Scones be it sweet or savoury are an absolute favourite of mine. So I just had to give vegan scones a go, and what better flavours than rhubarb & lemon to go with! Rhubarb is just the best flavour out there in my opinion and a citrusy zing just brings out the flavour 🤤

I don’t make these very often as they’re a diet killer, especially once you smother them in cream & jam & eat them in unimaginable quantities like I do! But as a rare treat or party dish, these are a must!


  • 350g self raising flour
  • 1tsp baking powder
  • 95g vegan butter
  • 150ml dairy free milk
  • 100g caster sugar
  • Zest of 1/2 lemon
  • 2 rhubarb stalks


1. Cut your rhubarb into 1cm chunks and stew in a splash of water for 15 minutes.

2. Add the flour, baking powder & sugar to a mixing bowl and slowly rub the butter into the mixture.

3. Gradually stir in the milk, lemon zest and rhubarb and kneed into a smooth dough.

4. Roll out the dough until roughly 2cm thick and using a cutter cut out small circles roughly 6-7cm wide.

5. Bake for 15/20 minutes at 200°C until golden brown.

OPTIONAL – whisk vegan crem fraiche, lemon juice & a bit of sugar to make your own clotted cream and they go amazing with strawberry jam.

You can also use the same ingredients and method but skip the rhubarb & lemon to make plain scones.

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