This isn’t my first rodeo, as we Americans say. I’ve come up with scone recipes in the past, including this one while I was living in England. I was inspired by the vegan scone recipe I enjoyed at the Egerton House Hotel, where we stayed in London. However, I had to make do with British ingredients. No offense to the Brits, but they don’t have Monty’s plant-based butter.
Here’s my new and improved vegan scone recipe, made gluten-free this time. Serves 4 if you like big scones and you cannot lie.
***This post may contain affiliate links. As a Sakara and Amazon affiliate, I earn from qualifying purchases. This is at no cost to you but helps me run my website.***
- 1 cup of a measure for measure gluten-free flour, such as this King Arthur Flour
- 1 1/2 tsp baking powder
- 1/4 tsp fine sea salt
- 1/4 cup Monty’s plant-based butter
- 1/2 cup unsweetened plant milk (I used organic soy)
- 1/4 cup coconut sugar
- Preheat oven to 350 F, and line a baking sheet with a Silpat or parchment paper.
- Mix flour, baking powder, salt and butter until well combined (it will look crumbly). Then stir in sugar.
- Slowly add the milk until the mixture is wet enough to form a dough. This took me the full 1/2 cup.
- Divide the dough into four equal parts, and roll each part into a ball. Place each ball onto the baking sheet, brushing the tops with milk, but not worrying about it if you forget like I did.
- Bake in the oven until golden brown, approximately 15-20 minutes.
I personally like these warm with more Monty’s butter spread on top, followed by a very thin layer of fruit preserves (St. Dalfour is my go-to). Serve on your best china with the fanciest tea you have. 😉