Alice’s Tea Cup Vegan Scone Recipe Easy and Delicious

There’s something undeniably charming about enjoying a warm, freshly baked scone with your afternoon tea, especially when it’s made vegan-friendly without compromising on flavor or texture. Alice’s Tea Cup vegan scone recipe captures that perfect balance of crumbly tenderness and subtle sweetness, making it an ideal treat for vegans and non-vegans alike.

Whether you’re hosting a cozy tea party, need a comforting snack, or simply adore classic baked goods with a compassionate twist, this recipe will quickly become a staple in your kitchen.

Inspired by the beloved Alice’s Tea Cup café, this vegan scone recipe uses simple pantry staples and plant-based ingredients to deliver scones that are fluffy on the inside with a delightfully crisp exterior.

Plus, it’s easy to customize with your favorite add-ins like dried fruits or nuts. Let’s dive into this delightful baking journey that promises warmth, comfort, and a touch of whimsy in every bite.

Why You’ll Love This Recipe

This vegan scone recipe is a winner for many reasons. First, it’s incredibly easy to prepare, requiring no special ingredients or complicated techniques.

You don’t need to be a seasoned baker to create perfect scones that rival those from your favorite tea shop.

Second, the texture is spot-on — flaky yet tender, with a golden crust that’s ideal for spreading your favorite jam or vegan butter. The recipe is also versatile, allowing you to add your own flair with mix-ins or toppings.

Finally, it’s a compassionate choice that fits into a vegan lifestyle without sacrificing indulgence. Whether you’re making it for yourself or guests, these scones are sure to impress.

Ingredients

• 2 cups all-purpose flour
• 1/4 cup granulated sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1/2 cup vegan butter, cold and cubed
• 3/4 cup unsweetened almond milk (or other plant milk)
• 1 tsp apple cider vinegar
• 1 tsp vanilla extract
• Optional add-ins: 1/2 cup dried cranberries, blueberries, or chopped nuts

Equipment

• Mixing bowl
• Pastry cutter or fork
• Measuring cups and spoons
• Baking sheet
• Parchment paper or silicone baking mat
• Whisk
• Cooling rack
• Knife or biscuit cutter (for shaping)

Instructions

1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking.
2. Prepare the vegan buttermilk: In a small bowl or measuring cup, combine the almond milk and apple cider vinegar. Let it sit for 5 minutes to curdle slightly. This will help tenderize your scones.
3. Mix the dry ingredients: In a large mixing bowl, whisk together the all-purpose flour, sugar, baking powder, and salt until evenly combined.
4. Cut in the cold vegan butter: Using a pastry cutter or fork, cut the cubed vegan butter into the dry ingredients until the mixture resembles coarse crumbs with pea-sized pieces of butter remaining.
5. Add wet ingredients: Pour the vegan buttermilk and vanilla extract into the dry mixture. Gently fold with a spatula or spoon until just combined. Avoid overmixing to keep the scones tender.
6. If you’re using optional add-ins like dried fruit or nuts, fold them in carefully now.
7. Shape the dough: Turn the dough out onto a lightly floured surface. Pat it into a 1-inch thick round. Use a knife or biscuit cutter to cut into 8 equal wedges or rounds.
8. Arrange the scones: Place the scones onto your prepared baking sheet, spacing them about 1-2 inches apart.
9. Bake for 15-18 minutes or until the scones have risen and turned golden brown on top.
10. Cool on a wire rack: Remove the scones from the oven and transfer them to a cooling rack. Let them cool slightly before serving.

Tips & Variations

Tip: For extra flaky scones, keep the vegan butter as cold as possible and handle the dough minimally. Overworking the dough can make scones tough.

Variation: Try adding fresh blueberries or lemon zest for a bright, summery twist. Alternatively, mix in chopped vegan chocolate chips or cinnamon and raisins for a cozy flavor.

Glaze option: Brush the tops with a little almond milk mixed with maple syrup before baking for a shiny, sweet finish.

Nutrition Facts

Serving Suggestions

These vegan scones are perfect served warm with a pat of vegan butter or a generous spoonful of your favorite jam. We recommend pairing them with a cup of soothing herbal tea or a rich, creamy chai latte for an indulgent experience.

For a complete vegan brunch, try serving these scones alongside a fresh fruit salad or your favorite tofu scramble. If you want to explore more delightful vegan breakfast ideas, check out our Breakfast Wellington Recipe for a savory contrast.

Conclusion

Alice’s Tea Cup vegan scone recipe brings the magic of a classic tea-time treat into a compassionate, plant-based realm. With simple ingredients and easy steps, you can enjoy scones that are tender, flavorful, and perfectly flaky right from your own oven.

Whether you’re new to vegan baking or a seasoned pro, this recipe invites you to create delicious moments of comfort and joy.

Give these scones a try for your next tea party, breakfast, or snack, and don’t forget to experiment with different mix-ins to make the recipe truly your own. For more fantastic recipes that complement this treat, explore our Bread And Gravy Recipe or dive into hearty options like the Braised Pork Ribs With Radish Recipe.

Happy baking and happy tasting!

{“@context”: “https://schema.org/”, “@type”: “Recipe”, “name”: “Alice’s Tea Cup Vegan Scone Recipe”, “image”: [], “author”: {“@type”: “Organization”, “name”: “GluttonLv”}, “description”: “A deliciously tender and flaky vegan scone perfect for afternoon tea. Made with simple plant-based ingredients for a wholesome treat.”, “prepTime”: “PT15M”, “cookTime”: “PT20M”, “totalTime”: “PT35M”, “recipeYield”: “8 scones”, “recipeIngredient”: [“2 cups all-purpose flour”, “1/4 cup organic cane sugar”, “1 tbsp baking powder”, “1/2 tsp salt”, “1/2 cup vegan butter, cold”, “3/4 cup unsweetened almond milk”, “1 tsp vanilla extract”, “1/2 cup dried cranberries”, “1 tbsp ground flaxseed mixed with 3 tbsp water (flax egg)”], “recipeInstructions”: [{“@type”: “HowToStep”, “text”: “Preheat oven to 400\u00b0F (200\u00b0C).”}, {“@type”: “HowToStep”, “text”: “Mix flaxseed and water; set aside to thicken.”}, {“@type”: “HowToStep”, “text”: “In a bowl, whisk flour, sugar, baking powder, and salt.”}, {“@type”: “HowToStep”, “text”: “Cut in cold vegan butter until mixture resembles coarse crumbs.”}, {“@type”: “HowToStep”, “text”: “Stir in almond milk, vanilla, and flax egg until just combined.”}, {“@type”: “HowToStep”, “text”: “Fold in dried cranberries gently.”}, {“@type”: “HowToStep”, “text”: “Turn dough onto floured surface; pat into 8-inch circle.”}, {“@type”: “HowToStep”, “text”: “Cut into 8 wedges and place on baking sheet.”}, {“@type”: “HowToStep”, “text”: “Bake for 18-20 minutes until golden brown.”}, {“@type”: “HowToStep”, “text”: “Cool slightly before serving.”}], “nutrition”: {“calories”: “220 kcal”, “proteinContent”: “3 g”, “fatContent”: “9 g”, “carbohydrateContent”: “30 g”}}