These vegan British scones are incredibly easy to make, budget-friendly at just 15p each, and taste just as delicious as the classic version—with no dairy or eggs needed!
There’s nothing quite like a warm, freshly baked scone topped with fruity jam and a dollop of cream. It’s one of those simple pleasures that feels like a real treat! These British scones are ideal for weekend baking, tea parties with friends, or simply enjoying a moment of indulgence midweek.
I first created this scone recipe over a decade ago, and I’m still baking it today! In fact, this was the recipe that landed me a finalist spot in PETA UK’s very first ‘Great Vegan Bake-Off’ way back in 2013! You’ll also find it on page 47 of the Bit of the Good Stuff Cookbook. I’m so happy to finally re-share it here on the blog—with a fresh new look and set of photos.
These scones are so easy and inexpensive to make, using just a few pantry staples!
Ingredient Costs
Here’s a quick breakdown of the costs, sourced from Tesco where I currently do my main grocery shop (prices listed are for June 2025):
- 300ml / 1¼ cups soya milk (Tesco Longlife) – 38p
- 10ml / 2 tsp apple cider vinegar (Tesco) – 4p
- 270g / 2 cups plain flour (Tesco) – 14p
- 270g / 2 cups fine wholemeal or chapatti flour (Tesco Medium Chapatti Flour) – 26p
- 18g / 4 tsp baking powder (Stockwell & Co) – 7p
- 90g / 6 TBSP vegan butter (Flora Buttery) – 38p
- 36g / 3 TBSP unrefined cane sugar (Billingtons Golden Caster) – 10p
Total cost: £1.37
Cost per scone: 15p
Top Tips & FAQs
How do you get the perfect scone texture?
- The key is minimal handling. As soon as the dough starts coming together, turn it out onto a floured surface and avoid kneading it. Overworking the dough will make the scones tough or chewy.
- Roll it to a thickness of between 2.5 cm – 3 cm (1 inch – 1⅓ inches) for the best rise. And remember, when using a cutter, press straight down and lift up – don’t twist or you’ll end up with funny shape scones!
- A hot oven is essential too. It helps the scones puff up quickly, giving you that soft interior and crisp top.
What’s the best plant milk for vegan scones?
- Soya milk is my go-to for baking. It has a higher protein content than most plant milks, which helps with browning and structure. When mixed with vinegar, it curdles and mimics buttermilk—ideal for achieving that classic scone texture.
Recipe Card
Easy Vegan British Scones
Ingredients
- 300 ml / 1¼ cups soya milk
- 10 ml / 2 tsp apple cider vinegar
- 270 g / 2 cups plain (all-purpose) flour
- 270 g / 2 cups fine wholemeal (whole wheat pastry) flour or chapatti flour or sub with more plain flour
- 18 g / 4 tsp baking powder
- ¼ tsp salt
- 90 g / 6 TBSP chilled vegan butter or dairy-free spread (I use Flora Buttery or Vitalite)
- 36 g / 3 TBSP golden caster (unrefined cane) sugar
- A little extra soya milk for glazing
Filling Ideas
- Vegan buttery spread
- Strawberry jam or fruit spread (we love St Dalfour)
- Coconut Whipped Cream*
Instructions
- Preheat the oven to 220°C (200°C fan) / 425°F. Line a large baking tray with non-stick baking paper.
- In a jug, whisk the soya milk and vinegar together. Set aside while you prepare the dry ingredients.
- In a large mixing bowl, combine the flours, baking powder, and salt. Rub in the vegan butter/dairy-free spread using your fingertips until the mixture resembles fine breadcrumbs.
- Stir in the sugar.
- Make a well in the centre and pour in three-quarters of the milk mixture. Gently stir with a spoon to combine. Add the remaining liquid a little at a time, using your hands to bring the mixture together into a soft, slightly sticky dough. (Depending on the type of flour you use, you may not need all the liquid). Do not overwork the mixture, as this will result in heavy scones.
- Tip the dough onto a lightly floured surface. Sprinkle a little flour on top and gently roll out to a thickness of around 2.5cm – 3cm / 1 inch – 1⅓ inches.
- Using a 7.5cm / 3 inch metal pastry cutter, cut out rounds. Swiftly press straight down and lift—don’t twist! Place the scones onto the prepared tray.
- Re-roll the scraps as needed, handling the dough as little as possible.
- Brush the tops with a little soya milk, for a golden glaze.
- Bake for 15 minutes, or until lightly browned on top. Leave to cool slightly, before serving.
Notes
Pin for later ⬇️
If you make these British Scones, I’d love to hear your feedback and any suggestions for adaptations. Tag your photos with #bitofthegoodstuff on social media – I always love to see your creations! You can also connect with me on my social media channels here: Instagram, Facebook, Pinterest.
With love,
Sharon xx
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Coconut Whipped Cream (Vegan / Dairy-Free)
