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A stack of fluffy vegan currant scones in a white plate with black currants or raisins
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5 from 4 votes

Vegan Scones Recipe

Fluffy, crispy around the edges and melt-in-the-mouth tender, these vegan scones would quite possibly make the queen happy at high tea. They are even part whole-wheat! Black currants add a sweet touch, and stir in some optional sourdough for even greater texture, flavor --- and health.
Prep Time10 mins
Cook Time14 mins
Course: Breakfast/Brunch/Snack
Cuisine: British, Vegan
Diet: Low Lactose, Vegan, Vegetarian
Keyword: Vegan Scones
Servings: 10 scones
Calories: 194kcal

Equipment

  • Medium sized bowl
  • Baking sheet

Ingredients

  • 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 tsp baking powder
  • ½ tsp baking soda
  • cup sugar (and more for sprinkling on the scones)
  • 6 tbsp 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 tsp apple cider vinegar

Instructions

  • 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.

Nutrition

Serving: 1scone | Calories: 194kcal | Carbohydrates: 33g | Protein: 4g | Fat: 6g | Saturated Fat: 1g | Sodium: 127mg | Potassium: 202mg | Fiber: 2g | Sugar: 12g | Vitamin A: 326IU | Vitamin C: 1mg | Calcium: 62mg | Iron: 2mg