This vegan scone recipe couldn’t be easier to make and if you are a Biscoff fan like me, you really are in for a treat! These American style scones are packed with Biscoff flavour and white chocolate chunks. The recipe comes together in less than 30 minutes and the end result are buttery soft scones that are perfect for an indulgent breakfast or afternoon snack.
What actually is a scone?
Living in the U.K. I associate a scone with afternoon tea, served with clotted cream and jam alongside small cakes and finger sandwiches. In terms of consistency, it’s a bit of a cross between a bread and a cake and depending on where you are in the world depends on the time of day these are usually eaten.
This recipe is an American style scone, which is usually eaten at breakfast. However, with Biscoff and white chocolate flavours they are also ideal as an afternoon treat.
What you need to make these scones
- Dairy free butter: just make sure it is cold straight from the fridge
- Plain unsweetened dairy free yoghurt: you want to pick a unsweetened version so it doesn’t add extra sweetness to the bake
- Unsweetened dairy free milk: any unsweetened dairy free milk will work
- Maple syrup: or swap this for another natural liquid sweetener, something like an agave or date syrup will work well
- Self raising flour
- Oat flour: which is achieved by finely milling oats so you get a flour like consistency. You can do this in a household blender.
- Vegan white chocolate: you will just need to chop this up into small chunks
- Biscoff biscuits: these will also need to be blitzed to get a fine consistency
- Biscoff spread: to make this easier to handle, microwave it for 20 seconds so it becomes runny
- Baking powder
- Vanilla extract
- Lemon juice
These scones really are best eaten the moment they are made. However, if you do find yourself with some leftovers they will keep in an airtight container for up to 2 days but they will dry out quickly.
You can freeze them without the additional Biscoff drizzle on top. Just allow them to cool completely. To serve, thaw them and reheat in the oven at 120oc for 5 – 10 minutes until warm all the way through and starting to crisp up on the edges.
This recipe is beginner friendly. So you just need a large mixing bowl, spoon, weighing scales, regular household blender and baking tray.
This is likely a result of over kneading the dough. You will have caused too much gluten to develop which resulted in the dough not rising as much.
To remedy this, next time you make them handle the dough a little less and this should solve it.
If you like these scones, why not try some of my other baking recipes:
- Healthy Cheesecake Brownies
- Chocolate Hazelnut Protein Cookies
- Jammie Dodger Blondies
- Double Chocolate Courgette Muffins
Vegan Biscoff SconesCourse: Afternoon Tea, Dessert, Snack, BakingCuisine: AmericanDifficulty: Easy
Light yet buttery vegan scones that are packed with Biscoff and white chocolate chunks. Super simple to make and ready in under 30 minutes.
- Dry Ingredients
200g Self raising flour
125g Oat flour
60g Biscoff biscuits, bliltzed into crumbs
2 tsp Baking powder
1/2 tsp Salt
- Wet Ingredients
115g Dairy free butter
50ml Plain unsweetened yoghurt
80ml Unsweetened dairy free milk
50ml Maple syrup
60g Melted Biscoff sauce + additional for topping
100g Vegan white chocolate, chopped into small chunks + additional for topping
1 tsp Vanilla extract
1/2 Lemon, juice of
- Preheat the oven to 200oc and line a baking tray with parchment paper.
- Mix the dry ingredients together in a large bowl.
- Once combined add the wet ingredients (with the exception of the white chocolate which you will add at the end) and mix until the ingredients just come together. It is really important that the dough is not overworked at this point, it should be still soft, almost a little sticky.
- Carefully fold in the white chocolate chunks, reserving some for the tops of the scones.
- Transfer the dough to the lined baking tray and mould into a round shape using your hands. Once in a circular shape, (approx. 8 inches in diameter) cut into 6 equal pieces, cutting the dough in half, and then each half into 3 pieces.
- Place the scones in a preheated oven for 20 minutes, they are done when they are golden and crisp on the outside. Whilst still warm from the oven, gently press in extra white chocolate chunks.
- To serve, drizzle with additional Biscoff sauce. These scones are best enjoyed warm, so feel free to warm through in the microwave / oven before enjoying if you have baked them prior.
- Like traditional scones, these are a little dry so suggest you serve with a sauce or yoghurt, liek you would traditionally with jam and cream. Why not try a Biscoff yoghurt made from plain yoghurt mixed with melted Biscoff sauce.
- Use cold dairy free butter, yoghurt and milk to make the dough rather than at room temperature. Cold dough is key to getting that flaky texture so if the butter melts you get a greasy dough as it slackens.
- Avoid over kneading the dough as you will end up with tough scones once baked. You want to keep the dough soft so you get buttery scones once baked. To avoid overmixing, just mix the ingredients together until just combined.
- To make oat flour, blitz up regular oats in a household blender so you get a fine flour like consistency.
I can’t wait to hear what you think of these Vegan Biscoff Scones so please leave a comment below and tag me in your wonderful creations! I’m @fortheutteroffood on Instagram and use the hashtag #theutterloveoffood. I’m also on Facebook – please say hello!