Vegan Scones Recipe

These Vegan Scones are the perfect scone texture! They are delicious, flaky and moist with a sweet taste. They’re great for all occasions from tea to parties to brunch and so much more. They’re so easy, and use regular everyday ingredients!

The Best Vegan Scones

Oh, the joy of a good scone. That perfect sweet treat with the flaky and moist texture that complimented any tea or coffee I loved so much before going vegan. I knew that I wanted that exact same taste and texture in a vegan version, and got hard at work (I mean, taste testing is hard work, but someone’s gotta do it right?!). I’m so happy to say that I accomplished it in these scones! It uses the easiest ingredients, and I know you’ll just love it!

Notes on the Ingredients

Vegan buttermilk – this combination of apple cider vinegar or lemon juice and a vegan milk creates a nice curdled buttermilk substitute that helps to give these scones a great tang and texture. I prefer soy milk, but any vegan milk works. You want this cold

vanilla extract – adds a great flavour. You can sub other extracts depending on the flavour of scones that you’re aiming for!

Bob’s Red Mill Unbleached White All Purpose Flour – this is my go to flour for these scones and my baked goods. The texture is spot on (thanks to the combination of unbleached, enriched flour and malted barley) and combines so great with all the other dry and wet ingredients. I love to sift my flour first for a great rise. It also has a 10-12% protein content, so it’s excellent for yeasted breads like my no-knead dutch oven bread too, and even my pizza crust. You’ll definitely be reaching for this flour for all your baked needs!

sugar – unlike biscuits, scones have an added sugar for that sweet flavour. If you prefer an only slightly sweetened scone, you could cut the sugar in half. You can use any kind of granulated (grain) sugar, I prefer cane sugar since it also adds a beautiful golden colour.

baking powder and baking soda – I use a combination here for a great rise but also a beautiful flaky texture. Don’t substitute one for the other.

sea salt – as always, if you’re using table salt, use way less since it’s almost double that you’re adding. I highly recommend sea salt for all my recipes!

very cold vegan butter – it is crucial that your vegan butter is cold (and preferably unsalted) for the best texture! It’s okay if it’s salted, still add the sea salt above.

Blueberries – you can enjoy these plain, with fruit, or with other additions like flavours such as lavender, etc.

Lemon Glaze – the lemon glaze adds a beautiful flavour contrast that is sweet and slightly tangy in the best way. It uses a combination of ingredients above as well as powdered sugar. Always sift your powdered sugar to avoid clumps.

How to Make the Best Vegan Scones (Step by Step Instructions)

In a small bowl or jar, add the apple cider vinegar, milk and vanilla extract together and stir to combine. It will curdle (to make your vegan buttermilk). Set aside.

In a separate bowl, whisk the Bob’s Red Mill Unbleached White All Purpose Flour, sugar, baking powder, baking soda and sea salt until thoroughly combined. Add in the cold vegan butter by cutting into chunks, or by grating the butter into the flour mixture. Using a pastry cutter, fork or just your hands, mix everything together until it resembles coarse crumbs/sand.

Make a well and add in the buttermilk mixture and the blueberries, folding gently and stirring gently with a wooden spoon. You want a dough that looks shaggy; it should not be dry, and should not be very wet but it might be slightly sticky.

Flour a surface, dust your hands with flour, and turn out the dough onto the surface. Form the dough into an 8 inch flat circle or disc. Using a knife or a bench scraper, cut the circle into 8 even wedges. Place the wedges at least 2 inches apart, evenly spaced out on parchment paper on the baking sheet. Sprinkle with some extra coarse sugar on top if desired.

Preheat the oven to 425°F/220°C. Place the scones in your fridge (still on your lined parchment paper on the baking sheet) while the oven preheats or even longer. You want to ensure that your dough is very cold.

Once preheated, place the scones into the oven. Bake for 15 to 17 minutes until golden and fluffy.

Remove from the oven. Allow to cool for at least 5 minutes on the baking sheet, then move to a wire rack. Mix together glaze ingredients and drizzle the lemon glaze over the warm scones. Allow to cool completely and enjoy, or sneak one still warm (my favourite!). Enjoy!

Tips for Making the Best Scones

• Cold Butter & Cold Ingredients : like I mentioned above, cold butter is crucial for flaky, perfect texture vegan scones. If you’re making this and you realise you forgot this step, you want to pause and do it; it’s that important. Else you’ll likely get flat, non flaky scones. I prefer to put it in the freezer first cause it won’t freeze, but it’ll add the perfect flaky texture that we want to the dry ingredients. If your other ingredients are also cold, this helps too!
• Get the Right Flour/Butter Texture : I call this coarse, sandy crumbs. Another way to say it is that the butter should be broken down into the dry ingredients, but not all the way. Rather than a smooth paste or evenly-textured mix, you should have bits of flour-coated butter from the size of a poppy seed, up to the size of a corn kernel.
• Get the Right Dough Texture : Don’t overwork the dough. You want to gently stir and fold until it just starts to come together. You want it not too dry, and not too wet either – just like the photo above.
• Keep Going Back to the Freezer : if you’re making this in a hot kitchen, chances are your dough will keep getting soft. A quick placing of it in the fridge or freezer while the oven preheats will help to combat it!

