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Vegan Baking | Homemade Moist Vegan Scones

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I’m starting to get a little bit less scared of vegan baking, just a little. You have to know, my interest in vegan cooking/baking is coming from the raw food side – as in I found raw food first and now I’m dabbling in some vegan baking every couple of months.

Why am I scared? Well, baking has always been more of a ‘science’ than regular cooking and for someone that doesn’t really get or care about baking most of the time – it means I don’t have all the knowledge or practice.

This recipe might have empowered me a little bit though, just a little. 😉 Yesterday, I spent 4 hours making and canning homemade orange marmalade and it happened to ‘set’ overnight which of course we were then dying to try by this morning. What would we put it on though? Jeremy had some sandwich bread, but it was dill rye…with marmalade…I don’t think so.

I searched google for easy scone recipes and found that those had eggs etc, which we didn’t have, so I then looked up easy vegan scones. Haha, she exclaims! Well, that recipe was better, but I still didn’t have many of the ingredients. I pushed ahead, regardless. May, I just say they are heavenly!

I became daunted 2 times in the course of the 20 minutes it took to make these. One, when I realized we didn’t have enough flour (we had some as Jeremy makes Irish Soda Bread from time to time but not enough) and two, after I mixed everything, it said to roll it out on a cutting board with flour. I improvised with the flour and it worked out great and I had nothing to be afraid of when it came to rolling it out. I was worried it wouldn’t feel right, it would stick to my hands and the board, and just plain suck. Well, it didn’t. Totally surprised the hell out of me. Lesson? Don’t get frustrated until you have to.

Inspired by College Vegan: Easy, Moist Scones These are moist but they’re not cupcake moist – still worthy of being called a scone and not a muffin. I promise!

This is where I cut off the ’rounded’ part of the edge to make a 5th or even 6th scone.


Homemade Moist Vegan Scones


    • 1 cup minus 1 tablespoon of almond milk
    • 1 tablespoon white vinegar
    • 2 cups Bob's Red Mill enriched, un-bromated, un-bleached white flour
    • 3/4 cup Bob's Red Mill coconut flour
    • 1/3 - 1/2 cup Bob's Red Mill almond flour
    • 1/3 cup organic evaporated cane juice sugar
    • 2 1/2 teaspoons baking powder
    • 1/2 teaspoon baking soda
    • 3/4 teaspoon sea salt
    • 3/4 cup Nutiva organic extra virgin coconut oil (not completely solid but not liquid either - kind of like slushy snow or room temperature)
    • additional sugar and coconut oil for topping the scones if desired.


    1. Combine almond milk and vinegar and stir. Set aside.
    2. Preheat oven to 425F. (We have an electric stove that even though you set for 425F would only heat up to 400 or 405F - we purchased and leave an oven thermometer in there - I set our oven for 435F to get an internal temp of 425F).
    3. In a large bowl mix the flour, coconut flour, almond flour, sugar, baking powder, and sea salt.
    4. Add the coconut oil and stir with a fork until it resembles a crumbly cornmeal appearance; then add the almond milk/vinegar you had set aside and stir until well mixed.
    5. Sprinkle a little coconut flour or flour on a large cutting board and plop the dough down. Shape/knead it briefly until a smooth ball forms, divide that in half. Set one half aside and roll the other into a ball, which you then press down until it's about 1/2 inch thick (I did this by sight and just with my hands). Quarter the dough (like you would cut a pizza) and then if you want cut off the rounded edges to make a 5th and 6th scone. Repeat with 2nd half of dough.
    6. If desired for true decadence, rub a scant amount of coconut oil on top along with a sprinkle of sugar.
    7. Place on an ungreased cookie sheet and bake for 13-15 minutes (ours went 15 minutes - they were just lightly golden)
    8. Allow to cool and then devour!


    I know I say 1/3 - 1/2 cup of almond flour and it's because I filled the coconut flour to 3/4 cup and then topped it - heaping style - with almond flour. Almond flour really doesn't add much bulk to a recipe as when you do use it's supposed to be along with flour. I say measure it like I did or start with a 1/3 cup and add more if it looks too wet.


    I hope you try this and pretend you’re at a Bed & Breakfast like we did. 🙂 I’ll leave you with this question, do you have any baking fears? xoxo

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