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!
In this post:
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.
If you're feeling like this is something you want to be eating right now, then read on, or hit the menu below to jump straight to the section you are interested in:
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 should work ok but make sure it is one that is hard and not really soft in texture like Becel/Flora.
- Dairy-free milk - Any plant 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 plant milk to use as "egg" wash. It will make your scones turn a nice golden colour. If you don't have maple syrup though there's no need to buy it specially. Just use some plant milk instead.
How To 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.
SUCCESS TIP - Don’t overmix or overhandle the 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.
Store leftover scones in an airtight container for 1 to 2 days or freeze for up to 3 months. Reheat in the oven at 350 °F (175°C) for 7 to 8 minutes, or 15 minutes straight from the freezer. They also reheat well in an air fryer.
When cooked properly scones will be golden and have a hollow sound when tapped on the top or bottom.
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 will ensure your scones rise well and have a great texture.
You can use any mix-ins that you like as well as, or instead of the jalapeno and corn. Some vegan cheddar cheese (chunks or shreds) mixed into the dough is really good, or some shreds on top of the scones after you add the "egg" wash. Green onions/chives and vegan cheese, caramelized onion and thyme, vegan ham and cheese, vegan feta and dill, lemon and rosemary, and sundried tomato and olive are all really delicious flavour combos that you might want to experiment with!
No. Add it straight from the freezer. Just be sure to break up any clumps.
If you try this recipe, let me know how you like it by leaving a comment and rating below! And be sure to join my mailing list for more deliciousness!
Vegan Jalapeño Corn SconesAuthor:
- 3 cups (375 grams) all-purpose flour , (plain flour in the UK)
- 4¼ teaspoons baking powder
- 1 tablespoon sugar
- ¾ teaspoon fine sea salt
- ½ cup (112 grams) cold vegan butter
- about ¾ cup (180 ml) plant milk , unsweetened & unflavoured
- 1½ cups (210 grams) corn kernels
- 1 medium jalapeno , seeds removed & minced
- 3 tbsps plant milk
- 1 tablespoon maple syrup , or more milk if you don't have any
- 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 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 squeeze it gently together to form a soft, slightly sticky dough. You might not need all of the milk or you might need a tiny bit more.
- 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 generously (and quickly) with the "egg" wash, 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.