Description
This bakery-style Vanilla Scones recipe creates the fluffiest and moistest tea-time treats with crisp, golden edges. Dairy-free and eggless, these scones come together quickly using plant-based milk and coconut oil, making them a delightful vegan option that’s perfect for breakfast or dessert.
Ingredients
Dry Ingredients
- 4 cups all-purpose flour
- 4 tablespoons granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- Pinch salt
- 3 tablespoons coconut shreds (optional)
Wet Ingredients
- 1 ½ cups vanilla plant-based milk
- 1 tablespoon lemon juice
- ½ cup coconut oil
- 2 teaspoons vanilla extract
Instructions
- Preheat oven and prepare baking sheets: Preheat your oven to 375°F (190°C). Line two large baking sheets with parchment paper or silicone mats to ensure your scones bake evenly and don’t stick.
- Make the vegan ‘buttermilk’: Measure the plant-based milk and lemon juice, combine them in a small bowl, and set aside. This mixture acts as a buttermilk substitute, helping the scones rise and stay moist.
- Mix dry ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and coconut shreds if using. Make sure all dry ingredients are well combined and evenly dispersed.
- Add wet ingredients and combine dough: Pour in the coconut oil and the prepared ‘buttermilk’ along with the vanilla extract. Mix the ingredients together until fully combined. You may need to use your hands to knead gently just until the dough holds together—avoid overworking it to keep the scones tender.
- Shape the dough and cut scones: Lightly flour your countertop and divide the dough into two equal portions. Form each portion into a round disk, keeping the thickness consistent for even baking. Cut each disk into 8 equal triangles.
- Arrange and bake: Place the scone triangles about 2 inches apart on the lined baking sheets. Bake in the preheated oven for 16-20 minutes, switching baking sheets halfway through, until the scones are golden brown and crisp on the edges.
- Cool and serve: Transfer baked scones to a cooling rack. Optionally, sprinkle with extra coconut flakes or lime zest. Serve warm with coffee for a delightful treat.
Notes
- Measure your flour accurately by spooning it into the cup and leveling it with a knife to avoid dry, crumbly dough.
- Do not overwork the dough; mix just until it holds together to keep the scones light and tender.
- Keep dough thickness and scone sizes consistent to ensure even baking.
- Flour your knife before slicing the dough to prevent sticking and achieve clean cuts.
- Space scones about an inch apart for moist interiors with crisp edges.
- To make gluten-free scones, substitute with gluten-free flour, baking powder, and verify vanilla extract is gluten-free as well.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
