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Vegan Lemon Rosemary Scones

  • Author: Eat Drink Shrink
  • Total Time: 55 minutes
  • Yield: 8




Lemon 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, chopped rosemary lemon juice, lemon 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 dry, add more milk, but 1 tablespoon at a time until the dough is stiff, you want a firm dough.
  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. Brush the tops with melted vegan butter and generously sprinkle with coarse sugar. You can use any variety of sugar, but coarse is the best!
  8. Chill in the fridge for 30 minutes.
  9. Bake for 20 minutes, with rotating mid bake.
  10. Remove from oven and let cool. Make the lemon glaze by combining all the ingredients in a small bowl. If too thick add a lil more lemon juice. Too wet, add a lil more powdered sugar. Pour over top and sprinkle with additional chopped rosemary and lemon zest.
  • Prep Time: 35 minutes
  • Cook Time: 20 minutes


  • Serving Size: 1
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