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.
This post was originally published in April 2017. Post has been rewritten but the recipe remains the same!
Can you believe scones are naturally vegan?! Yea, me neither. Okay, well not totally vegan because they do use butter. But luckily vegan butter is just as good as the real deal.
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.
Ingredients in lemon scones:
Now we already covered that scones are easy to veganize, so what goes into making these lemon scones?
- Baking powder
- Sugar (I used cane sugar here)
- Vegan butter (big Earth Balance fan). You can substitute vegan butter for coconut oil; however, make sure it is solid and cold – not liquid!
- Lemon juice
- Lemon zest
- Liquid sweetener – like agave, maple syrup, or honey (but note honey is NOT vegan)
- Almond milk
Fairly straight forward right? I bet you have most of these ingredients on hand anyways!
Now if you want to make a lemon glaze (which I highly recommend), grab some confectioner’s sugar too.
How to make lemon scones:
- Start by whisking together the dry ingredients.
- Next, we add the butter. I like to incorporate it by slightly mashing it with the back of a fork. Large clumps are desired here.
- Add the remaining ingredients and mix until just incorporated.
- Transfer to a floured surface and knead. Make into a disc and cut into 8 equal slices.
- Place on baking sheet and bake!
Tips for zesting a lemon
If you’ve never zested a lemon before, it’s basically grating the rind of a lemon. This helps to really get that lemon flavor into recipes. I like using a mircoplane to get the job done. You can also use a cheese grater and chop the pieces up very finely.
Tips for what makes a good scone:
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 the dough in the refrigerator before baking!
Another Great Tip: Sprinkle with some cane sugar right before baking. This will give these lemon scones a nice crunch!
Place the scones on a parchment-paper lined sheet and bake in a 400F oven for 20 minutes.
Vegan Glaze Recipe:
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!
Can you Make Scones Ahead of Time?
Scones are best eating them fresh so if you plan on making these in advance, I suggest shaping them and placing them in the fridge until ready to make (no longer than 1 day)
How to Store Scones
To store baked scones, tightly wrap them in foil to prevent drying out. They should keep on the counter for 1-2 days.
Can you Freeze Scones?
Yes! Let cool completely and transfer to a freezer bag. They should keep for about 3 months. When ready to eat, let them thaw out for 2-3 hours (or the fridge overnight) and bake heat in a 350F oven for 10-15 minutes.
If you plan on freezing the scones, I recommend NOT icing them and rather making the glaze to put on the scones right before serving!
What to pair scones with
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!
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 complement a savory breakfast like avocado toast or tofu scramble.
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
- 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 melted butter
- Preheat oven to 400 degrees Fahrenheit.
- In a medium mixing bowl, add flour, baking powder, salt, and cane sugar.
- Cut in butter until the butter is in tiny clumps, evenly distributed in the dough.
- 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 the dough is stiff. You don’t want the dough to be liquidy.
- Add dough to a floured surface and knead a few times. Roll out into a round disc and divide it into 8 even slices. Using a spatula, transfer to a parchment-lined baking sheet.
- Sprinkle cane sugar on top of scones (optional).
- Bake for 20 minutes. Remove from the oven and let cool completely before adding the glaze.
- To make the glaze: Whisk together until the mixture turns into a thick glaze. Drizzle over the top of the scones and let cool.
- Scones are best eating them fresh so if you plan on making these in advance, I suggest shaping them and placing them in the fridge until ready to make (no longer than 1 day)
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