How Store & Freeze Scones

Leftover scones can be stored in the refrigerator for up to a week. Wrap them tightly in plastic wrap to keep them as fresh as possible. They are tastiest if you reheat them or toast them before serving!

Place leftovers in freezer bags and push as much air out as possible before sealing. If you can individually wrap the scones in plastic wrap before sealing them in freezer bags, they will keep even better. Store them in the freezer for up to 3 months. Thaw completely before serving.

Can I make scones gluten free?

I haven’t tried making these vegan scones gluten free personally, but you definitely can! I would recommend using the Bob’s Red Mill Gluten Free 1-to-1 Baking Flour and swapping it weight for weight.

Related Recipes

• Vegan Biscuits
• Vegan Lemon Bars
• Naan Recipe (Vegan)
• Vegan Cornbread

Ingredients

Scones Recipe

• ½ tablespoon vinegar regular or apple cider vinegar
• ¾ cup cold thick vegan milk , (180mL) – such as full fat coconut milk, full soy milk or cashew
• 2 teaspoons vanilla extract
• 2 cups Bob’s Red Mill Unbleached White All Purpose Flour , (240g)
• ½ cup sugar , (100g) (I use cane sugar)
• 1 tablespoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon sea salt
• ½ cup very cold vegan butter , (112g)
• Up to ⅓ cup extra flour for rolling and folding
• 1 cup fresh blueberries , tossed in about a tablespoon of flour
• Coarse sugar for topping if desired

Lemon Glaze

• ½ cup powdered sugar , sifted
• Pinch of salt
• ¼ teaspoon vanilla extract
• ½ tablespoon vegan milk
• ½ tablespoon lemon juice

Instructions

Scones Recipe

• Place the butter in the freezer for at least 30 minutes.
• Line a baking sheet with a silicone baking mat or a well greased parchment paper (highly recommend a silicone mat for this).
• In a small bowl or jar, add the apple cider vinegar, milk and vanilla extract together and stir to combine. It will curdle (to make your vegan buttermilk). Set aside.
• In a separate bowl, whisk the Bob’s Red Mill Unbleached White All Purpose Flour, sugar, baking powder, baking soda and sea salt until thoroughly combined.
• Add in the cold vegan butter by cutting into chunks, or by grating the butter into the flour mixture. Using a pastry cutter, fork or just your hands, mix everything together until it resembles coarse crumbs/sand.
• Make a well and add in the buttermilk mixture and the blueberries, folding gently and stirring gently with a wooden spoon. You want a dough that looks shaggy; it should not be dry, and should not be very wet but it might be slightly sticky.
• Flour a surface, dust your hands with flour, and turn out the dough onto the surface. Form the dough into an 8 inch flat circle or disc. Using a knife or a bench scraper, cut the circle into 8 even wedges. Place the wedges at least 2 inches apart, evenly spaced out on parchment paper on the baking sheet. Sprinkle with some extra coarse sugar on top if desired
• Preheat the oven to 425°F/220°C. Place the scones in your fridge (still on your lined parchment paper on the baking sheet) while the oven preheats or even longer. You want to ensure that your dough is very cold.
• Once preheated, place the scones into the oven. Bake for 15 to 17 minutes until golden and fluffy.
• Remove from the oven. Allow to cool for at least 5 minutes on the baking sheet, then move to a wire rack. Drizzle with the lemon glaze over the warm scones. Allow to cool completely and enjoy, or sneak one still warm (my favourite!). Enjoy!

Lemon Glaze

• Add all of the ingredients for the lemon glaze – the powdered sugar, salt, vanilla extract, milk and lemon juice in a bowl and stir together until fully combined. Feel free to thicken if desired with more powdered sugar or thin out with more milk or lemon juice depending on which flavour you prefer. You can store this in your fridge for 2 days.

These Vegan Scones are the perfect scone texture! They are delicious, flaky and moist with a sweet taste. They’re great for all occasions from tea to parties to brunch and so much more. They’re so easy, and use regular everyday ingredients!

The Best Vegan Scones

Oh, the joy of a good scone. That perfect sweet treat with the flaky and moist texture that complimented any tea or coffee I loved so much before going vegan. I knew that I wanted that exact same taste and texture in a vegan version, and got hard at work (I mean, taste testing is hard work, but someone’s gotta do it right?!). I’m so happy to say that I accomplished it in these scones! It uses the easiest ingredients, and I know you’ll just love it!

Notes on the Ingredients

Vegan buttermilk – this combination of apple cider vinegar or lemon juice and a vegan milk creates a nice curdled buttermilk substitute that helps to give these scones a great tang and texture. I prefer soy milk, but any vegan milk works. You want this cold

vanilla extract – adds a great flavour. You can sub other extracts depending on the flavour of scones that you’re aiming for!

