Vegan All 'Butter' Scones Recipe
13th November, 2019


  • 300ml rice milk (normal dairy milk can be used instead)
  • 1 teaspoon of apple cider vinegar
  • 100g of vegan butter (ice cold from the fridge - normal dairy butter can be used)
  • 500g plain flour
  • 2 teaspoons of baking powder
  • 50g brown caster sugar


  • Preheat oven to 180 °C
  • Line a large baking tray with parchment paper
  • Mix the apple cider vinegar into the rice milk and leave to the side (this will make a vegan butter milk substitute)
  • Place flour, baking powder, sugar and cubed butter into a large mixing bowl
  • Using only your fingertips rub the butter into the flour and sugar. This should take 2-3 mins
  • The flour should turn into a breadcrumb consistency
  • Once you are happy, make a well in the centre of the flour and pour in half the cider vinegar milk mix
  • Using a wooden spoon gentility fold in the flour slowing adding the rest of the milk as you go
  • You will end up with a wet grainy looking mixture
  • Flour your work surface and turn out the dough. This will be crumbly and not a ball
  • Using your hands, form a 1 inch-thick circle Try and do this quickly and resist the temptation to kneed or touch the dough too much
  • Using a round cutter, press down and cut your first scone! Top tip - try not to twist the cutter this will make it easier for the scones to rise
  • Repeat until you have no dough left
  • Place scones on to the parchment paper and place in the middle of the oven for 14 - 16 mins dependent on the size of cutter you have used. If you are making a non-vegan option, feel free to egg wash the tops of your scones!

Delicious with homemade vegan yoghurt and berry jam (we'll save that recipe for another day!) and a steaming mug of your favourite hot drink…mmm!

call a concierge