These Gluten-Free Vegan Scones are light and flaky, and perfect topped with silky coconut cream and sweet strawberry jam! They're easy to make as the recipe doesn't require a rolling pin or cutting out shapes, and they come together in one bowl. They're also refined sugar free and oil-free - 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 perfect for dessert, afternoon tea or parties!
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.
How to make this recipe
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 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 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
- 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 replace the ground almonds (almond meal) with ground walnuts or ground sunflower seeds.
- For a nut-free version: use ground sunflower seeds instead of ground almonds and a nut-free plant-based milk.
Flavour substitutions you can make
- You can add raisins or sultanas.
- You can add dried cranberries.
- You can add chocolate chips.
- You can add some lemon zest or orange zest.
More similar recipes
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.
Watch how to make this recipe
Gluten-Free Vegan Scones
Ingredients
- 150 g (1 ¼ cup) ground almonds (almond meal) *
- 150 g (1 ¼ cup) gluten-free flour blend (or sub plain flour if not gluten-free)
- 2 heaped teaspoons baking powder (ensure gluten-free if necessary)
- ¼ 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 (⅘ 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.
Video
Notes
Disclosure: This posts contains affiliate links to Amazon. If you purchase any of these products, 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.
Kev
I have made these a few times, thanks for sharing. Tweaked slightly by throwing in a huge handful of organic fresh / frozen blueberries towards the end. Served with coconut cream, reminds me more of a restaurant quality decadent dessert.
Rhian Williams
Thank you so much, so glad you liked them! I have a recipe for blueberry scones too if you'd like to check that out! https://www.rhiansrecipes.com/gluten-free-vegan-lemon-blueberry-scones/
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The article comes out as an extremely attractive topic to explain. Your article was extremely helpful to me. Thanks for your great article. I was especially happy to check out your post.
Rhian Williams
Thank you!
Sousou
Hi !
I would like to try this recipe , i have Bob'red mill gluten free flour but without xanthan gum,,
Will the work ?
Thanks!
Rhian Williams
Yes that's perfect!
Helen
I made these yesterday night. This morning I heated one up in the toaster oven and ate it with a bit of Earth Balance butter alternative and some of my homemade blackberry jam, and a nice cuppa. I must say this is really quite nice! I enjoyed it very much. Thanks for sharing! Cheers!
Rhian Williams
Thank you so much, so happy to hear that!