Scones Recipes for Special Dietary Requirement

Awareness of the impact of our consumer choices upon the environment continues to gather pace and more people are choosing to become vegan or vegetarian. Making ethical choices doesn’t have to restrict or reduce enjoyment of food. There are plenty of recipes and alternative ingredients available to create delicious vegan or vegetarian food. Likewise with special dietary requirements such as gluten-free, lactose-free. or diabetic. With the wide variety of alternative ingredients available there is no reason why you can’t still enjoy a wonderful cream or afternoon tea.

Vegetarian, Vegan, Gluten free, Lactose Free and Diabetic Scone Recipes

Vegan and Lactose Free Scone Recipe

Vegan Scone RecipeLactose Free Scone Recipe

Vegan: A person who doesn’t eat food or use any products derived from animals.

Makes: 10-18 depending on how thick you cut the dough, Preparation time: 20 minutes, Cooking: 10-15 minutes


500g plain flour
6 level tsp (2 tbsp) baking powder
2 heaped tbsp caster sugar
Pinch of salt
100g packed fragrance-free (or extra virgin if you don’t mind coconut taste) coconut oil at room temperature
Approximately 320ml almond milk (or other plant based milk)


2 tbsp almond milk
2 tsp maple syrup
2 tsp olive oil (or other vegetable oil)
demerara sugar, to sprinkle (optional)


Enjoy your scones as a traditional afternoon tea by serving with thick coconut yoghurt and delicious fruity strawberry jam.


1. Sift flour and baking powder into a large bowl. This helps to get lighter scones. Add sugar and salt and mix well.

2. Chop coconut oil small and then rub into the flour with your fingers until the flour looks pebbly. Do not rush this step or take shortcuts if you are after light, nicely risen scones.

3. Start adding the plant milk slowly while bringing the dough together. Start off using a spoon and then just use your hands. Don’t handle the dough too much, just until it’s combined and stays together. Don’t worry about it being very smooth.

4. Place the dough in the fridge for 15-20 minutes (no longer than that as the baking powder will lose its fizz) while you heat up the oven to 220° C / 425° F and line a baking tray with a piece of baking paper.

5. After the dough has had a chance to rest, roll it out on a lightly floured surface. Keep the dough thick (2 cm / 0.75”) for fluffy scones.

6. Use a fluted cookie cutter that is 5 cm / 2” in diameter and cut circles out of the dough. Do not twist the cutter as that inhibits rising, simply apply a lot of pressure to the cutter and then lift the cutter with a scone inside. Place over the baking tray and gently pop the scone out onto the tray. I found that dipping the cutter in flour and then shaking the excess off helps a lot when it comes to releasing the scones onto the tray.

7. Bring any dough leftovers very gently into a ball and cut out some more – they won’t be as good as the first batch, but if you handle the dough super gently, they will still be very tasty.

8. Place the scones on the prepared baking tray, making sure there is some space around each one. Mix all the glaze ingredients together in a small bowl and glaze the tops of the scones with a pastry brush.

Sprinkle each scone with some demerara sugar (if using) and bake for 12-15 minutes. My oven heats the right hand side more than the left so after 12 minutes the ones on the right were done, but the other ones needed another 3 minutes. I rotated the tray before baking them for the last 3 minutes so that they are evenly browned on all sides.

9. Let the scones cool down a little before cutting them in half with a serrated knife and filling them with coconut yoghurt and jam.

The vegan scone recipe is also suitable for vegetarians and those on a lactose-free diet as it contains no meat derived or dairy milk ingredients. Lactose is a sugar found in milk products. Some people can’t break down lactose very well. They may not have enough lactase, the enzyme that breaks lactose down in the body or, their body may make lactase that does not work properly.

Thanks to Ania of Lazy Cat Kitchen for letting us share this easy to follow recipe for great tasting light and fluffy vegan scones.

Gluten Free Scone Recipe

Gluten Free Scone Recipe

Gluten Free: A gluten-free diet excludes foods containing gluten. Gluten is a protein found in wheat, barley, rye and triticale (a cross between wheat and rye)

Makes: 12, Preparation time: 20 minutes, Cooking: 10-12 minutes


350g gluten free self-raising flour
2 tsp gluten free baking powder
1 tbsp caster sugar
Half tsp xanthan gum (used to bind the mixture together)
Half tsp fine salt
100g unsalted butter
120ml semi-skimmed milk
2 medium eggs (plus 1 egg for glazing)


1. Preheat oven to 200C (fan) and line a baking tray with greaseproof paper.

2. Take a large mixing bowl and combine the flour, baking powder, sugar, xanthan gum and salt.

3. Cut the butter into small cubes and then add to the mixing bowl. Rub the butter into the flour mix with your hands, to produce a breadcrumb-like mixture.

4. Add the eggs and milk to the mixture gradually, stirring to combine as you go. You will probably need to get your hands in there again to get a nice pliable dough. If it is sticky, add a bit more flour. If it is dry and breaking apart, add a drop more milk.

5. Dust a surface with flour and then press the dough out with you hands or a rolling pin, until it is around 3cm thick. Scones do not rise much when baked so cut them fairly thick, rather than creating little thin disks.

6. Cut into rounds using a 6-8cm cookie cutter (dust the cutter with a little flour before each press, to reduce the risk of sticking). You should end up with 12 scones.

7. Place the scones on the greaseproof paper, brush the tops a little beaten egg (from the extra glazing egg).

8. Bake for 10-12 minutes, until risen and golden. Eat straightaway, or allow to cool and freeze for later use. Serve with jam and clotted cream for the full English gluten free afternoon tea experience.

Thanks to Laura Strange of Gluten Free Guide for letting us share this recipe for tasty gluten scones.

We offer a Gluten Free Cream Tea by post:

Diabetic Scone Recipe

Diabetic Sugar Free Scone Recipe

Diabetes: A condition in which the body either doesn’t make enough insulin or can’t use the insulin as well as it should. Insulin acts like a key to let blood sugar into your body’s cells for use as energy.

Makes: 12, Preparation time: 20 minutes, Cooking: 20 minutes


1 tbsp honey
100ml unsweetened apple juice
100g butter
4 tbsp unsweetened almond milk
1 tsp vanilla essence
200g self-raising flour
200g almond flour
2 tsp bicarbonate of soda
2 tbsp Stevia (A natural sweetener derived from the leaves of the stevia plant)


1. Preheat the oven to 190°c/Gas Mark 5.

2. Combine the honey, unsweetened apple juice, butter, almond milk and vanilla essence together.

3. Mix together the self-raising flour, almond flour, bicarbonate of soda, and Stevia to make a dough.

4. Roll the dough out onto a lightly floured surface until it is about an inch and a half thick.

5. Cut out circular shapes using a pastry cutter and place these on a greased baking tray.

6. Roll any remaining bits of dough together and repeat so that all the mixture is used.

7. Bake for around 20 minutes.

8. Leave the scones on a wire rack to cool. Serve with sugar-free jam.

Nutritional Facts (Per Serving)

Calories 249 | Total Fat 15g | Saturated Fat 5g | Carbohydrates 27g | Fibre 4g | Protein 2g

Thanks to Diabetes UK for letting us share this scone recipe suitable for diabetics taken from from the Diabetes Cookbook by Shanta Panesar


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