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.
Recipe by Holy Cow! Vegan Recipes at