Scones are a great treat to have as an afternoon snack, filled with delicious plant-based cream of your choice and preserve of your choice or you can add some vegan cheese to it to make it a great savoury addition to enjoy with soups, stews or even salads.

The choice is yours so all you have to think is how will you enjoy yours?

Makes 8


2 cups self-raising flour
3/4 cup plant based milk (I used soy for this one however any variety work well)
1/2 cup plant-based spread (I use Flora plant butter) – use straight from the fridge and cut into cubes
1 tbsp sugar
1/2 tsp sea salt
1 tsp baking powder
1/2 tsp baking soda (bicarbonate)
Juice from 1/2 lemon (and zest if you desire)

Optional extras
Sweet: Add 1/4 cup of mixed dried vine fruits (raisins, sultanas, cranberries)
Savoury: Add 1/4 cup of grated vegan cheese and 1 tbsp of nutritional yeast to give it that delicious ‘cheesy’ flavour. Keep some cheese to add to the top of scones before baking.


  1. Pre-heat oven to 200C/400F
  2. Put all the dry ingredients into a mixing bowl and mix together (if using, add the cheese or vine fruits at this stage)
  3. Add the butter and crumble into the dry ingredients with your fingers until you have a crumble mixture
  4. Add the milk, lemon juice & zest until the mixture comes together into a ball
  5. If too wet, add extra flour. If too dry, add a little more milk
  6. On a flat baking tray, put a piece of baking paper
  7. Roll out the scone mixture on a clean floured surface, into about 1 inch thickness and cut out 8 pieces
  8. Shape and put onto the baking sheet
  9. Brush some milk on the top of the scones and bake in the oven for 14 minutes
  10. Enjoy with your favourite filling or as an accompaniment to your favourite savoury dishes

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