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Vegan Biscoff Scones

Sweet, spicy, and full of flavor, this Vegan Biscoff Scones recipe is everything you never knew you needed and more! Whip it up in under an hour for an easy breakfast or afternoon pick-me-up you can enjoy all week.

Course Breakfast
Keyword gluten free, Pastry, vegan
Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Servings 6 scones


  • 1 1/2 cup oat flour
  • 1/2 cup almond flour
  • 1 1/2 servings vanilla pea protein 37g or about 5 tbsp
  • 1/2 cup + 2 tbsp plant-based milk
  • 2 tsp vanilla extract
  • 2 tsp speculoos spice
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/4 cup vegan butter cold and cubed
  • 1/4 cup biscoff butter


  1. In a large bowl, mix together all the ingredients except for the butter and the biscoff spread.
  2. Once combined, cut in the cubed butter with a fork until it resembles coarse chunks (should be slightly bigger than pea-sized).
  3. Pour the dough onto a lightly floured surface and knead the dough until it comes together.
  4. Using your hands, pat the dough out into a circle that’s about 1 1/2 inches thick. Cut the circle into 6 mini triangles. Place the scones on your baking sheet before placing the scones in the fridge to firm up.
  5. While the scones are chilling, preheat your oven to 400 degrees.
  6. Once the oven has reached baking temperature, bake the scones for 15 minutes.
  7. Let the scone cool completely before pouring the melted biscoff butter on top. * to make this process faster, simply place the scones in your freezer for about 30 minutes before glazing.
  8. Once the glaze is set *again, place them in your fridge to quicken the process - enjoy!