Vegan Scones Recipe

5 from 9 votes

These vegan scones are fluffy, crispy around the edges and melt-in-the-mouth tender. Black currants add more sweetness and flavor.

Prep Time10

Cook Time14

Total Time24

Course: Breakfast/Brunch/Snack

Cuisine: British, Vegan

Diet: Dairy Free, Vegan, Vegetarian

Servings: scones

Calories: 194kcal

1 cup whole wheat pastry flour
1 cup all purpose flour (you can also make this entirely with all purpose or entirely with whole wheat pastry flour)
2 teaspoon baking powder
½ teaspoon baking soda
⅓ cup sugar (and more for sprinkling on the scones)
6 tablespoon vegan butter
½ cup currants (or raisins, or any dry fruit like cranberries, blueberries, strawberries. Don't use fresh fruit because they'll express moisture, changing the texture of the scone)
½ cup sourdough discard (optional)
½ cup almond milk (cold, You might not need all of it)
1 teaspoon apple cider vinegar

Preheat the oven to 425 degrees Fahrenheit.
Mix the dry ingredients--the flours, baking powder, baking soda and sugar. Cut in the vegan butter with a fork or pastry cutter until you have a crumbly mix with some large, pea-sized pieces of butter.
Stir in the currants or raisins.
Add the sourdough discard if using, and mix with a fork quickly. Add the apple cider vinegar and slowly add the nondairy milk, no more than a teaspoon at a time, until the dough just holds together. It shouldn't get too wet.
Shape the dough into a ball and place on a floured surface. Flour a rolling pin and roll into a disc about a third of an inch thick.
Use a cookie cutter to cut out the scones. Or use a knife and cut it, pizza-style, into eight wedges. I got 10 scones using a 2¼-inch cookie cutter. You will probably get nine if you don't use sourdough discard.
Place the scones on a baking sheet and bake 14 minutes or until they are golden-brown on the bottom and lightly golden on top.
Serve hot or warm. Scones taste best when fresh from the oven.

Scones are best served fresh from the oven. Traditionally they are served at a high tea with clotted cream and jam.
To eat, slit the scone across with a knife. We love them with a spot of raspberry jam and vegan whipped cream. They are also divine by themselves.
I wanted to make this vegan scone healthy so I made it partly whole wheat. But you can make it entirely with all purpose flour for a lighter tasting scone. Or use all whole wheat pastry flour for a healthier scone.
Make sure all of your liquid ingredients and butter are very cold when you start making the scone dough, for best results.
You can replace the vegan butter with coconut oil but make sure that you use coconut oil that's solid and not melted. Cut it in like you would the butter.
To make these scones gluten-free use gluten-free all purpose flour and add a teaspoon of xanthan gum if the flour doesn't already have it added. Also add a tablespoon of tapioca starch to the flour.
Scones always taste best fresh out of the oven, when they have the perfect texture. But if you have leftovers, or what to make them ahead, pop them in a preheated 350 degree oven for two to three minutes or until warmed through.
You can freeze these vegan scones after baking. Cool and place in an airtight container or ziploc bag with all the air removed. Reheat in a 350-degree preheated oven before serving.