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Made with dairy free butter, these vegan scones feel a little fancy but are so simple to make.
Prep Time 20 mins
Cook Time 15 mins
Servings 12 scones


  • 2 cups all purpose flour
  • 4 tsp baking powder
  • ¼ cup granulated sugar
  • ¼ cup dairy free butter cut into cubes
  • 1 egg and enough cashew milk to equal 2/3 cup


  • Preheat oven to 425F.
  • Whisk together the flour, baking powder, and sugar.
  • Drop the butter cubes into the flour mixture and, using two knives, 'cut' the butter into the flour until it's crumbly. Or you can use your fingers to blend the butter into the flour.
  • Make a well in the middle of the ,mixture and add the egg and milk mixture.
  • Mix until combined, by hand or using a stand mixture with the hook attachment.
  • Knead the dough by hand on a lightly floured surface and then roll out to about 1½" thick. Cut out circles of dough and arrange on a parchment paper lined baking sheet.
  • Bake for 11 minutes and transfer to cooling rack.