Plated Vegan Lemonade Scones

Secretly Vegan! Lemonade Scones: Lush & Guilt-Free

Forget the limitations of vegan baking! These incredibly moist and fluffy vegan scones boast a secret ingredient: lemonade! But don’t worry, they’re not citrusy or fizzy.
Instead, the lemonade adds a subtle sweetness and incredible tenderness that rivals traditional scones.
Plus, they’re completely vegan, making them a guilt-free indulgence for everyone to enjoy.

Whether you’re following a plant-based diet or simply looking for a unique and delicious treat, these vegan lemonade scones are sure to become your new favourite.

Plated Vegan Lemonade Scones

How to Make Vegan Lemonade Scones

Learn how to make delicious vegan lemonade scones with this easy-to-follow recipe.
These scones are perfect for a vegan-friendly treat that is both fluffy and sweet.
Try them out today!
5 from 1 vote
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Side Dish, Snack
Cuisine Australian
Servings 8 scones
Calories 185 kcal

Equipment

  • Oven
  • Baking tray
  • Wire rack
  • Large bowl
  • Whisk
  • Baking paper
  • 6cm round cutter or glass

Ingredients
  

  • 300 g self-raising flour
  • 125 ml chilled sparkling lemonade
  • 125 ml unsweetened soy yoghurt
  • 50 g chilled solid coconut oil (grated or cubed)
  • 1 tablespoon granulated sugar
  • ½ teaspoon vanilla extract
  • Pinch of salt
  • Optional: Milk for brushing (vegan milk like oat or almond)

Instructions
 

  • Preheat oven to 220°C (428°F). Line a baking tray with baking paper.
  • In a large bowl, whisk together flour, sugar, and salt.
  • Rub in the grated coconut oil with your fingertips until the mixture resembles coarse breadcrumbs.
  • Stir in the soy yoghurt and vanilla extract until a soft dough forms.
    Gradually add the sparkling lemonade, just enough to bring the dough together without overmixing (it should be slightly sticky).
  • Turn the dough onto a lightly floured surface and gently knead 5-6 times to form a smooth ball.
  • Pat out the dough to a thickness of about 2cm.
    Use a 6cm round cutter to stamp out scones, re-rolling scraps as needed.
  • Place scones on the prepared tray and brush tops with milk (optional, for a golden crust).
    Bake for 15-20 minutes, or until golden brown and firm to the touch.
  • Cool slightly on a wire rack, then devour warm with your favourite vegan jam and whipped cream!

Notes

Tips:
  • Don't overmix the dough!
    A light touch is key to keeping the scones airy and fluffy.
  • Use chilled coconut oil and yogurt for the best results.
  • Feeling adventurous? Add a handful of chopped fresh berries or a teaspoon of grated lemon zest to the dough.
  • Leftover scones can be stored in an airtight container for up to 2 days.
    Reheat in the oven for a few minutes to revive them.

Conclusion:

These vegan lemonade scones are a game-changer in the baking world – no eggs, no milk, no worries, just pure fluffy joy!
Their tangy sweetness, light texture, and ease of preparation make them perfect for anyone looking for a delicious and guilt-free treat.
So go ahead, raise a glass of sparkling lemonade, and let the vegan baking magic begin!
Keyword baking, lemonade scones, vegan

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