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recipes

Vegan Fruit Scones

Golden brown, vegan scones made with sweet sultanas. Best served with plant-based butter or vegan coconut cream and jam!
Vegan Fruit Scones

Prep Time: 20 minutes

Serves:4

Cooking Time: 20 minutes

These vegan scones can be made both sweet and savoury for the perfect afternoon treat!

Ingredients
  • 300g Self Raising Flour
  • 75g Castor Sugar
  • 75g Plant Based Butter (cold and cubed)
  • 25ml Almond Milk
  • 1 tsp Baking Powder
  • 1/2 tsp Salt
  • 1/2 Cup Sultanas
  • 100g Soya Yoghurt
Method
  1. Preheat the oven 180º/160º fan.
  2. Mix the flour, baking powder and sugar in a bowl.
  3. Cube the butter, add to the bowl and rub into the dry mixture with your fingertips until the mixture resembles fine breadcrumbs.
  4. Add the sultanas.
  5. In a jug, mix together the soya yoghurt and 25ml of almond milk.
  6. Pour into the dry mixture, gently stirring. Combine the dough using your hands - add a little more milk if necessary.
  7. Lightly dust a worktop with a little flour and place the dough on top and gently knead into a smooth roll. Do not overwork the dough.
  8. Keep the roll of dough quite thick, approx 2 inches in height. Then use a cookie cutter to cut out circles of dough. Arrange these onto a baking tray lined with parchment paper.
  9. Use a fork to prick the top of the scones twice each.
  10. Melt a little extra butter in a small, microwavable dish. Add a little almond milk and stir until combined.
  11. Use a pastry brush the top of each of the scones with the butter milk wash.
  12. Place in the oven and bake for 10-15 minutes, or until the tops have turned golden brown. Use a skewer to check that the scones are cooked in the centre.
  13. When cooked, place the scones on a cooling rack.
  14. Once cooled, serve!

Top Tips...

  • Coconut milk can be used in place of almond milk.
  • Substitute the soy yoghurt for 100ml almond or coconut milk.
  • Dates or raisins can be used instead of sultanas.
  • Make savoury scones by omitting the sugar and adding chopped chives or vegan cheese to the dough.
  • This recipe makes approximately 12 scones depending on the cutter size you are using.
  • Ensure the plant butter is used straight from the fridge; this will create a good breadcrumb mix.
  • Larger scones will need a little longer in the oven. Check after 15 minutes and then return to the oven if the centre is not cooked through.
  • Serve with plant based butter, coconut cream and jam or vegan cream cheese.

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