These vegan and gluten free scones have the flavor and texture of a traditional scone thanks to a handful of specific ingredients. Measuring the ingredients by weight and keeping them cold yields precise and delicious results. Enjoy these alongside your favorite jam or preserve!
You’re probably wondering why I decided to put the word “magical” in the title for these. It’s because I couldn’t figure out a better way to express the fact that these are hands down the best vegan and gluten free scone (or biscuit) I’ve ever eaten. These scones went through many tests and eventually, this version ended up being my favorite. It uses very specific gluten free and vegan ingredients to mimic the flavor and texture of a standard scone. These scones are frequently requested at family gatherings and remain one of my favorite things to bake in the kitchen!
Why You Need Particular Ingredients for These Scones
You’ll notice that I recommend a couple of very specific ingredients below in the recipe card. This is because they produced the best results, in my humble opinion. Bob’s Red Mill Gluten Free 1:1 Baking Flour is by far superior to any mix I’ve used and has been my go-to for many years when developing gluten free baked goods (not sponsored, just love it!). It yields both flavor and texture similar to wheat-based baked goods. I can’t vouch for how these scones turn out if you use a different mix.
As for the vegan butter, I prefer Miyoko’s Creamery European Style Plant Milk Butter block (not sponsored, just like it!). It’s always yielded great results for me in baking and has a superior flavor to other brands I’ve used. If you cannot find this vegan butter, I recommend trying a vegan block style butter made for baking, NOT a spread style one in a tub.
When it comes to the plant milk, you’ve got more wiggle room. Ones with more fat will yield a better flavor but I’ve honestly used oat, cashew, coconut, and soy and had very similar results. Full fat coconut milk is my preference but if you choose to use it, DO NOT chill it first! Use it at room temperature from the can or else it will be completely solid.
How to Make the Best Gluten Free and Vegan Scones
- These vegan and gluten free scones rely heavily on COLD ingredients, especially when it comes to the butter and plant milk (unless you are using canned coconut milk). This helps create the characteristic lift and layers that result from the cold butter hitting the hot oven and releasing steam. Don’t ignore the parts of the recipe where I call for chilling.
- Since the structure of gluten free baked goods is much different than conventional wheat based ones, these scones do best in a smaller shape (which you’ll also see reflected in the recipe instructions). I do not recommend making them larger.
- You’ll need a scale to measure most of the ingredients. This helps yield the most precise results.
- Allow the scones to cool for at least 20 minutes before you eat them. This allows them to set properly. Otherwise, they will be a bit gummy.
- These are best on the day they are made, like most vegan and gluten free baked goods.
Want more Vegan and Gluten Free Scone Recipes?
If it’s autumn, or you’re a big pumpkin fan, I highly recommend these maple glazed pumpkin scones. If blood oranges are in season, try these rosemary scones with blood orange glaze.
Magical Vegan and Gluten Free Scones
- Total Time: 35-37 minutes
- Yield: 6 scones
- Diet: Vegan
Description
These vegan and gluten free scones have the flavor and texture of a traditional scone thanks to a handful of specific ingredients. Measuring the ingredients by weight and keeping them cold yields precise and delicious results. Enjoy these alongside your favorite jam or preserve!
Ingredients
- 120 grams Bob’s Red Mill Gluten Free 1:1 Baking Flour
- 1/4 teaspoon sea salt
- 1 1/2 teaspoons baking powder
- 1 tablespoon cane sugar, plus a bit extra to sprinkle on top
- 45 grams Miyoko’s Cultured Vegan Butter, very cold and cut into cubes
- 5 grams ground flax seed
- 25 grams hot water
- 55 grams cold plant milk, such as oat, soy, or cashew
- 5 grams apple cider vinegar
Instructions
Preheat your oven to 425 degrees. Line a baking sheet with parchment paper and set it aside.
In a medium-sized bowl, whisk together the flour, salt, baking powder, and sugar until combined. Add the cold butter and cut it into the flour with a fork or your fingers until the pieces of butter are roughly the size of peas or a bit smaller. Once you do this, place the bowl in the freezer to chill for about 10 minutes.
While the flour and butter mixture chills in the freezer, Combine the ground flax seed and hot water in a small bowl. Mix, then set it aside to thicken for about 8-10 minutes. After it thickens, add the cold plant milk and apple cider vinegar. Whisk to combine.
Remove the bowl from the freezer. Add the wet ingredients to the bowl, then begin to mix with a wooden spoon or spatula. Mix until you have a cohesive dough. I often bring the last of it together by hand to make sure I incorporate all of the flour. Form the dough into a one-inch thick round. It will be roughly 4-5 inches in diameter. Wrap the dough in parchment or plastic wrap and set it back in the freezer for 10 minutes.
Remove the dough round from the freezer and set it on your parchment-lined baking sheet. Sprinkle the top of the dough with a bit of cane sugar, then cut it into either four or six equal wedges. Separate the wedges out onto the lined baking sheet, making sure to leave a couple of inches between each scone. Bake the scones in the preheated 425 degree oven 15-18 minutes or until they have puffed up and the tops and edges are turning golden brown.
Cool the scones on a wire rack for 20 minutes before eating.
These scones are best the day they are made but leftovers can be kept in an airtight container at room temperature and enjoyed within 2 days.
Notes
- You can make more than six scones by doubling or tripling the recipe. If you do this, make sure to still keep the size of the scones small.
- Full fat coconut milk (from the can) yields the richest flavor but DOES NOT need to be chilled prior to being used as that will cause it to solidify.
- If you made 4 scones, they will need to bake slightly longer, about 16-19 minutes, than if you made 6 smaller scones.
- Prep Time: 20 minutes
- Cook Time: 15-17 minutes
- Category: baked good
