Serving Larchmont Village, Hancock Park, and the Greater Wilshire neighborhoods of Los Angeles since 2011.

Scones Fit For a King

Vegan Scones fit for a King in honor of today’s coronation of England’s King Charles III.

With today being the coronation of King Charles III, one can’t help becoming an anglophile for a wee bit of time. The pomp and circumstance, the gilded carriages, the bejeweled crowns…all evoke a deep sense of history of the British Monarchy and the rituals attached to that culture. For me, being food obsessed, my favorite of British ritual is teatime. And nothing says teatime like a rich, buttery scone served on one’s finest china.

These scones are as regally divine as it gets, thanks to plant based replacements. No one will be the wiser that you didn’t use dairy products. I baked several dozen for a friend’s fundraiser tea and the guests devoured these vegan beauties first, of all of the scones on the table.

Please note that you can make them plain or with added bits. I used raisins and walnuts for these pictured. I’ve also made them with dark chocolate chips, dried cherries and almonds, dried cranberries and orange zest, and cinnamon and walnuts. Have fun creating flavor profiles that suit your palette.

Just Egg egg replacement is my go to plant-based egg replacement for these scones. It’s available at most local markets, including Pavilions, Whole Foods and Lassens.

I serve the scones with fruit jams and plant based butter – though, personally, I like them best on their own. One after the other!

Scones Fit for a King

3 cups AP flour
1 T baking powder
1/2 tsp salt
1/2 cup organic cane sugar
6 T very cold plant butter cut into 12 chunks.
Mix-ins: 3/4 cup of whatever suits your fancy: chocolate chips, dried cranberries, raisins, chopped roasted nuts, etc.
3/4 cup full fat plant milk or creamer
3 T Just Egg egg replacement or other plant based equivalent to one egg
(Of note, for more flavor add 1/2 tsp vanilla or zest of an orange or lemon to the milk.)

Combine dry ingredients in a medium sized bowl. Add cold butter. Use a pastry cutter or rub between fingers till butter is pea-sized and flour looks mealy. Add your mix-ins to combine. Whisk plant milk and egg replacement together in a small bowl. Pour into flour mixture, stirring and folding in with a fork until just combined. It will be sticky. Freeze in bowl for 5 minutes. Preheat oven to 450. Put dough on long piece of plastic wrap and roll until 18 inches log. Place on a pan and freeze again for 15 minutes. Remove and slice into 12-15 pieces, depending on size of scones you want. Roll into balls and place 3 inches apart on parchment lined baking sheets on middle rack for 10-12 minutes, until golden. I do them in two batches. Enjoy!


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Deborah Brooks
Deborah Brooks
Deborah is currently a documentary film producer. She is also a former certified personal trainer and fitness nutrition coach. The shutdown of business due to Covid-19 and the implication of an animal wet market connection caused her to rethink her high animal protein food lifestyle. She has spent the last year exploring the world of plant based eating for her own health as well as the health of the planet and all of its sentient beings. Her recipes can be found on Instagram. She would love you to follow along on her journey.
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  1. ‘Plant based eating for the health of the planet and all of its sentient beings’. Love you for this and the recipe. Shall try baking it today. Thanks for being vegan

    • Thank you so much! Let me know how they turn out. Feel free to DM me on Instagram @deborahanncooks. I’d love a follow as well.


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