Gluten-Free Vegan Scones

These Gluten-Free Vegan Scones are light and flaky, and perfect topped with silky coconut cream and sweet strawberry jam!

What’s the difference between British and American scones?

These scones are British scones, which are quite different from American scones (like these Lemon Blueberry Scones). Here are the main differences between British and American scones:

1. The shape: British scones are circular, American scones are triangular
2. The way they’re baked: British scones are made by cutting out individual circles from the dough (although this recipe is made by shaping the dough with your hands rather than by rolling it out and cutting out circles) whereas American scones are made by making a round shape with the dough and cutting before baking
3. Add-ins: British scones are usually plain or contain a small amount of dried fruit such as currants, whereas American scones usually include add-ins like fresh fruit
4. The way they’re eaten: British scones are sliced in half and eaten with clotted cream and strawberry jam

Why you’ll love these Gluten-Free Vegan Scones:

• they’re undetectably vegan and gluten-free
• they’re light and flaky
• they’re easy to make
• this recipe doesn’t require a rolling pin or cutting out shapes
• they’re oil-free – I was initially sceptical about oil-free scones too, but I tested this recipe both with and without oil, and the oil-free version was so much better in terms of taste and texture
• they’re refined sugar free
• they’re made in one bowl
• they’re perfect for dessert, afternoon tea or parties!

How to make these Gluten-Free Vegan Scones

Scroll down to the bottom of the post for the full recipe.

• Place all the ingredients in a glass mixing bowl and mix well.

Tip: Add the milk a little bit at a time until you get a soft dough that’s firm enough to mould easily. You can also add a tiny splash more milk if it’s looking too dry.

• Line a rectangular baking tray with greased baking paper.
• Use your hands to shape the dough into little balls and then flatten the top and bottom – makes around 9 scones.

• Bake in the oven for around 20 minutes until browned and an inserted skewer comes out clean.

• Leave to cool slightly before slicing in half.

How to serve these Gluten-Free Vegan Scones

These Scones are best served sliced in half and topped with thick coconut yogurt or coconut whipped cream and strawberry jam! This is my favourite refined sugar free strawberry jam.

How long do these Gluten-Free Vegan Scones keep for?

These Scones taste best when fresh, but keep covered in the fridge for up to a few days – best sliced in half and toasted. 

SUBSTITUTIONS YOU CAN MAKE TO THIS RECIPE:

• you can use any type of plant-based milk: almond milk, rice milk, soy milk, cashew milk, oat milk etc
• you can use any type of liquid sweetener: maple syrup, agave syrup, brown rice syrup etc
• you can use plain flour, wholemeal (whole wheat) flour or spelt flour instead of the gluten-free flour if you’re not gluten-free
• you can add raisins or sultanas
• you can add some lemon zest or orange zest.

More similar recipes:

• Lemon Blueberry Scones
• Matcha Strawberry Cake
• Chocolate Baked Donuts

If you try out this recipe or anything else from my blog, I’d really love to hear any feedback! Please give it a rating, leave a comment, or tag a photo @rhiansrecipes #rhiansrecipes on Instagram! Thank you.

Gluten-Free Vegan Scones

These Gluten-Free Vegan Scones are light and flaky, and perfect topped with silky coconut cream and sweet strawberry jam! 

4.2 from 5 votes

Print Pin Rate

Course: Dessert

Cuisine: British

Keyword: gluten-free scones, vegan party food, vegan scones

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Servings: 9 scones

Calories: 158kcal

Author: Rhian Williams

Ingredients

• 150 g (1 1/4 cup) ground almonds (almond meal) *
• 150 g (1 1/4 cup) gluten-free flour blend (or sub plain flour if not gluten-free)
• 2 heaped teaspoons baking powder (ensure gluten-free if necessary)
• 1/4 teaspoon bicarbonate of soda (baking soda)
• 1 tablespoon apple cider vinegar ** (ensure gluten-free if necessary)
• 2 tablespoons maple syrup (or sub any other similar sweetener)
• 200 ml (4/5 cup) unsweetened almond milk (or any other plant-based milk)

To serve:

• Coconut whipped cream (or a thick coconut yogurt)
• Strawberry jam

Instructions

• Preheat oven to 180 degrees Celsius (350 degrees Fahrenheit)
• Place all the ingredients in a bowl and mix well (no need to sift in the flour) – add the milk a little bit at a time until you get a soft dough that’s firm enough to mould easily. You can also add a tiny splash more milk if it’s looking too dry
• Line a baking tray with greased baking paper
• Use your hands to shape the dough into little balls and then flatten the top and bottom – makes around 9 scones
• Bake in the oven for around 20 minutes until browned and an inserted skewer comes out clean
• Leave to cool slightly before slicing in half to eat
• Best served sliced in half and topped with thick coconut yogurt or coconut whipped cream and strawberry jam!
• Taste best when fresh, but keep covered in the fridge for up to a few days – best sliced in half and toasted

Notes

*You can alternatively use almond flour

**If you don’t want to use vinegar, substitute it with 2 tablespoons lemon juice as you need something acidic to react with the alkali bicarbonate of soda (baking soda)

Nutrition Facts

Gluten-Free Vegan Scones

Amount Per Serving

Calories 158 Calories from Fat 81

% Daily Value*

Fat 9g14%

Sodium 59mg2%

Potassium 32mg1%

Carbohydrates 17g6%

Fiber 3g12%

Sugar 3g3%

Protein 5g10%

Calcium 86mg9%

Iron 1.2mg7%

* Percent Daily Values are based on a 2000 calorie diet.

Made the recipe?Tag @rhiansrecipes on instagram and use the hashtag #rhiansrecipes!

Disclosure: This posts contains affiliate links to Amazon. If you click through and purchase any of these films, a small percentage will come to me, with no extra cost to you! This income will go towards the running of this blog – thank you.