A good scone is a thing to treasure, and these vegan breakfast scones are little wedges of pure gold. Crispy and crunchy on the outside, yet flakey and fluffy on the inside, these seemingly unassuming scones are an amazingly simple baked goodie that are addictively edible.
Anyone, even the meanest of bakers, could easily whip up a batch of these vegan breakfast scones in less than 30 minutes. The result? A crowd-pleasing breakfast food fresh out of the oven that’ll be gobbled up soon after they’re served.
Scones for breakfast, anyone?
Personally, I think that scones are the perfect breakfast food. They’re very comforting and homey, and they’re no great hassle to make. If given the choice between a freshly baked scone in the morning or a pancake or waffle or whatever else, I’d choose the scone everytime.
The skeleton of this recipe, unaltered and un-veganized, originates primarily from a Better Homes and Gardens cookbook from the 70’s – very Betty Crocker-esque. My mom adapted recipes from that cookbook for years, including these baked goodies. And because of this, these particular vegan breakfast scones revive a lot of memories of sunny weekend mornings.
Recently, I had been craving those weekend morning scones, and I knew that I had to make them for nostalgia’s sake. I found the cookbook and the many alterations scribbled in over years and years, and then I tweaked the recipe slightly to be non-dairy – it worked!
It’s very satisfying to make something I loved as a kid just as delicious and amazing as I remember it, except vegan this time around.
Vegan Breakfast Scones Recipe Video
Breakfast Scones vs. Dessert Scones
Sugar
The main difference between these vegan breakfast scones and regular vegan dessert scones is that these have much less sugar. There are 2 teaspoons of sugar in this recipe for a hint of sweetness. But if you’re conscientious about your sugar in-take, leave it out – the scones will not be that much different, really.
Potassium Bitartrate
The second big difference between a savory scone and these vegan breakfast scones is the inclusion of cream of tartar. This ingredient is a fine white powder that also goes by the name of potassium bitartrate.
A common byproduct of winemaking, cream of tartar is often the acidic element in baking powder, reacting with baking soda to help baked goods rise. As you might imagine, the powder itself is very acidic, and so has a tangy, almost sour flavor. It gives a baked goodie like these vegan breakfast scones a unique flavor profile and also interacts with the sugar crystals in bizarre ways.
Fresh Out of The Oven
Like most baked goods, these are best fresh out of the oven. As soon as you remove them from the oven, they’re ready to devour – no cooling time needed.
In fact, warm and perfectly crispy, you’ll be able to best appreciate them best. Part them down the middle, spread a little vegan butter atop, and then your favorite preserve, and enjoy! It’s a wonderful thing, freshly baked scones.
Now, if you do happen to have leftovers, which I doubt that you will, you can always reheat them for about 10 seconds in the microwave. Or likewise, you can fire up the oven again and reheat them there. But again, it’s just not the same as it is when they’re coming out of the oven for the first time.
Also to note, this recipe calls for a very hot oven, 450 degrees Fahrenheit to be exact. This cooks the scones quickly, so they become crispy on the outside but soft on the inside. It is important that you don’t open the oven mid-bake, as a lot of heat can escape otherwise.
Should I Make These?
Yes, of course you should – they’re wonderful scones that won’t disappoint and are hard to mess up!
Fire up your ovens and give them a shot.
I hope that you enjoyed these vegan breakfast scones. If you did, please leave a comment and recipe rating down below. And if you’re in the mood for a bit of a different scone, check out these lemon-tahini scones – they’re weird and tasty.
Vegan Breakfast Scones
Equipment
- Oven
- Baking Sheet
Ingredients
- 2 cups all-purpose flour
- 4 teaspoons baking powder
- ½ teaspoon cream of tartar
- ½ teaspoon salt
- 2 teaspoons granulated sugar
- ½ cup coconut oil or vegan butter, chilled
- ⅔ cup soymilk (1-2 tablespoons extra if need be)
To serve with the scones
- Vegan Butter
- Jam
Instructions
- Preheat the oven to 450°F (218°C).
- Sift together the flour, baking powder, cream of tartar, salt and sugar in a large mixing bowl. Add the chilled coconut oil or vegan butter to this in small bits, and then cut it into the dry ingredients with a fork or pastry cutter, until fine and pebbly throughout.
- Make a well in the center, and add the soy milk. Mix together until the dough sticks together well, adding more milk if need be.
- Form into an elongated oblong shape around 1/2-inch thick, cut in half lengthwise, and then cut the strips into smaller triangles – should make about 12 small scones.
- Lay the scones on a baking sheet an inch apart from one another and bake for 12 minutes, until tops and bottoms are golden and crispy. Don't open the oven to check on them too much – or you'll let out the heat. Eat immediately with vegan butter and jam!
Video
Nutrition
May you have good food in good company,
That Vegan Nephew
These little scones are crispy and flaky on the outside and pillowy and moist on the inside. They need nothing right out of the oven, but a little vegan butter and seedless blackberry jam is the perfect addition hot, cold, or reheated for 12 seconds in the microwave if there are any left. A perfect accompaniment to breakfast, lunch, or dinner, or for a passel of hungry kids.