Ingredients
Equipment
Method
Preparation
- Place the oven rack on the second to lowest shelf, and preheat oven to 375° Fahrenheit.
- Line a baking sheet with either a silicone non-stick mat or unbleached parchment paper.
- In a small bowl, measure out the ground flax and add 3 tablespoons of filtered water. Stir to combine. Set aside to thicken into a gel-like consistency. This takes about 5-10 minutes.
Step-by-Step Instructions
- In a large mixing bowl, measure out the flour, baking powder, sugar, and salt. Whisk all of the dry ingredients together until combined.
- Cut the cold butter into the dry mix. Using the pastry cutter, press and combine the butter into the flour mixture until it resembles a course bread crumb texture. Do not overmix.
- Measure out the non-dairy milk. Add the apple cider vinegar and non-dairy yogurt to the milk, and stir to combine.
- Pour the flax egg and the wet ingredients into the flour mixture, and carefully mix the dough until just combined. Do not overmix.
- Gather up the dough and place it on a lightly floured surface. Gently pat the dough, using your hands, into a circle that is approximately one inch thick.
- Using the cookie cutter, cut all of the dough into shape and place each scone onto the lined baking tray.
- Brush the tops of each scone, using the pastry brush, with a little bit of melted vegan butter.
- Place the vegan scones into the oven and bake for approximately 20 minutes or until the tops of the scones are a light golden brown.
- When the scones are done, take them out of the oven, and place them on a wire rack to cool to room temperature.
Nutrition
Notes
Recipe Notes and Tips
- For a flakier scone, make sure the butter you are using is cold. You want there to be little bits of butter chunks in your vegan scone dough.
- Do not over-mix the butter in the flour mixture. You want to see small pieces of butter, like the size of peas, rather than it all mixed together.
- Instead of using non-dairy yogurt, you can also use sourdough starter discard instead. The discard will give these scones an awesome taste and texture. Try them both and decide for yourself which ones you like!
- If you wish, you can cut these scones into triangle shapes instead of round, which is the American style of making scones.
- These scones are stored best in a glass airtight container. They will last for about 3-4 days if they are stored on the kitchen counter, and about 4-5 days if stored in the fridge.
- For longer storage, these vegan scones can be placed in the freezer in a freezer bag or any other type of freezer-safe container. They will last in the freezer for up to 4 months.
- When ready to serve, place the frozen vegan scones on a wire rack on the kitchen counter to defrost naturally. This will take about 30-45 minutes.