Preparation: 10 mins
Baking: 15 mins
For 6 Scones



    • 250 g flour (type 1050)
    • 140 ml soy milk
    • 40 g vegan butter
    • 15 g sugar
    • 8 g baking powder
    • 1 tsp rapeseed oil
    • pinch of salt


    • 2 tbsp agave syrup
    • 1 tbsp soy milk


    • Preheat oven to 200°C.
    • In a bowl first mix 100 g flour, baking power, soy milk, vegan butter, sugar, rapeseed oil and salt with a whisk to a smooth, liquid dough. Then add the remaining flour. Fold in with a wooden spoon until a loose dough is formed.
    • Pour the dough onto a strongly floured surface. Roll out carefully with a rolling pin to about 3 cm.
    • Cut out the scones with a cookie cutter or a glass and spread them on a baking tray with baking paper.
    • For the glaze, mix agave syrup and soy milk. Then spread over the scones with a brush.
    • Bake for 15 minutes.

About this recipe

This recipe is super easy and in only 25 minutes you have oven-warm scones on the table. They are light and airy, not too sweet and are best served with tea or breakfast.

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