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Vegan Scones

  • 40 minutes
  • Prep time20 minutes
  • Servings6 portions
recipe image Vegan Scones


  • 350 g self-raising flour
  • 1/4 tsp salt
  • 1 tsp baking powder
  • 3 tbsp caster sugar
  • 95 g Flora
  • 150 ml soya milk plus extra to glaze
  • jam to serve
  • Elmlea Plant to serve

Nutritional facts

Energy (kcal)243 kcal
Energy (kJ)1015 kJ
Protein (g)6.5 g
Carbohydrate incl. fibre (g)50.6 g
Carbohydrate excl. fibre (g)49.0 g
Sugar (g)7.0 g
Fibre (g)1.7 g
Fat (g)1.1 g
Saturated fat (g)0.1 g
Unsaturated fat (g)0.7 g
Monounsaturated fat (g)0.1 g
Polyunsaturated fat (g)0.5 g
Trans fat (g)0.0 g
Cholesterol (mg)0 mg
Sodium (mg)866 mg
Salt (g)2.16 g
Vitamin A (IU)98 IU
Vitamin C (mg)1.8 mg
Calcium (mg)289 mg
Iron (mg)2.94 mg
Potassium (mg)108 mg


  1. Mix the flour, salt, baking powder and sugar in a bowl. Rub in the Flora until you have fine breadcrumbs.
  2. Gradually stir the milk into the flour mixture until you have a smooth dough.
  3. Lightly dust surface with flour and gently roll out the scone dough until 2cm thick.
  4. Transfer onto a baking tray lined with parchment and put it in the fridge for 30 mins to firm up.
  5. Remove the dough from the fridge and using a 7cm cutter, cut out the scones. Put them, top side down, onto another baking sheet lined with paper, leaving a 2cm gap between each one. Brush with the extra milk, making sure that it doesn’t drip onto the sides (otherwise they will rise unevenly). Put the scones in the freezer for 15 mins.
  6. Heat the oven to 220C/200C fan/gas.
  7. Remove from the freezer and bake for 15-20 mins until golden brown. Serve with jam and whipped Elmlea Plant Double.