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Vegan Key Lime Pie Scones

















When it comes to the weekends I love to whip up an effortless brunch concept. One of the easiest recipes is scones! Long before exploring scones I thought even the name sounded like it was involved, tedious, and just not worth my time. However, scones are really seamless and the flavor options, endless! 


We’ve done a few different varieties of scone flavors, but being that summer is in full swing I wanted to tailor the flavor to the season.. and the vegan Key Lime Pie Scones were born! I personally find scones a cross between a biscuit and a muffin. Dense, but light and fluffy, and there is something just intriguing about them. 







What’s great about these specific scones, is so much! It’s my staple scone recipe, quick, easy, features not dairy or eggs, with a buttery soft texture. There is notes of vanilla and lime, along with texture from the toppings, they have aesthetic appeal, feature toasted coconut and even graham crackers and are just the perfect summer brunch concept!




If you love all things lime or scones, you’re going to love these new vegan Key Lime Pie Scones!











Why this recipe is great: 







Perfect for summer!

Packs flavor, texture, and aesthetic appeal!





























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Vegan Key Lime Pie Scones

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  • Total Time: 50 minutes
  • Yield: 8 1x




Lime Glaze: (optional)


  1. Preheat oven to 400 degrees Fahrenheit.
  2. In a medium mixing bowl, add flour, baking powder, salt, and cane sugar.
  3. Cut in vegan butter until the butter is in tiny clumps, evenly distributed in the dough.
  4. To a small bowl add the maple syrup, lime juice, lime zest, vanilla, and almond milk. Whisk to combine. Add to the bowl of the dry ingredients. 
  5. Mix ingredients; If you find the dough is too wet add flour 1 tablespoon at a time until the dough is stiff, you want a firm dough. If too dry add 1 tablespoon of almond milk at a time. 
  6. On a floured surface use hands to form the dough into a disc. Divide into 8 even slices. Transfer to a parchment-lined baking sheet. Separate the scones so they have room to bake. 
  7. Chill in the fridge for 30 minutes.
  8. Bake for 20 minutes, with rotating mid bake.
  9. Remove from oven and let cool. Make the lime glaze by combining all the ingredients in a small bowl. If too thick add a lil more lime juice. Too wet, add a lil more powdered sugar. Pour over top and sprinkle with toasted coconut, lime zest, and graham cracker dust. 
  • Prep Time: 30 minutes
  • Cook Time: 20 minutes


  • Serving Size: 1






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