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5 from 3 votes

Vegan Black Currant Scones

Terrifically healthy and delicious, it is possible to have these egg-free, dairy-free scones and eat them too.
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Breakfast
Cuisine: British, Vegan
Servings: 8 scones
Calories: 280kcal
Author: Vaishali ยท Holy Cow! Vegan Recipes



  • 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: 1scone | Calories: 280kcal | Carbohydrates: 46g | Protein: 5g | Fat: 11g | Saturated Fat: 5g | Sodium: 135mg | Potassium: 431mg | Fiber: 5g | Sugar: 8g | Vitamin A: 200IU | Vitamin C: 1mg | Calcium: 106mg | Iron: 2mg