, it’s ready to serve!
Once they have cooled enough to handle, they are ready to enjoy !
These simple plain scones pair beautifully with almost anything. Serve them with your favourite jam or cream.
Plant-Based Scones: The Ultimate Recipe for Beginners
Ingredients
- 250 g Strong bread flour
- 3 g Baking powder
- 45 g Sugar
- A pinch Salt
- 1 g Cinnamon
- 80 g Vegan butter
- 50 g Soy milk
- 40 g Soy yoghurt
Instructions
- Prepare the ingredientsPlace the strong flour, baking powder, sugar, salt and cinnamon in a large bowl.Place the soy milk and soy yoghurt in a medium-sized bowl and mix well.Finely chop the vegan butter and place it in a small bowl.
- Add the vegan butter to the dry ingredientsMix the dry ingredients in a bowl. Add the cold vegan butter.
- Mix in the butterUsing a pastry cutter or a rubber spatula, mix the butter into the flour, cutting it into small pieces.
- Mix until the butter is finely crumbled.
- Add the wet ingredientsOnce the butter has been cut into small pieces, add the mixture of soy milk and soy yoghurt, and stir in a chopping motion.
- Put it all together by handOnce the ingredients are mostly combined, gently press the dough down from above with your hands. Gather the smaller loose crumbs, place them on top of the main dough, and stack them to build up the layers as you bring everything together.
- Leave the dough to restOnce the mixture is well combined, cover it to prevent it from drying out and leave it to rest in the fridge for about 30 minutes.[Tip!] Letting the dough rest prevents it from shrinking and ensures it bakes beautifully!
- Shape the scone doughPreheat the oven to 180°C.Take the dough out of the fridge.Shape it into a circle 15 cm in diameter and 3 cm high, pressing down gently to ensure the sides are rounded.[Tip!] Sprinkling a little strong flour on your work surface will prevent the dough from sticking and make it easier to work with ☺︎
- Cut the scone doughHold the knife so that the blade and handle are parallel, and cut straight down from above.[Tip!] Dusting the knife with flour prevents the dough from sticking, making it easier to cut.By cutting straight down in one swift motion rather than sawing back and forth, you avoid pulling the dough, ensuring the layers are cut cleanly.
- Transfer to a baking trayOnce the dough has been cut, lift them from underneath to prevent it from losing its shape and transfer them carefully to the baking tray.
- Bake the sconesBake the scones in an oven preheated to 180°C for about 25–30 minutes, until the surface is lightly browned.
- Once it’s cooled, it’s ready to serve!Once they have cooled enough to handle, they are ready to enjoy !These simple plain scones pair beautifully with almost anything. Serve them with your favourite jam or cream.