Bob’s Red Mill Unbleached White All Purpose Flour – this is my go to flour for these scones and my baked goods. The texture is spot on (thanks to the combination of unbleached, enriched flour and malted barley) and combines so great with all the other dry and wet ingredients. I love to sift my flour first for a great rise. It also has a 10-12% protein content, so it’s excellent for yeasted breads like my no-knead dutch oven bread too, and even my pizza crust. You’ll definitely be reaching for this flour for all your baked needs!

sugar – unlike biscuits, scones have an added sugar for that sweet flavour. If you prefer an only slightly sweetened scone, you could cut the sugar in half. You can use any kind of granulated (grain) sugar, I prefer cane sugar since it also adds a beautiful golden colour.

baking powder and baking soda – I use a combination here for a great rise but also a beautiful flaky texture. Don’t substitute one for the other.

sea salt – as always, if you’re using table salt, use way less since it’s almost double that you’re adding. I highly recommend sea salt for all my recipes!

very cold vegan butter – it is crucial that your vegan butter is cold (and preferably unsalted) for the best texture! It’s okay if it’s salted, still add the sea salt above.

Blueberries – you can enjoy these plain, with fruit, or with other additions like flavours such as lavender, etc.

Lemon Glaze – the lemon glaze adds a beautiful flavour contrast that is sweet and slightly tangy in the best way. It uses a combination of ingredients above as well as powdered sugar. Always sift your powdered sugar to avoid clumps.

How to Make the Best Vegan Scones (Step by Step Instructions)

In a small bowl or jar, add the apple cider vinegar, milk and vanilla extract together and stir to combine. It will curdle (to make your vegan buttermilk). Set aside.

In a separate bowl, whisk the Bob’s Red Mill Unbleached White All Purpose Flour, sugar, baking powder, baking soda and sea salt until thoroughly combined. Add in the cold vegan butter by cutting into chunks, or by grating the butter into the flour mixture. Using a pastry cutter, fork or just your hands, mix everything together until it resembles coarse crumbs/sand.

Make a well and add in the buttermilk mixture and the blueberries, folding gently and stirring gently with a wooden spoon. You want a dough that looks shaggy; it should not be dry, and should not be very wet but it might be slightly sticky.

Flour a surface, dust your hands with flour, and turn out the dough onto the surface. Form the dough into an 8 inch flat circle or disc. Using a knife or a bench scraper, cut the circle into 8 even wedges. Place the wedges at least 2 inches apart, evenly spaced out on parchment paper on the baking sheet. Sprinkle with some extra coarse sugar on top if desired.

Preheat the oven to 425°F/220°C. Place the scones in your fridge (still on your lined parchment paper on the baking sheet) while the oven preheats or even longer. You want to ensure that your dough is very cold.

Once preheated, place the scones into the oven. Bake for 15 to 17 minutes until golden and fluffy.

Remove from the oven. Allow to cool for at least 5 minutes on the baking sheet, then move to a wire rack. Mix together glaze ingredients and drizzle the lemon glaze over the warm scones. Allow to cool completely and enjoy, or sneak one still warm (my favourite!). Enjoy!

Tips for Making the Best Scones

• Cold Butter & Cold Ingredients : like I mentioned above, cold butter is crucial for flaky, perfect texture vegan scones. If you’re making this and you realise you forgot this step, you want to pause and do it; it’s that important. Else you’ll likely get flat, non flaky scones. I prefer to put it in the freezer first cause it won’t freeze, but it’ll add the perfect flaky texture that we want to the dry ingredients. If your other ingredients are also cold, this helps too!
• Get the Right Flour/Butter Texture : I call this coarse, sandy crumbs. Another way to say it is that the butter should be broken down into the dry ingredients, but not all the way. Rather than a smooth paste or evenly-textured mix, you should have bits of flour-coated butter from the size of a poppy seed, up to the size of a corn kernel.
• Get the Right Dough Texture : Don’t overwork the dough. You want to gently stir and fold until it just starts to come together. You want it not too dry, and not too wet either – just like the photo above.
• Keep Going Back to the Freezer : if you’re making this in a hot kitchen, chances are your dough will keep getting soft. A quick placing of it in the fridge or freezer while the oven preheats will help to combat it!

How Store & Freeze Scones

Leftover scones can be stored in the refrigerator for up to a week. Wrap them tightly in plastic wrap to keep them as fresh as possible. They are tastiest if you reheat them or toast them before serving!

Place leftovers in freezer bags and push as much air out as possible before sealing. If you can individually wrap the scones in plastic wrap before sealing them in freezer bags, they will keep even better. Store them in the freezer for up to 3 months. Thaw completely before serving.

Can I make scones gluten free?

I haven’t tried making these vegan scones gluten free personally, but you definitely can! I would recommend using the Bob’s Red Mill Gluten Free 1-to-1 Baking Flour and swapping it weight for weight.

