Vegan Scones
Light, lightly sweet vegan scones studded with raisins, ready in just 30 minutes from bowl to table. Completely eggless and dairy-free, they are perfect served warm with vegan whipped cream and jam alongside your afternoon tea.
Ingredients
Dry ingredients:
- 2 cups all-purpose flour
- ½ tsp baking powder
- 2 Tbsp coconut sugar
- ½ tsp salt
Wet ingredients:
- 2 Tbsp vegan butter
- ½ cup almond milk
- ½ tsp vanilla extract
- 2 Tbsp raisins
Instructions
- Preheat the oven to 200C.
- Grease a baking tray with a little vegan butter.
- In a large mixing bowl, combine all the dry ingredients.
- In another bowl, combine the wet ingredients, except for the raisins.
- Add the wet ingredients to the dry ones, add the raisins and mix the dough with your hands just enough to incorporate. Do not over-mix.
- On a flour-dusted surface, lay out the dough and flatten it into a thick layer.
- Use a deep cookie cutter to cut out 4 scones.
- Lay the cut scones on the tray, then gather and re-roll the remaining dough and cut 4 more scones with the same cutter.
- Brush the scones with a little more vegan butter or almond milk.
- Bake for about 20 minutes, until the scones turn lightly golden.
- Serve with vegan whipped cream and blackcurrant jam.
Notes
Scones are at their best the day they are baked, while still slightly warm. Store any leftovers in an airtight container at room temperature for up to 2 days and warm them in the oven for a few minutes before serving.