This Vegan Scones recipe turns out light and savory scones. Plus whole grains add an extra healthy twist to this baked classic that is a mix between a British scone and an American biscuit. Cream scones are a perfect side dish at dinnertime or at breakfast with jam.
I have a confession to make. Of all the things I make and bake in my kitchen, it’s not the sweets or spicy foods that are my downfall. It's bread.
There I said it. I am not afraid to admit either that I lack a bit of self-control, especially when it comes to homemade bread. It all starts with the fresh-baked smell when it comes out of the oven.
And there are so many different varieties whether you use yeast or not, make it sweet or hearty, the assortment seems endless.
I've been baking bread for a while and I love experimenting, especially with “quick bread.” Not necessarily 'quick bread loaf's' but any bread that doesn't need yeast and/or sitting time to rise.
In fact, this Rich Whole Wheat Batter Bread is a great sliceable bread that uses yeast but does not need to sit and rise.
Also happily, I have just added this light and perfect recipe to my biscuit/scones list. I think you will really like them.
The scones are light and made with coconut cream. Coconut cream/milk that comes in a can not a carton. Doesn't that sound good?
Most homemade bread freezes beautifully, so you get to enjoy it in the future for the same amount of effort. That is a no brainer to me!
These accidentally vegan scones only have 6 ingredients and they whip up 14 scones. So they can serve a large family or you could have some leftovers to be frozen for the future.
It is also a healthier version of a more classic scone that is perfect for breakfast or brunch.
Or to satisfy your craving for a basket of fresh baked goods with a lovely cup of tea in the afternoon.
But don’t forget to also make them for friends and family. They are a perfect bread to make during the Holidays!
SIMPLE SCONE RECIPE INGREDIENTS
- Whole wheat pastry flour - makes a flavorful and wholesome base for the dough.
- Coconut sugar - adds the merest touch of sweetness.
- Baking powder - helps the dough rise when baking.
- Salt - is a necessary seasoning.
- Coconut cream - is a rich liquid that helps the scones go over the top in flavor.
- Dairy-free butter - is brushed over the tops of the scones before baking to give a golden hue.
WHAT IS A SCONE?
- Scones are a British baked goods invention.
- They are like American biscuits but a bit firmer.
- The tradition is to serve them with afternoon tea.
- They are also usually made in one large round shape and then cut into triangles with a dough scrapper but they taste the same cut as biscuits. I do them both ways.
- You could cut them with a scalloped edge too.
HOW TO MAKE CREAM SCONES
- It's pretty darn easy!
- Add the first four dry ingredients in a large bowl. Mix together.
- Pour in the coconut cream and blend until just moistened.
- Turn dough out onto a lightly floured surface.
- Press together with your fingers and roll out with a rolling pin to about ½" thickness.
- Cut with a biscuit cutter and place on a baking sheet about 2" apart.
- Brush the tops with melted dairy-free butter before baking.
- Bake at 425° for 12 to 15 minutes. Slather with dairy-free butter and/or jam.
I just got hungry and am so ready to eat one.
If you love scones as I do then you'll want to also check out some of my other vegan scones recipes:
- Brown Bread Irish Scones are wonderful with hearty meals.
- Cut into the traditional wedges for breakfast are Currant Scones with Blackberry Jam Drizzle.
- Brunch Date Maple Scones are just a little bit sweeter with maple syrup and dates.
- Oh, and I also have wonderful Gluten-Free Cranberry Orange Scones that you should definitely try.
Let’s bake some bread!
What Do You Think?
If you take a photo of your delicious coconut cream scones I would love to see it. Follow me over on Instagram and tag me on your photo @vegan_in_the_freezer.
Your opinion means a lot to me and if you'd like to leave a comment and possibly a star rating I'd love to hear your thoughts.
Vegan Scones made with Coconut Cream
- 4 cups whole wheat pastry flour
- 2 tablespoons coconut sugar
- 2 tablespoons baking powder
- 1 teaspoon salt
- 2 ¼ cup coconut cream from a can not a carton
- ¼ cup dairy free butter, melted for brushing the tops of the scones
- Grease a baking sheet.
- Combine the flour, salt, baking powder and sugar.
- Add the cream stirring until just moistened.
- Add a little bit more flour if it seems way too sticky.
- Turn out onto a floured surface.
- Roll the dough to a ½ thickness.
- Cut with a biscuit cutter. Place on greased baking sheets.
- Brush with the melted butter.
- Bake at 425° for 12 to 14 minutes. Cool on a rack.