If there’s one thing that can make a weekend breakfast or afternoon tea feel indulgent without going overboard, it’s a batch of easy vegan scones served warm with coconut cream and homemade strawberry jam. These scones are light, tender, and delicately sweet—perfect for anyone looking to skip the dairy and eggs without sacrificing flavor or texture. Whether you're fully plant-based or just exploring vegan baking recipes, this is a keeper you’ll want in your rotation. Best of all? They’re simple enough for a beginner and can easily be made gluten-free.
Vegan Scones with Coconut Cream and Strawberry Jam
Prep Time 15 minutes mins
Cook Time 18 minutes mins
Total Time 33 minutes mins
Course Breakfast, Brunch, Dessert
Cuisine British
Mixing bowls One large for dry ingredients and one medium for wet.
Pastry cutter or fork To mix the oil into the flour.
Baking sheet Lined with parchment paper or a silicone baking mat.
Measuring cups and spoons
Whisk and rubber spatula
Round biscuit cutter or glass For shaping your scones
Cooling rack To let the scones cool slightly before serving
Dry Ingredients
- 2 cups all-purpose flour sub 1:1 gluten-free flour blend for a gluten free scones version
- 1 tbsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- 3 tbsp organic cane sugar or coconut sugar for a more wholesome option
Wet Ingredients
- ½ cup full-fat coconut milk shake well before using
- ¼ cup melted coconut oil refined for a neutral flavor
- 1 tbsp apple cider vinegar helps the scones rise
- 1½ tsp pure vanilla extract
For Serving
- 1 cup whipped coconut cream chilled full-fat coconut milk whipped
- ¾ cup strawberry jam store-bought or homemade
Optional Add-ins
- Zest of 1 lemon or orange
- ½ cup fresh or frozen blueberries for a vegan blueberry scones twist
- 1 tbsp chia seeds for extra fiber in a healthy scones recipe
Preheat and Prep
Preheat your oven to 425°F (220°C). Line your baking sheet with parchment paper or a silicone mat. If using coconut milk from the fridge, make sure it’s well shaken or whisked.
Mix the Dry Ingredients
In a large bowl, whisk together flour, baking powder, baking soda, salt, and sugar. If you’re going the gluten free vegan scones recipe route, ensure your flour blend includes xanthan gum for binding.
Cut in the Oil
Add the melted coconut oil and use a fork or pastry cutter to mix until the mixture resembles coarse crumbs. You want tiny clumps of fat throughout—that’s what creates the signature flakiness in a soft scones recipe.
Combine Wet Ingredients
In a separate bowl, whisk together coconut milk, vinegar, and vanilla. Let it sit for a minute—the vinegar will help the baking soda activate.
Bring the Dough Together
Pour the wet mixture into the dry ingredients. Stir just until combined; overmixing will make the scones tough. If you're adding blueberries or citrus zest, fold them in now.
Shape the Dough
Turn the dough out onto a lightly floured surface. Gently pat it into a 1-inch thick circle. Use a round cutter or knife to cut out scones. Place them on the prepared baking sheet, spaced an inch apart.
Bake
Bake for 16–18 minutes, until the tops are lightly golden and a toothpick inserted comes out clean. If you’ve made a gluten free scones recipe, give them a minute or two longer as they may be more delicate.
Cool and Serve
Let the scones cool for about 10 minutes on a wire rack. Serve warm with a dollop of whipped coconut cream and a spoonful of strawberry jam. That’s your ultimate vegan scones with jam combo.
Pairings
These vegan scones are a dream with a hot cup of Earl Grey or a gently sweetened matcha latte. For a more robust pairing, try a cold brew coffee with oat milk and a dash of cinnamon. If you’re serving these as part of brunch, round it out with vegan breakfast muffins, fresh fruit, and a green salad tossed in a lemon vinaigrette. For something more indulgent, drizzle a little dark chocolate over the scones and serve with fresh strawberries on the side.
FAQs
1. Can I make these gluten-free?
Yes! For a gf scones version, use a 1:1 gluten-free flour blend that includes xanthan gum. Almond flour alone won’t work here, but a mix like Bob’s Red Mill Gluten-Free 1:1 Baking Flour yields excellent results.
2. What’s the best coconut milk to use?
Use full-fat canned coconut milk. Avoid refrigerated varieties or low-fat options—they don’t provide the same richness or structure for this vegan scones recipe easy experience.
3. Can I make them savory instead?
Absolutely. Omit the sugar and vanilla, and stir in chopped herbs, vegan cheese, or caramelized onions. You’ll have a versatile savory scones recipe that works beautifully with soups or salad.
4. How do I store leftover scones?
Store in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5. Reheat in a toaster oven for that fresh-baked texture. Avoid microwaving if you want to keep the edges crisp.
5. Can I freeze them?
Yes, these freeze beautifully. Place cooled scones in a freezer bag and store for up to 2 months. To reheat, bake in a 350°F oven for about 10 minutes. You can also freeze the unbaked dough and bake directly from frozen, adding 2–3 minutes to the cook time.
