Vegan Scones Recipe

5 from 11 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.