If you love flaky, delicious scones, I have the perfect recipe for you. These vegan scones are so easy to make and they are part whole wheat, so you can have your scone and eat it too without an iota of guilt. I make this vegan scones recipe often for weekend breakfasts, although they are easy enough to make on a relaxed weekday morning, needing just under 30 minutes to go from scratch to done. I’ve been sharing scone recipes on the blog for a while now, and have a few variations, including these amazing vegan cranberry sourdough scones and vegan strawberry scones.
How is a scone different from a biscuit?
The primary difference is the fact that the biscuit is an American creation and is usually savory. A scone, on the other hand, is British, and usually sweet. A scone is also a bit drier than an American biscuit. The British have biscuits too, only they’re cookies. And if all that hasn’t confused you enough, the Americans pronounce “scone” to rhyme with “stone” while the British (or at least most of them) pronounce it “skon” to rhyme with “gone”. But a scone by any pronunciation tastes amazing. It is also more forgiving to a new baker than a biscuit is, because if you follow basic directions, you can’t really screw it up.
How to make vegan scones
Making a scone is a bit like making pie dough. You want the wet ingredients - the vegan butter and the almond milk - very cold so little pieces of butter are suspended throughout the dough when you mix it up. When the butter hits the heat of the oven it melts, giving you those delightful pockets of air. Step 1. Mix the ingredients–flour (I use a mix of whole wheat pastry flour and all purpose flour, although you can go with all of one kind), baking powder, baking soda, sugar and salt. Step 2. Cut in the vegan butter with a fork or pastry cutter until you have some pea-sized pieces of butter along with smaller bits dispersed throughout the flour. Check to get new recipe updates by email.
Step 3. Add the currants and mix them in. It’s fine to substitute with other dried fruit like cranberries, blueberries, strawberries etc. If you want to make a scone with fresh fruit, check out my Vegan Strawberry Scones recipe. Step 4. Add the sourdough, if using, and mix with a fork, then add the nondairy milk, a little at a time, until the dough is moist enough to just hold together. Try to stop before the dough gets too wet–you’ll get better at this with practice. If you’re not using sourdough, just begin adding the cold nondairy milk. Mix quickly with a fork until your dough and, once again, stop before the dough gets too wet. Step 5. On a floured surface shape the dough into a disc. Use a rolling pin to roll it about a third of an inch thick. You have several options on shaping your scones. I used a round cookie cutter this time that was 2 ¼ths of an inch in diameter to cut out the squares. Sometimes I use a square cookie cutter. The traditional way — the easiest – is to just slice the round of dough like a pizza, into eight wedges, using a knife. Step 6. Place the scones on an ungreased cookie sheet and bake 14 minutes in a preheated 425-degree oven or until golden on the bottom and lightly golden on top.
Serve
Scones are best served fresh from the oven. Traditionally they are served at a high tea with clotted cream and jam. To eat the scone, slit it across with a knife, then daub on a spot of raspberry jam and vegan whipped cream. Vegan lemon curd is also amazing with scones and so is vegan butter. Or eat the vegan scones by themselves.
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