Related Recipes

• Vegan Biscuits
• Vegan Lemon Bars
• Naan Recipe (Vegan)
• Vegan Cornbread

Ingredients

Scones Recipe

• ½ tablespoon vinegar regular or apple cider vinegar
• ¾ cup cold thick vegan milk , (180mL) – such as full fat coconut milk, full soy milk or cashew
• 2 teaspoons vanilla extract
• 2 cups Bob’s Red Mill Unbleached White All Purpose Flour , (240g)
• ½ cup sugar , (100g) (I use cane sugar)
• 1 tablespoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon sea salt
• ½ cup very cold vegan butter , (112g)
• Up to ⅓ cup extra flour for rolling and folding
• 1 cup fresh blueberries , tossed in about a tablespoon of flour
• Coarse sugar for topping if desired

Lemon Glaze

• ½ cup powdered sugar , sifted
• Pinch of salt
• ¼ teaspoon vanilla extract
• ½ tablespoon vegan milk
• ½ tablespoon lemon juice

Instructions

Scones Recipe

• Place the butter in the freezer for at least 30 minutes.
• Line a baking sheet with a silicone baking mat or a well greased parchment paper (highly recommend a silicone mat for this).
• In a small bowl or jar, add the apple cider vinegar, milk and vanilla extract together and stir to combine. It will curdle (to make your vegan buttermilk). Set aside.
• In a separate bowl, whisk the Bob’s Red Mill Unbleached White All Purpose Flour, sugar, baking powder, baking soda and sea salt until thoroughly combined.
• Add in the cold vegan butter by cutting into chunks, or by grating the butter into the flour mixture. Using a pastry cutter, fork or just your hands, mix everything together until it resembles coarse crumbs/sand.
• Make a well and add in the buttermilk mixture and the blueberries, folding gently and stirring gently with a wooden spoon. You want a dough that looks shaggy; it should not be dry, and should not be very wet but it might be slightly sticky.
• Flour a surface, dust your hands with flour, and turn out the dough onto the surface. Form the dough into an 8 inch flat circle or disc. Using a knife or a bench scraper, cut the circle into 8 even wedges. Place the wedges at least 2 inches apart, evenly spaced out on parchment paper on the baking sheet. Sprinkle with some extra coarse sugar on top if desired
• Preheat the oven to 425°F/220°C. Place the scones in your fridge (still on your lined parchment paper on the baking sheet) while the oven preheats or even longer. You want to ensure that your dough is very cold.
• Once preheated, place the scones into the oven. Bake for 15 to 17 minutes until golden and fluffy.
• Remove from the oven. Allow to cool for at least 5 minutes on the baking sheet, then move to a wire rack. Drizzle with the lemon glaze over the warm scones. Allow to cool completely and enjoy, or sneak one still warm (my favourite!). Enjoy!

Lemon Glaze

• Add all of the ingredients for the lemon glaze – the powdered sugar, salt, vanilla extract, milk and lemon juice in a bowl and stir together until fully combined. Feel free to thicken if desired with more powdered sugar or thin out with more milk or lemon juice depending on which flavour you prefer. You can store this in your fridge for 2 days.

These Vegan Scones are the perfect scone texture! They are delicious, flaky and moist with a sweet taste. They’re great for all occasions from tea to parties to brunch and so much more. They’re so easy, and use regular everyday ingredients!

The Best Vegan Scones

Oh, the joy of a good scone. That perfect sweet treat with the flaky and moist texture that complimented any tea or coffee I loved so much before going vegan. I knew that I wanted that exact same taste and texture in a vegan version, and got hard at work (I mean, taste testing is hard work, but someone’s gotta do it right?!). I’m so happy to say that I accomplished it in these scones! It uses the easiest ingredients, and I know you’ll just love it!

Notes on the Ingredients

Vegan buttermilk – this combination of apple cider vinegar or lemon juice and a vegan milk creates a nice curdled buttermilk substitute that helps to give these scones a great tang and texture. I prefer soy milk, but any vegan milk works. You want this cold

vanilla extract – adds a great flavour. You can sub other extracts depending on the flavour of scones that you’re aiming for!

Bob’s Red Mill Unbleached White All Purpose Flour – this is my go to flour for these scones and my baked goods. The texture is spot on (thanks to the combination of unbleached, enriched flour and malted barley) and combines so great with all the other dry and wet ingredients. I love to sift my flour first for a great rise. It also has a 10-12% protein content, so it’s excellent for yeasted breads like my no-knead dutch oven bread too, and even my pizza crust. You’ll definitely be reaching for this flour for all your baked needs!

sugar – unlike biscuits, scones have an added sugar for that sweet flavour. If you prefer an only slightly sweetened scone, you could cut the sugar in half. You can use any kind of granulated (grain) sugar, I prefer cane sugar since it also adds a beautiful golden colour.

baking powder and baking soda – I use a combination here for a great rise but also a beautiful flaky texture. Don’t substitute one for the other.

sea salt – as always, if you’re using table salt, use way less since it’s almost double that you’re adding. I highly recommend sea salt for all my recipes!

very cold vegan butter – it is crucial that your vegan butter is cold (and preferably unsalted) for the best texture! It’s okay if it’s salted, still add the sea salt above.

Blueberries – you can enjoy these plain, with fruit, or with other additions like flavours such as lavender, etc.

Lemon Glaze – the lemon glaze adds a beautiful flavour contrast that is sweet and slightly tangy in the best way. It uses a combination of ingredients above as well as powdered sugar. Always sift your powdered sugar to avoid clumps.

