My 30 year old scone recipe has always been egg free and sugar free
Make them plain biscuits or add some natural sweetness with dates and walnuts and cranberry!
Or just sub in something else that you like more!
Traditional English scones are much more dry than my recipe here
So scones can certainly be a bit shocking to us Americans if you have never tried one before
But my recipe for vegan scones is just perfect for any of you who may be new to the scone scene!
WATCH THE VIDEO TUTORIAL FOR HOW TO MAKE THESE!
Notes for Success:
Cream of tartar and baking soda are the leaveners in this recipe which act in tandem with the acid in the plant milk otherwise known as “mock buttermilk”
Essentially this combination is homemade baking powder,
If you cannot get cream of tartar use 3 teaspoons of baking powder in place of both the baking soda & cream of tartar listed in the recipe below
Speaking of mock buttermilk soy milk is the only plant milk that will thicken like buttermilk from our past lives
But of course if you want to stay away form soy you can use any plant milk of your choice just know that it will not thicken up
Cold butter is the key to a successful biscuit or scone recipe as well as my pro trick for using a box grater
Cut into the dry ingredients rather than spend time tediously chopping the butter into small pea sized pieces
Vegan Scones Recipe
Ingredients
For the Scones
- 2 cups All Purpose Flour 250g
- 1 teaspoon Cream of Tartar
- 1 teaspoon Baking Soda
- ¼ teaspoon Salt
- 5 Tbs Cold Vegan Butter 70g
- ¾ cup Plant milk 177ml
- 2 teaspoon Apple cider vinegar 10ml
- 1 cup Walnuts 125g
- 1 cup Cranberries fresh or frozen
Instructions
- Preheat the oven to 400°F
- First combine the plant milk with the vinegar ~ let stand for 5 minutes to thicken
- In a large mixing bowl combine the flour, baking soda, cream of tartar & salt and mix well.
- Add the grated COLD vegan butter (or small diced if you do not have a box grater) then mix by hand incorporating the butter throughout the flour until it resembles course meal.
- Add the walnuts & cranberries & toss by hand to distribute evenly throughout
- Add the plant milk & mix gently by hand just until it is all absorbed & forms a sticky dough
- Turn out onto a lightly floured surface & gently fold it over a couple times so it is no longer super sticky then press it out to a disc approximately 8" in diameter & cut it into 6 equal pieces like a pizza for traditional large bakery sized biscuits or cut out with a 3" cutter (or for smaller biscuits just scoop the dough straight out of the bowl with a 2 ounce scoop, no need to roll out!)
- Place on a parchment paper lined sheet pan spaced 2" apart & brush with that additional Tbs of melted vegan butter *optional
- Bake immediately in a preheated 400°F oven for approximately 20 minutes for the smaller scooped or 3" cut out biscuits & closer to 30-35 minutes for the large triangle sized biscuits ~ or until golden brown & baked through.
Video
Notes
Hello ma’am!
These look divine!! I was curious about the glaze. Does it soak into the scones and make them soggy? I would love to give these as gifts, but I would never want to serve soggy scones.
Your recipes are amazing and so user friendly. Thank you for all you do. My next cookbook will be yours.
Much Love,
Thanks you so much and you are welcome too! No this is a sugar glaze that gets sort of dried on top, like a glazed donut.
Just made these scones and I want to eat them all. They are the perfect bite of not too dry with perfect flavor. Long story short they are delicious and I wouldn’t change a thing.
thanks Jessica for the comment!
I tried your lemon cheeze cake with lemon curd both of these were marvouless how i send you a pic of tis cake you are amazing
Great thanks! You can post pics to my facebook page click here
Can we sub the maple walnut and cranberry and put just olives instead what ingredients do we sub in this case
YES!! For savory biscuits this is an awesome idea! I would also add some vegan cheese or even a pesto!! This scone base is very versatile so get creative! I love it!
Hi can you make this recipe with spelt flour or whole wheat pastry flower? And do the dates make them sweet enough? Thanks!
yes you can use whole wheat pastry flour, I have not tried spelt though. Scones are not meant to be “sweet” pastries. They are more like breakfast biscuits. There is no sugar in the recipe and this is intentional. In my opinion the sweetness from the dates is perfect!
Thanks for this recipe! Can we make it into a Banana Scone? Appreciate it!
Hello, it looks delicious. Have few questions as I am knew to scones.
Can we use dried cranberries instead of fresh. And can it be eaten without glaze with just butter? And can we leave out maple extract from glaze? . Thank you for the recipe.
Hi yes definitely! This recipe for scones is considered a “base recipe” meaning the dry ingredients with the butter cut in, then the plant milk added is the actual scone recipe.
Those other things are just additional. You can change the nuts, berries & dates to really ANYTHING! In my bakery we used chocolate chips some days, raisins other days, and blueberries on yet other days! The glaze is not something I normally use on daily scones, but for holidays I think it is a nice addition, so typically scones will NOT have a glaze on them
Thank you so much for your reply . Will definitely try recipe and let you know.