Classic Scones

Here’s your basic “start here” scone recipe. This simply delicious blueberry scone is super customizable and the perfect vehicle for your favorite add-ins like dried cranberries and walnuts. Though chocolate chips are tempting, too! Perfect for those days when you want something easy and yummy but don’t want to spend a lot of time in the kitchen.

Preparation Time: 15 – 20 minutes

Ingredients (makes 8 scones):

  • 1 2/3 cup self-raising flour, plus more for dusting
  • 1/4 tsp salt
  • 1 tsp baking powder
  • 1/3 cup vegan margarine
  • 3 tbsp light brown sugar
  • 3 tbsp blueberries
  • 6 oz almond milk
  • 1 tsp vanilla extract
  • juice of 1 lemon


Heat the oven to 430 fahrenheit.
In a large bowl mix the flour with the salt and baking powder. Add the margarine, then rub in with your fingers until the mix looks like fine crumbs.

Stir in the sugar and blueberries.
Heat the milk for 30 seconds in the microwave or on the stove until warm, but not hot.
Add the vanilla and lemon juice, then set aside for a moment.
Make a well in the dry mix, then add the liquid and combine it quickly with a spatula.
Scatter some flour onto the work surface and tip the dough out.
Dredge the dough and your hands with a little more flour, then fold the dough over for about 1 minute until it’s a little smoother.

Pat into a round (about 1.5 inches deep) shape. Take a round 2 inch cutter and dip it into some flour.
Plunge into the dough, then repeat until you have eight scones.
Carefully place the scones onto the hot baking tray covered with a baking sheet.
Bake for 10 minutes until risen and golden on the top.

Recipe inspiration from Essential Vegan at