Vanilla Scones

This bakery-style Vanilla Scones recipe makes the fluffiest and moistest tea treats with crisp, golden edges. They are dairy-free, eggless, and come together very quickly and taste absolutely amazing!


4 C all-purpose flour 1 ½ C vanilla plant-based milk 4 tbps granulated sugar ½ C coconut oil 3 tbsp coconut shreds (optional) 1 tbsp lemon juice 1 tsp baking powder ½ tsp baking soda 2 tsp vanilla extract Pinch of salt

Preheat your oven to 375 degrees F and line two large baking sheets with parchment paper or a silicone mat. Measure out your plant-based milk and lemon juice, mix together, and set aside. This combo will act as your 'buttermilk'.

In a large bowl, combine all your dry ingredients. Whisk together till everything is evenly dispersed. Add in your oil and 'buttermilk' and mix till fully combined. You might want to use your hands. Lightly flour a countertop and divide your dough in half, evenly. Plop your dough onto the counter. you want to start forming the dough into a circle. Keeping the thickness as even as possible so everything cooks the same.

Cut into 8 even triangles. Line your baking sheet, keeping them about 2 inches apart from each other. Then repeat with the other half of the dough. Bake for 16-20 minutes, or until golden brown. Alternating baking sheets midway through.

Finish off with extra coconut flakes, lime zest or a cup of coffee. Enjoy!