Vegan Savory Scones

♫ Listening to: After The Moment by Craft Spells ♫

I’m honestly appalled at myself for taking this long to share this recipe. I’ve been making variations of this same recipe consistently for about a year. I’ve made pepperoni pizza scones, ham and cheese scones, turkey and cheese scones, zucchini scones, garden veggie scones, bacon cheddar scones, and now these are sausage and cheddar scones. My family never gets tired of these. I could make them every week, and the next day, they would ask for them again.

The awesome thing about this recipe is not only that it’s super quick and easy, but you can also substitute so many different ingredients to make your own fun and unique flavors.

If you prefer a sweeter breakfast over savory, then check out my sheet pan pancakes recipe.

This recipe makes 8 savory vegan scones.

(I know the pictures only show 6, but I assure you that when they went into the oven and came out of the oven, there were 8.)

Vegan Savory Scone Ingredients

• 2 cups (260g) organic unbleached flour, chilled
• 1 tablespoon (14g) non-aluminum baking powder, chilled
• about 1 tablespoon (12g) spices (I used 1 teaspoon (6g) sea salt, ¼ teaspoon pepper, ½ teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon oregano, ½ teaspoon basil)
• ¼ cup (60-65g) chilled vegan butter or margarine (if you avoid soy, buy the soy-free earth balance; otherwise buy the organic whipped earth balance)*
• ½ cup (125g) chilled plain unsweetened vegan yogurt (if it's soy yogurt, buy organic)*
• ½ cup (125g) chilled unsweetened unflavored nondairy milk (if it's soymilk, buy organic)*
• 1 cup (120g) filling (I usually use ½ cup (50g) vegan grated cheese and ½ cup (70g) vegan meat, chopped)

Vegan Savory Scone Directions

Heat the oven to 400º.

Whisk together the 2 cups (260g) of flour, 1 tablespoon (14g) of baking powder, and all the spices: 1 teaspoon (6g) sea salt and 2 teaspoons (6g) of a combo of other spices like pepper, garlic powder, onion powder, oregano, basil, paprika, and thyme.

Add the ¼ cup (60-65g) chilled vegan butter to the dry ingredients using a chilled fork to mash it in. Make sure you don’t touch it with your hands because it’s important to keep all the ingredients cold. Don’t mix the butter in too much. You want it to have lumps like in the picture.

Mix ½ cup (125g) yogurt and ½ cup (125g) nondairy milk into the flour using a silicone spatula until you no longer see any flour. Don’t overmix past this point.

Add the 1 cup (120g) filling. I used ½ cup (50g) vegan grated violife cheddar cheese and ½ cup (70g) diced vegan sausage, but I’ve made these scones using just about everything you can think of (kale, zucchini, carrots, vegan pepperoni, vegan bacon, etc.), and they always turn out AMAZING!

Divide the dough into 8 equal sized pieces, touching them as little as possible. Drop the 8 scones onto a parchment paper lined baking sheet, or a baking stone, leaving as much space between each scone as possible for them to expand.

Sprinkle the tops with sea salt. I use a fancy purple salt that I got in Kyoto, Japan.

Bake at 400º for 21-24 minutes. My oven runs hot, so I only need 21 minutes, but the oven at my last house required 24 minutes.

Here’s a video of me, Kimmy, and Briana making scones and live streaming, but I warn you, it’s mostly just us hanging out and very little cooking happening, haha.

FAQ

Can I make mini scones with this recipe?

Yeah! Sometimes I need to feed more people and I feel weird asking 2 people to share a scone, so in those instances, I modify this recipe to make mini savory scones. To make 16 scones with this recipe, just divide your dough in half before cutting into the 8 wedges and when you bake them, bake for only 15-18 minutes, depending how hot your oven runs.

Can I make these savory scones in my air fryer?

You sure can. My air fryer is small so I can only fit a few at a time though, so you’ll probably have make them in batches. If you’re making normal sized scones, air fry them for 14 minutes at 375º. If you’re making minni scones, air fry them for 10 minutes at 375º. Don’t forget to oil the bottom of the air fryer basket so they don’t stick, and I recommend flipping them over halfway thrugh the baking time.

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* I use mostly organic ingredients when I cook, but I realize that not everyone has the disposable income to purchase all organic ingredients. Therefore, I only specify organic on the ingredients that really matter - when buying the organic version is the only way to ensure that the item is vegan.