How to Make the Best Vegan Scones (Step by Step Instructions)

In a small bowl or jar, add the apple cider vinegar, milk and vanilla extract together and stir to combine. It will curdle (to make your vegan buttermilk). Set aside.

In a separate bowl, whisk the Bob’s Red Mill Unbleached White All Purpose Flour, sugar, baking powder, baking soda and sea salt until thoroughly combined. Add in the cold vegan butter by cutting into chunks, or by grating the butter into the flour mixture. Using a pastry cutter, fork or just your hands, mix everything together until it resembles coarse crumbs/sand.

Make a well and add in the buttermilk mixture and the blueberries, folding gently and stirring gently with a wooden spoon. You want a dough that looks shaggy; it should not be dry, and should not be very wet but it might be slightly sticky.

Flour a surface, dust your hands with flour, and turn out the dough onto the surface. Form the dough into an 8 inch flat circle or disc. Using a knife or a bench scraper, cut the circle into 8 even wedges. Place the wedges at least 2 inches apart, evenly spaced out on parchment paper on the baking sheet. Sprinkle with some extra coarse sugar on top if desired.

Preheat the oven to 425°F/220°C. Place the scones in your fridge (still on your lined parchment paper on the baking sheet) while the oven preheats or even longer. You want to ensure that your dough is very cold.

Once preheated, place the scones into the oven. Bake for 15 to 17 minutes until golden and fluffy.

Remove from the oven. Allow to cool for at least 5 minutes on the baking sheet, then move to a wire rack. Mix together glaze ingredients and drizzle the lemon glaze over the warm scones. Allow to cool completely and enjoy, or sneak one still warm (my favourite!). Enjoy!

Tips for Making the Best Scones

• Cold Butter & Cold Ingredients : like I mentioned above, cold butter is crucial for flaky, perfect texture vegan scones. If you’re making this and you realise you forgot this step, you want to pause and do it; it’s that important. Else you’ll likely get flat, non flaky scones. I prefer to put it in the freezer first cause it won’t freeze, but it’ll add the perfect flaky texture that we want to the dry ingredients. If your other ingredients are also cold, this helps too!
• Get the Right Flour/Butter Texture : I call this coarse, sandy crumbs. Another way to say it is that the butter should be broken down into the dry ingredients, but not all the way. Rather than a smooth paste or evenly-textured mix, you should have bits of flour-coated butter from the size of a poppy seed, up to the size of a corn kernel.
• Get the Right Dough Texture : Don’t overwork the dough. You want to gently stir and fold until it just starts to come together. You want it not too dry, and not too wet either – just like the photo above.
• Keep Going Back to the Freezer : if you’re making this in a hot kitchen, chances are your dough will keep getting soft. A quick placing of it in the fridge or freezer while the oven preheats will help to combat it!

How Store & Freeze Scones

Leftover scones can be stored in the refrigerator for up to a week. Wrap them tightly in plastic wrap to keep them as fresh as possible. They are tastiest if you reheat them or toast them before serving!

Place leftovers in freezer bags and push as much air out as possible before sealing. If you can individually wrap the scones in plastic wrap before sealing them in freezer bags, they will keep even better. Store them in the freezer for up to 3 months. Thaw completely before serving.

Can I make scones gluten free?

I haven’t tried making these vegan scones gluten free personally, but you definitely can! I would recommend using the Bob’s Red Mill Gluten Free 1-to-1 Baking Flour and swapping it weight for weight.

Related Recipes

• Vegan Biscuits
• Vegan Lemon Bars
• Naan Recipe (Vegan)
• Vegan Cornbread

Ingredients

Scones Recipe

• ½ tablespoon vinegar regular or apple cider vinegar
• ¾ cup cold thick vegan milk , (180mL) – such as full fat coconut milk, full soy milk or cashew
• 2 teaspoons vanilla extract
• 2 cups Bob’s Red Mill Unbleached White All Purpose Flour , (240g)
• ½ cup sugar , (100g) (I use cane sugar)
• 1 tablespoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon sea salt
• ½ cup very cold vegan butter , (112g)
• Up to ⅓ cup extra flour for rolling and folding
• 1 cup fresh blueberries , tossed in about a tablespoon of flour
• Coarse sugar for topping if desired

Lemon Glaze

• ½ cup powdered sugar , sifted
• Pinch of salt
• ¼ teaspoon vanilla extract
• ½ tablespoon vegan milk
• ½ tablespoon lemon juice

