Vegan Vanilla Bean Scones (2024)

• ▢ 8 tablespoon Non-Dairy Butter, cold and cut into ¼ inch cubes I used Earth Balance Soy-Free Buttery Sticks
• ▢ 6 tablespoon Non-Dairy Milk
• ▢ 1 ½ teaspoon Lemon Juice or White Vinegar
• ▢ 1 ½ teaspoon Vanilla Extract
• ▢ ½ Cup Sugar
• ▢ Seeds from 1 Vanilla Bean
• ▢ 2 Cups All Purpose Flour
• ▢ 2 teaspoon Baking Powder
• ▢ ¼ teaspoon Baking Soda
• ▢ ¼ teaspoon Kosher Salt ⅛ teaspoon if using fine grain salt

For the Glaze

• ▢ 1 Cup Powdered Sugar
• ▢ Seeds for 1 Vanilla Bean
• ▢ 5-6 teaspoon Non-Dairy Milk

• Preheat oven to 400* F and line a baking sheet with parchment.

• In a small bowl, combine non-dairy milk, lemon juice and vanilla extract. Stir place in the refrigerator until ready to use.

  6 tablespoon Non-Dairy Milk, 1 ½ teaspoon Lemon Juice or White Vinegar, 1 ½ teaspoon Vanilla Extract

• In a large bowl, combine the sugar and vanilla bean seeds. Use your fingers to rub the vanilla bean into the sugar. This will break the seeds up because they want to clump together and help release their flavor.

  ½ Cup Sugar, Seeds from 1 Vanilla Bean

• Then, add flour, baking powder, baking soda and salt into the bowl and mix to combine.

  2 Cups All Purpose Flour, 2 teaspoon Baking Powder, ¼ teaspoon Baking Soda, ¼ teaspoon Kosher Salt

• Add the cubed non-dairy butter to the flour mixture. Using a pastry cutter or your hands, work the butter into the flour until the mixture looks like coarse meal.

  8 tablespoon Non-Dairy Butter, cold and cut into ¼ inch cubes

• Pour the wet ingredients into the bowl and using a spatula, gently fold together, then use your hands to gently toss the ingredients until a sheggy dough forms. See note.

• Scrape the dough onto a lightly floured work surface and fold it over onto it self a fore times to get the dough to fully come together. Then, gently press into a circle that is 6-7 inches in diameter.

• Using a sharp knife, slice the circle into 6 triangles. Place the triangles onto a lined sheet tray and bake in a 400* oven for 17-20 minutes or until the scones are golden all the way across the bottom.

• Allow to cool for 10 minutes before glazing.

Vanilla Bean Glaze:

• In a small bowl, combine powdered sugar, vanilla bean and 4 teaspoons of non-dairy milk. Whisk until completely smooth. If you want a runnier glaze, add additional non-dairy milk.

  1 Cup Powdered Sugar, Seeds for 1 Vanilla Bean, 5-6 teaspoon Non-Dairy Milk

• Once, scones have cooled for 10 minutes, use a spoon to drizzle the desired amount of glaze onto each scone.

Be sure to use a non-dairy butter that comes in stick form, here. My top recommendation is Earth Balance Soy-Free Buttery Sticks.

Keep the milk mixture and the vegan butter in the refrigerator until you are ready to use them.

When you add the liquid ingredients into the bowl, the mixture will look dry. But it will come together, I promise! Just keep gently tossing the mixture together until a shaggy dough forms.

I recommend you eat these scones same day, or keep them in the freezer for freshness!