Savoury vegan scones loaded with spicy jalapeño and sweet corn! With only 8 ingredients, these Vegan Jalapeño Corn Scones are easy to make and so good!
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"I make these often thanks to Mel! They go with chilli's, stews, all sorts of things and are easy to make even if you are not a "baker". They turn out delicious every time too! I've been growing my own jalapeños every year since I found this recipe, specifically for these scones! Makes them that much more special when you can grow your own!!! Yum yum! If you haven't made them already I suggest you do!" - Mandy ⭐️⭐️⭐️⭐️⭐️ More reviews →
Vegan Jalapeño Corn Scones...Should we keep talking? I think so because these little beauties have been raved about here, and they are surprisingly easy to make.
We're talking crusty on the outside, soft and tender on the inside, vegan scones studded with spicy jalapeño and sweet corn kernels.
Jalapeno Corn Scones are great served for breakfast, lunch, snacks, or dinner. I love them warm from the oven, spread with lots of vegan butter! You can also serve these savoury scones with meals like vegan soup, salads (like my Vegan Elote Pasta Salad), vegan corn chowder, and chili, or with vegan cheese and chutney.
If you're feeling like this is something you want to be eating right now, then read on!
Mel x
Ingredients
Here is exactly what you need at a glance, along with some ingredient notes and substitution ideas (see the recipe card for full and detailed ingredients & instructions):
- Flour - This recipe works best with all-purpose flour. If you are in the UK, use plain flour.
- Vegan butter - I always use Earth Balance (in the tub) for my recipe testing as it's very widely available. Any vegan butter that is hard should work well. Don't use a really soft margarine-style spread.
- Dairy-free milk - Any milk, such as cashew milk, soy milk, oat milk, or almond milk, will work in this recipe, but make sure it is unsweetened and unflavoured.
- Jalapeno & corn - A fab combo in these scones! Both should be fresh, although frozen or very well-drained canned corn would work ok too. If using frozen corn, don't defrost it. Add it to the mixture while still frozen.
- Sugar - These are savoury scones, but a touch of sugar balances everything out and just makes them better.
If you have some, I recommend mixing a little maple syrup with a bit of dairy-free milk to use as "egg" wash. It will make your scones turn a nice golden colour. If you don't have maple syrup, there's no need to buy it specially. Just use some dairy-free milk instead.
Let's Make Vegan Jalapeño Corn Scones!
If you're feeling a little nervous about making vegan savoury scones, then let me calm you right down. This recipe isn't difficult at all. If you're a visual learner, check out my recipe video.
Start by adding the dry ingredients to a bowl. Rub/cut in the vegan butter, then with a knife stir through the jalapeno and corn. Add just enough milk to bring the mixture together into a soft, very slightly sticky dough, then turn out and form into a round. Cut into 8 wedges.
Place the scone wedges on a tray, brush with my simple "egg wash" alternative, or a bit of milk, then refrigerate. This is an important step so don't skip it.
Once chilled, bake until crusty and golden.
Scone Success Tip
Don’t overmix or overhandle the scone dough. Less is more when it comes to making scones. Try to handle the dough as minimally as possible and stir with a knife, not a spoon. Work only until it just comes together. Over-mixing/stirring/kneading warms the dough, melts the vegan butter, activates the gluten, and removes air, which can result in tough, chewy scones that won’t rise well.
Recipe FAQs
When mixed, shaped, and cut, the vegan butter in the scones warms up. Refrigerating them before baking gives the butter time to solidify again, which ensures your scones will rise well and have the best texture.
No. Add it straight from the freezer. Just be sure to break up any clumps.
Recipe
Vegan Jalapeño Corn Scones
Author:WATCH HOW TO MAKE IT
Ingredients
- 3 cups (375 grams) all-purpose flour , (plain flour in the UK)
- 4¼ teaspoons baking powder
- 1 tablespoon sugar , (white or cane)
- ¾ teaspoon fine sea salt
- ½ cup (112 grams) cold, hard vegan butter
- about ¾ cup (180 ml) dairy-free milk , unsweetened & unflavoured
- 1½ cups (210 grams) corn kernels , fresh or frozen (don't defrost if frozen)
- 1 medium jalapeno , seeds removed & minced
“Egg” wash
- 3 tbsps dairy-free milk
- 1 tablespoon maple syrup , or just use milk if you don't have any
INSTRUCTIONS
- To a large bowl add the flour, baking powder, sugar, and salt. Whisk together.
- Cut the butter into small cubes and add it to the flour mixture. Rub it in with your finger tips or cut it in with a pastry cutter. The mixture should look like very coarse bread crumbs when you're done.
- Add the corn kernels and the minced jalapeno. Stir through with a dinner knife (not a spoon).
- Add about ¾ of the milk and using the knife, stir gently together. Add a little more milk a tablespoon at a time until you can just squeeze it gently together to form a soft dough. You might not need all of the milk or you might need a tiny bit more. It depends on your flour and humidity.
- Tip the dough out onto a lightly floured surface. Gently shape into a ball then pat out to a circle about 1½ inches deep. Try not to handle it too much. The trick to good scones is to not overwork or warm the dough.
- Cut into 8 wedges with a sharp knife or dough cutter then transfer to a baking tray, leaving at least 2 inches free space around each one. Then put the tray in the fridge to chill the scones while the oven preheats.
- Preheat oven to 400 °F (200°C) and mix up the "egg" wash mixture. Set aside.
- Once the oven is at temperature, remove the scones from the fridge, brush the tops generously with the "egg" wash (just the tops, not the sides), then bake for about 25 minutes or until golden and they sound hollow when tapped on the top or bottom.
- Place on a wire rack to cool.
NOTES
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Mandy says
I make these often thanks to Mel! They go with chilli's, stews, all sorts of things and are easy to make even if you are not a "baker". They turn out delicious every time too! I've been growing my own jalapeños every year since I found this recipe, specifically fir these scones! Makes them that much more special when you can grow your own!!! Yum yum! If you haven't made them already I suggest you do!
B says
These turned out great! I added some nutritional yeast for a bit of a cheezy flavour.
Izzy says
Def want to try these. Love corn and jalapeños!!
Thank you ☺️
One question, is there a way to make them using almond flour? (If possible for my low carb carb high protein days).
Izzy 💕
Melanie McDonald says
I recommend following the recipe as written for the best results.
Karen says
These look lovely and I plan to make them today. I'm just wondering if they can be frozen?
Melanie McDonald says
Yes they freeze really well for up to 3 months.
Samantha says
Can the corn kernels be frozen when I'm working with the dough?
Melanie McDonald says
If using frozen corn then you should keep them frozen until you add them. Don't defrost them.
Patricia Andrade says
I made your vegan jalapeño corn scone, and it's delicious! I was worried about being too spicy, but it's just perfect, thank you!
Janice says
Do you have any suggestions on how to make these gluten free, they look amazing, but I can't do gluten.
Melanie McDonald says
I haven't tested this recipe gluten-free, and I've never made any other scones gluten-free so I can't really advise. Sorry! In cakes and muffins, Bob's Red Mill 1 to 1 baking flour usually works really well. It might well work in these too but I can't guarantee.