Where are all my brunch fans? I have a scone recipe for you and it’s goodddd. These vegan lemon scones are the perfect breakfast pastry because they’re refreshing, flavorful, and so delicious. Not to mention they can be made with a handful of ingredients in less than an hour.
Can you believe scones are naturally vegan?! Yea, me neither. Some recipes call for eggs, but according to the internet, that’s not the traditional way to make a scone. Not sure how accurate the debate is, egg vs no egg, but I’m super excited it’s not hard to veganize a scone recipe. They can easily be gluten-free too; if you swap out the flour for a GF blend.
What I love about scones is they’re lightly sweetened compared to other breakfast pastries. While I have a sweet tooth, overly sweet breakfasts I’m not a fan of. They pair perfectly with coffee and compliment a savory breakfast like eggs or tofu scramble.
If you are a big fan of lemon desserts and pastries like me, you are about to be ALL OVER this recipe. So gather your favorite mimosa recipe and get to brunching, stat.
Like most baking, perfecting a scone is all about science. Here are some key tips for making flaky, buttery, scones:
- Keep handling of dough to a minimum. You don’t want to over-knead the dough because this will result in tough, chewy scones
- When cutting butter into flour, the clumps should not be very small. This will also help your scones to be more buttery and flakey
- It’s best to keep the dough cold. If you are making this recipe in a warmer climate, I suggest placing dough in the refrigerator before baking!
Scones pair great with coffee or tea and are a great recipe for brunch or a quick breakfast during the week. I love making these lemon scones for Easter or Mother’s Day as they are always a hit!
For me, the lemon glaze really takes these scones to the next level. To make the glaze, simply mix together confectioner’s sugar, lemon zest, and butter. Right before serving, drizzle on top of scones for a subtly sweetened treat!
Tip: You can substitute vegan butter for coconut oil; however, make sure it is solid and cold – not liquid!
If you tried this vegan lemon scone recipe, let me know in the comments below and share a photo using #mindfulavocado. I’d love to hear from you! Want to see more recipes? Let’s get social! CONNECT WITH ME on Facebook, Twitter, Instagram, or Pinterest to see what I’m currently cooking up!
Vegan Lemon Scones
It only takes a few ingredients to make these scones for an easy brunch recipe! Buttery and flaky scones with a lemon glaze drizzle are the perfect breakfast treat.
Ingredients
- 2 cups all-purpose flour
- 1 Tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 cup vegan butter (I used Earth Balance)
- 4 Tablespoons honey (substitute with agave if vegan)
- 2 Tablespoons cane sugar (plus 1 Tablespoon to sprinkle on top)
- 3 Tablespoons lemon juice
- 2 Tablespoons lemon zest
- 1/2 cup almond milk
- 2 teaspoons pure vanilla extract
For lemon glaze:
- 1 cup confectioner sugar
- 1/4 cup lemon juice
- 1 Tablespoon butter
Instructions
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Preheat oven to 400 degrees Fahrenheit.
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In a medium mixing bowl, add flour, baking powder, salt, and cane sugar.
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Cut in butter until the butter is in tiny clumps, evenly distributed in the dough.
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Add honey (or agave), lemon juice, lemon zest, almond milk, and vanilla extract. Mix ingredients If the dough is too dry, add more milk, 1 tablespoon at a time until dough is stiff. You don’t want the dough to be liquid-y.
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Add dough to floured surface and knead a few times. Roll out into a round disc and divide into 8 even slices. Using a spatula, transfer to a parchment-lined baking sheet.
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Sprinkle 1 tablespoon of cane sugar on top of scones.
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Bake for 20 minutes. Remove from oven and let cool completely before adding the glaze.
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To make the glaze, mix sugar with lemon juice, then add butter and microwave for 30 seconds. Whisk together until mixture turns into a thick glaze. Drizzle over the top of the scones and let cool.
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How far in advance can i make these?
You can make them a couple days in advance. I recommend if you add a glaze to do that right before serving!
Yum! I must give this recipe a try!
YES! Thank you, Brittany!
I need to try these scones for Easter brunch! Thanks for sharing!
Hope they turned out wonderful Helene!
These are incredibly good They’re soft on the inside and have bit of a crunch on the outside. The lemon flavor is wonderful too. I used maple syrup instead of the honey and it worked out great! I did all of the mixing in my food processor so they couldn’t have been any easier to make. Easily the best scones I’ve ever eaten.
Thanks so much, Pat! I bet the swap with maple syrup was delicious!
Very good receipe. Easy to follow and great taste after. Thank you for this!!
I’m glad you enjoyed, Shay!
I am so sad to say this recipe turned out EXTREMELY runny. I am a regular vegan baker and I followed this recipe to the T and the dough was so runny. I highly suggest adding more flour and sugar. With the little amount of sugar it just tastes like flour. After highly modifying the recipe with more flour, sugar, lemon zest & vanilla extract, it tastes delicious.
I’m sorry to hear that, Nina! I’ve never had that issue baking these but I’m glad you were able to salvage it with the addition of flour and sugar. These scones are definitely mild on the sweetness scale to balance out the glaze.