Black Currant Scones Fit For A Queen

Black Currant Scones
Terrifically healthy and delicious, it is possible to have these egg-free, dairy-free scones and eat them too.
I substituted the cream traditionally used in scones with soy milk, and that resulted in a great improvement in their nutritive value without really sacrificing any of the taste. I did use a small amount of zero-trans-fat vegetable shortening – 3 tbsp – in this recipe, mainly to create that flaky texture that makes scones so irresistible. But the shortening replaced butter in the original recipe, and since zero-trans-fat shortening has fewer saturated fats than butter, the substitution is still a healthier option.
A friend who is quite a foodie declared these the “best scones she had ever tasted.” But judge them for yourself.
Vegan Black Currant Scones
Prep time
Cook time
Total time
Recipe type: Breakfast
Serves: Eight
  • 2 cups whole wheat pastry flour
  • ⅓ cup sugar
  • 1 tbsp baking powder
  • ¼ tsp salt
  • Whisk the ingredients together in a bowl. Add:
  • 3 tbsp zero-trans-fat vegetable shortening
  • 3 tbsp canola oil
  • Mix together gently until the pieces of shortening are no more than the size of peas and the mixture looks crumbly.
  • Add 1 cup currants or raisins
  • Whisk together and add:
  • 2 tbsp flax seed powder mixed with 6 tbsp water
  • ½ cup soy milk or almond milk
  1. Mix everything together until the mixture just comes together in a ball. Do not overmix. Transfer to a floured surface and pat the ball into an 8-inch disc. Using a pizza cutter or a knife, cut the disc into 8 wedges, like a pizza.
  2. Transfer the wedges to a cookie sheet and to a 425-degree preheated oven. Leave at least ½ inch of space between the scones.
  3. Brush the tops of the scones with some soy milk.
  4. Bake for about 14 minutes or until the tops are browned lightly. You can either let them cool on a rack or serve them warm either plain or with vegan spread and jelly.
(C) All recipes and photographs copyright of Holy Cow! Vegan Recipes.

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  1. says

    these look and sound absolutely delicious :-)

    a question: how did you insert the little video from vegan outreach in your blog? I’m trying to have a video in my blog as well but can’t seem to manage to include it

  2. says

    Hi Anke, I looked at the vegan outreach banner on your blog and it is exactly what I have, so I assume you fixed the problem. I love your blog, by the way. The pancakes look great and the pictures of Cape Verde are fabulous. I will definitely bookmark it.

  3. says

    This is a great recipe! I used half regular whole wheat flour and have CG whole wheat and 6 tbs olive oil (chilled) because I didn’t have any margarine. I was very pleased! It had that perfect dense yet delightful scone consistency and is great with jam! Thanks!

  4. GB says

    These were amazing! I didn’t have currants so I used dried cherries. The kids LOVED them and are begging me to make them again.

  5. Jyothi says

    This is a great recipe! I substituted the flour with a cup of almond meal, and made them into cookies. They turned out really soft, and are still soft a day later. If using almond meal, you don’t need 1/2 cup milk, since the dough doesn’t absorb as much. This is a wonderful hostess gift, and it smells divine even though there’s no vanilla or almond essence used in the recipe.

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