This easy recipe for Vegan Scones is the perfect breakfast to start your day. It’s gluten-free, sugar-free, dairy-free, and nut-free if omitting the optional added almonds. Healthy plant-based ingredients help support mood and enhanced mental focus. This customizable recipe includes AIP-approved and Keto Low-Carb substitutions. The fact that my husband still brings them up, is a testament to how delicious they truly are!

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Scones have a special place in my heart. Back in college, Dunkin’ Donuts and Starbucks were my go-to. My blood composition might have been at least 15% Coffee Coolatta or Iced Frappuccino back then. If I was pulling an all-nighter, you bet there was an ice-cold container of amped-up sugar coffee right beside me. And next to that was a glorious buttery blueberry scone (or a blueberry glazed donut). Sugary toppings and all.

It’s been at least 7 or 8 years since I’ve had those coffee drinks and scones. When I started to conscientiously cut down on my unhealthy eating habits, it was a struggle and didn’t happen overnight. Once I really started paying attention to how food affected my body, I could see and feel how refined sugar and gluten were driving factors in my overall mood and health. 

This recipe for Vegan Scones uses plant-based ingredients, gluten-free flour, and monk fruit sweetener. It replaces some of the most inflammatory foods with healthier alternatives to support mood and cognitive functioning, supplying your body with clean fuel to take on your day.

What’s in Vegan Scones?

• Gluten-free flour
• Coconut oil
• Coconut Milk or Almond Milk
• Flax Egg
• Monkfruit Sweetener
• Raisins or other dried fruits
• Chopped Almonds (optional)

How to make Vegan Scones:

1. Pulse: The solid coconut oil in a food processor, using the S-blade attachment until it’s shredded into tiny pieces. 

2. Dry: Add dry ingredients, except raisins and chopped almonds. Pulse until evenly mixed. 

3. Wet: Add wet ingredients and pulse until evenly mixed.

4. Fold: Transfer the dough into a bowl and work the dough by hand. Fold in the raisins and chopped almonds.

5. Mold: Place the dough on a greased baking tray. Flatten the dough and mold it into a circle by hand, about 1 ½ inches high. Cut or score the dough into 6-8 wedges.

6. Toppings: add a coarse granulated sweetener on top if desired and gently press into dough. Add vegan egg wash if preferred.

7. Bake: Preheat the oven and bake for 15-20 minutes at 350°F until the scones are cooked through and the edges are golden brown.

8. Enjoy: Transfer to a cooling rack. Serve warm and enjoy!

Tips for Success for the Best Vegan Scones:

Coconut Oil: start with solidified coconut oil when processing. This creates a lighter dough with air pockets for the dough to rise.

Food Processor: do not overmix the dough. The ingredients just need to be evenly distributed, but not uniform in consistency.

Add More Milk: if the dough is too crumbly and is falling apart.

Add More Flour: if the dough is too wet and sticky.

Refrigerate: (optional) you can place the dough in the fridge until ready to form by hand. This will keep the coconut oil pieces cold and keep them from melting.

Do Not Overwork: quickly and briefly work the dough by hand. You do not want to melt the coconut oil. The goal is to keep it as cool as possible.

Vegan Egg Wash: (optional) melt 1 tbsp coconut oil in the microwave and lightly brush the oil on top of the dough before baking. Don’t use too much. This will more color to the top of the scones.

Broil: (optional) If not adding a coarse sweetener topping or a vegan egg wash, transfer the tray to the top-most level of the oven. Broil the scones after baking, on high, for about 30-50 seconds. This will add more color to the top of the scone.

Double Sift: For a lighter scone with more air, try double-sifting the flour.

Upside Down: Turn the rounded scone dough upside down on the baking tray after molding it into a circle. Then score or cut into wedges. This will create a more even top.

Substitutions for Keto-Low Carb Scones:

Vegan Keto Scones:

• Sub Gluten-Free Flour mix for Almond Flour (1:1)
  • *Note: May need to increase baking powder due to the heavier weight of the Almond Flour.

Non-Vegan Keto Scones:

• Sub Gluten-Free Flour mix for Almond Flour (1:1)
  • *Note: May need to increase baking powder due to the heavier weight of the Almond Flour
• Replace coconut oil for grass-fed butter
• Substitute eggs for flax eggs

AIP Paleo Scones:

For AIP-compliant scones, try these substitutions below:

• Substitute with grain-free flours like Tigernut Flour (1:1) or Cassava Flour (1:1)
• Substitute dried fruits for fresh fruits like Blueberries or Cranberries
• Omit Almonds

Scones Substitutions and Toppings

These vegan scones can be customized to your taste, try adding or substituting with these ingredients:

• Almond Flour, Tiger Nut Flour, or Cassava Flour
• Almond Milk, Cashew Milk, or Oat Milk
• Raw Honey or Maple Syrup in place of Monkfruit Sweetener
• Dried or fresh Blueberries, Cranberries, Nectarines, Dates, Pear, Tart Cherries
• Lemon, Lime or Orange Zest
• Chopped Walnuts, Pecans, Hazelnuts, Slivered Almonds
• Citrus-Flavored Icing

What to Serve with Vegan Scones

• Raspberry Chia Seed Jam
• Vegan Butter
• Matcha Latte
• Coffee or Tea

Can you freeze Vegan Scones?

Yes, the cooked scones can be frozen after they have been cooled. Defrost the scones when ready to eat and place them in the oven for a few minutes at 320°F/160°C.

The uncooked scones can be frozen as well. To bake, place them into the oven in their frozen state and follow the original baking instructions, adding a few minutes to the baking time.