Vanilla Scones
User Reviews
5
Vanilla Scones
Description
The recipe mixes dry ingredients including flour, sugar, baking powder, baking soda, and salt with wet ingredients made from plant-based vanilla milk combined with lemon juice to form a vegan 'buttermilk', melted coconut oil, and vanilla extract. The dough is gently mixed just until it holds, then shaped into an even round to ensure consistent baking.
After cutting into eight triangles and spacing them on baking sheets, the scones bake at 375°F until golden and cooked through, forming crumbly but tender baked goods with subtle vanilla flavor and optional coconut texture. Coconut shreds sprinkled on top may add additional texture and flavor contrast.
They suit a breakfast or snack pairing nicely with coffee or tea. Variations can include additional zest or toppings. Alternating baking sheets halfway promotes even baking.
Proper flour measurement and minimal mixing prevent dryness or toughness. Forming an evenly thick dough and cutting uniform shapes helps avoid under- or overcooked scones. Dusting cutting tools with flour prevents sticking and smooth slicing. A gluten-free adaptation is possible using suitable alternatives.
Ingredients
- 4 cups all-purpose flour
- 1 ½ cups plant-based milk vanilla
- 4 tablespoons granulated sugar
- ½ cup coconut oil
- 3 tablespoons coconut shreds optional
- 1 tablespoon lemon juice
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 2 teaspoons vanilla extract
- Pinch salt
Instructions
- Preheat your oven to 375 degrees F and line two large baking sheets with parchment paper or a silicone mat.
- Measure out your plant-based milk and lemon juice, mix together, and set aside. This combo will act as your 'buttermilk'.
- In a large bowl, combine all your dry ingredients. Whisk together till everything is evenly dispersed. Add in your oil and 'buttermilk' and mix till fully combined. You might want to use your hands.
- Lightly flour a countertop and divide your dough in half, evenly. Plop your dough onto the counter. you want to start forming the dough into a circle. Keeping the thickness as even as possible so everything cooks the same.
- Cut into 8 even triangles. Line your baking sheet, keeping them about 2 inches apart from each other. Then repeat with the other half of the dough. Bake for 16-20 minutes, or until golden brown. Alternating baking sheets midway through.
- Finish off with extra coconut flakes, lime zest or a cup of coffee 🙂 Enjoy!
Notes
- Spoon and level flour when measuring to avoid excess, which can dry scones.
- Mix dough just until it holds to prevent toughness.
- Shape dough evenly and cut uniform pieces for even baking.
- Flour knife or cutter before slicing to avoid sticking.
- Leave about an inch between scones for moist centers and crispy edges.
- Use gluten-free flour and baking powder for gluten-free version.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16scones
Amount Per Serving
Calories 189 kcal
% Daily Value*
| Calories | 189kcal | 9% |
| Carbohydrates | 27g | 9% |
| Protein | 3g | 6% |
| Fat | 7g | 11% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 92mg | 4% |
| Potassium | 35mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 1IU | 0% |
| Vitamin C | 1mg | 1% |
| Calcium | 48mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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