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Perfect Vegan Scones

Crispy exterior, light and soft body, these perfect vegan scones are made with cashew cream and flax eggs. They are gorgeous warm from the oven or when toasted and topped with a little vegan butter or jam.

Course baked goods, Breakfast, brunch, snacks
Cuisine english, irish, scottish
Keyword perfect scone, perfect vegan scone, vegan scone
Prep Time 15 minutes
Cook Time 15 minutes
Servings 20 scones
Calories 170 kcal

Ingredients

  • 450 g flour (about 3 ¾ cups) divided take about 50g or ½ cup and set aside
  • 1 tbsp baking powder
  • ½ tsp sea salt
  • 50 g vegan butter (about 3½ tbsp) try Earth Balance
  • ⅔ cup raisins
  • 50 g vegan white sugar (about 1/4 cup)
  • 1 tbsp lemon juice
  • 250 g cashew cream
  • 2 flax eggs 2T flaxmeal mixed with 6T water
  • 2 tbsp oat milk or other unsweetened plant milk
  • 1 tbsp plant milk to brush tops of raw scones
  • 2 tbsp sugar for sprinkling

Instructions

  1. Preheat oven to 425°F.

  2. Line two large baking sheets with parchment paper.

  3. In a small bowl or ramekin, mix flax meal with water and set aside.

  4. In a medium bowl whisk the cashew cream with lemon juice and set aside.

  5. In a large mixing bowl, mix together 400 g of the flour (3 ¼ cups) baking powder and salt.

  6. Add the butter to the flour mixture and rub with your fingers until mixture resembles crumbs.

  7. Add in raisins and distribute evenly in flour mixture.

  8. Add the prepared flax eggs and oat milk to the cashew cream and stir together.

  9. Pour about half of cashew cream mix into bowl with flour mixture and stir gently to just combine.

  10. Gradually add remainder of liquid, again mixing very gently, until you have a soft sticky dough.

  11. Sprinkle the flour you set aside onto your worktop.

  12. Tip the dough onto the flour and very gently flip and fold the dough into the flour until smooth.

  13. Roll out dough to 1 inch thickness.

  14. Press 2 inch cookie cutter or glass straight down into dough WITHOUT TWISTING.

  15. Remove dough rounds to prepared baking sheets, keeping scones baout 2 inches apart.

  16. Gather and gently push together dough scraps and repeat cutting out scones. You should have about 20.

  17. Brush TOPS ONLY with plant milk and sprinkle with sugar.

  18. Bake 15-18 minutes until golden then cool on baking racks.

  19. Enjoy immediately, or cook completely and stoe in an airtight container.

Recipe Notes

Cashew cream is used in the recipe. If you don't have any on hand, refer to my CASHEW CREAM recipe. You can also boil one cup of raw cashews for 20 min, drain then blend with one cup of water. Now you have cashew cream. Simply measure out what you need for this recipe.cashew cream beliveinvegan.com