Instructions

Scones Recipe

• Place the butter in the freezer for at least 30 minutes.
• Line a baking sheet with a silicone baking mat or a well greased parchment paper (highly recommend a silicone mat for this).
• In a small bowl or jar, add the apple cider vinegar, milk and vanilla extract together and stir to combine. It will curdle (to make your vegan buttermilk). Set aside.
• In a separate bowl, whisk the Bob’s Red Mill Unbleached White All Purpose Flour, sugar, baking powder, baking soda and sea salt until thoroughly combined.
• Add in the cold vegan butter by cutting into chunks, or by grating the butter into the flour mixture. Using a pastry cutter, fork or just your hands, mix everything together until it resembles coarse crumbs/sand.
• Make a well and add in the buttermilk mixture and the blueberries, folding gently and stirring gently with a wooden spoon. You want a dough that looks shaggy; it should not be dry, and should not be very wet but it might be slightly sticky.
• Flour a surface, dust your hands with flour, and turn out the dough onto the surface. Form the dough into an 8 inch flat circle or disc. Using a knife or a bench scraper, cut the circle into 8 even wedges. Place the wedges at least 2 inches apart, evenly spaced out on parchment paper on the baking sheet. Sprinkle with some extra coarse sugar on top if desired
• Preheat the oven to 425°F/220°C. Place the scones in your fridge (still on your lined parchment paper on the baking sheet) while the oven preheats or even longer. You want to ensure that your dough is very cold.
• Once preheated, place the scones into the oven. Bake for 15 to 17 minutes until golden and fluffy.
• Remove from the oven. Allow to cool for at least 5 minutes on the baking sheet, then move to a wire rack. Drizzle with the lemon glaze over the warm scones. Allow to cool completely and enjoy, or sneak one still warm (my favourite!). Enjoy!

Lemon Glaze

• Add all of the ingredients for the lemon glaze – the powdered sugar, salt, vanilla extract, milk and lemon juice in a bowl and stir together until fully combined. Feel free to thicken if desired with more powdered sugar or thin out with more milk or lemon juice depending on which flavour you prefer. You can store this in your fridge for 2 days.

Vegan Scones Recipe

Ingredients

Scones Recipe

• ½ tablespoon vinegar regular or apple cider vinegar
• ¾ cup cold thick vegan milk (180mL) - such as full fat coconut milk, full soy milk or cashew
• 2 teaspoons vanilla extract
• 2 cups Bob’s Red Mill Unbleached White All Purpose Flour (240g)
• ½ cup sugar (100g) (I use cane sugar)
• 1 tablespoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon sea salt
• ½ cup very cold vegan butter (112g)
• Up to ⅓ cup extra flour for rolling and folding
• 1 cup fresh blueberries tossed in about a tablespoon of flour
• Coarse sugar for topping if desired

Lemon Glaze

• ½ cup powdered sugar sifted
• Pinch of salt
• ¼ teaspoon vanilla extract
• ½ tablespoon vegan milk
• ½ tablespoon lemon juice

Instructions

Scones Recipe

• Place the butter in the freezer for at least 30 minutes.
• Line a baking sheet with a silicone baking mat or a well greased parchment paper (highly recommend a silicone mat for this).
• In a small bowl or jar, add the apple cider vinegar, milk and vanilla extract together and stir to combine. It will curdle (to make your vegan buttermilk). Set aside.
• In a separate bowl, whisk the Bob’s Red Mill Unbleached White All Purpose Flour, sugar, baking powder, baking soda and sea salt until thoroughly combined.
• Add in the cold vegan butter by cutting into chunks, or by grating the butter into the flour mixture. Using a pastry cutter, fork or just your hands, mix everything together until it resembles coarse crumbs/sand.
• Make a well and add in the buttermilk mixture and the blueberries, folding gently and stirring gently with a wooden spoon. You want a dough that looks shaggy; it should not be dry, and should not be very wet but it might be slightly sticky.
• Flour a surface, dust your hands with flour, and turn out the dough onto the surface. Form the dough into an 8 inch flat circle or disc. Using a knife or a bench scraper, cut the circle into 8 even wedges. Place the wedges at least 2 inches apart, evenly spaced out on parchment paper on the baking sheet. Sprinkle with some extra coarse sugar on top if desired
• Preheat the oven to 425°F/220°C. Place the scones in your fridge (still on your lined parchment paper on the baking sheet) while the oven preheats or even longer. You want to ensure that your dough is very cold.
• Once preheated, place the scones into the oven. Bake for 15 to 17 minutes until golden and fluffy.
• Remove from the oven. Allow to cool for at least 5 minutes on the baking sheet, then move to a wire rack. Drizzle with the lemon glaze over the warm scones. Allow to cool completely and enjoy, or sneak one still warm (my favourite!). Enjoy!

Lemon Glaze

• Add all of the ingredients for the lemon glaze - the powdered sugar, salt, vanilla extract, milk and lemon juice in a bowl and stir together until fully combined. Feel free to thicken if desired with more powdered sugar or thin out with more milk or lemon juice depending on which flavour you prefer. You can store this in your fridge for 2 days.

Video

Nutrition

Vegan Scones Recipe https://jessicainthekitchen.com/vegan-scones-recipe/ June 30, 2021

Vegan Enchiladas are a delicious and easy weeknight recipe. Made with black beans and sweet potatoes, these meatless enchiladas are hearty, and they’ll fill you right up! They are guaranteed to become a family favorite!

What Makes These Vegan Enchiladas So Good?

The cheese! That’s it. The yummy, gooey, vegan mozzarella cheese.

