Tea-Time Vegan Scones Like the 1910s—Flaky, Light, and Dairy-Free

There’s something timeless about sitting down for tea with a plate of warm scones.

These vegan scones are flaky, light, and carry the spirit of the 1910s right into your kitchen. No dairy needed, just pure, simple comfort.

History

Scones have been the backbone of British teatime since the early 19th century.

By the 1910s, teatime was a cherished ritual across England, especially in the countryside. Scones became a symbol of simple pleasures—quick to bake, easy to share.

Back then, scones were made with basic pantry staples. Cream and butter were common, but frugal homemakers often used plant oils or skipped dairy when needed.

This recipe follows that old spirit—minimal ingredients, no fuss.

Equipments

• Large mixing bowl (I love this mixing bowl set)
• Pastry cutter or fork
• Measuring cups and spoons
• Baking sheet
• Parchment paper
• Cooling rack

Optional but helpful:

• Pastry brush for plant milk wash
• Circular cookie cutter or glass

Ingredients

• 2 cups all-purpose flour
• 2 tablespoons cane sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 5 tablespoons coconut oil (solid, not melted)
• 3/4 cup unsweetened plant milk (plus more for brushing)
• 1 teaspoon apple cider vinegar
• 1 teaspoon vanilla extract

Optional add-ins:

• 1/2 cup dried currants or raisins
• Zest of one lemon

Instructions

1. Preheat and Prep

Preheat your oven to 425°F (220°C).
Line your baking sheet with parchment paper.

2. Mix the Dry Ingredients

In a large bowl, combine the flour, sugar, baking powder, and salt.
Give it a good whisk to evenly mix.

3. Cut in the Coconut Oil

Add the solid coconut oil to the dry mix.
Use a pastry cutter or fork to work it in until the mix looks like coarse crumbs.

4. Prepare the Wet Ingredients

In a small bowl, stir together the plant milk, apple cider vinegar, and vanilla extract.
Let it sit for a couple of minutes to curdle slightly—this mimics buttermilk.

5. Combine Wet and Dry

Pour the wet mixture into the flour mix.
Gently stir just until combined.
Don’t overmix. If adding currants or lemon zest, fold them in now.

6. Shape the Dough

Turn the dough onto a lightly floured surface.
Pat it into a circle about 1-inch thick.
Cut into 8 wedges or use a circular cutter.

7. Bake

Place the scones on your prepared baking sheet.
Brush the tops with a little plant milk for a golden finish.
Bake for 12-15 minutes or until golden brown.

8. Cool and Serve

Transfer the scones to a cooling rack.
Let them cool slightly before serving.

Special Notes

• Keep the coconut oil solid for that perfect flaky texture.
• Don’t overwork the dough—gentle hands make lighter scones.
• These taste best fresh but can be frozen and reheated.

Pair them with your favorite jam or dairy-free butter. Or go classic with lemon curd!

Nutrition

• Calories: 180
• Protein: 3g
• Fat: 8g
• Carbs: 24g
• Fiber: 1g
• Sugar: 4g