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Vegan Black Currant Scones

Vaishali · Holy Cow! Vegan Recipes
Terrifically healthy and delicious, it is possible to have these egg-free, dairy-free scones and eat them too.
5 from 4 votes
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Course Breakfast
Cuisine British, Vegan
Servings 8 scones
Calories 280 kcal



  • Preheat the oven to 425 degrees Fahrenheit.
  • In a large bowl, mix the flour, baking powder, sugar and salt. In another small bowl, mix the nondairy milk and the flaxmeal and set aside.
  • Add the vegan butter and vegetable oil to the bowl and mix gently with a fork until the pieces of vegan butter are no larger than peas and the mixture looks crumbly. Stir in the raisins or currants, then drizzle in the flax-milk mixture.
  • 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.
  • Transfer the wedges to a cookie sheet. Make sure you leave at least 1/2 inch of space between the scones.
  • Brush the tops of the scones with some soy milk.
  • 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.


Serving: 1sconeCalories: 280kcalCarbohydrates: 46gProtein: 5gFat: 11gSaturated Fat: 5gSodium: 135mgPotassium: 431mgFiber: 5gSugar: 8gVitamin A: 200IUVitamin C: 1mgCalcium: 106mgIron: 2mg
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