stack of vegan lemon scones on white plate on marble counter

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.
Course Breakfast, Snack
Cuisine Vegan, Vegetarian
Keyword breakfast recipe with lemon, lemon scones vegan, vegan brunch ideas
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 8 scones
Calories 289kcal
Author Amanda


  • 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 dough is stiff. You don’t want the dough to be liquidy.
  • 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.
  • Sprinkle cane sugar on top of scones (optional).
  • Bake for 20 minutes. Remove from oven and let cool completely before adding the glaze.
  • To make the glaze: Whisk together until mixture turns into a thick glaze. Drizzle over the top of the scones and let cool.



Serving: 1scone | Calories: 289kcal | Carbohydrates: 44.2g | Protein: 3.8g | Fat: 10.9g | Saturated Fat: 5.5g | Sodium: 501mg | Sugar: 18.6g