Okay, so maybe it’s a little more than that. In fact, there are a ton of reasons to treat yourself to these vegan enchiladas! Here’s why I love these enchiladas, and think that you will too:

• So Hearty: Since this is a veggie-forward blog, we sub the meat out for black beans, which are high in protein, and add hearty sweet potatoes. You definitely will not hear any complaints of an empty stomach after serving up a plate of these veggie enchiladas!
• Crowd-Pleaser: I don’t know about you, but I don’t know many people (any at all?) who will turn down a cheesy, sauce-smothered plate of enchiladas. This recipe looks really elegant, but it only takes 45 minutes to make. You can impress your guest with these enchiladas, while still being able to spend time with them, instead of being in the kitchen!
• Totally Customizable: It’s no secret that decorating is one of the best parts of cooking – it’s so fun! As you can see, I had a blast organizing these pictures. Decorate your enchiladas with avocado slices, tomato, corn kernels, or whatever else your heart desires!

Notes on Ingredients

• Coconut Oil: For cooking the sweet potatoes and onion in. In case you’ve never used it before, note that you will not taste any coconut flavour in the enchiladas. You can use any oil here.
• Sweet Potato: One medium-sized potato should be enough. You can also use any kind here.
• Onion: I like to use a purple onion, sliced, but any kind works here.
• Seasoning: Combine ground black pepper, sea salt, cumin, and chili powder.
• Water: Added moisture to ensure that the potatoes don’t dry out while cooking.
• Garlic: Minced.
• Black Beans: You’ll need cooked black beans, drained (I usually used canned).
• Cheese: Vegan mozzarella shreds or cheddar shreds
• Tortillas: Use 6-8 large tortillas (see tips below for more info).
• Enchilada Sauce: I generally use store-bought because it’s quick, but if you have a homemade recipe feel free to use that. If using store-bought, make sure to read the ingredient list on the jar, because not all enchilada sauces are vegan – some contain milk.
• Garnish: Chop up some avocado, Roma tomato, and cilantro for garnish! Also consider adding vegan sour cream as a topping.

What Kinds of Tortillas to Use

My tortilla of choice is usually corn tortillas – they are what is traditionally used to make enchiladas. That said, there’s no reason that you can’t use flour tortillas, so sometimes I use those instead when I run out of corn tortillas.

Whichever of the two you have on hand will work beautifully!

How to Make Vegan Enchiladas (Step by Step)

Please scroll below for the recipe card! This is just step by step photos for illustration purposes. Preheat Oven and prepare a 13″ x 9″ casserole dish by greasing and set aside.

Sauté the Onion & Sweet Potato: In a skillet over medium heat, heat the coconut oil. Add the onion and sweet potatoes in the oil and coat. Sprinkle the ground black pepper and sea salt over the mixture to combine.

Add the Water: Then cover the pot and cook until potatoes are crispy on the outside but cooked through on the inside, about 8 minutes, stirring often so that the onions don’t burn.

Stir in Seasoning: Add the garlic, cumin and chili powder and stir to combine with the sweet potato and onions.

Add the Black Beans: Lower heat to medium and cook for about 3-5 minutes. Stir once more.

Construct the Enchiladas: To assemble the enchiladas, scoop the sweet potato and black bean mixture evenly amongst the tortillas. To prevent soggy enchiladas, you can optionally fry the tortillas in a bit of hot oil (about ¼ cup oil) for a few seconds on each side, then dip them in sauce and set them aside. Then continue with the rest of the recipe. Top with a tablespoon of cheese and enchilada sauce each and roll together tightly.

Add Sauce: Pour ¾ cup enchilada sauce on the bottom of the casserole dish. Add the rolled tortillas side by side to pack the casserole dish. Pour the rest of the enchilada sauce on top and the rest of the cheese.

Bake and Serve: Bake for 20 to 25 minutes in the oven. Remove and allow to cool slightly for about 2 minutes. Garnish with chopped tomatoes, avocados, enchilada sauce, and green onions, and serve immediately.

Tips for Success

Before you get started, I have a couple of tips and tricks on enchilada-making that will make your life in the kitchen so much easier:

• Don’t Buy Small Tortillas: Don’t try to use the 6″ ones and pretend that they could really be for enchiladas. You’ll end up overstuffing them, sighing, running to buy larger actual tortillas and wasting a lot of time. (Personal experience speaking, as I’m sure you guessed.)
• How to Make It Gluten Free: Simply use gluten free tortillas and buy or make an enchilada sauce that uses gluten free flour. Or, omit the enchilada sauce and use salsa in its place.
• Place the Tortillas Seam-Down in the Baking Dish: This way they will be a lot less likely to unroll on you while you’re situating and baking them.
• If You Don’t Have Vegan Cheese: Use creamy avocado or guacamole instead! It’s a great substitution, and you won’t even miss the cheese.
• Embrace the Mess! Enchiladas will almost always be messy. Embrace it and sit back in satisfaction when your masterpiece is done. 🙂
• Prevent Soggy Enchiladas : To prevent soggy enchiladas, you can optionally fry the tortillas in a bit of hot oil (about ¼ cup oil) for a few seconds on each side, then dip them in sauce and set them aside. Then continue with the rest of the recipe.

