Vegan Scones

Serves: 18 Prep: 20_minutes Cook: 12_mins


Enjoy some weekend baking and whip up a batch of our vegan scones. Serve with our coconut whipping cream and strawberry spread for the ultimate teatime treat.


For the scones:

500 g plain flour

2 tsp baking powder

2 heaped tbsp Organic Biona Coconut Sugar

A good pinch of fine sea salt

100 g Biona Organic Raw Virgin Coconut Oil at room temperature

Approx. 320 ml almond milk (or any other thin plant mylk)


For the glaze:

2 tbsp almond

2 tsp Biona Organic Maple Agave Syrup

2 tsp Biona Organic Coconut Oil

Biona Organic Coconut Sugar to sprinkle.


To serve:

Biona Coconut Whipping Cream

Biona Organic Strawberry Spread


  1. Sift the flour and baking powder into a large bowl.
  2. Add the sugar and salt and mix well.
  3. Chop the coconut oil into small pieces and then rub into the flour with your fingers until the flour looks pebbly.
  4. Start adding plant mylk slowly while bringing the dough together. Start off using a spoon and then just use your hands. Do not handle the dough too much, just until it’s combined and stays together. Do not worry about it being very smooth.
  5. Place the dough in the fridge for 15-20 minutes (no longer than that as the baking powder will lose its fizz) while you heat up the oven to 220° C / 425° F and line a baking tray with a piece of baking paper.
  6. After the dough has had a chance to rest, roll it out on a lightly floured surface. Keep the dough thick (2 cm for fluffy scones).
  7. Use a cookie cutter that is 5 cm in diameter and cut circles out of the dough. Place over the baking tray and gently pop the scone out onto the tray.
  8. Place the scones on the prepared baking tray, making sure there is some space around each one. Mix all the glaze ingredients together in a small bowl and glaze the tops of the scones with a pastry brush.
  9. Sprinkle each scone with some coconut sugar and bake for 12-15 minutes.
  10. Let the scones cool down a little before cutting them in half with a serrated knife and filling them with coconut whipping cream and Strawberry Spread.

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