Vegan Coconut Scones

by | Read time: 2 minutes

A normal breakfast might mean popping a few mini vegetable quiches in your mouth while packing lunches or inhaling a homemade granola bar in one bite as you walk into your office. But these fluffy vegan scones are made for days when you can sit and enjoy your meal–not for eating at your desk. This easy recipe, baking in only 20 minutes, comes together pretty quickly. So, you won’t spend much of your free time slaving over a hot oven, yet you’ll still get a breakfast treat worthy of slowing down. Pour yourself a comforting cup of tea and enjoy these warm and sprinkled with shredded coconut and lime zest.

Close-up of Vegan Coconut Scones |

Makes 16 scones


4 cups flour (use gluten-free flour, if necessary)
4 Tbsp. sugar
3 Tbsp. coconut flakes
1 tsp. baking powder
1/2 tsp. baking soda
Pinch salt
1-1/2 cups vanilla almond milk
1/2 cup coconut oil
1 Tbsp. lemon juice
1 tsp. vanilla extract
Lime, for zesting, optional


  1. Preheat oven to 375 degrees. Line 2 large baking sheets with parchment paper.
  2. In a small bowl, combine almond milk and lemon juice. Set aside.
  3. In a large bowl, combine flour, sugar, coconut flakes, baking powder, baking soda and salt. Add almond milk mixture and mix until combined.
  4. Divide dough in half and, on a lightly floured surface, form dough into two circles. Slice each into 8 triangles (16 total) and place on prepared baking sheet, leaving a couple of inches between each triangle.
  5. Bake for 15-20 minutes or until lightly browned.
  6. Serve with extra coconut flakes, lime zest and a cup of coffee or tea.