Serving Suggestions

Vegan enchiladas are so filling that we don’t generally need any sides to supplement them! That said, there is a seemingly endless amount of toppings that can be added to the dish itself. Some of our favorite things to include are: extra cheese, slices of avocado, diced or sliced tomato, and vegan sour cream .

If you feel that you need a little something extra on the side, a simple pot of rice ( or cauliflower rice ) or a small green salad could be a good idea. I would steer clear of beans, though, since you’ve already got them in your enchiladas!

How to Store and Reheat Leftovers

I use a casserole dish with a fitted top that turns it into an easy-to-store fridge container. Alternatively, you can transfer the tortillas to an airtight tupperware container once they are completely cooled. Be sure to transfer all the sauce too.

You can reheat these vegan enchiladas by preheating the oven to 350 degrees and cooking until warmed through, or you can use the microwave.

Can I Freeze These?

Unfortunately, I don’t recommend freezing these. They’re best when fresh, or within a couple days of when you made them. Freezing can make the vegetables and tortillas soggy upon reheating.

Ingredients

Sweet Potato and Black Bean Enchiladas

• 2 tablespoons coconut oil
• 1 medium sweet potato , peeled and diced
• ½ large purple onion , sliced or diced
• ½ teaspoon ground black pepper
• ½ teaspoon sea salt
• 2 tablespoons water
• 3 cloves garlic , minced
• ½ teaspoon cumin
• 1 teaspoon chili powder
• ¾ to 1 cup cooked black beans , drained
• 1 ¾ cups vegan mozzarella shreds
• 6 to 8 to tortillas
• 2 cups enchilada sauce
• ¼ avocado , chopped for garnish
• 1 small roma tomato , chopped for garnish
• cilantro , for garnish
• vegan sour cream , for garnish

Instructions

Sweet Potato and Black Bean Enchiladas

• Preheat oven to 350°F/180°C. Prepare a 13" x 9" casserole dish by greasing and set aside.
• In a skillet over medium heat, heat the coconut oil. Add the onion and sweet potatoes in the oil and coat. Sprinkle the ground black pepper and sea salt over the mixture to combine.
• Add the water. Cover the pot and cook until potatoes are crispy on the outside but cooked through on the inside, about 8 minutes, stirring often so that the onions don’t burn.
• Add the garlic, cumin and chili powder and stir to combine with the sweet potato and onions.
• Add the black beans. Lower heat to medium and cook for about 3-5 minutes. Stir once more.
• To prevent soggy enchiladas, you can optionally fry the tortillas in a bit of hot oil (about ¼ cup oil) for a few seconds on each side, then dip them in sauce and set them aside. Then continue with the rest of the recipe. To assemble enchiladas, scoop the sweet potato black bean mixture evenly amongst the tortillas. Top with a tablespoon of cheese and enchilada sauce each and roll together tightly.
• Pour ¾ cup enchilada sauce on the bottom of the casserole dish. Add the rolled tortillas side by side to pack the casserole dish. Pour the rest of the enchilada sauce on top and the rest of the cheese.
• Bake for 20 to 25 minutes in the oven. Remove and allow to cool slightly for about 2 minutes.
• Garnish chopped tomatoes, avocados, enchiladas sauce, green onions and serve immediately.

Notes

• Don’t Buy Small Tortillas: Don’t try to use the 6″ ones and pretend that they could really be for enchiladas. You’ll end up overstuffing them, sighing, running to buy larger actual tortillas and wasting a lot of time. (Personal experience speaking, as I’m sure you guessed.)
• How to Make It Gluten Free: Simply use gluten free tortillas and buy or make an enchilada sauce that uses gluten free flour. Or, omit the enchilada sauce and use salsa in its place.
• Place the Tortillas Seam-Down in the Baking Dish: This way they will be a lot less likely to unroll on you while you’re situating and baking them.
• If You Don’t Have Vegan Cheese: Use creamy avocado or guacamole instead! It’s a great substitution, and you won’t even miss the cheese.
• Embrace the Mess! Enchiladas will almost always be messy. Embrace it and sit back in satisfaction when your masterpiece is done. 🙂
• Prevent Soggy Enchiladas : To prevent soggy enchiladas, you can optionally fry the tortillas in a bit of hot oil (about ¼ cup oil) for a few seconds on each side, then dip them in sauce and set them aside. Then continue with the rest of the recipe.
• HOW TO STORE : I use a casserole dish with a fitted top that turns it into an easy to store fridge container. Alternatively, you can transfer the tortillas to an airtight tupperware container once they are completely cooled. Ensure you transfer all the sauce too. I don’t recommend freezing these. You can reheat them by preheating the oven to 350 degrees and reheating slightly, or in the microwave.

More Vegan Dinner Ideas

Ready to try out some more simple yet divine vegan dinner recipes? If so, I’ve got a few suggestions:

• Mexican Street Corn Burrito Bowls
• Fajita Bowls
• Fried Rice with Quinoa
• Red Lentil Curry
• Baked Vegan Mac and Cheese
• 30-Minute Quinoa Enchilada Skillet
• Black Bean and Sweet Potato Tacos