Vegan Lemon Scones

These lemon scones are the best because they’re easy to make, take just 30 minutes, and are perfect for small-batch baking (just halve the recipe!)

Looking for more scone recipes? Check out my lemon blueberry scones, coffee scones, or dairy-free chocolate chip scones!

WHY YOU’LL LOVE THIS RECIPE

Quick and easy – These vegan scones come together fast, making them perfect when you want something homemade without a ton of effort. The dough takes just about 10 minutes to mix together (honestly, even less once you’ve made them once), and they bake up beautifully in around 20 minutes.

Simple, everyday ingredients – No need for anything fancy here. These scones are made with basic pantry staples you likely already have on hand, which makes them an easy go-to whenever the craving hits.

Beginner-friendly – If you’re new to baking (or just want something foolproof), this recipe is super straightforward and hard to mess up. No complicated steps, just simple techniques that come together beautifully.

INGREDIENTS NEEDED (AND SUBSTITUTIONS)

To make these dairy-free lemon scones you will need the following ingredients:

All-Purpose Flour – This gives the scones their classic soft and tender structure. If you want to make gluten-free and dairy-free scones, a 1:1 gluten-free flour blend works well here (I’ve seen great results with that swap). You can also substitute up to 50% of the all-purpose flour with oat flour for a slightly heartier texture, but just keep in mind the scones will be a bit more dense and you may need to add an extra teaspoon or two of liquid to help the dough come together.

Sugar – Granulated sugar is my go-to because it keeps the texture light and lets the lemon flavor really shine. That said, coconut sugar or brown sugar both work if you want a slightly deeper, more caramel-like flavor (just note it may slightly change the color of the scones).

Vegan Butter – This is key for that flaky, bakery-style texture. I highly recommend using vegan butter sticks (like Earth Balance) rather than spreadable tub butter. Make sure it’s cold when you use it as this helps create those tender, flaky layers as the scones bake. I personally don’t love subbing with coconut oil because the flavor and texture aren’t quite the same, but it can work in a pinch.

Non-Dairy Milk – This adds moisture and a bit of richness to the dough. You can really use any plant-based milk you have on hand: almond, oat, soy, or even coconut milk all work well here, so no need to overthink it.

Apple Cider Vinegar – When mixed with the non-dairy milk, this creates a quick vegan “buttermilk,” which helps make the scones extra tender and gives them a better rise. If you don’t have apple cider vinegar, extra lemon juice works perfectly as a substitute.

Lemon Zest – This is where most of the lemon flavor comes from. Rubbing the zest into the sugar helps release the natural oils, creating a super fragrant lemon sugar that gives the scones a bright, balanced citrus flavor without being overpowering.

Lemon Juice – Adds a bit of extra tang to the dough and is also used in the glaze. Fresh lemon juice is ideal to get a strong lemon flavor throughout.

Powdered Sugar – Used to make the glaze, giving it that smooth, slightly thick texture that’s perfect for drizzling over the scones. It adds just the right amount of sweetness to balance the citrus.

Salt, Baking Powder, Vanilla Extract – These are the essentials that bring everything together. Salt enhances all the flavors, baking powder helps the scones rise and stay light, and vanilla adds warmth that rounds out the lemon flavor.

HOW TO MAKE VEGAN SCONES

Making scones is SO easy. If you have 30 minutes, you can have fresh scones prepped and ready to enjoy! As always, for full ingredients and instructions make sure to read the recipe card below.

Step 1: Preheat your oven to 400°F and line a baking sheet with parchment paper. This helps prevent sticking and ensures your scones bake evenly with lightly golden edges.

Step 2: In a small bowl, whisk together the non-dairy milk, vanilla extract, and apple cider vinegar. Let the mixture sit for about 5 minutes to curdle, this creates a vegan buttermilk that adds lightness and helps the scones rise.

Step 3: In a large mixing bowl, combine the granulated sugar and fresh lemon zest. Use your fingers to rub them together for 2–3 minutes until the sugar becomes fragrant and slightly moist, this step helps release the natural oils in the lemon zest for a stronger lemon flavor.

Step 4: Add the all-purpose flour, baking powder, and salt to the lemon sugar mixture. Whisk everything together until well combined, ensuring the dry ingredients are evenly distributed for a consistent texture.

Step 5: Grate the cold vegan butter directly into the flour mixture. Using a pastry cutter, fork, or your fingers, gently work the butter into the flour until it resembles coarse crumbs with small, pea-sized pieces throughout, this is key for creating flaky vegan scones.

Step 6: Pour the vegan buttermilk mixture into the dry ingredients and gently fold everything together with a spatula until the dough just comes together. Be careful not to overmix, as this can make the scones dense.

Step 7: Turn the dough out onto a lightly floured surface and gently shape it into a 1-inch thick round. Use a sharp knife or bench scraper to cut into 8 triangles, then transfer the scones to the prepared baking sheet, leaving space between each one. Bake for 20–25 minutes, or until the tops are golden brown and the edges are set.

Step 8: While the scones cool, prepare the lemon glaze by whisking together powdered sugar, fresh lemon juice, and a splash of vanilla extract until smooth. Adjust the consistency as needed by adding more powdered sugar for a thicker glaze or more lemon juice for a thinner drizzle.

Step 9: Once the vegan lemon scones have cooled slightly, drizzle the lemon glaze over the top and finish with a sprinkle of fresh lemon zest for an extra pop of flavor.

STORAGE & REHEATING

Scones are best enjoyed fresh the day they’re made, but if you have leftovers, you can store them in an airtight container at room temperature for 1–2 days or in the fridge for up to 3–4 days.

If you know you’ll have extras, freezing is a great option. Let the scones cool completely, then place them on a plate in the freezer for about 30 minutes. Once they’re frozen, transfer them to an airtight container and store for up to 1-2 months. When ready to enjoy, let them thaw at room temperature or warm them in the microwave.

If you plan to freeze them, it’s best to leave off the icing so you can reheat the scones without it melting.

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